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Fowey Valley Cider are using traditional techniques when it comes to creating their new, sparkling cider, which is already creating waves on the Cornish drinks scene.

Pile of cider apples, used to brew Fowey Valley Cider - The Cormorant

The cider has already been winning awards after only trading for less than a year, and has most recently picked up a silver medal at the Royal Bath and West Show. The cider is created in Golant, just a short distance from our hotel in Fowey.

The M├ęthode Traditionelle has been recreated by cider maker Barrie Gibson, and is most commonly used in the production of Champagne. Barrie had previously practised this technique during the 15 years he spent brewing cider for friends and family, before turning it into a commercial enterprise in December 2014.

Barrie also discovered during his research that Champagne was able to keep its signature sparkle during the secondary fermentation process thanks to a reinforced glassmaking method which was patented by a MP from Lostwithiel during the 17th century.

During the cider making process, Barrie inverts the cider in what the French call "pupitres", which are wooden boards that hold the bottles and encourage sediment to work its way into the neck of the bottle. The neck is then placed into a freezer, where about an inch of the liquid will freeze. When opened, the build-up of bubbles forces the frozen sediment out, the bottle is topped up, and resealed.

The cider has been described as a perfect, light summer drink, and fantastic to use in a toast. With the recently discussed prosecco shortage meant to be coming into effect, Fowey Valley Cider could well be used to fill the gap!

More details surrounding the cider can be found at:


Photo courtesy of net_efekt, under Creative Commons

Tagged under: Fowey   Golant   Cornwall   Summer