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Natch i up barman! (Read 17516 times)

crimp

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Natch i up barman!
March 11, 2013, 03:45:48 pm
There are threads for ales, wines, and spirits.

I just thought it only right to have us a dedicated zyder n scrumpy thread, for recommending ciders, scrumpys, perrys, and quality cider soaks.

And also answering appley alcohol related questions.

andy_e

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#1 Re: Natch i up barman!
March 11, 2013, 03:50:40 pm
Are we allowed to talk about Calvados or is this thread specifically for west country tipples?  ;)

SA Chris

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#2 Re: Natch i up barman!
March 11, 2013, 03:54:00 pm
Is it true that some scrumpy has dead animals in it?

slackline

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#3 Re: Natch i up barman!
March 11, 2013, 03:54:47 pm
Had some nice cider when on holiday in Brittany.  Couldn't tell you what they were though.

Quite a few of the real ale pubs in Sheffield stock a range of ciders and perrys.

crimp

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#4 Re: Natch i up barman!
March 11, 2013, 03:56:12 pm
Are we allowed to talk about Calvados or is this thread specifically for west country tipples?  ;)

don't see why not, it's distilled cider, or cider+

crimp

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#5 Re: Natch i up barman!
March 11, 2013, 04:01:13 pm
Is it true that some scrumpy has dead animals in it?

yes. And the correct terminology is 'the cheese'

not a deliberate addition, but rats and pigeons etc get in, get drunk, and die happy. The scrumpy will be ready when there's nothing left but bones.

crimp

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#6 Re: Natch i up barman!
March 11, 2013, 04:58:42 pm
Had some nice cider when on holiday in Brittany.  Couldn't tell you what they were though.

Quite a few of the real ale pubs in Sheffield stock a range of ciders and perrys.

hi slackline.

That's interesting. Brittany is cider country in France. I can't remember the details but there's also a high cultural, lingual, and genetic correlation between the west country and brittany.

fried

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#7 Re: Natch i up barman!
March 11, 2013, 05:09:02 pm
There's much heated debate in France about who brews tghe best cider, the Bretons or the Normans. I reckon they taste the same.

My ex's grand-mother gave me a bottle of 'calvados' that she'd apparently had stashed away from before D-day, It tasted like it had never seen an apple, in fact it smelled so much of cheap perfume that it was impossible to even get your mouth close enough to taste it. This was probably a blessing as it certainly didn't come from a legal source. The real stuff though is superb and a real connisseurs' drink.

crimp

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#8 Re: Natch i up barman!
March 11, 2013, 05:15:15 pm
 :2thumbsup:

oh that's easy.

The best beer you can buy in France is brewed in Somerset.

crimp

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#9 Re: Natch i up barman!
March 11, 2013, 05:17:43 pm
And of course that should have read cider, but my phone thought otherwise.

fried

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#10 Re: Natch i up barman!
March 11, 2013, 05:27:18 pm
I have to confess to prefering the weedier French stuff, although in my youth I was partial to a nice 3l bottle of Graphite.

crimp

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#11 Re: Natch i up barman!
March 11, 2013, 05:35:27 pm
I don't know graphite?

It sounds like one of those dreadful white 'cider' efforts that ain't never seen no apples?

When i was young merrydown with a couple of dodo tablets in it was standard.

SA Chris

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#12 Re: Natch i up barman!
March 11, 2013, 08:40:05 pm
Is it true that some scrumpy has dead animals in it?

yes. And the correct terminology is 'the cheese'

not a deliberate addition, but rats and pigeons etc get in, get drunk, and die happy. The scrumpy will be ready when there's nothing left but bones.

 Nice.
I heard of dead lambs being popped in too.


Jaspersharpe

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#13 Re: Natch i up barman!
March 11, 2013, 11:38:47 pm
Do you have to have a certain number of rats/lambs/pigeons/other vermin per batch to achieve appellation d'origine controlle status?

psychomansam

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#14 Re: Natch i up barman!
March 12, 2013, 09:21:51 am
"An old farmer once told me that a dead rat would have been thrown into the barrel to aid fermentation, and this has been shown by science to be more than just an old wives tale. Apple juice is very low in nitrogen compared to, say, the wort used for beer making. For the yeasts to act quickly and efficiently they need a source of nitrogen, although these days it is usually added in the form of ammonium sulfate rather than rotting flesh."

- from the google gods

The google gods can say what they like. I've tried quite a few scrumpies, and dead rat explains a lot.

crimp

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#15 Re: Natch i up barman!
March 12, 2013, 09:46:20 am
Make yer own from local apples this autumn. Most people happy to let you have their apples these days.

Below is a link to a cost bugger all homemade car Jack cider press.

http://m.instructables.com/id/How-to-make-cider/

another option is to make a press from an old clothes mangle and board.

Dead rodents optional.

slackline

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#16 Re: Natch i up barman!
March 12, 2013, 10:02:58 am
Make yer own from local apples this autumn. Most people happy to let you have their apples these days.

Don't even need to take others apples (although if they're going to waste no point in not[1][2]), as there are plenty of public places with fruit[3].

[1] Abundance Sheffield / Abundance Network

[2] Help Yourself - Food

[3] Was going to link to Abundance Sheffields Google Map, but can't find it linked, but its mentioned in their handbook (and there are screenshots).

« Last Edit: March 12, 2013, 10:15:42 am by slackline »

Jim

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#17 Re: Natch i up barman!
March 12, 2013, 10:08:19 am
have seen the diy cider site before, may get round to trying it this year as we usually get loads of apples (not last year, very poor yield due to weather), infact I'll probably plant another apple tree just to make cider from

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#18 Re: Natch i up barman!
March 12, 2013, 10:19:49 am
As an aside wtf does natch I up barman mean? Is it an anagram?

pabs

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#19 Re: Natch i up barman!
March 12, 2013, 10:21:13 am
Actually as any fule kno, the best cider comes from Herefordshire :devil-smiley:

And I don't mean any Bulmers shite; try a drop of Dunkertons Kingston Black and see if I'm wrong.

pabs

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#20 Re: Natch i up barman!
March 12, 2013, 10:24:55 am
As an aside wtf does natch I up barman mean? Is it an anagram?

Natch is brand of cider - a bit of a cheap and nasty supermarket one now. Though there may be a 'good version' for proper cider heads. Even Bulmers do a proper cider in barrels for the local market.

andy_e

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#21 Re: Natch i up barman!
March 12, 2013, 10:25:28 am
Addlestones. 'nuff said.

crimp

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#22 Re: Natch i up barman!
March 12, 2013, 11:01:45 am
As an aside wtf does natch I up barman mean? Is it an anagram?

http://www.ukcider.co.uk/wiki/index.php/Natch

Sort of shares pride of place with cloudy thatchers, and old rosie in the soaks of bristol village. Although i know one bloke whos wife won't let him in the house if he's had a day on the old rosie. That's not really a problem for him though, you're lucky to find your way home on that stuff.

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#23 Re: Natch i up barman!
March 12, 2013, 11:10:56 am
Mmmmm, Rosie. Shes a danger to any lad!

SpanishJuan

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#24 Re: Natch i up barman!
March 24, 2013, 07:53:13 pm
Rosie is nasty. Mines a kentish Biddenden cider   :alky:

 

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