Why Americans and Brits say 'cider' to mean very different things
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- Опубліковано 6 тра 2024
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Thanks to Dr. Nathan Duncan at Maryville College: www.maryvillecollege.edu/acad...
My aforementioned older brother Tony who has a UA-cam channel about tiny trees: / drtonyragusea - Навчання та стиль
As one of those confused Canadians, I can confirm that the weather outside is measured in celsius, the temperature of my pool in Fahrenheit, my height in feet and inches, and bags of milk in ml. Just makes me a jack of all trades I suppose. I enjoy the flexibility.
Bags of milk. I still can't get over that.
Same here in Nicaragua. We use ounces, pounds, kilograms, meters, yards, kilometers. We don't use miles though. It's honestly a mess.
In the UK, we weigh ourselves in stones and lbs but weigh our food in grams. We measure every liquid in millilitres including spirits and wine, except beer which we measure in pints. We measure distance and length in metres and centimetres except our roads whcih we measure in miles, and our heights which we measure in feet anc inches. Although we no longer use Fahrenheit, and as children we're only taught metric so the imperial system is dying out, thank god.
As a western Canadian, the thought of bagged milk makes me cringe still.
Lmao
You missed that the Brits also grew 'cooking' apples, alongside dessert and cider apples. Those bastards are so sour you need to add entire bags of sugar to them. (The apples, not the Brits. Mostly.)
As a Brit, I second this.
I grew up in Indiana in the US on a very small orchard where we mostly had the sour cooking apples. Everyone we knew preferred them and we all pretty much ate them right off the tree all the time. Yeah, they were sour, but we loved it! Made 'cider' most years, too. Some of it would ferment just sitting in the fridge, but not a great amount. You could not have gotten drunk off it without bursting from drinking too much. We froze quite a bit of it, so the first swig or two of one that sat for a while before being frozen could be a little stronger, but that's it.
Eastern European chipping in here. Some of us also love the really sour and hard "cooking" apples! :)
British cooking apples really aren't good for anything other than cooking, but they make a great apple crumble
@@peanutnutter1 What else would you WANT to do with them? Crumble is awesome.
My wife and I went on our honeymoon to Vancouver (we're brits) and we took multiple sea planes to the ocean inlets to the north and stayed in log cabins out in the wilderness. There was one incredibly expensive (but good) restaurant by us and I paid like 12 dollars for the "Luxury Import Cider" on the menu, and to my horror was given a Strongbow - could help but laugh though.
That is hilarious! 12 dollars!😂
"Luxury Import Beer"
*Natty light*
That's the discounted price for Vancouver.
Recycled vomit for $12!
me and my friends call it wrongbow.
Staying with some folks in New England, we picked up some local cider, and our hosts started discussing what they were going to spike it with. Rum? Brandy? Actually, vodka would work as it doesn't taste of anything in particular...
As a citizen of the-rest-of-the-English-speaking-world, unfamiliar with American 'cider', this was like listening to a conversation about what sort of whiskey we were going to put in the beer.
I think it's called a boilermaker, if you use one as a chaser rather than mixing them. I may be wrong, as I haven't seen a reference to this for many years.
Caramel vodka and cider
Cider with Vermouth and life is shiny again but you`ll be stationery before you know it
Pint of cider with a shot of absinthe is surprisingly palatable
Funilly enough whiskey and apple juice can actually taste pretty good. Firebombs (cinnamen whiskey & apple juice) were my go-to drink for a couple of years.
But yeah, if anyone came up and offered me whiskey and cider I'd think they'd gone mad. If I wanted to end up in hospital I'd be drinking scrumpy!
Thanks for clearing that up. As a Brit, I must apologise to the Amrican family of the drunk children I once served when I worked in a bar in Australia. Had I known the 'cider' was for your small children I might not have served them the 12% by vol strong cider we had!
Those kids must’ve had the time of their lives
@@jubbusbubbus then the vomiting started lol
@@andrina118 that’s only part of the full experience
@@jubbusbubbus "small children" certainly implies pre-teen, and although I have very liberal views as far as adult drug usage is concerned, I absolutely draw the line at pre-teen people being given that quantity of a toxic drug. Barman is lucky it didn't become a legal issue, despite the language misunderstanding
@@andrina118 good job it never happened then eh?
When I was in the Royal Navy we had a group of US Coastguard join our ship for a few weeks. When they arrived I took them in our crew bar for a drink, a novelty for American sailors as their own ships are dry. Their boss was a Chief, a massive guy, who, unknown to me at the time, didn't drink alcohol and had never done so in his life. All the other lads had a beer but the Chief decided he wanted a cider. So I gave him a can of Strongbow cider, which is 4.5% alcohol, about the same as a British beer. After three cans he fell off his bar stool and couldn't walk so we had to carry him to his cabin. One of the Coastguard thought this was hilarious as he was the only one that realised that British cider is alcoholic but had decided not to tell his boss.
That's an amazing story, tbh. Ty for sharing
that soldier that knew, but didn't say shit, he's a legend!!!
You would have to have dead taste buds not to tell the difference between pressed apple juice and highly carbonated strongbow!
@@tweetypie1978 I guess he just thought that was what English cider tasted like and to be polite he just got on with it.
@@roverboat2503 possibly, strongbow tastes like shite, it doesn't taste of apples to me at all. Cheap nasty sour rocket fuel! I like rekorderling (prob spelt that wrong) - the strawberry and lime one, that tastes lovely. There used to be a pub near me that had it on draught. It's so sugary though it coats your teeth if you have more than one.
Word of warning for tourists to Britain: Cider is NOT always low alcohol like beer. Sure, most commercial stuff is about 4% alcohol by volume, but if you go to pubs then not infrequently there might be a cider getting closer to 10%. I've had 12% I think. I say "I think" because I can't remember! In the southwest of England you'll get "scrumpy" (I think meaning apples scrumped or picked up from the floor at the end of harvest), that is often cloudy, more flavoured, and very often stronger! Don't hold me to all this, your best research will be done through drinking it!! Cheers!
You can get beer like that as well so it's still very much like beer. Carlsberg for instance sell some 12% cans, for some more craft beers it's pretty common to find alcohol percentage around the 8% ish area.
@@Kriss_941 From experience, when talking about Scrumpy it isn't just the alcohol that does the damage, there are other active ingredients (not sure what though). 3 or 4 pints of strong beer and you will have a merry evening. The same quantity of equally strong farmhouse scrumpy and you will probably be unable to walk unaided and coherent speech can be a problem. Not to mention the hangover you are going to have. Seen it happen to too many friends that drank beer and thought cider was for kids.
Very true I brewed my own cider and it was 11%. I suppose probably closer to an apple wine to be fair I didn't carbonate most of it cuz I got lazy haha
i can confirm as a resident of Dorset in the uk we indeed do have ciders ranging from 6%-17%ish. If you ever get to dorset head to the village of worth matravers and go the sqaure and compass pub. once there enjoy the homemade cider particuarly 'sat me down be-cider' (its name) and all your problems....well everything actualy will disapear!
Terry Pratchett called it scumble. Strong enough it's solid in very small glasses, and drops can take the finish from a table...
One of the reasons cider didn't survive Prohibition, unlike beer, is that orchards switched over to growing dessert apples instead of cider apples in order to survive. Many varieties of cider apples went extinct because of this and so when the industry started to come back recently, Old World varieties of cider apples had to be imported to create sufficiently complex ciders
I read about that. Supposedly, the government was enforcing the ban on alcohol so much that they got rid of the apple trees that made the most alcohol and kept the applies that weren't that sweet. Also, the first American hard liquor was actually apple jack by reverse distilling. Supposedly, George Washington had made his own apple jack and hard cider
The German immigrant theory also makes little sense as cider is very much a thing in Germany known as Apfelwein/apple wine. Not nearly as popular as in the UK or France but certainly not unknown and very common in the Rheinland region.
