Beer Infinity Beer, Brewing & Beyond
| On Wednesday evening, Nat West started uncorking bottles of cider and perry made by Hereford cider-maker Tom Oliver ten years ago. Nat managed to score them a few years back and has had them squirreled away waiting for the right occasion. And what better occasion than the arrival of the cider-maker himself for CiderCon?
I’d seen Tom earlier in the day, and he described these bottles, fearfully, as “the most oxidized cider in the world.” In the event, they were not oxidized much at all; the flavors were deep and intense. Unlike IBUs in beer, tannins do not disappear. Cider, as a chemical solution, seems more well-suited to age than beer, too. The biochemistry changes but does not destroy the best flavors in cider. As I held it under my nose, it created the immediate impression of soil, or earth. Good, healthy soil is alive; you know it immediately by the scent. Tom’s cider had that quality; the tannins were earthy and complex. Sally said, “daikon radish.” Since we had the cidermaker on h … |
Source: Beervana
Read the full article here.
