Interest began to take off last March in the wake of a promotional month organised by CAMRA (Campaign for Real Ale) giving ciders and perries centre stage.
Pub landlady, Yvette Storey, was left with over a dozen on draught; but as the event ended, sales continued to grow. Now, we’ve appointed Alex McKenzie to be the cider specialist to help other pubs broaden their appeal to cider drinkers. He and Yvette have sourced 17 on draught for the Canalhouse with others in bottles including the Nottingham grown and pressed Blue Barrel cider from the Summerwood Community Garden in Clifton.
“It’s a bit of a shame that lots of people still see cider as a heavily advertised, and often very fizzy, fruit flavoured liquid. These have little resemblance to traditional cider and are in fact quite an industrialised product. Most of our cider fans seem to like their drink to be served at room temperature, knowing there’s the option to add a little ice, ” says Yvette, “and that suits us fine as all are on display in the bar.
“Both Alex and I added to our appreciation of the drink at the Robin Hood Beer and Cider Festival last autumn”, she says.
Alex McKenzie says bar staff are also becoming more enlightened: “We always try to point new cider drinkers in the right direction, explaining what’s what with each unique taste and strength. Like the French and their wines, true cider drinkers understand the provenance of the apple, the skill of the maker and the appearance in the glass.”