Ireland is also another cider region
@@OscarOSullivanAnd Brittany
In the UK there is "Brogdale Collections (which) is the home of the National Fruit Collection...we have over 4000 varieties of fruit trees here from apples, pears, quinces and plums to cherries and more." There is no need to loose something if you actually care. This collection is a valuable resource for breeding new varieties.
I once followed an American cocktail recipe online and it asked for cider, me being European then bought cider (hard cider) thinking it was the same and ended up with a drink that made you pass out relatively quickly
Sounds pretty American
win
Whiskey -cider-ginger ale? Think ive tried. DIdnt make me pass out though. Then again, i often take cocktails when fed. If not fed, well, lets just say partially fermented wine hit me like a shover.
so pray tell, what was the recipe?
how was it haha
The most reasonable hypothesis for the death of cider after prohibition I can come up with is simply that cider comes from cider apples, cider apples don't taste good, and apple orchards take several years to bear fruit. I would postulate that orchardists growing cider apples either replaced their trees with sweet apples or left the business entirely. After prohibition, beer bounced back quickly because not only is barley an annual crop, lots if it was still grown during prohibition for animal feed, so after prohibition ended beermakers could easily obtain their main ingredient, but cider makers could not. The largest beer brewers shifted to soft drinks during prohibition as well, so they were well positioned to resume their beer business after prohibition ended.
Yeah, for a good tannic and tart taste, apples that are more on the sour side is better, from experience in making apple cider myself
You are correct. I work on an apple orchard and this is precisely why. Hard cider primarily uses cider apples which are high in bittersharp (tannin and acid) and bittersweet (tannin and sugar) flavor profiles. Culinary apples often lack the presence of bitterness in their profile leaving them described as simply sharp or sweet. Cider apples were actually called spitters back in the day for obvious reasons. Beer had already been rising in popularity and people were moving away from farming communities to cities so when prohibition came alone many cider orchards were axed for culinary orchards.
Around where I live people are trying to save long forgotten cider apple trees. They can be found in parks and peoples yards. Those yards are of course around houses built around or before ww2. Old orchards were rezoned to residential, but the odd tree was left standing.
@@sw3783 the scale required to maintain an industry of tree-wine production would immediately draw suspicion, especially if the orchard produced "shitty apples" and "didn't sell any"
A similar thing happen with California vineyards. They cut down varieties like Sangiovese and grew ones more suitable for shipping long distances and for the table. Once the wine industry returned in full, varieties like Merlot and Cabernet replaced them.
In Poland, we have "cydr" which is like the alcoholic cider, and we have "jabol" which is a lower quality alcoholic drink made from (mostly dessert) apples that were deemed 'not good for direct consumption', such as ones that already started fermenting, ones found on the ground or damaged. The name "jabol" is derived from "jabłko" (meaning apple), and might be considered informal, slang, or crude language (sort of like 'hooch' I suppose?). Not as popular as beer and vodka, but the cheapest option for penniless wine enthusiasts.
Jabol is basically cheap apple wine. Funnily enough, when cider was first getting introduced in PL, being an apple based alcoholic drink, it had to fight its way through the jabol association before it could really take off, since jabol, being a cheap, vile, sulfury drink, is mostly associated with homeless alcoholics.
That’s probably the equivalent of scrumpy in England. Farmers make it and locals drink it.
@@jujutrini8412 No, it is cheap (really low quality - its awful) fruit wine, originally apple wine.
@@balcerzaq Oh ok. I think I understand now. I like scrumpy, although it can vary in quality as each farmer makes his own but I think it’s a good drink and they don’t sell it for pennies so it must be different.
@@jujutrini8412 jabol is this cheap awful "wine", cydr is cider and is good. Cider in Poland is only from apples. Of course you can make something similar from another fruits, but only from apples can be called "cydr".
Also, what was mentioned in the film, we make apple vinegar. Cider is only apple juice and yeast, without additional sugar.
What American people call cider and apple juice, we call sok jabłkowy (apple juice). What they call apple juice is cheaper, filtrate and from concentrate.
In the UK we still use the term "soft drink" to mean a non-alcoholic drink, and its usually only on restaurant menus to note the category of drinks. whereas the alcoholic drinks will be categorised according to type of drink (beer/cider, wine, spirits, cocktails). The only time i've seen the term "hard" on an alcoholic drink is on American hard seltzers which have a small market over here but are generally rather unpopular.
Just a kazakh here being happy that finally somebody said something nice about our country without mentioning Borat.
Fun fact, there is a type (?) of apple called apórt, they are exclusive to Almaty and are a real national treasure. They are huge, juicy, crispy and sweet as candy, but it's hard to find them and they are usually expensive. But if you get your hands on some wild mountain apórt apples, it's an experience you will never forget. Just thinking about them makes me want to time travel to a chilly September noon in Almaty eating aport and qurt during a hike.
So yeah, we love our apples and we are very proud of them (we even named a city after apples lmao). If you by any chance are planning to visit Almaty, come in September, there is such an abundance of absolutely delicious apples, pears and wildberries casually growing in the mountains.
Thanks for sharing! We'll now know what to ask for!
Souds awesome!!
Dare I say, very nice?
Its the same in hungarian too
Very nice,
“If it’s clear an’ yella, you got juice there fella! If it’s tangy and brown, you’re in cider town”
Of course in Canada everythings flip-flopped
This is the only reason I clicked on this video
Not being American I always thought it odd that Ned Flanders was obsessed with an alcoholic drink while mostly being a teetotaler. NOW it makes sense haha.
Now there's two exceptions, and it gets kinda tricky from here. Adirondack cider can be yellow if you're using late-season apples. And of course in Canada, the whole thing's flip-flopped.
Scrumpy is a "Hard" cider that is made and sold in the Southwest of England. As a young man, hitch-hiking around Cornwall and Devon it was the Go-To drink, as it was cheap{less than a shilling per pint} and highly intoxicating. Most pubs would limit you to a couple of pints if you weren't a regular patron but by pub crawling you could usually end up Legless by the end of the evening !
Fun fact: "Cider" in Japan is also non-alcoholic, though it's a very different drink even than American cider. サイダー (cider) is essentially a kind of soda, similar to ginger ale mixed with sprite. Apple cider as we think of it, hard or soft, isn't completely unheard of there but it's very uncommon. I wouldn't expect most Japanese to think of it when hearing the word cider.
mmm mituya
Yep. Same in Korea where cider means some kind of soda.
In America we call that sparkling cider.
Now you've added the American usage of "soda" to the mix, pardon the pun.
Yeah I remember seeing this in Japan
Things get even more complicated when American “hot apple cider” or “mulled apple cider” is thrown into the mix. A hot beverage ostensibly similar to our (soft) apple cider, but depending on the region might be prepared more like a tea made from fresh apples than a juice made from pressed ones.
In that case, be careful with mulled cider in the UK. It’s exclusively made with ‘hard’ cider, and often has an additional spirit added, such as brandy.
Sounds like it could be quite a misunderstanding.
@@oldvlognewtricks OR sounds like a happy accident
I was going to mention that, where I'm from in Arizona, apple cider refers specifically to the hot tea-like variant
@@AbrahamsYTC A very happy, merry, jolly, sleepy accident.
