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Mmmm! Booking flight now... ;)
Michelle or radiorahim,
Where in Toronto is Sir Perry's on tap?
We had gallettes again tonight, so yesterday I went to the LBS to buy cider. I usually pick up "Growers" (the "Sun-Rype" of ciders), but checked the label and saw written thereon something like "apple-flavoured cider-like alcoholic beverage" rather than "apple cider."
How do you say "beurk"" in Breton?
I bought a jug of "Okanagan Premium Cider" instead.
Any cider that has ice(!) in it as a serving suggestion is automatically barred, in my books.
Ice cubes = Filling up space = Bartender's oldest trick in the book
I keep trying the commercial Canadian ciders, and I've generally been very disappointed. But there is one exception, the William Premium cider, which is as good as any of the mainstream Brit ciders.
But still, there's nothing available here that compares to the ciders of Bretagne.
BTW, as I understand it (haven't been there myself), Belgians regularly serve their ciders over ice. I have had Belgian cider; it's got the flavour to stand up to some ice.
Say, Lard, are you the guy who visited Vendée this year? ( I have trouble keeping track of who says what sometimes).
Anyway, if you are that guy you probably know that just a bit north of there the locals make kir breton, which is cider with crème de cassis added, just as in plain kir, which is white wine (usually muscadet) with cassis.
I'm not the guy. Been across a few times, but not this year.
Lard, there are excellent Breton and Norman type ciders here in Québec.
We can't get them in Ontario, it seems.
Hey, Al!
I was the guy in the Vendeé this year. Sadly, I did not have a chance to partake in that particular concoction, although I remember the Normandy cider (and cassis) with appreciation.
Last time I tried strongbow I was very disappointed. It used to be a favorite.
(But ciders do change a bit from season to season). Bulmers make a bunch of different brands of cider. (They own a lot of land around Gloucester and use it for apples and hops) and they have some farmers in southern ireland too. My xwife and I used to get about a dozen different brands when we lived back in Ireland and try and decide which brand was best. Usually after 3 you couldn't decide anymore.
I have to agree, growers peach is very good and consistent. And it is Canadian too. They also make a good apple cider. But not as good as their peach.
Ha, nice bump, Brian. I just made another 5-gallon batch of cider from Denman Island apple juice. It should be ready by next spring. I only have two bottles left from last year, so I might have to start another batch in a few months.
I like this thread. And here's a bump just in time for the holiday season.
Our local maker space guy in Victoria got a lot of windfall apples. A pickup load! I wonder if I should join Makerspace Victoria? How long does it take to make a batch?
I like dry ciders - Strongbow and Blackthorn all the way.
Oh - I'm sorry, I didn't see this question way back when! They have it on tap at Sarah's, at Danforth and Monarch Park. Very nice little pub.
Also, at Morgan's on the Danforth (used to be Taps and Tales, just changed names recently) at Danforth and Linsmore (Greenwood subway) they have Rock Creek cider on tap.
Sir Perry's is also available at my regular pub, Betty's, at King and Sherbourne. It's not as ubiquitous as Molson Canadian but it's not especially hard to find either.
Is it on tap or in the can, though?
At Betty's it's on tap. For some reason, I don't like it from the can and can only drink it as a pint. Cans are available at the LCBO but I never get them. I'm more of a beer guy but Perry's is a nice change, especially during the summer. During winter, I'm more likely to go with Strongbow for cider. Or Guiness beer of course. And many of the great ontario micro beers. My favourite at the moment is Duggan's #9 IPA.
We get it in the can from LCBO, but you're right, it's way better on tap!
I love bars and pubs that put a cider on tap. Most don't, so it's a treat when you find one that does - especially when it's something other than Strongbow!
If you're in the neighbourhood, try Betty's. There's always a couple ciders on taps and about 40 beers, many interesting ones. The backyard patio in the summer after a long day at work is my idea of heaven
We'll check it out - thanks for the tip. :)
My new favorite cider this season is Duke's, from B.C. Crisp, dry and flavorful, it is the best of a new batch of Canadian ciders.
The worst isn't actually Canadian, but masquerades as such: labelled as Keith's, it's over-sweetened pisswater imported from Anheuser-Busch.
Head's up - well worth a try is the new pear cider called Sir Isaac's from Puddicombe winery in Winona, ON. Crisp, not too sweet, delightful.
http://www.merridalecider.com/
@ Rebecca
You could put potatoes in that and it would work. Fermentation is the easiest, oldest, and healthiest technology in the world.
And aside from homemade, Growers is my cider of choice. My partner likes Magners.
Lard, I'm happy to see that Sir Isaac perry is available at the LCBO (I checked Ottawa). I love perry.
I don't know about the potatoes (!) but follow my instructions upthread and your winemaking equipment makes you overqualified to make cider.
I would make it with apple juice and throw in a couple pounds of strawberries once they come in season (or use frozen) and a whack of rhubarb. The thing about cider is that there's very little science involved. Throw in what you've got and see what comes out. If you don't like it, make it again!