Nicholson's Bar Bible -Update 04/2023

BAR BIBLE

INTRODUCTION

WELCOME TO YOUR BAR BIBLE In this document, you will find tasting notes for the products on your bar, cocktail specs and loads of information about drinks categories to brush up on your knowledge and impress your Guests.

This is a LIVE book is managed by your Drink Quality Specialist – we try and keep it as up to date as we can for your brand, but if you can’t find something you think should be there – drop us a message in your brand Drink Training Forum.

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Please do not print or download the whole document – it is a massive file and is updated all the time. Use the online document to make sure you always have the most up to date information .

PINT GLASSES CONTINUED

Toughened Islande Hiball Glass 11oz (312ml)(558230)

Toughened Tulip Half Pint Glass 10oz(312ml)(557725)

Toughened Nicholson's Branded Pint Glass 20oz(557069)

Toughened Nonic Pint Glass 20oz - Nucleated(558231)

Toughened Nucleated Tulip Pint Glass 20oz(558232)

Toughened Stuttgart Stem Beer Glass 20oz Nucleated(90ml)(556052)

REMEMBER - OUR GUESTS LOVE IT WHEN WE USE THE CORRECT GLASS, AS IT SHOUTS GREAT VALUE & PRIDE

GLASSES

ALL BRANDED GLASSES TO BE USED FOR THEIR SPECIFIC PRODUCT ONLY

Symphony Hiball 12.25oz (350ml)556324) • For soft drinks & Cocktails as defined by spec

Toughened Tennents Pint Glass 20oz (557724)

Cabernet Wine Glass 350ml – 250ml Lined (558226) • For Wine & Spritz

Cocktail Coupe glass (556099) • Cocktails as defined by spec

Toughened Amstel Pint Glass 20oz(559062)

Standard shot glass (558243) • For single shot spirits

Cabernet Flute Glass 160ml (557717) • For Prosecco & Champagne

Elegance Hiball Glass 12oz (341ml)(558234) • For soft drinks and Cocktails defined by spec

Toughened Carling Pint Glass 20oz(557118) )

Cabernet Ballon Gin Glass 580ml(555837) • For Gin & Spritz

Elegance Hiball Glass 6oz (170ml)(557720) • Cocktails as defined by spec

Toughened Conical 1/3 Pint Glass 7oz(557693 )

Toughened Camden Hells Jack Pint Glass 20oz(556312 )

Cabernet Tulip Port Sherry Glass 120ml (559827) • For Sherry

Toughened Conical Pint Glass 20oz(557696)

Lima Hiball Glass 13oz (369ml)556020)

Toughened Mortimers Orchard Pint Glass 20oz(555798)

Toughened Edge Pint Glass 20oz - Nucleated(555793)

Spey Whisky Taster Glass 5oz (140ml)(556270) • For Whisky

Dram Whiskey Glass 3oz (90ml)(556117) • For Whisky

Toughened Peroni Pint Glass 20oz (556371)

REMEMBER - OUR GUESTS LOVE IT WHEN WE USE THE CORRECT GLASS, AS IT SHOUTS GREAT VALUE & PRIDE

INTRODUCTION TO BEER

Beer is: A non-distilled, fermented extract of cereal (usually malted barley) which is flavoured with hops.

Beer is the third most popular drink in the world, after water and tea! It’s origins can be traced back as far as Ancient Egypt but over the millennia, hundreds of different brewing processes and styles have developed. Beer is broken into three main categories, into which all the different styles fall.

• Top fermented • Lively, unpredictable

ALE

• Bottom

fermented • Stable product

LAGER

• Spontaneous fermentation • Usually sour

LAMBIC

BEER INGREDIENTS

HOPS Hops are a climbing, flowering plant. Each hop variety has it’s own attributes and brings something different to a beer. Hops are mainly used for bitterness and aroma.

MALT Many types of grain can be used to brew beer but barley is the most widely used. A grain must be malted to develop sugars, colour and flavours before it is used to make beer.

WATER Water is the most important and influential ingredient in the brewing process. Brewers call it ‘liquor’. Depending on where the water is from, depends on how it will affect the beer.

YEAST Yeast is a single cell fungus which ingests sugars and excretes C02 and alcohol. Depending on which style of yeast is used determines which type of beer you are making. Yeast is used to produce alcohol and carbonation, but also affects flavour and aromas.

Malt is used for sugar, colour and flavour .

Water is used for body and texture.

THE BREWING PROCESS

How beer is made will vary slightly from beer to beer but the key steps remain the same as per the diagram.

Watch the video below to see how beer is made.

PERFECT SERVE

GLASSWARE • Ensure you use correct branded glassware where possible, glasses are designed to enhance the product • Always - C lean, C old, C hip free, Dry

DRAUGHT KEG • Hold glass at 45 degree angle •Open tap • Never put nozzle in beer • Tilt glass until full –make sure 5% head DRAUGHT CASK • Hold glass at bottom • Put spout in glass and pull smoothly 2/3 full • Settle • Top up until 5% head achieved

BOTTLED BEERS •Open bottle • Pour at 45 degree angle into glass • Tilt until 5% head achieved •Watch out for sediment at the bottom – always leave it for the guest to pour

QUALITY CONTROL

KEG DRAUGHT PRODUCTS

A keg is a pressurised barrel containing products that will be served through the bar fonts – products like lagers, ciders and specialty draught products. Kegs are stored in an upright position and use gas to drive the liquid up through the taps. Kegs should always be stored in the cellar between 11-13C. Service temperatures vary depending on the product. Keg Ales, Sparkling or Creamflow products should be served at 8-10C. Standard lagers, super – chilled Ales & Stouts should be served at 5-7C.