There's also sparkling cider
"My older brother Tony"
Adam, truly an Italian
ay toni
As a French, the English cider is very different from ours. I’d say the English one is more like a … beer and the French one is more like sparkling wine.
The American bar I work at includes our English style ciders on our craft beer list, and they're on draft. My family has a glass of French cider instead of champagne to ring in the new year. They are very very different.
When I visited London, besides one or two beers in the local pub; I had a lot of ciders. Not knowing exactly what was being served, I always asked for something that was not available in the States. I was never disappointed with a cider there! I can't wait to go back.
As a confused german this was really interesting. I always thought the "hard cider" that americans talk about refered to a higher alcohol content cider. Good to know they just mean regular old cider.
In parts of germany it is called ebbelwoi - or in english apple wine.
I love the way they now have 'Hard soda'. Pretty sure that is just 'ethanol'. 🤔
That actually is what hard cider means here in australia
@@epsi1259 The plot thickens!
@Braindead Am I alone in thinking that Germany has a uniquely poorly tasting Cider tradition? Ich meine nur das unser Apfelwein einfach zu sauer ist, weisste? Gibts welche Marken die mehr süßlich sind?
I thought that too...
Fun fact: cider in Korean refers to sweet, clear soft drinks, similar to sprite and 7up. This I hear is also the case in Japan and other East Asian languages.
That's probably linked somehow to the American occupation of Japan after WWII and subsequent proliferation around the rest of East Asia. Or at least that'd be my guess.
Thats interesting
Japan actually has both 'cider' (サイダー) and 'cidre' (シードル) the former being similar to the Korean drink you specified which I imagine comes from the Americans, and the latter coming from the French word which describes the norman french/british alcoholic beverage!
Lol true, we do can seven up cider
@@michaelheliotis5279 , except that doesn't reflect American usage. I honestly don't know the history, but I do know that the biggest brand in Korea, Chilsung (Lotte) has had their "coder" drink since before the Korean War. So, my guess is for further history of the word you'd have to look to Japan.
One thing about applejack you didn't mention is that I was always warned about drinking too much. The hangovers can be horrendous as you get ALL the methanol. When you distill you discard the 'heads' or the first part of the distillate which contains mostly methanol. In some cases you can back flavor with it. When you make applejack, you don't get rid of any methanol so all of it winds up in the concentrate.
Truth. Delicious, but it's a headache in a glass.
Thanks for the heads up!
Yes! Bearded and Bored has a great video on how to make apple jack, and why you should only drink it in small amounts. You'll get the great-granddaddy of all hangovers if you drink a full pint.
That's why you boil the concentration, methanol has boiling point of 60C+ somthing and ethanol has boiling point of 70C+.. so you boil it under ethanol vaporisation point and that blinding poison will be gone lol.
@@milkhorse well if you have too much it can blind you too, but that just means you need to drink some proper alcohol too. Depends on how much methanol is in it
The fact that Apple used to be a general word for fruit explains how the apple became associated with the garden of Eden even though "apples", as understood in modern English, are not mentioned.
It’s the same thing with venison it used to mean any wild meat but since deer was the most common wild game venison now just means deer meat
@@dillonwatkins4874 Thanks, I did not know that!
And cattle meant property in general, before becoming livestock and then the specific bovine
actually, it's because the latin for "apple" and "evil" are the same: "malum". It was a pun.
@@dillonwatkins4874 same with the word deer too, used to just mean any large wild game
"Come friends, let us seek these answers together" makes a comeback
Yea thats what i thought
I loved when he said that
@@Mote. He said it with the same tone too!
I loved it in the stuffing video ytp.
@@mirzaahmed6589 Same lmao
"What even is stuffing? Come friends, let us seek these answers together."
The best cider is made from strong flavored sour apples. You can add some crabapples to your dessert apples, or use wild apples grown from seed. Wild apple trees are found along country roads where someone threw out an apple core years ago. I have seen wild apple trees and pear trees 40 feet high.
Pick a lot of wild apples, pile them up and let them sweat for 4 days then juice in a juicer and you can make some fine cider without adding any yeast or anything else.
Nicely done! I enjoyed this, especially as an American who has lived in England for years. It took me quite a while to figure all this stuff out, you've summarized it nicely and added a historic tie to it all.
If we take a step back we basically realize people have been fermenting drinks for centuries and realizing it's fun getting drunk or tipsy from those drinks. All cultures seem to have their specific, regional, alcoholic drink of choice which usually goes back to what crops or fruits are native to the area. It makes sense in England, Northern France and Northern Spain cider is a big deal. Where as in Southern France, Southern Spain, and Italy wine is the thing.
When I was in Iraq the last time, every time we went to the main FOB I bought 4 gallons of apple juice. My chain-of-command just thought I liked juice. They didn't realize that I was taking it back to my room, putting an extra cup of sugar, and then half a packet baker's yeast in it. After that all you had to do was put a new condom over the mouth of the jug and when it was standing fully erect from CO2 it was ready to drink.
It usually came out about 15% alcohol and it didn't taste nearly as good as a hard cider you'd find stateside. But it got the job done.
Of course that was also the tour we built a still behind the motorpool.
you think they didn't realize, anyway
"a new condom" What happens if you put an old condom over it?
@@mattlm64 your cider tastes like spunk, presumably.
@@codyofathens3397 High-protein cider!
@@Neion8 "Drink Spunkleman's high protein apple cider, for that funky spunky tastes the soldiers love!"
"Was it Prohibition?"
(9 minutes later)
"Yeah it was Prohibition"
"Alcohol is delicious. I mean, malicious. Sorry Wayne. I'm really drink right now."
A few years ago i heard of an American woman who used to give her kids a glass of cider before bedtime. When she went to England with her kids to visit relatives there she continued with this not realising the English cider was alcoholic. It was a few days before the relative noticed and told her. She was reported as saying "I did realise why they slept so soundly".
Did she not notice the number percentage on the label I honestly think Americans should drop the use if cider for cloudy apple juice
@@SawGudman Bulmers/Magners is shocking but Linden village is even worse
@@SawGudman Well honestly fair enough call it what you like
When I was a kid in the 1950s in my family we called "clear" apple juice "apple cider." The unfiltered version wasn't really preferred. My dad occasionally "hardened" the cider. Once a gallon bottle blew up while we were eating breakfast.
When I lived in Scotland I took my American grandmother to a pub and she asked for a cider. After one drink she said "This is HARD cider!". I had to laugh - what was she expecting at a pub?
I have always found cider quite 'easy' to drink, not hard at all!
Love how Adam is basically becoming the food VSauce and I’m totally for it!
He could probably blurt out "Hey Vsauce here" and it'd be a believable tone
"HEY Adam here! What are spoons?"
I wouldn’t say this is like VSauce at all, really only the fact-telling is the same…
There it is! I couldn't quite put my finger on the vibe he gives me. Awesome lol
"Hey, Adam Ragusea, Adam here. White wine is good in basically everything... or is it?"
[Moon Men plays]
I used to make cider in college. What I found worked well with the stuff you get out of unfiltered juice is heating it gently with some cloves, cinnamon, nutmeg, and allspice. Makes a lovely mulled sort of cider that makes up for the lack of other flavor and is a wonderful fall beverage
In French we also say Hard cider and Soft cider (Cidre Doux and Cidre Dur) to refer to its alcoholic content.
Basically Soft is 2.5% and Hard is 5% alcohol
In Hebrew "Shekhar" - or שכר, is not only how the alcoholic beverages themselves were called generally, but it also describes the feeling of dizziness you get from drinking alcoholic beverages.
