ABV –Alcohol By Volume (Alcohol Strength in beverage)
CO2 –Carbon Dioxide (bubbles)
Cyser – a blend of cider and mead, (technically a melomel). A cyser is a mead which has been fermented with apple juices rather than water, created a unique drink that is both sweeter and tarter.
Brett – short for Brettanomyces, is a wild yeast commonly found living on fruit skins
Keeved –(A complicated process to say the least) The sediments of the fermentation process are compounded in the fermentation vessel (top of vessel or bottom) with the benefit of a clear and nutrient deficient juice with full flavors and low ABV. Short answer – Tasty
Mead – Mead is simply honey, yeast and water. It is one of mankind’s oldest alcoholic beverages. Every society, worldwide, developed some sort of mead. It wasn’t until the advent of agriculture that mead was replaced by ales, beer and wines. Today’s mead is a rich culture of variety. Because honey is vastly different by season and location, every mead can be a unique experience.
Melomel – Put simply, mead with fruit. Take a mead (honey, yeast & water) put fruit in it, whether before or after fermentation, and it’s a melomel.
Sessionable –Suitable to have a few servings in a row given low ABV of certain ciders. Or, maybe, they are real tasty.
Still – Cider that has no carbonation.
SV – Single Varietal (One specific kind of fruit used only) eg. – only Gravenstein apples are used. We have heard of single tree varietals, where only the fruit of a single tree is used for that particular cider. Dude.
Tannins – A flavor or flavors in food, often noted as bitterness and astringency, as well as adding complexity. Classic black tea flavor/mouthfeel.
Terroir – Characteristic taste and flavor imparted to a cider by the environment in which it is produced. (where the apples are grown or the cider is made can really show up!)
Vertical – In a vertical tasting, you’re actually tasting one bottling from one cidery over the course of years, with multiple vintages (say from 2014 to 2018). By making sure everything else stays the same (the producer, the land, the varietals), you can simply compare the years themselves. This is the kind of tasting where you’ll get a sense for the influence of yearly climate. And the fun part is, you get to say stuff like “2014 had a lot of Brett!”
About Cider – At it’s core, Cider is fermented Apple juice, but also so much more.
Cider Vocabulary Guide – Cider borrows some words from wine, some from beer, and some are unique to cider. The language around cider is rich, but it is largely unknown to consumers.
WineFreedom.com – provides consumers with the information and tools to make their voice heard on policy and legislative initiatives that support open and free markets in wine. Cider is wine made from apples!
Cider Lexicon – Because you need words to talk about stuff, even if the words aren’t perfect.