Changing a Keg

You may be required to change a keg – it is vital that you follow correct procedure to do this for your own safety.

Watch the video to find out more ...

QUALITY CONTROL

CASK PRODUCTS

A cask is an unpressurised barrel normal used to store real ales. It can be used using vertical extraction (as seen here) but more commonly using stillages, storing the barrel on its side on hydraulic stills. Cask ales are served using a handpull which draws the liquid up through the lines from the cask. Cask products are normally left live which means that they are usually unfiltered. Cask products need to be given time to settle before serving, letting all the particles settle to the bottom to ensure you are serving a clear pint. Cask products should be served between 11-13C.

Conditioning a Cask

There are two ways of conditioning cask – vertically and horizontally.

Watch the videos to find out how

Conditioning Cask – Vertical

Conditioning Cask – Horizontal

TASTING BEER

When tasting beer, it’s not all about the flavours. Tasting is a joint effort between our senses. To create a tasting note we need to consider the following..

A PPEARANCE – Colour, Clarity, Carbonation

A ROMA – what can you smell?

A ll A pples F all B efore F lowers

F LAVOUR – what does it taste like?

B ODY – how heavy does the beer feel in your mouth ?

To help you remember

F INISH – what is the last sensation? How long does it last?

For example: A light bodied golden beer, with grassy aromas, fruity flavours & a long bitter finish.

TASTING PROCESS

• Look at your beer • Check the colour, clarity & carbonation

SEE

• Swirl the beer around in your glass • This will release the aromas

SWIRL

• Take a short sniff of your beer • Sniff again – what can you smell?

SNIFF

• Take a mouthful of beer • Move it around in your mouth, making sure you cover all parts of your tongue

Your tongue tastes different sensations at different parts – make sure you cover all of them to get the full experience!

SWISH

• Swallow the beer • Concentrate on whether you can feel any bitterness & what the last sensation is

SWALLO W

BEER WHEEL

Aroma & Flavour

Use this wheel to help identify flavours and aromas

BEER GLOSSARY

BEER GLOSSARY

ABV – Alcohol by Volume. Percentage measure of alcoholic strength, per volume of liquid sampled.

ALCOHOL – Commonly refers to ethanol and higher alcohols, giving warming, liqueur – like character.

ALE – Generic name for beer brewed using top-fermenting yeast at relatively warm temperatures.

AROMA – Aroma refers to the smell inducing chemicals detectable by the human nose.

BALANCE – The harmony between different flavour characters.

BEER – Generic name given to alcoholic beverages brewed with grains and hops.

BOTTLE CONDITIONED – Beer that undergoes a secondary fermentation and flavour maturation in the bottle due to continued presence or addition of yeast.

CASK CONDITIONED BEER – ‘Live beer’ where a secondary fermentation and flavour maturation occurs in the barrel due to continued presence or addition of yeast and fermentable sugar.

CONDITIONING – Maturation Of beer after fermentation.

DRAUGHT

FERMENTATION –Process of yeast reproduction where sugars are turned into alcohol and carbon dioxide and where flavour compounds are created.

BEER GLOSSARY

HOPS –The cone or flower of the hop plant. Provide bitterness and aroma. Also have preservative effects . LAGER – Generic name for beers brewed with bottom fermenting yeast at relatively cool temperatures.

MALT – Barley that has undergone the 3 stage process of steeping, germination and kilning.

PASTEURISATION – Partial sterilization of a liquid, by heating for a short periods, to kill any micro organisms that may spoil it.

YEAST – A single cell fungus that creates beer by fermenting wort sugars into alcohol and carbon dioxide and releasing flavour compounds.

Draught Beer

Lager

Amstel

STYLE: Pilsner Style Lager ABV: 4.1% Country of Origin: Holland

Amber

Fresh, slightly fruity

Smooth, malty, crisp finish

Meat & Cheese

In 1870, the first stone of the Amstel brewery was laid on the banks of the river Amstel.

DRAUGHT

Craft Lager

Camden Hells

STYLE: Craft Lager ABV: 4.8% Country of Origin: London, UK

Pale Straw

Fresh, Floral, Pine

Light bodied, biscuity, dry

Fish & Chips, Burgers

‘ Hells’ is a combination of two lager styles – the German ‘Helles’ & a Czech ‘Pilsner’ giving it’s unique profile.

DRAUGHT

Lager

Carling

STYLE: Lager ABV: 4% Country of Origin: Britain

Straw colour

Fresh grain, sweetcorn

Malty with a clean bitterness

White fish, chicken dishes, and salads

Britain’s best selling lager for the last three decades, only made with 100% British Barley.

DRAUGHT

Lager – Super Premium

Peroni Nastro Azzurro

STYLE: Super Premium Lager ABV: 5.1% Country of Origin: Italy – Brewed in Rome, Bari & Padova

Pale Golden. Reminiscent of Prosecco

Crisp Citrus Aroma.

Crisp and refreshing with subtle sweetness and citrus notes

Pizza, Pasta, Fish & Chips

Typical Italian style still brewed to the same recipe and genuinely imported from Italy

DRAUGHT

Lager

Pravha

STYLE: Pilsner ABV: 4% Country of Origin: Czech Republic

Golden, white head

Fresh and hoppy

Light bodied, crisp and refreshing with a bitter finish

Pravha was created by the legendary brewers of Staropramen, who were inspired to create a lighter tasting pilsner

DRAUGHT

Pale Ale

Camden Pale Ale

STYLE: Pale Ale ABV: 4% Country of Origin: London, UK

Bright Gold

Citrus, tropical fruits

Well rounded with a more-ish bitterness

Salads, spicy food, BBQ

We crash together the easy-drinking tradition of British brews with the bold hop flavour of American pale ales. Brewed with 4 malts and 6 types of hops for a massive flavour.

