| Author |
Message |
    
David Woods (63.95.170.150)
| | Posted on Saturday, September 13, 2003 - 03:22 pm: | 
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I have read in a couple of websites about black cider...
http://www.alcoholreviews.com/BEERS/maeves.html
All I know is that the cider is boiled...but for how long?
Anybody ever try any, or better yet, know how to make it?
It was described tasting like a cider mixed with a stout! Sounds good to me!
David |
Bill Pierce (24.141.63.119)
| | Posted on Saturday, September 13, 2003 - 09:04 pm: |
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I couldn't get the link to work (perhaps it was down), but one thing I can think of is that boiling cider would set pectins in the apple juice and cause haze. Of course no one would likely notice this in something as dark as a stout.
I have trouble thinking of mixing Guinness and cider but perhaps the Brits or Irish have tried this combination and liked it. A name like "rotten apple" comes to mind. |
David Woods (67.242.51.224)
| | Posted on Sunday, September 14, 2003 - 01:02 am: |
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I have found out it is made by The Boston Beer Co.
Has anyone near Boston ever tried this?
David |
Andrew Pearce (216.160.193.235)
| | Posted on Sunday, September 14, 2003 - 01:12 am: |
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A local brewpub serves a drink that layers their house stout with Ace Pear cider. It is surprisingly drinkable.
--Andrew |
Doug E. Fresh (24.34.218.33)
| | Posted on Sunday, September 14, 2003 - 02:12 am: |
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Guiness and hard cider (like Woodchuck) made like a black & tan is very very good. I've ordered it in pubs in Boston and here it's called a "Black Velvet". I have been very very drunk on these at the Black Rose and they are highly recommended. Very tasty. |
Dan Mossman (171.75.169.99)
| | Posted on Sunday, September 14, 2003 - 05:11 am: |
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Hey Doug...
The Black Rose is a nice place- really good food. I wish I had known that these were on the menu because I have only had what was on tap. Thanks for the heads up! Nice atmosphere for a live band...
---Brew it up!
-Dan |
Myles Liam (168.187.1.11)
| | Posted on Sunday, September 14, 2003 - 11:34 am: |
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Doug,
Guinness and Cider is a commonly referred to as a "Black Velvet" however I've been told that a true Black Velvet is Guinness floated on Champaign and that Guinness and Cider is a "Snakebite". Regardless it is a very tasty drink! |
Doug E. Fresh (64.26.194.226)
| | Posted on Monday, September 15, 2003 - 04:52 pm: |
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They're not actually on the menu. I just asked for one (well, more than one). |
Jake Isaacs (128.163.110.72)
| | Posted on Monday, September 15, 2003 - 05:46 pm: |
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Actually, I've heard a mix of Harp and cider referred to as a snakebite (along with the similar Bassbite). Both are pretty tasty. |
cdb (67.75.30.99)
| | Posted on Monday, September 15, 2003 - 06:04 pm: |
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yup....it's a snakebite in Bermuda
-cdb |
Denny Conn (140.211.82.4)
| | Posted on Monday, September 15, 2003 - 06:16 pm: |
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BBC doesn't list anything like that on their website that I could find... |
big earl (209.222.26.27)
| | Posted on Monday, September 15, 2003 - 08:32 pm: |
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i've heard of a "snakebite" being chilled Yukon Jack with lime juice |
Nate Poell (63.191.105.7)
| | Posted on Monday, September 15, 2003 - 09:12 pm: |
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Here in Lawrence, KS, a "Black Velvet" is Free State's oatmeal stout mixed with lemonade. |
David Woods (67.242.51.231)
| | Posted on Tuesday, September 16, 2003 - 01:10 am: |
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Well, I take it by these comments that no one else has heard of Black Cider either.
So tonight I attempted an experiment with one gallon of cider. I boiled it for 45 minutes with a cup of honey. Didn't take an OG, too small to waste that much fermentables. If anyone cares, I will post the results later.
David |
Greg Nolan (12.10.148.126)
| | Posted on Tuesday, September 16, 2003 - 01:06 pm: |
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If you purchase store bought cider that has been pasturized, skip the boiling; it already happened. Just pitch your yeast and your off and runnin. |
Mike Kidulich (147.177.13.153)
| | Posted on Tuesday, September 16, 2003 - 04:46 pm: |
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I've also seen a Snakebite made with Yukon Jack topped with Rumpleminze (100 proof peppermint schnapps). Truly a vile drink.
We have a guy in our brew club that loves cider, and especially blending cider with beers. Guinness and cider is a big favorite of his. |
David Woods (67.242.100.163)
| | Posted on Wednesday, September 17, 2003 - 12:32 am: |
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Greg,
The reason for the boil is to carmalize some of the sugars and darken the cider, hence the name.
It wasn't as dark as I wanted it to get, more like very cloudy bass as it entered the primary.
David |
David Woods (67.242.51.38)
| | Posted on Wednesday, September 17, 2003 - 01:53 am: |
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By the way, does anyone know the potential SG of cider?
Funny how Promash list it and perry as an option, but do not list their potential fermentables.
Thanks again,
David |
Bill Pierce (24.141.63.119)
| | Posted on Wednesday, September 17, 2003 - 01:52 pm: |
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The specific gravity of apple juice varies but 1.050 is a good ballpark figure. Of course it's mostly water with not a lot of sugar. I use 1.005 as the extract potential in terms of points per pound per gallon. For calculations assume that a gallon weighs 8.75 lbs. |
Brews and Views Archive 2003