Yeah, it basically means being drunk if you use it as a verb
Another fun fact for the non Hebrew speakers, potatoes are also called earth apples (tapuach adama תפוח אדמה) when I started learning French it surprised me to see that we're not the only ones who do that haha..
And also we distinguish the cider apple drinks pretty much the same as the US (although we're not anglophones of course)
@עוז גבע It's at least in passive use in German, too (Erdapfel), and maybe in active use in Austria.
In Arabic سكر "sukr" means drunkenness. An alcoholic beverage is a مسكر "muskir". I suspect that this is not a coincidence since Arabic and Hebrew are Semitic languages.
@@falconofbalasagun4163 That is very interesting to hear. I would associate it with Hebrew in the Form of סוכר - Sukar - sugar.
Of course it comes from sucrose, but it's very very close.
How do you say sugar in Arabic?
@@CuteLittleHen sukkar or sikkar depending on the dialect.
In Australia we also refer to soda’s as “soft drinks”.
Came here to say this.
“Soft drink” in Australia is a general term that refers to any flavoured (and usually carbonated) sugar-water-based drink. So you wouldn’t ask for a “soda” or “pop”, you’d ask for “soft drink” eg “what type of soft drink do you have?” at a restaurant.
Same in the USA.
@@ShaunRuigrok And the UK
We use that in NZ too, do you also use “fizzy” or “fizzy drink” at all?
@@rachelobrien4181 Also fizzy is a UK thing
This was extremely interesting. This is my second video I've seen on your channel and I'm now a subscriber. Thank you so much.
In the UK, there are not only 'fizzy' ciders (alcoholic), there are also flat ones. There are both clear and cloudy ciders in the UK. Lastly, there is a term for cloudy, flat (alcoholic) ciders in the UK which is 'Scrumpy', typically referring to a more crude product made in farming communities, though large manufacturers now sell flat, cloudy ciders as Scrumpy but these are by no means as 'rough' (or hangover inducing) as the original Scrumpy.
Fun Fact:
The chance of a random apple seed growing into a tree that bears "delicious fruit" (a fruit that is not only edible but close in taste to the original tree) is somewhere in the range of 1 in 250 to 1 in 1000. The relevance of this is that many naturally spawning or even farmed trees would likely not produce "good" tasting fruit, however, the sugars inside the apples could still be used to make hard cider, although taste results vary. Such apples were often termed "crabapples" and they were relatively useless aside from the purpose of making alcohol and vinegar.
Bonus Info:
You might be wondering, but wait, how do they get orchards full of tasty apples? The answer is that they are all clones of the original tree. The Pink Lady apple for example was a single variety that you cannot replicate from any seed, even one from a Pink Lady tree. Instead, cuttings are taken which are grafted onto other crabapple trees at the stem of the tree in the early stages of tree development. This is a property shared with many other varieties of fruits we eat today such as Avocados etc.
Guess I gotta shiny hunt apples now 😕
Fun fact: "Delicious" is a subjective term and your definition is also nonsense. And nobody wants their apples to taste like trees.
@@grabble7605 pretty sure he meant delicious as in the majority of people would enjoy the taste. It may be a subjective term but it can still be used to generalize. No need to poop in the punch bowl dude
Yep, apples are heterozygotes. Meaning that the trees grown from seeds won't bear fruit with the same characteristics as the parent tree from which the apple & seed came from. So the branches from the original trees are pruned and grafted onto other trees to create the same fruit.
The major downside is lack of genetic variety. As such, apples are very susceptible to diseases and pests. So they are heavily sprayed with pesticides and other chemicals. Be sure to thoroughly clean your apples from the market.
false.
just to confuse you further, understand that some of our cloudy natural alcoholic ciders with the root or some sediment still in are called "scrumpy" in the UK :) most especially those from cornwall. often sold in glass or even more traditional pottery flagon form.
Somerset would like a word...
Scrumpy is also a brand name for regular alcoholic cider in new zealand. Scrumpy is not scrumpy.
scrumpy is just less filtered. not root. they basically take a pile of old fermenting apples and bottle it. its about 12% so will put you on your arse quite quick.
Most scrumpy or rough Ciders hit you like a steam train and have a hint of pig shit 🤣
@@EnigmaTimGaming as would Gloucestershire
I have no slightest idea why this was recommended to me but I love how no matter the topic there's always a nerdy elaborated explanatory UA-cam video about it
In my teens I grew up surrounded by cider apple orchards in N. Herefordshire, here in the UK. The local farmers all made their own, and would throw anything in it - reputedly even rats! The product was referred to as scrumpy. It was not uncommon to see home made signs outside farms offering Scrumpy for sale. I’m not sure how legal that was!
Rats, cow dung, sheep heads, local scrumpy is delicious just because it is not pasteurized/pressureized/or messed with in any way by giant corporations.
I also grew up in N Herefordshire (Eardisley and Weobley). I now joke to my Yorkshire wife and friends while they were drinking White Lightning (for non UK readers that’s a super cheap clear alcoholic drink labelled as cider but is not made from apples - yeah confusing I know), I was drinking proper scrumpy straight out of demijohns - Incredible the farmers used to sell us it! Hic 🥴
Just to be clear Cider in the UK is not that low alcohol content. The most commonly drunk ciders tend to be higher in alcohol content than the common beers.
I think in this case "low" is a relative term, in that compared to all the types of alcohol, beer and cider are both relatively low.
The mass produced ones are all 4.5% though, but yeah it isn't difficult to find a cider above 7%
Henry Westons are the shite
@@chaz2985 a fellow of culture I see. A couple of those woo
@@Phyde4ux if you go beyond the mass market fizzy shite it's really comparable with either beer or wine or is most often somewhere in between.
Ciders that are 4-5% or so are often stopped from getting stronger in various ways that you don't do with beer because there is just that much more sugar. Pastuerisation or keeving etc
If you left them to ferment they'd typically go notably higher depending on the amount of sugar available to the yeast.
Whereas to make strong beers you normally have to go out of your way to add things like sugar etc so there's a high enough sugar content in the wort.
I was so confused when my daughters My Little Ponies talked about drinking cider! I thought, that's not age appropriate! I found out about the cider/hard cider thing though.
One of the My Little Ponies is called Applejack as well! What were they really drinking, hmmm?
To be fair, we don't know what the drinking age in Equestria is.
I think the connection in is that applejack is a strong beverage and so is she
We also have a cereal called “Applejacks” in USA. So for us it’s just a cutesy name.
Ok but legitimately Applejack does make and drink real alcoholic cider on her farm. The mane 6 characters are all kinda treated as adults by the society they live in so it’s fine tho
I grew up near New England as a kid. I loved driving out to the apple orchards as a kid to pick up a pumpkin to carve as well as eating apple cider donuts and drinking apple cider.
If it's sweet and yella you have juice there fella, if it's tangy and brown you're in cider town
-Ned Flanders
Worth noting that the cider market has grown a lot in the UK since the turn of the century. When I became old enough to drink in 2001, your options in a pub tended to be limited to one on the tap and two others in bottles. I was in a minority who drank it (popularity was probably higher down south). You look now and there will be typically 3 on tap and another 6 or so in bottles. The options of classic cider remain but there are now also a lot more fruit options and even alcohol free choices. It's amazing really how this market has grown so much and there is something out there now that everyone will like
If you're outside of the south West yeah
A couple of things I think are interesting. Spanish sidra is incredibly different from cider: it's much closer to a somewhat acidic wine. Also, the French term pomme also used to indicate any fruit, just like the slightly old-fashioned pomo in Italian, hence the Italian word pomodoro (golden fruit) meaning tomato.