DRAUGHT

IPA

Sierra Nevada California IPA

STYLE: Session IPA ABV: 4.2% Country of Origin: USA

Gold

Citrus, Pine

Easy drinking, slight bitterness, citrus flavours

BBQ, grilled dishes

It is a Golden pale ale from one of the most accomplished brewers from the west coast of America, and one of the pioneers of craft beer worldwide.

DRAUGHT

Lager – World Premium

Pilsner Urquell

STYLE: Pilsner Lager – The ORIGINAL Pilsner ABV: 4.4% Country of Origin: Czech Republic - Plzen

Pale Golden.

Hoppy. Malty. Citrus Spice

Hoppy with a balance of caramel sweetness and velvet bitterness, with a lingering crispness

Steak, Burgers, Cheese, Rich dishes

The World’s first lager – born in 1842. Pilsner Urquell translates to “Pilsner from the Original Source”

DRAUGHT

Stout

Guinness

STYLE: Stout ABV: 4.2% Country of Origin: Dublin, Ireland

Very deep red – white, tight head

Syrupy caramel, smoky

Full bodied, smooth, roasted, bitter dry finish

Red meats, rich sauces, steaks

Guinness was created by pure accident when a batch of malt were accidently burnt!

DRAUGHT

Lager

Grolsch

STYLE: Pilsner ABV: 4% Country of Origin: Netherlands

Medium Golden colour

A fresh naturally green hop aroma

A Pilsner with a great depth of flavour. Initially crisp and refreshing, brewed with a combination of two hop varieties and two different malts, for double the flavour.

The light, crisp flavour and gentle carbonation allow the palate to be cleansed when eating with oily or fatty foods such as chicken, pork, burgers, cheese and fried foods. The extra flavour from the two hop varieties and two different malts additionally means its stand up to bigger more robust flavours in stews, casseroles or barbequed foods.

OUR BEER IS BREWED UNDER THE 1516 PURITY LAW (REINHEITSGEBOT) AND THEREFORE PRESERVATIVE FREE

DRAUGHT

Pilsner

Lucky Saint

STYLE: Pilsner ABV: 0.5% Country of Origin: Bavaria, Germany

Golden pale with a moderate haze

Fresh and floral

Biscuity malts with a citrus hop finish

Fish and chips, pizza, curries

90kcals per pint, Vegan, no adjuncts or additives – great for moderation!

DRAUGHT

Cask Ale

STYLE: Unfiltered and unpasteurised – in barrels secondary fermentation takes place. While the beer sits in the pub cellar, the yeast is still fermenting sugars in the brew to produce alcohol and carbon dioxide. Country of Origin: Cask conditioning, is almost entirely associated with British ale Gelatine called isinglass is often added to the casks. It is made from the internal organs of fish, which is why most cask ale isn’t considered veggie friendly. Its role is to attract the yeast sediment giving the beer clarity when it’s served. Because the beer is ‘live’ after it leaves the brewery, it needs to be treated with care, stored at around 10-12ºC and consumed relatively quickly.

Click here for Selling Skills

Click here for Perfect Serve

Cask Ales include a variety of styles, including traditional best bitters, India pale ales, milds, porters, stouts and golden ales.

Sometimes beer is served through a nozzle known as a sparkler. This agitates the beer and produces tiny air bubbles that form a creamy head. Certain brews, particularly from northern England, are designed to be served in this way.

DRAUGHT

MUST STOCKS

Amber Ale

Sharp’s - Doom Bar

STYLE: Amber Ale ABV: 4% Country of Origin: UK

Amber, clear, white foamy head

Spicy resinous hop, sweet, roasted malts

Balanced, succulent dried fruit, lightly roasted malts

Great with battered seafood like calamari, grilled white fish or pork. Sunday roasts

Named after the infamous sand bank on Cornwall’s Atlantic coast. Doom Bar has a distinctive aroma and balanced moreish flavour. These qualities have underpinned its rapid growth to become the UK’s No.1 cask ale*

CASK ALE

*CGA On Trade data, Volume and Value, MAT to 28/11/15

Packaged Beer

Damm

Daura Damm

STYLE: Gluten Free ABV: 5.4% Country of Origin: Spain

Add badge / pump clip image here

The World’s Most Award -Winning Gluten Free Beer. https://www.damm.com/en/beers/daura Daura is a fresh-tasting beer, with a lively acidity. The finish is bitter, as it should be in beer, and long lasting. Best enjoyed between 4ºC and 6ºC. Daura is a golden colour with shades of amber. It is clear and sparkling. The head is cream- coloured and long lasting. The abundant bubbles are delicate and lively. The generous aroma is of fresh spices. The flavours of toasted grains add to the beer’s personality. The mouthfeel is smooth, thanks to the fine bubbles.

