Browns Bar Bible

Cider glossary

Low alcohol cider – relates to ciders that are under 1.2% ABV

Vintage – ciders that are made from 1 years’ apple harvest, which must be labelled on the pack Fermentation – the process of turning apple juice into cider, by converting sugar into alcohol

Straw – relating to the colour of the cider, likened to straw bale

Tannins – contained in the cider fruit, similar to those found in wine, giving cider fruit its unique flavour & astringency

Astringency – is the dry, puckering mouthfeel caused by tannins founds in many fruit