As an exchange student to France in the 90s, I usually opted to order cider, since I was under the legal drinking age. I quickly found out that it was a sneaky loophole when we had dinner with the rest of the exchange students and our teachers each week.
Kids were allowed to drink alcohol in France XD
I don't understand this story, what's the loophole, everyone else (non-US) would be aware that cider is alcoholic?
Also doesnt frabce have same laws as belgium where its fine to buy non spirit alcohole at 16?
@@yegmeshjwp The french let kids drink alcohol.
@@reeman2.0 Right, so it's not a loophole but how things are in France?
Though, rereading, I think he travelled as a group with American teachers. So, the loophole was with their rules.
and then there's what the Japanese calls cider (サイダー, "saidaa"), which isn't remotely close to resembling the apple cider from the West. Japanese "saidaa" cider is basically just flavored clear soda water like Sprite. they do have a loanword for apple cider, but it's シードル ("shiidoru"). [thanks to Abroad in Japan for teaching me about this!]
also another fun fact: Rick Astley stars in an old Japanese cider ad. 1980s Mitsuya Cider ad, look it up
ah, so サイダー is the japanese word for Lemonade.
it's similar in korean too!
@@juneguts Aussie, huh?
Ok weeb
@@greatcoldemptiness or a native language speaker? get out man.
About 10:17, in Aus to refer to any sweet fizzy drink (what Americans call pop or soda) we say soft drinks, according to wikipedia (very scholarly source I know) they're called soft drinks in contrast to hard drinks (i.e. alcoholic drinks) so at least in that case it's not just localised to American English.
Cornish scrumpy is wonderful among friends on a cold winter day.
A lot of British ciders are definitely not "mildly alcoholic" as many a drinker has discovered. For good cider (as apple wine also) you need cider/cooking apples or dessert apples mixed with around 10-15% crab apples to get the required acidity to avoid blandness.
The rootstock can be crab but not the graft
Explains why crab apples were so popular up here - Egremont in Cumbria has the Crab Fair - which is derived (apparently) from the crab apple harvest. Wishing to have the high-pectin crab apples to use as a base, explains why the crop was actually important.
@@BFalconUK I took a bottle of the vilest cider from here [Herefordshire] to the owner of the Norfolk Cider Co. He opined that it's disgusting aftertaste was due to the orchards not being pruned allowing the crab root stock to take over. High tanin West Country cider apples may be derived from crabs by selective breeding but the cider apples are not of themselves crabs. East country cider is made from eating type apples originating in Oxiana.
yes, the sharpness of the crab apples is great for flavour. And they are high in pectin, so they make a really good apple jelly if you get into jam making. The British brought crab apples to New Zealand in the mid 1800's. At that time there was not a lot to eat, growing on the land.
I've been on the cider diet recently. I've lost three days already!
Cider (as in the non-American version) doesn't have to be fizzy. Still cider is quite common outside of the largest producers. Also in the UK we sometimes distinguish between cider made from cider apples and cider made from dessert/eating apples as being "white cider" which is generally associated with alcoholics and homeless people trying to get the most alcohol for their money ('tramp juice').
Brewing cider from shop bought apple juice is a very easy way to make acceptable cider and in home-brewing circles this is called "turbo cider". I do it every now and then, and it makes an acceptable product for not much effort. For the last year or so, I've been tinkering with a recipe that is easy to teach people and produces something very strong (15-18% ABV) which on its own is virtually undrinkable, but when mixed with a sweet commercial cider, or tonic and blackcurrant juice is pretty decent. Mostly I brew beer though, as I find that more interesting and the costs to start brewing from grain and hops are not that much once you've got all your basic brewing equipment (brewing buckets, siphon tube, sample tube, hydrometer, sterilising chemicals etc)
White lightning 😈😈😈
White star/white lightning…I can smell the sulphur already 🤢
I’m a little disappointed you mentioned that devil spawn that is ‘fruit’ cider, but apart from that very good comment 😅
@@johnb8956 I didn't mention fruit ciders, though. Not the Kopparberg type things that I've mentally put in the same group as alcopops.
White cider is made with the slop that comes from making premium cider and from any apple. The manufacturers of this Satanic beverage just add more sugar & yeast to the rancid slop waste, let it do its thing and then you get your white cider. Some cider makers make their premium cider and either make white cider themselves or sell the crap off if they don't have the facilities/resources to waste making white cider.
*NEVER DRINK WHITE CIDER. YOU'LL NEVER RETURN FROM THE HELL IT TAKES YOU TOO!!!!* 👿😂
The cider difference in the US threw me for a loop when I first went there. I casually asked my friend I was staying with what was in a bottle I pulled out of his fridge, and he comes back with "Oh, that's my daughter's cider". His daughter was about 4 years old at the time XD As far as I knew, there was no other variety of cider than the alcoholic kind. He might as well have told me the bottle contained his daughter's vodka XD
Confused me too, couldn't figure out why there were so many places selling 'cider' from street stalls along the North-West coast. And often advertising it as a hot drink.
Made more sense one we figured out that in the US cider is just apple juice (though god knows why anyone would drink hot apple juice, but it is well established that there is no accounting for american food tastes).
@@dohadeer8242 (American) apple cider is much tastier than clear apple juice, in my opinion. hot apple cider is generally spiced with some combination of cinnamon, nutmeg, and other autumnal sorts of spices. it is genuinely an amazing cold-weather comfort drink.
but of course it's easier to point and laugh and imagine that nobody with taste lives in the U.S. and that we can't conceive of good food.
Very interesting video that demonstrates why the same language (English) both divides and unites American (USA) and British societies. The differences on how English is used and divides each country is a fascinating subject. So thanks to the people of this channel, for demonstrating this.
I come from the southwest of England which is sometimes called cider country, it’s a huge part of our regional culture. This video was super interesting and I didn’t realise that this was just another weird thing about British vs American English.
being from the UK, more specifically wales but near the south west (places that both love cider), i’ve always wondered whether maybe the US just had few welsh and south western england immigrants due to their lack of cider, now i know the reason why, thanks adam
That’s probably very true. My family were Welsh immigrants (Tudor) came over in the 1600s it definitely wouldn’t be a stretch to think that they were looking for things that reminded them of home.
We are also far more puritanical about booze over here, if I was to give a sixteen-year-old a glass of wine this would be a massively villainous and immoral action in the eyes of many here. Likely a reason Cider has such a slow yet long comeback, people just stick with beer, wine and liquor.
We just never came back to it from prohibition as the video says. Also, cider is fruit so it is feminine and childish to many further stifling the return of cider. A lot of that is now kind of dead as far as culture goes though and just in the last 10 years or so. Largely due to LGBT popularity and strange ideas of masculinity dying out, cider was/is gay but now being gay is fashionable where it was diabolical.
Fellow Welshman here as well, we could really confuse them all by adding scrumpy into the mix :p
Depends on the colony, plenty of Welsh, Cornish, Devon, and so forth immigrants came to the United States but they settled and stayed in certain areas. Eastern Pennsylvania specifically has a large amount of people like myself that can trace their ancestry to Wales and South West England. South East Pennsylvania had a massive number of Welsh immigrants early on, a quick glance at the suburbs of Philadelphia will reveal town names like Bryn Mawr, Bala Cynwyd, Gwynedd, North Wales, and Radnor. North East Pennsylvania was largely settled later, once large coal deposits were found Cornish and Welsh immigrants came to work the mines. You can get a very nice Cornish pastie in any bakery in the Wyoming valley as a result.