Packaged

Lager

Budweiser

STYLE: Light Lager ABV: 4.8% Country of Origin: St Louis, America

Crystal clear straw colour, large white head, slight lacing

Subtle aromas

Clean, crisp, easy drinking

Grilled meat & Shellfish, Steaks , Burgers & Ribs

It’s the most expensive brewing process in the world and produces a beer of exceptional quality

PACKAGED

Lager

Peroni Nastro Azzuro

STYLE: Premium Lager ABV: 5.1% Country of Origin: Italy

Golden Yellow

Sweetcorn, straw

Lightly sparkling, dry finish, easy drinking

Fish & chips, Salads

The name means "Blue Ribbon" in Italian, in honor of the Blue Riband won by Italian ocean liner SS Rex in 1933

PACKAGED

Belgian Blonde Abbey

St Stefanus

STYLE: Blonde Abbey Beer ABV: 7.0% Country of Origin: Belgium - Ghent

Light Amber through to Rich Treacle

3 months – Sweet & Malty 6 months – Spicy with Coffee notes

3 Months : Fresh and Fruity – balanced by a touch of sweet caramel, finishing with a dry hoppyness 18 Months : Spicy and Aromatic – deep orange marmalade notes, with hints of vanilla, toffee & clove

Rich meats, truffle oil, hard cheeses

Brewed using 3 Yeasts, St. Stefanus matures in the bottle up to 18 months – see the bottle for taste profile

PACKAGED

Beavertown Gamma Ray

STYLE: American Pale Ales ABV: 5.4% Country of Origin: London, UK

Light & Golden

Punchy & Tropical

Juicy & Refreshing

Snack & Light Bites

The beer is then dry hopped for days, driving the punchy aromas so you can smell it from miles away!

PACKAGED

Beavertown Neck Oil

STYLE: Session IPA ABV: 4.3% Country of Origin: London, UK

Pale, Light

Malt & Hops

Crisp & Punchy

On its own, a nice easy beer

This beer originally started and was intended to just be a home-brew

PACKAGED

Big Drop Citra IPA

STYLE: Low Alcohol IPA ABV: 0.5% Country of Origin: UK

Pale

Fruit Juice & Spice

Robust & Refreshing

Great with fruity dishes

Big Drops first two beers, Big Drop Stout and Big Drop Pale picked up international accolades from the International Beer challenge and the World Beer awards

PACKAGED

Curious Brew

STYLE: Beer ABV: 4.7% Country of Origin: UK

Golden, Bubbles

Fruity & Fragrant

Clean & crisp

Compliments similar food to what champagne does

Lager re-fermented with champagne yeast

PACKAGED

Schofferhofer Grapefruit Radler

STYLE: Wheat Beer – German ABV: 2.5% Country of Origin: Germany

Golden with orange hint

Grapefruit & Wheat

Crisp, Fruity

Schofferhofer originally intended this to be an orange flavour, but a grapefruit was purchased by mistake and it tasted so good, they stuck with it

PACKAGED

Stewart Brewing – Edinburgh Gold

STYLE: Golden Ale ABV: 4.8% Country of Origin: Scotland, UK

Golden

Noble hops, grassy & spicy aromas

Slight caramel sweetness, moderate bitterness.

Stewart Brewing, founded in 2004 by Steve and Jo Stewart, is Edinburgh's original craft beer brewery!

PACKAGED

Stewart Brewing 80 – Classic Scotch Ale

STYLE: Scoth Ale ABV: 4.4% Country of Origin: Scotland, UK

deep auburn to brown with an off-white head

malt and dried fruit.

full-bodied malty ale with a smooth & creamy texture.

Steak pie, venison, haggis

Stewart Brewing, founded in 2004 by Steve and Jo Stewart, is Edinburgh's original craft beer brewery!

PACKAGED

Packaged beer

Tiny Rebel CWTCH

STYLE: Red Ale ABV: 4.6% Country of Origin: South Wales

crystal clear amber

Citrus, tropical fruits, pine, and mango

Sweet toffee and caramel malt quality complements the flavour.

This beer style pairs well with everyday recipes like roasted or grilled chicken, turkey and lighter sandwiches.

The Cwtch is Tiny Rebel’s take on a Welsh Red Ale that is chocked full of American hoppy goodness.

PACKAGED

Packaged Beer

Corona

STYLE: Lager ABV: 4.5% Country of Origin: Mexico

Golden

Hops, Citrus, Honey

Pilz Malt, Maize

Light Dishes, Salads, White Meat

Corona has been brewed and bottled in Mexico since 1925. It is lighter than traditional beers, with a crisp and refreshing taste – Perfect for a day in the sun!

PACKAGED

GUINNESS 0.0

STYLE: Stout ABV: 0% Country of Origin: Ireland

THIS IS 100% GUINNESS WITH 0% OF THE ALCOHOL . SAME ICONIC RUBY RED COLOUR WITH A CREAMY HEAD.

SAME HINTS OF COFFEE AND CHOCOLATE IN THE AROMA. UNMISTAKEABLY GUINNESS.

SMOOTH, BALANCED, BITTER, SWEET AND ROASTED. SAME TASTE.

WE BREW GUINNESS DRAUGHT AND THEN GENTLY REMOVE THE ALCOHOL VIA A COLD-FILTRATION PROCESS THAT RETAINS ALL THE TASTE OF GUINNESS WITH NONE OF THE ALCOHOL

AVAILABLE IN A 538ML CAN THAT POURS PERFECTLY INTO A GUINNESS PINT GLASS TO PRODUCE THE SIGNATURE GUINNESS DRAUGHT HEAD

PACKAGED

LUCKY SAINT

STYLE: Superior Unfiltered Alcohol Free Lager ABV: 0.5% Country of Origin: Germany

Insert Picture

Fresh citrusy German hops (dried lemon, light orange). Some toasty Pilsner malts. A fresh bread aroma from the grain and unfiltered yeast. Golden in colour. Light haziness as it’s unfiltered. Lasting bright white foam. Explain that leaving our beer unfiltered retains maximum flavour and body, without needing the alcohol.

Crisp, refreshing unfiltered Lager

Pair with: Shellfish; light seafood; sushi; grilled pork and chicken; light pasta dishes (without cream or meat sauces); Southeast Asian food; Mexican food; spicy food

PACKAGED

WEISS BIER

Maisel’s Weisse

STYLE: German Weisse Bier ABV: 5.2% Country of Origin: Bayreuth, Bavaria. Germany

Unique, bright amber colour.

