10 cider and perry food pairings for people who don’t eat cheese
Adam comes up with a Very Serious cider and perry menu for fellow dairy-dodgers and “modest” chefs
Author: Adam Wells
A trio of Nightingale ciders
Adam checks out the new 440ml canned range from Kent’s Nightingale
Ascension Voss Kveik Russet and Kertelreiter Straumr 2019
Adam explores a pair of ciders fermented with beer’s Kveik yeast
Compound Corner: Five wine-cider hybrids
Adam crosses the bridge ‘twixt apple and grape
Five oak cask ciders from Ross on Wye
Adam talks about his love of casks and their uses in cider. Then tastes a handful of Ross single varieties
The thing about “tradition”
Adam contemplates a thorny word.
Eight Kingston Blacks
Adam returns to the king
Three perries from Bollhayes and Skyborry
Adam investigates perry beyond the Three Counties
Four ciders from Artistraw
Adam performs The Tasting of the Shrew
Fizzical education: some thoughts on sparkling cider
Inspired by Burum Collective’s Rachel Hendry, Adam ponders bubbles in cider
Cider Review 