The odd thing is they had more immigrants from the south west than from many other areas, that’s why their accent is closer to the south west accent. I’m from lancashire and i think very little of lancashire culture made its way across the Atlantic because not many went
As a Brit visiting the US I have never been offered 'hard cider' I generally got asked 'Apple or pear?' This surprised me, as pear cider we call 'perry'
The hard/soft thing exists this side of the pond too, we talk about soft drinks.
CAMRA defines Perry and Pear-Cider differently. The former requires a particular type of pear and traditional techniques, whereas the later is (as the name suggests) just a cider with pears/pear flavouring.
It's not a protected term though, so individual cider makers are able to name it whatever (as long as they don't use a PGI: Herefordshire Perry, Worcestershire Perry, Gloucestershire Perry, Traditional Welsh Perry)
@@kieranharwood7186 Although they like to pretend they are - CAMRA are not an authority on anything
Fascinating! Excellent video. I brew wine at home and a little beer but I'm getting really interested in ciders. I live in Minnesota so lots of orchards nearby. Really exciting!
That explanation of “hard drinks” makes a lot of sense when you think of the non-alcoholic, or only slightly alcoholic brewed drinks that would become “soft drinks”
No shit
"French is often considered high-class within English-speaking society" -- blame the Norman conquest of England. Norman French became the language of court and the nobility, and English the language of the peasants and common folk. So the fancy word for something was French, and the low term was English. The inequality was best summed up (at least imho) by the old saying, "The Saxon herds the cow, the Norman eats the beef."
The German words for these things is always related to the "peasant version".
@@Dave-rd6sp That also has to do with that accent, though. But that might be exactly the thing you're saying here.
This is perhaps the best known linguistic fact, at least in the English speaking world.
Things like pâté are based on using things americans throw out, not to mention andouillette.
It's also where most of our "curse words" came from. Peasants used 'shit' while the fancy upper class that took over used 'feces', so they started called them curse words to make people more "polite". Learning that has made it hilarious when people tell me to watch my language. I can tell them to stop being classist, we had a revolution over that.
In earlier times, the word Liquor was not specifically a reference to booze... there are examples where it is used to refer to a brew that you make from boiling meat... that stuff you would likely turn into gravy. However, when we call it 'Hard Liquor' we mean booze.
Applejack is the best tasting alcoholic beverage I’ve ever had. Really strong apple flavor, super smooth, gets you wasted quick, but has a legendary hangover.
As an Australian I've been so confused why the ciders weaker than my go to have hard cider on the label but my go to doesn't. The difference, one is sold in the US as well the other comes from Europe.
Anything american is gonna be relatively weak as piss, but yeah ciders can easily be as strong as beers in europe where in the states ‘hard ciders’ are still meant to be low alcohol.
@@cephery8482 I have (American) cider in my fridge that's 10.8% alcohol.
@@jayteegamble thats a good third of the way to being applejack. Definitely the exception and not the rule
@@cephery8482 True, most are around 5-6%. The most popular brand of cider in my state (Ace) is 8.4%. Seems 'as strong as beers in Europe' and no 'relatively weak as piss'.
@@jayteegamble spoken like someone who’s found a niche and lost a grip on where the average actually sits.
We've got cider in Norway as well. Here it's more like an apple wine, though not as strong in terms of alcohol percentage. And we call cloudy apple juice "eplemost" which translates to "apple must/juice" (though we call clear apple juice simply apple juice, or eplejus), which can refer to both cloudy apple juice and carbonated apple juice. We've also got the similar "eplemos" which translates to "apple mash" which is not a drink at all, but rather something similar to the American applesauce, I believe, though we use it as a jam as well, not just with roasts.
Fun fact: The Norwegian (and the rest of the Nordics's) word for orange (appelsin in Norwegian [and Danish]) comes from Middle Low German and means Chinese apple. Guess the fact that "apple" was used as an umbrella term for all fruit answers my question as to where that fits in. There's also a really regional word in the south-eastern part of Norway's West Coast (Jæren, you may have heard of it if you're big into surfing) for potato, jordeple, which means earth apple.
Edit: Fixed a word.
It's also апельсин (apel'sin) in Russian.
Also, doesn't need to be apple, in Norway pear cider is the most popular cider.
Another fun fact about potatoes, in the biggest potato growing region in Poland it's commonly jokingly called "the undeground orange" cause oranges used to be a novelty and something special people would eat for big holidays like Christmas.
Fun fact : Flemish has apparently some similarities with Norwegian as our words for potato and orange are respectively "aardappel" and "sinaasappel".
Fun fact: in sone regions of Germany, we call (hard) cider Most, so basically what you call the soft cider
hecking love this guy and his videos
6:53 While I was still brewing in my youth I found you can get the best dry cider from store bought apple juice from wine yeast like Red Star Premier Rouge and maybe also adding a wee bit of wild yeast/a lager yeast like SafLager W-34 mixed in as well for a bit more flavor. I also find it beneficial to add a bit of concentrated honey crisp apple juice to the store brand apple juice also gives you a more interesting flavor and higher gravity on the cheap.
This is really interesting! In Canada, either product can be called cider without qualification; it's all about context. If I go to the liquor store, I'll see alcoholic ciders in the beer and cider section, labelled "cider", not "hard cider". If I go to the grocery store, I'll see non-alcoholic cider in the juice section, and it will probably be labelled "sweet apple cider", but people will just call it cider. (I've never seen a non-alcoholic cider made from anything other than apples.) As always, we seem to be somewhere between the US and the UK on this one.
So?
@@katlee8778 So... you cared so little about the content of my comment that you took the time to reply, just to let me know that you think what I said was - what? Boring? Irrelevant? What's your point? That's deeply weird, but you do you
@@oaktree__ the point is I do yo ur mom yesterday
@@oaktree__ Disregard them, they are just an oversized baby trying to learn the distinction between what Mommy puts in their sippy cup and what she keeps for herself to enjoy
This is close to how it is in my part of the US. you really only see the alcoholic stuff called "hard cider" on the label of a six-pack. colloquially we just call it cider.
I was so confused as a Finn who calls "hard cider" "siideri" and I was watching English language My Little Pony episode where everyone was absolutely buzzing with excitement of Cider Season. I first thought that English cider is just Apple Juice, but this video really made sense to me about the terminology! Thank you!
Why are you watching My Little Pony?
@@AmericanLibra because they… like my little pony? doesn’t seem too hard to work out.
@@AmericanLibra
I remember that show when I was a student. It was a fun silly little show with fun music. After reading math for 4 hours, you need SOMETHING to take your mind off of things.
@Jacob Duffy Is there something wrong with being gay?
People like what they like, but damn can't I relate to people enjoying my little pony. I even gave it a chance when I was younger to try and understand, but damn is it boring and not understandable to me why some adults enjoy the show.
You should check out the song “I am a cider drinker” by the Wurzels which will explain why English country music isnt a popular thing. It’s almost as popular as their seminal work “I got a brand new combine harvester- I’ll give you the key”
Ay ay ay, what memories, I hadn't thought about the Wurzels for decades, thank you.
@@pagangwynne3627lucky you!
oh, ahhhh
Here in Germany it is called Applewoi (hessian for apple wine) and Cider/Cidre if it is carbonated. Apple juice is apple juice. What you call cider is "naturtrüb" (unfiltered) in Germany.
I produce my own apple wine every two years, due to the sort of apple trees I have in my yard. Somehow mine never gets the natural carbonation, because I left it to ferment too long and in big barrel befor I filled it into bottles. Next year I will try to make doux cidre as well as brut cidre. One thing is sure, my apple wine has at least 12%.