Banana, wheat, cloves and vanilla.

Great with Pork and delicious served with sticky toffee pudding. distinctive fruity and spicy flavour with hints of banana, lemon, grapefruit and a spicy but not-too-dry finish.

Brewed using mountain spring water, Hallertau hops and top quality grain.

PACKAGED

Cider is created from fermented apple juice

Cider has been fermented and enjoyed for centuries, fruit juice fermentations were recorded by the ancient Egyptians.

Any type or style of apple can be used to create cider, although, traditionally only varieties of bittersweet & bittersharp apples were used. These types of apples are named after its flavour profile – bitterness followed by either sweet or very sharp / sour notes, not great for eating but perfect for cider production.

Today cider is produced in a variety of styles:

Sparkling

Cloudy

Hazey

Bright

Still

Retains some of the yeast used to ferment the juice

Retains some of the yeast used to ferment the juice

All of the yeast is removed

No carbonation

Created by adding a carbonator e.g. carbon dioxide

Cider can have an alcohol of between 1.2% - 8.49%, after this it becomes wine, low alcohol ciders are available and are typically below 1.2% which legally makes them soft drinks.

Cider ingredients

Apples

Water Water is a vital part of the process: thousands of litres are used by Cider Mills on a daily basis. As the water is blended with the apple juice before fermentation. Water quality is absolutely critical to the finished product. Water provides texture and with contribute to the ciders mouthfeel.

Yeast Live yeast cells are added to the apple juice and water blend and are used to create alcohol, they feed on sugar and excrete alcohol and CO2. Yeast strains must be carefully selected to ensure that they are suitable for the type of product that is being produced, yeast selection will affect finished product and aroma.

There are more than 7,500 varieties of apple – each with their own specific and desirable qualities. Grown in orchards, apples trees crop once a year and are harvested by shaking the trees and collecting the fallen fruit from the floor. Bittersweet, Bittersharp, Culinary and even Crab apples can be used to create different flavour profiles when blended together in the finished product.

Regional differences in cider flavour & profile

West Midlands & South West of England: have a distinctive bittersweet taste (bitterness), & mouth feel (astringency and body) and spicy, woody and smoky characteristics of traditional high-tannin cider apples

Eastern Counties: traditionally made from dessert apples. Display fresh, acidic and high fruity notes typical of the types of apple used

Somerset: often quite dry and typically display the fruity and tannin-like qualities of local bittersweet & bittersharp apples . Herefordshire: Distinctively bitter, full bodied and astringent. High tannin flavours, almost certainly made from traditional bittersweet varieties. Big on fruit flavours, oaky & spicy

French ciders : typically low in alcohol, often fairly sweet, with sherry-like qualities. Frequently naturally sparkling due to secondary in-bottle fermentation. Spanish ciders : usually quite dry, non- carbonated (still) and often have a noticeable acetic acid tang

Devon: much more woody flavours, typically mahogany coloured and fairly acidic .

The cider making process

Authentic cider makers will follow a simple eight step process, beginning with harvesting in early October. Fresh juice once pressed will then be fermented and slowly matured to deliver flavour & character. Alternatively, concentrate can be added at step 5 rather than using fresh juice and then bottled, canned & kegged almost immediately.

2 .

1 .

3 .

4 .

5 .

8 .

7 .

6 .

Draught cider perfect serve

 Pour the cider directly into the centre of the glass, allowing the cider to hit the central nucleation spot to encourage carbonation & mouth-feel  Hold the glass upright, no need to tilt at a 45° angle  Do not allow the font nozzle to touch the cider when pouring

FONT



Use the correctly branded glass

GLASS

 Ensure it is always – clean, cold, chip free & dry

 Serve to the guest, keeping fingers from the rim of the glass  Ensure the branding is facing the guest

SERVE

Quality control: draught kegged cider

 The ideal temperature for keg dispense is between 5 ° C - 8 ° C, for storage we would recommend no greater than 13 ° C.

Temperature

 Keg lines should be cleaned at least every 7 days, only recommended line cleaning products should be used & excess line cleaning fluid should be disposed of afterwards to avoid contamination.  Thorough cleaning is required as yeast could affect the products clarity and can lead to fobbing.

Cleanliness

 Gas cylinders should be stored upright in a secure position and should be switched off after use, as this can potentially cause fobbing. Only use the correct mix of gas as directed by your cellar service technician.  Ensure the cellar is well ventilated as stale air will make cider hazey, although draughts should be avoided

Storage

Quality Control: draught bag-in-box cider

The use of Bag-in-Box for draught, still ciders and perries will allow an extended shelf-life, enabling products to remain in peak condition to the very last drop in the bag. Dispense can either be direct from the bag via its integral tap, or using an adaptor via a hand pull.

How to use the HAND PULL DISPENSE ADAPTOR: Supplied with these instructions are the following:



1 adaptor



1 section of spacer pipe



1 Jubilee Clip 1 cleaning tap



1. Remove old fitting from pipe by cutting off or by undoing the existing Jubilee Clip. 2. Slide the Jubilee Clip over the pipe and leave loose. 3. Push adaptor into end of tube and tighten jubilee clip if too tight soften tube with hot water and if too loose use the section of spacer pipe to pack out the tube. 4. Remove red safety tag from tap. 5. Fit adaptor over tap ensuring the lip of the tap is seated squarely on top of the washer and turn screw cap on top to open tap, thereby clamping the adaptor and opening the tap, allowing product into the delivery line. 6. We strongly recommend cleaning the line before the first use and every week thereafter. To do this disconnect adaptor from tap. Fit the enclosed cleaning tap into adaptor and turn the screw cap. This opens the tap and the non-return valve within it, allowing fluids to pass through. Submerge the end of the tube along with adaptor and cleaning tap into a container of line cleaning solution and proceed as normal. NB. Should you ever lose the cleaning tap, one can be cut off a used Bag-in-Box.

