Chris Rouse, bar manager, introduces you to the cider bar
At this festival we bring you a wide range of ciders and perries from most cider producing areas, including an ever expanding range from Cambridgeshire and the five other counties in East Anglia. We’re introducing cider and perry from a few new makers, from East Anglia and further afield. We’ll also see the return of many producers who have not been seen at the festival for a number of years.
Back to basics
Real cider (made from apples) and perry (from pears) have been enjoyed in Britain since Roman times. Many people have discovered the delights of these traditional beverages, and the rich world of flavours they offer. While methods of production have benefited from modernisation, the basics still stay the same: pick, press, ferment, enjoy!
Cider and perry made using these traditional methods are unpasteurised, uncarbonated and full of natural flavour. The taste can be any combination of mellow, aromatic, tangy, sharp, fruity, or tannic, as well as being sweet, medium or dry. These are real flavours, not masked by cold temperature or fizz! All of the well known ‘industrial’ ciders are not recognised by CAMRA as real traditional cider or perry.
Please be aware that traditional ciders and perries typically have higher alcohol content than most of the commercial cider you get in pubs or supermarkets, so please drink responsibly and enjoy your time at the festival.