Where I live, in Western Canada, cider almost exclusively means something alcoholic (at least in layman's terms). Tim Hortons, however sometimes sells a drink called hot apple cider. When I was a young teen I remember ordering as a joke, and then being confused when they actually gave it to me. It took us drinking a couple to realize it wasn't alcoholic.
And it was good wasnt it
@@nore5888 it was pretty good. It had some spices added, but it was pretty similar to apple juice. Nice respite from the cold
Its simple: if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown. if its Clear and Yellow its a Juice their Fellea, if its Tanger and Brown your in CiderTown.
Hi from Bellingham just south of you!!!
In my area (New Orleans), I remember the term “soft drink” being used to specifically mean soda. I remember in elementary school we were told that we couldn’t bring “soft drinks” to school. I’m assuming they wanted us to drink water or apple juice or something, not alcoholic beverages lol.
I'm all the way up in Southern Ontario, and we also specifically use soft drink to refer to pop (soda) as well. Though people generally call then pop, soft drink is kinda a more formal name for them.
In Ireland, a soft drink refers to sodas. Though don’t generally use the term hard drink.
New York also uses soft drink to explicitly mean soda.
And another weird name thing, beverage explicitly means any drink other than water.
I suspect the origin of soft drink = soda was probably when a lot of sodas had drugs or alcohol in them ans so a distinction between hard and soft fizzy sugar drinks was more important wnd then something like prohibition wiping out the market for hard drinks for a time. This is just speculation though.
I was always confused why tea and juice appear on the soft drink menu in Japan, I thought maybe it was a weird lost in translation thing (like mansion and y-shirt) but after watching this I guess it was taken from America!
That term makes me confused, I always thought it was referring to soft alcoholic drinks, because why would you use soft and hard to discern between alcoholic and non-alcoholic?
Once I was trying to make some sort of hard cider from frozen apple-juice concentrate. After the initial fermentation, it underwent a secondary lactic fermentation, which I was not prepared for, but - it tasted great.
In Australia, while we do have alcoholic ciders, like what you would find in the UK, we also have a nonalcoholic clear sparkling apple juice product that is also called "Apple Cider". (The main differentiation being that you would buy the former in a bar or bottle shop and the latter in the supermarket.) We also have a similar yet opposite hard/soft differentiation in that what is known in the US as "soda" is referred to as a "soft drink" here.
Good video. Your PA accent is always refreshing to this "relocated Yankee". As for post-Prohibition, perhaps it is because it takes a lot longer to regrow trees than grain.
I'm pretty sure this is accurate- once (hard) cider was off the market, apples would've become much less profitable to grow, and farmers would probably have started looking for other ways to use the land. Concerns about "heritage" apple varieties being lost might be enough of a subject for another video, tbh.
In Canada we have, just like with our measurements systems, a perverted amalgamation of American and European English. Clarified Pasteurized apple drink is called Apple Juice, unfiltered and typically non pasteurized is called Apple Cider and the Alcoholic version is called Cider. We also use the term soft drinks to refer to sweetened carbonated drinks like Coca-Cola, Ginger Ale, 7UP etc. However I don't know anyone who uses the term hard drinks, unless you're saying hard alcohol to refer to 40-45% liquor like Whiskey or Vodka.
I'd say "hard" is in wide use, mainly as shorthand for "X, but with alcohol". See: hard seltzer, Mike's Hard Lemonade
Yeah "Hard Drinks" isn't a thing I've ever heard, but something being a "Hard X" ie Hard Lemonade I have heard used.
Referring to non-alcoholic drinks as "soft" is certainly not uniquely American: it is the norm in Britain. However I only ever see "hard" used to refer to alcoholic drinks in the context of imported American brands, or in the phrase "hard liquor" which isn't used outside of American made media very often.
@@CanadianVance so usually a "hard" drink is a drink mixed with a form of "hard" liquor. (40% or so) for example a lot of hard seltzers are a mix of flavored seltzer and vodka or rum
@@Vampirialsin Anything 40% plus we call "full proof" in the uk.
I knew almost all of this, but it was still a very engaging video. Kudos
I remember a term from my youth, "keg cider". As I recall that was from the local orchards of fermented cider, sometimes mixed with spices and other berries. Mostly just the fermented cider....I remember partaking of it when I was young.
we also call soft drinks "soft" in french (literally "soft", not a translation) like, if you're at a bar and have a vodka bottle, you can just ask "can we get more soft?" (on peut avoir plus de soft?) and you'll get red bull or orange juice
peut-on avoir
@@cadfg7908 désolé mais on est pas si poli dans un bar hein
Only in Europe ;)
When I was growing up, my parents had a fridge with two taps. My dad traded work on a brewery's building for kegs. In fall, one tap would be beer and the other would be unfiltered, unpasteurized cider. We always loved how fizzy it would get!
Fun fact : The “Mother” Bramley Apple Tree resides at 75 Church Street, Southwell, Nottinghamshire and is where every Bramley apple/tree in the world comes from.
This was great. I've always been confused by this US difference.
I'll add another layer of complexity - we differenciate filtered and unfiltered (alcoholic) cider as Cider and Scrumpy. Scrumpy tends to be a lot stronger as its closer in its processing to wine than beer - and is either sold in large plastic bottles or glass growler stile jugs. It does have a kind of funkyness about it though, so it's not everyone's cup of tea, but is very popular among students because of how cheap and strong it is.
In the UK we have 3 types of apples: eating apples, cooking apples and cider apples. Eating apples are of course just eaten or added to recipes where you don't want the apple to completely breakdown. Cooking apples breakdown much more easily so are used for things like apple sauce.
Cider apples are less sweet and so were traditionally used to make cider - nowadays we would call this scrumpy. Some modern ciders are made with either a mixture of cider and eating apples or just from eating apples alone to produce a much sweeter cider.
Apple juice (both clear and cloudy) is typically made from eaters.
Both cider and apple juice can be carbonated to make sparkling versions. This is similar to how champagne and prosecco are made from wine.
Cider traditionally comes from certain parts of the country, like the West Country, where cider was used to attract farm workers (the better the cider, the more workers). Similarly Breton cider is big in France where historically there was a shared celtic culture.
Also crab apples, small ugly and sour. Good for jam
Actually apples are apples.
In the industry we don't catagorise them neatly into "eating, cooking and cider apples."
All varieties of cultivated apples would either be an eating or a cooking apple. It is all based on their taste profile, because we group apples by variety first and then into four categories dependent on their taste characteristics.
They are "sweet, bittersweet, sharp and bittersharp".The differing proportions of those makes up every cider makers blend. As well as the blend of a Mr Kipling apple pie filling, or a McDonalds apple pie, Tesco apple juice, Sport + Extreme applesauce protein bar etc etc etc.
What about road apples? Have you tried eating one of those? Hee Hee Ha Ha 😄🤣😝🤪
This is true, many Ciders has become sweeter in recent years in the UK. Fruit flavoured ciders (such as berries), have also become popular (especially with younger drinkers in bars)
I remember back in 2016 I was working in a bar in Old Street London, and a school trip of around 25-30 American High school students walked in.
All of them were around 18-19 years old, the legal drinking age in the UK. A lot of them ordered shots and wanted to try the room temperature ales. But we had a flat cider on tap call Old Rosie, which was around 9% ABV. Now looking back on it, it was a bit irresponsible to let them order pint after pint, but hey they were good tippers. After around an hour a few of them started to get that look in their eye, and a few started vomiting.