Tasting process

Appearance, agitate & aroma Are there bubbles? Is it still? Is there a head? Any foam? Agitate / swirl to release the aroma Take a big sniff, it should smell fresh. Any scents of drains, eggs, vinegar indicate an infection. Any chemical smells indicate line cleaning issues

A

Vinegar, Sherry & wet cardboard – suggest the product has oxidised Banana (know as cider sickness) caused by bacterial contamination

Body Does the cider cling to the sides of the glass? Does the cider have legs / tears?

Sour Milk / Yoghurt – bacterial infection

B

OFF NOTES:

Clarity Bright ciders should be shiny & luminous Cloudy ciders should have even and fluid distribution of the sediment to form natural haze

C

Does it taste good? The cider should taste appley and typically cider

D

Enjoy! Sit back, relax and enjoy (in moderation)

E

Sensory Effects of Cider

Sense

Type

Specific Effect

Sight

Tannins (phenolics) Carbonation (CO 2 )

Typically brown/ gold / amber / copper when oxidized

• • •

•

Alcohol

Bubbles and “moose”

• • • • • • • • • • • • • •

“Legs & tears” on the inside of the glass

Smell

Alcohols

Can be spirituous or floral

• • • • • • • • • • • •

Esters

Fruity aromas

Phenolics Aldehydes

Woody and spicy

Cidery Buttery

Ketones

Taste

Sugars

Sweet

Acids

Sour – but can also be salty

Tannins

Bitter Sweet

Alcohol (ethanol)

Mouth-feel

Alcohol Tannins

Warming

Astringent – also body

Carbonation (CO 2 )

Bursting bubbles in the mouth

Hearing

Carbonation (CO 2 )

• The “shiss” of bubbles when pouring a sparkling product

•

Cider wheel

Flavour categories & descriptors

Spicy & Woody

Sweet

Fruity

Herbaceous

Aromatic

Yeasty

Cloves, Nutmeg, Black pepper Liquorice, Sawdust, Fir trees Antiques, Wood fires, Tar Medicinal, Witch hazel, Leather Carbolic, Farm barns

Caramel, Butterscotch, Vanilla Molasses, Treacle, Custard Honey, Candy floss, Bubble gum Confectionary

Bittersweet, Tropical, Summer fruit, Berries, Citrus Dried fruit , Cooked fruit, Pineapple, Melon , Raisins Stewed apples, Peaches Apple skin, Dessert apples

Grassy, Elderflower, Vegetables Hay straw, Nutty, Cut grass Leafy, Blackcurrants, Dried grass Hazel nuts, Brazil nuts , Almonds

Cidery, Winey, Pear drops Estery, Floral, Spirituous Pungent, Banana, Solvent Acetone, Chemical, Alcoholic Burnt match, Firey

Bread dough, Fresh yeast Meat broth, Chicken soup

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

Draught Cider

Cider

Mortimer’s Orchard

STYLE: Sparkling Cider ABV: 5% Country of Origin: Herefordshire, UK

Bright Gold

Fresh Apples

Sweet start, dry finish

Light white meat dishes

At the foot of Westons farm lies the remains of a Norman Castle built by the Earl of Mortimer in the 11 th century- it’s Mortimer’s castle that inspired the name of the orchard & the cider.

DRAUGHT

Packaged Cider

Molson Coors

Rekorderlig Strawberry-Lime

STYLE: Fruit Cider ABV: 4% Country of Origin: Sweden

Light, red, mid carbonation

Fresh strawberries, sweet, slightly zesty

Medium bodied, refreshing strawberry

Rekorderlig Strawberry-Lime Cider perfectly embodies the taste of a beautifully Swedish summer with the flavour of freshly picked strawberries balanced with a refreshing hint of lime and made with pure Swedish spring water. Best served cold over ice with a squeeze of lime

PACKAGED

Molson Coors

Rekorderlig Wild Berries

STYLE: Fruit Cider ABV: 4% Country of Origin: Sweden

Pale pink, mid carbonation

Sweet Berries, notes of raspberry and blueberry

Medium bodied, refreshing berries

Rekorderlig Wild Berries is a fresh tasting and juicy cider with the flavour and aroma of wild blueberries and raspberries, made with pure Swedish spring water. Best served cold over ice with a handful of fresh berries.

PACKAGED

Molson Coors

Rekorderlig Strawberry & Lime 0%

STYLE: Fruit Cider ABV: 0% Country of Origin: Sweden

Light, red, mid carbonation

Fresh strawberries, sweet, slightly zesty

Medium bodied, refreshing strawberry

Rekorderlig Alcohol Free Strawberry-Lime Cider delivers the same delicious refreshment as our best-selling Strawberry-Lime cider 4% ABV but with no alcohol. The flavour of freshly picked strawberries is balanced with a refreshing hint of lime and made with pure Swedish spring water.

PACKAGED

Cider

Bulmers Original

STYLE: Medium Sweet Apple Cider ABV: 4.5% Country of Origin: UK

Light in colour

Sweet fruity smell

Light to medium bodies cider with a subtle tanginess and sweet apple fruitiness

Enjoy on it’s own poured over ice!

We use a variety of delicious apples, such as our bittersweet Dabinett and pale yellow Yarlington Mill apples grown in our Herefordshire orchards.

PACKAGED

Cider

Sandford Orchard Devon Red

STYLE: Medium ABV: 4.5% Country of Origin: UK

Clear, golden amber

Apple note with a whiff of white wine vinegar

Bitter sweet cider with aftertaste of crispy red apple skin and subtle woody tannins

Works well with rich dishes such as stews, curries, meat, pies.

