Sour times: Exploring cider vinegar
For better or worse, cider and vinegar have always been companions. Brett St Clair explores the nuanced role of acidity in flavoring food and drinks, and extolls the virtues of small batch, natural cider vinegar.
All posts filed under: Features
Chill hours
Just like the apple and pear trees they love, Cider Review writers sometimes also need chill hours to get ready for the coming year.
Cider Review’s review of the year: 2024
Team CR reflects on another year of cider and perry
Tannic Cider and Perry for the winter solstice
On the winter solstice, Andrew and Jack meet at an imaginary inn to explore tannic ciders and perries, discussing varieties, flavors and experiences.
My essential case of cider and perry 2024
Adam shares his annual list of favourite ciders and perries. But what were yours?
Discovering Viez: The Mosel-Franconian Cider Culture of Western Germany
Barry explores the Viez cider tradition that runs from the city of Trier in the Moselle, down into the Saarland, meeting the Viez Brotherhood on the way.
Tasty, brutish and short – A snapshot of Swedish cider with Brutes
A trip to Sweden gives Beatrix the opportunity to do some local cider tourism
Notes from the past: Der Zider, 1913
Barry takes us back to 1913, and a German article explaining why cider was deserving of more respect than it received. Plus ça change!
Meet the Ambassadors: Lunch with Pom Cider
Beatrix heads to the capital to meet one of London’s newest cidermakers.
Cider Science 101: Understanding Tannin
Tannins influence the flavour, mouthfeel, aging, and complexity of cider and perry. But what exactly is tannin? New contributor Andrew Massoura takes us on a deep dive.
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