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Cider redefined
At CAMRA’s Members’ Weekend – commonly referred
to as the AGM – last year, the following motion was
approved:
“This Conference recognises and accepts that there is
clear and unequivocal evidence, as documented in
‘Vinetum Brittanicum, a treatise on cider’, that the
addition of various fruits, herbs, spices, etc., to cider has
been a tradition dating back as far as 1676. It therefore
instructs the National Executive to amend the part of the
definition of real Cider and Perries which states that “no
added flavourings to be used” to include the phrase
“except pure fruits, vegetables, honey, hops, herbs and
spices, yet no concentrates, cordials or essences”.
Consequently CAMRA has amended its definition for
‘real’ or traditional cider and perry to the following:
‘CAMRA defines real cider (or perry) as cider (or perry)
that is produced in the traditional way and is dispensed
by a system that does not apply any gas or gas mixture
to the cider (or perry). It is not pasteurised or microfiltered
during production and no colourings or
flavourings, except pure fruits, vegetables, honey, hops,
herbs and spices, yet no concentrates, cordials, or
essences, are added.’
CAMRA does not seek to tell cider producers their job.
After all, just as with beer, if their product sells then it is
successful in their terms and CAMRA’s view is hardly
relevant. The aim of this definition is entirely about the
guarantee of quality and informed choice. Cider and perry
available at CAMRA-run beer festivals can be trusted to be
of a certain standard and as well as reassuring customers we
hope that in turn we are encouraging those small producers,
often working in difficult circumstances, who are dedicated
to maintaining traditional methods.
It goes without saying that anything produced from
reconstituted concentrate will be of poorer quality. Again
as with beer, pasteurisation will have a detrimental effect, as
will microfiltration because, in removing all of the yeast, it
‘kills’ the product. No artificial colourings are permitted and
only the natural flavourings mentioned in the definition are
acceptable.
The addition of sugar is acceptable but only where
the sugars naturally present in the fruit are inadequate to
bring about fermentation. This recognises that there are
some years when sugar levels are naturally low. Sweeteners
may be added to cider or perry once it is fully fermented
so as to adjust the taste to sweet or medium. Water may
also be added to reduce the alcohol content but the
minimum level of juice in the product should not fall
below 90%.
Finally, again as with beer, draught cider and perry should
not be served using artificial carbonation.
Tony Hedger
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