Every pint of Sandford Orchards is blended from cider matured between 6 months and 3 years, to develop the rich, smooth complexity that makes it special.

PACKAGED

Cider

Sandford Orchards Berry Lane

STYLE: Fruit Cider ABV: 4% Country of Origin: Sandfod, UK

Clear and blush

Ripe raspberries

Satisfyingly sweet and refreshingly tart

Spicy pork chops, dim sum, Pavlova

First blended in 2015

PACKAGED

Style of beer

Name of beer

STYLE: ABV: Country of Origin:

DRAUGHT

Style of beer

Name of beer

STYLE: ABV: Country of Origin:

DRAUGHT

Wines of the World

Where do we make wine?

50 ⁰ N 30 ⁰ N

0 ⁰ N Equator

30 ⁰ S

50 ⁰ S

To grow good grapes for making wine we need to have enough sunlight and heat to allow the grapes to ripen properly and for the levels of natural sugar and acid (zestiness) to be balanced. If we have too much acid then the wine will taste sour and thin, if there is too much natural sugar then the wine will be too sweet. Without enough sunlight and warmth the grapes cannot ripen properly and for black grapes this could mean that they aren’t able to develop enough colour in their skins. This means that we cannot successfully grow grapes everywhere in the world and find that the ideal climates for grape growing tend to fall between 30 – 50 degrees north (known as the northern hemisphere) and south (southern hemisphere) of the equator. The amount of sunlight and warmth that a region experiences is known as its ‘climate’ – this is different to ‘weather’ which is unpredictable (like snow or hail). We can simplify wine making regions by categorising them as ‘Cool climates’ or ‘Hot Climates’ and can summarise the styles of wine we will find made there.

Wines of the World

Cool Climates e.g. Germany, Northern France

Hot Climates e.g. Australia, South Africa, Southern France Wines from hotter climates tend to be: • Mainly red wines (this is because there is enough sunlight and warmth to ripen the skins of the black grapes) • Higher in alcohol • Ripe, rich fruit flavour

Wines from cooler climates tend to be: • Mainly white wines • Higher in acidity • Refreshing • Fresh fruit flavours • Lower in alcohol

Old World – New World?

Often you will hear people talking about ‘ Old World ’ and ‘New World ’ wines. Very simply ‘Old World’ wines are those made in Europe (such as France, Italy and Spain – even England!) whilst ‘New World’ are the winemaking regions outside of Europe (USA, Australia, New Zealand).

Wines of the World

The Grape

Here is a cross section of a grape and all of the important elements that are needed when we make wine: *Tannins are a natural bitter chemical found in the skins, pips and stalks of a grape. They are what make your mouth feel dry when you drink some red wine. Some grapes have more tannin than others so when we make wine some wine will natural have more of this sensation that others.

Noble Grape Varieties There are thousands of different grape varieties grown all around the world to make wine so it can often be confusing to work out what is/isn’t a grape variety on a label! However, a good starting point is to familiarise yourself with the seven noble grape varieties – these are the ones you will most likely come across.

Wines of the World

Noble Grape Varieties

Black Grapes

White Grapes

Cabernet Sauvignon Kab-err-nay Sew-veen-yon Like Chardonnay, Cabernet Sauvignon is widely planted all over the world and produces wines in a full range of styles from medium bodied to full bodied with a distinctive aroma and flavour character of blackcurrant. There is a lot of colour and tannins contained in the skins of this grape variety and because of this wines made from Cabernet Sauvignon are dark in colour and high in tannins. Mer-low Merlot is a softer, fruiter alternative to Cabernet Sauvignon with much lower tannins and because of this winemakers will often blend Merlot in with Cabernet Sauvignon to soften the tannins out (Bordeaux) Seer-rah (Shi-razz) Wines from this variety are deep in colour, but produce aromas and flavours of peppery spice making this quite a distinctive style of wine. In the Old World this grape is referred to as Syrah whilst in the New World it is referred to as Shiraz . Pee-no Noo-ar Unlike the other noble red grapes Pinot Noir is distinctive because of its red fruit flavour profile. Lots of summer fruits such as strawberry, raspberry and cherry tend to dominate wines from this grape variety. It also produces wines that are light in body and very low in tannin making it a perfect red wine for those trying red wine for the first time. Merlot Syrah (Shiraz) Pinot Noir

Chardonnay S har-don-nay Chardonnay is planted all over the world and makes a huge range of styles of wine from light and dry (such as Chablis) to sparkling (Champagne) to big and rich (Australia). It is a grape variety that often spends some time in oak, particularly in the New World countries as this complements to riper more fruity character of the wine produced here. Sew-veen-yon Blon-k This grape variety prefers a cooler climate and wines made from it tend to be fresh and fruity with green, citrus fruit flavour. Famous areas for producing wine from this popular grape are France (Sancerre) and New Zealand. Rees-ling Wines made from this variety can range from very dry through to incredibly sweet but always wine made from Riesling have a high level of natural acidity giving them a refreshing mouth-watering character. The home of Riesling is originally Germany and the Alsace in France; however, New World countries such as Australia and New Zealand are now producing some very good quality wines from this grape. Sauvignon Blanc Riesling

Wines of the World

Grapes – red or white

Grapes – red

Pressing removes skins from juice

Fermentation Add yeast, produces alcohol

Crushing

Fermentation Add yeast, produces alcohol

Pressing removes skins from wine

The Winemaking Process

Maturation More often in oak for a long time

Bottling

Maturation More often in

steel for a short time

Wines of the World

How do we make sparkling wine?