It was a good night all in all.
lol Who amongst us as a naive teenager has never mainlined pint after pint of sweet delicious cider before finding out all too late that it can be utterly lethal :D
lmao yup can confirm, that was me the first time i tried cider as well. Stuff is delicious
Old Rosie lol
That’s the (relatively) hard stuff that comes in big £6 bottles. Nice stuff.
Old Rosie is a scrumpy cider irrc
@@ryledra6372 love me some Scrumpy.
Fun fact, when the Weston's cider mill was first founded in the UK, the workers could opt to take part of their weekly wage as cider, because it was often safer than drinking the local water supply, as you mentioned.
It's interesting how many drinks came about because our ancestor's didn't want to drink the local water (for obvious reasons).
@@kieranharwood7186 I just imagine everyone walking around being slightly hammered all the time.
We have the Plymouth gin distillery here in Plymouth UK and I think that probably got consumed as much as the water down here during the 1800s.
@@H0n3yMonstahWell Gin was called mothers ruin for a reason
@kieranharwood7186 During a Cholera outbreak in London a brewery next to the pump where the water was contaminated didn't have any cases because all the workers drank the liquor instead of drinking the water.
In centuries past in the UK it was commonplace for even children to drink beer , which was safer than water. In the UK it is still legal for anyone over 5 years old to drink alcohol at home. Not recommended, though!
We have both in Asturias (Spain). We call them "cider" (with alcohol) and "sweet cider" (without alcohol).
Both of them are different to the ones you describe, though.
Well, I was hoping that scene from The Simpsons where Ned Flanders is telling Homer the difference between apple juice and cider would be referenced at some point, but you don't always get what you want.
I never understood that scene as cider have an alcohol and Homer is an alcoholic
If it's clear and yella, you got juice there fella. If it's tangy and brown, you're in cider town.
That scene came to mind as I was watching this as I never understood why Flanders was interested in alcohol as a teetotaler.
that scene confused me as a child.
Hell it confuses me now cause going to a cider press, fine. Going to somewhere that makes apple juice? Why?
@@zburgy Now there's two exceptions, and it gets kinda tricky from here. Adirondack cider can be yellow if you're using late-season apples.
10:15 here in Britain it's very common to call non-alcoholic fizzy drinks "soft drinks"
Australia too!
yeah, he got that part wrong
As kids we used to enjoy apple wine made by an elderly friend of the family. Ecentually we started making it ourselves every autumn. Actually making rook a week then it needed a month to sit. By christmas we had a goodly number of bottles of something for the holiday season.
I worked as a summer student at a local cidery (hard) a couple years, so this was cool to learn some history of my old job
There are definitely regional differences in the availability of cider in the UK - when I lived in Bristol (the largest city in the south west) you were spoilt for choice in pubs, supermarkets, and off-licences. Whereas in the north of England I've been to pubs that only have Strongbow.
We have a particular "speciality" called "white cider" which for tax reasons was the cheapest form of alcohol per unit, this is popular amongst street drinkers and the homeless.
And I note you say "fizzy boozy stuff" - most commercially available cider in the UK is carbonated but there's a significant market in traditional ciders that are cloudy and still (namely "scrumpy"). Also it's typically stronger than lager.
I remember walking past a pub in Bristol that only sold cider. My god that was some amazingly good stuff.
Street drinkers, the homeless and teenagers 😂
This is such a great, informative video. I've recently moved from London to Somerset in England. Somerset is very much the cider capital of the UK. The cider here tends to be non-carbonated, often rich in taste and ranges from about 5% up to about 12% in alcohol content. It's also absolutely delicious with some variants being deceptively strong but tasting no more alcoholic than super market cloudy apple juice. I've never been a massive cider drinker in the past but since moving here, i can see the appeal on a hot summers day. The US needs to get on board with the non-carbonated, cloudy varieties of (alcoholic) cider
scrumpy.....Cripple Cock , Cheddar valley , Toe Curler and many many more liver rotting ciderz
@@mctwista3179 Love The Ched. I once fell off my bicycle and concussed myself against a wall (literally, head first) after 6 pints.
Barely felt it.
The US does have a cloudy noncarbonated alcoholic cider. It is called applejack. I tried to find a basic applejack recipe. All I could find online were more involved recipes that were a lot of work.
What little I remember is you take a large glass container of apple cider, usually 1 to 5 gallons. Add some yeast and raisins. Leave outside in the snow and ice. I don't remember the amounts of yeast or raisins. I also don't remember the proper care of it. I want to say that there is a way of making it without yeast, but I am not sure. It has been way too long for me to remember that stuff.
Yet again, what I found online was not normal applejack recipes.
As a lifelong Somerset resident, I highly recommend a visit to the Tuckers Grave near bath and Lilley's Cider in Frome. Both have a good range of falling down cider.
Don't bother with cripppled cock, that's a cornish one for the tourists and fairly horrible. Cheddar Valley is the real stuff, cloudy, bright orange with lumps.
Lets not forget Wilkins Cider
ua-cam.com/video/8AweJqbEMys/v-deo.html
Big huge cider fan here! another great video, thx!
Also, there is a drink called Perry in the UK, which a cider made using pears instead of apples. A nice addition to the range of falling over juice and very refreshing served ice cold on a hot summer day.
I went through the typical UK male drinking timeline that tends to occur in the countryside communities - started drinking around 15 yr old on bottled cider, moved onto lager at round 17, onto beer and ale in mid-20s before coming full circle back to cider in my 40s. There really is nothing to beat sitting on a nice summer day, watching village cricket and drinking cider. However, winter time calls for a glass of whisky :)
A couple of points. The word apple comes from the Old English, eágæppel.
Also, English cider is not necessarily low in alcohol. A cider made in Somerset under the local name, (not a brand), scrumpy, is very high in alcohol and the hangovers are horrendous. I know, I've had a few!
One of my co-workers had a flagon on scrumpy at 17.4% was rocket fuel compared to the strongbow we had just on tap 😂
I'm from Bristol, Uk (I grew up in a town just outside of Bristol and near a few cider presses) and yeah, the clear/cloudy distinction is usually advertised as from concentrate/not from concentrate.
There's also a growing trend for 'farmhouse' cider, which is more traditional, non-carbonated stuff. Lots of the apple growers that used to sell to big firms like Thatchers make their own- it's lethal.
In Dorset. Homegrown and homebrew have always existed - it’s old old oldddd. It’s always endured but yeah took a hit as the big brands bought up their apples. I think some have realised they can do better independently again, as market has changed (ie CAMRA connoisseur types, homebrewers, trend for ‘local produce’ etc).
In a similar-ish, non-boozy way, it’s what is happening here and there with dairy farms dumping the supermarkets to sell straight to the customer. It costs more but makes more off the “ooo it’s supporting our local businesses” country types than selling it at a loss to Tescos.
EDIT: deleted weird repetition.
Roger Wilkins near Wedmore …. Best cider on planet Earth
@@snotrat2 The problem with the 50p per half honesty system is that you can never remember how many you've had when you go to pay
Johnny Appleseed was a man who helped early homesteaders plant apple orchards. Which helped them to maintain ownership claim for the homestead. The apples were mostly of the cider kind. This they could then sell (and drink). Like later on with wheat and whiskey; it made it into a commodity that wouldn't spoil & was easier to transport over the rough & basically non existent roads.
in austria, we have a similar distinction with grape juice that im not sure exists in anglophone countries. you start with grape juice, ferment it and you get slightly alcoholic "Sturm", continue the process and you end up with wine :)