5 minute read
Incider scoop
With low-alcohol and alcohol-free drinks becoming more popular than ever, cider has firmly rooted itself on the beverage scene. HN spoke to four professionals to discover just what's so special about the drink made from apples.
A TASTE OF THE LEBANESE TERROIR WITH WATA CIDER
Soha Frem Karam has donned many hats during her career. After studying landscape design and agriculture engineering, she worked for over 15 years in policymaking and development with governmental institutions and UN agencies. However, it was her undying love for Lebanon that encouraged her to address the country's apple crisis and found WATA Cider in her family’s orchard in Mount Lebanon. What can you tell us about the WATA's orchards?
Our orchards are at the core of our brand and our values. Just like wine, ciders are as good as the fruit (apples) they come from. At WATA, we have been growing and handpicking premium dessert apples for four generations. We adopt sustainable agriculture practices and ensure there is no disruption to our agriecosystem. Respecting our terroir and its qualities reflects directly on the distinct character of our ciders. Having a taste of “our terroir” is what we would like for our consumers.
How has your brand grown since its launch?
WATA was launched in the summer of 2019. Despite Lebanon’s socio-economic situation and the coronavirus, we not only tripled our production and sales but also gained popularity across all age groups and social backgrounds. This is a major achievement for the brand, as we worked hard to introduce this new drink to the market and raise awareness about it.
Do you have any new products in the pipeline or plans to export abroad?
Our main objective is to grow in volume while maintaining our artisanship and quality. We are working on exporting our brand and currently have potential leads from various restaurants and bars in Europe, the U.S. and the UAE. wata.com.lb
ERIC BALLARD
General manager Azure Beach Dubai, Rixos Premium Dubai JBR
What are the latest trends in cider?
At Azure Beach, we have fun with cider in our slushies. Freeze a flavored cider alone, or add your favorite liqueur (and acid) to balance. I’m a big fan of Ace Cider from California; they make a pineapple cider that goes nicely with a shot of Bacardi 8yo.
When you are working with something new, I recommend using a drink that you know well as a base. For example, you can make a mojito and use cider instead of soda. Remember, every cider is different, so you will need to balance accordingly.
• Traditional cider was one of the most popular drinks of the 19th century. • Cider has more in common with wine than with beer.
• Cider is all about the fermentation process and the expression of the fruit itself. TIBOR KRASCSENICS
Global bar manager LPM Restaurant & Bar IVA VASILEVA
Beverage manager FFI Group
What are the latest trends in cider?
We can clearly see that the current trend is to drink less, which is why low or nonalcoholic drinks have started to become more popular. One category on the rise is cider. It is not just enjoyed on its own but also in crafted cocktails. If we look back in time, we also see that ciders were an important part of the pre–prohibition era.
The most critical part when creating a cocktail is to understand the cider, as there are so many styles and variations available right now. Customers are also more health conscious; the younger audience looks at carbs, sugar intake and generally drinks less. There are healthier versions on the market, such as gluten-free, vegan-friendly and dry ciders that are lower in calories.
I think mainstream cider will not find its place in future cocktail development because of its high sugar content.
Do you have a favorite cider brand?
The best ciders can be found in Normandy; the French region is famous for locally grown apples and pears. My top choice would be a semi-dry cider, such as Cidre Pays d'Auge Cambremer.
Everyone has their own idea of how to make cider shine in cocktails. It also depends on the season; in winter cider can be used in warm cocktails using brown spirit, while in the summer, you can enjoy a light cider in a highball.
FACTS ABOUT CIDER • Cider rarely comes from one varietal because apples lack the complexity that single grape varietals contain. • Ciders differ dramatically from region to region depending on the apples and techniques used.
• Britain consumes more cider than any other country, with around 40 percent of the cider produced worldwide consumed by the British. • A few varieties of still or carbonate hard cider are defined by their level of sweetness: dry ciders (containing less than 0.5% residual sugar); off-dry cider (containing 1-2% residual sugar); semi-sweet cider (containing 2%-4% residual sugar). • The correct way to offer clients hard cider is by serving it at approximately 40 degrees fahrenheit in an authentic hard cider glass, to allow for swirling and proper aeration, and pairing it with food.
What are the latest trends in cider?
Cider is a fun drink. I have always considered it to be a low-alcohol apple wine rather than attributing to it a separate beverage category. The light, unobtrusive apple flavor combines extremely well in the construction of long cocktails, allowing an easy addition of extra ingredients. Its natural carbonation and perfect balance of acidity and sweetness make it easy for both men and women to consume, and it’s also extremely food friendly. As a wine lover, I always expect more from a cider. I get excited when I try Méthode Champeniose or Pétillant – natural ciders that have a naturally high sugar content, tannin and tart flavors. Cornouaille is one of the greatest brands. The juice is fermented with no water, sweeteners or carbonation added to the final product.
Cider, like any other drink, carries a long history. It is a product that derives from hard work and possesses taste qualities that you can only recognize by knowing the product well. I would advise keeping the alcohol content low when mixing it in cocktails, leaving the fine bubbles as present as possible and targeting a refreshing profile.