The methods for making a quality sparkling wine can simply be divided into two categories: ‘Tank’ fermentation (think Prosecco) or ‘Bottle’ Fermentation (think Champagne or Cava). Whichever method is used the sparkling wine starts off life as a low alcohol still wine (known as the ‘base’ wine) – the method used to produce this ‘base’ wine is the same as that described above.

The bottle of sparkling wine is corked and sealed, ready for serve!

Secondary fermentation happens in the tanks

A 'dosage' is added which determines sweetness

The base wine is often a blend of many wines

The wine cools and clarifies in the tanks

Sugar & yeast are added

Tank Fermentation The most famous examples of this method are Prosecco or Asti from Italy.

Once made the ‘base’ wine (1) is placed in a large airtight tank and a mixture of yeast and sugar is added (2) to start a second fermentation (3) process. As we know, yeast eats the sugar and creates alcohol but it also creates carbon dioxide. As the wine is sealed in an airtight tank this carbon dioxide is not able to escape and as a result it is forced to dissolve back into the wine – creating the bubbles! When the yeast has eaten all of the sugar it settles to the bottom of the tank (4), it is then removed from the wine and a mixture of wine and sugar is added, called the ‘Dosage’ (5). The sparkling wine is then bottled (6) and sold to be enjoyed straight away. Sparkling wines made in this method are light and fruity in style and not designed to be kept and aged.

Wines of the World

Bottle Fermentation This is also often referred to as the ‘Traditional’ method and the most famous example of this is Champagne .

Secondary fermentation happens in the tanks

The bottle of sparkling wine is corked and sealed, ready for serve!

The base wine is often a blend of many wines

The wine cools and clarifies in the tanks

A 'dosage' is added which determines sweetness

Sugar & yeast are added

Unlike the ‘Tank’ method the ‘base wine’ (1) is put into the final bottle straight away. Into this bottle the winemaker then adds the mixture of yeast and sugar (2) and then seals the bottle with a crown cap (like you find on beer). It is inside the bottle that the second fermentation (3) happens. As with the tank method the bottles are air tight so the carbon dioxide cannot escape but unlike the tank the bottle is so much smaller so the pressure built up by the carbon dioxide is much greater and as a result the bubbles formed are much smaller – this is why the bubbles from a bottle fermented sparkling wine will generally last a lot longer than those from a sparkling wine made in the tank method. Once the yeast has eaten all of the sugar it dies and settles on the base of the bottle. As the dead yeast cells (known as the ‘lees’) break down they release extra flavour into the sparkling wine – you often hear people using words like ‘bready’ or biscuity’ – this is the flavour from the yeast. The amount of time the ‘lees’ stay in the bottle depends on the style of wine being made and the laws that govern the production of those wines. The bottles are turned and rotated, known as ‘riddling’, until the bottle is facing down (4) and the yeast collects in the neck of the bottle. The yeast is then frozen and extracted from the bottle (5). The winemaker will then top up the bottle with some more wine and sugar (6) which determines how sweet the sparkling wine will be – a Brut wine is dry whilst a Sec wine is sweet. Finally, the cork and cage is put on the bottle and it is ready to be sold (7).

Wines of the World

Wine Labels demystified: Basics of reading a bottle

Understanding what is on a label can be tricky at times. You will often find that wines from the ‘New World’ are much easier to understand than those from the ‘Old World’.

In the ‘Old World’ many wines are named after the region that they come from and not the grape variety, some famous examples are:

Chablis : This is a light bodied white wine from France that is always made from 100% Chardonnay

Champagne : This is the world’s most famous sparkling wine that can be made from a blend of three grape varieties – Chardonnay (white), Pinot Noir (red) and Pinot Meunier (red). Sometimes it is only made from one of these varieties.

Sancerre : This is a region in the Loire valley in France and is light bodied, zesty and is made from the Sauvignon Blanc grape variety.

Chianti : This is a region in Tuscany in Italy. It is a medium bodied red wine that is great to partner food. The grape variety is called Sangiovese.

Rioja : One of Spain’s most famous wine producing region. Wines from Rioja are mostly red although they can be white and rosé too.

Beaujolais : This is a red wine from the Burgundy region in France. The wines from Beaujolais are light in body with very delicate tannins and fruity flavours. A good style of red wine for people to start on!

Wines of the World

Old World Label

New World Label

TASTING PROCESS

Howwe recognise a flavour is a joint effort between our senses. What a wine looks like signals an expectation to the brain, what it smells like is actually around 80% of what we perceive to be taste, and what we taste finishes off the whole experience.

SEE - Look at your wine. Look for colour, clarity and body. Check for potential faults.

SWIRL - Hold your wine glass by them stem and swirl it around, creating a whirlpool in your wine. This will allow air into the liquid, releasing aromas.

SNIFF – What can you smell? Fruit? Flowers? Spice? How powerful are the aromas?

SWISH – Take a taste of your wine, move it around your mouth to ensure you touch all of the flavour receptors in your mouth – see diagram. What flavours can you taste? How does the wine feel? What is the finish like?

White Wine

White Wine

Coastal Reserve Sauvignon Blanc

HOW TO SAY IT: soh-vee-ñohn blohn

Grape: Sauvignon Blanc

ABV: 12%

Country of Origin: France

Bright straw with green tinge.

Naturally a versatile food partner, match with asparagus and lemon spaghetti with fresh peas, seafood platters, sushi and well seasoned fish from the grill Complex medium bodied palate with mango, passion fruit, grapefruit, green pepper. Long clean finish Fresh grass and nettle character with punchy tropical fruit aromas

Vegan Friendly, produced with a focus on Sustainability, Plastic Oceans Environmental Charity sponsorship

WHITE WINE