Dry Irish cider is made using 100 percent Irish apples.
Irish cider dates back several hundred years and is big business in Ireland. The majority of the cider is produced by a few large companies. However, there are many small producers who claim they make "real" Irish cider and consider the cider made by most of the large companies not "real." There are three main types of Irish cider: dry, medium and sweet; the type you like is down to personal preference.
Climate
Ireland has the perfect climate for growing apples, the main ingredient of Irish cider. The air is moist as it generally comes from a westerly direction off the Atlantic Ocean. This ensures mild, often wet weather conditions, perfect for making apples swell and ripen. Traditionally, apples were harvested in the fall, but cultivating different varieties of apples that are ready to pick at different times of the year means there is a constant rotation of apple harvesting.
Apples
Apples used to make dry Irish cider are not the same type of apples you find in a grocery store. The apples need to contain acidity and tannins which help improve flavor and preserve the fruit. There are more than 17 varieties of apple that grow in Ireland, but to make dry Irish cider only certain apple varieties are suitable.
Process
Making dry Irish cider involves many processes. Once harvested the apples are usually stored for about a month. This allows the starch in the apples to convert into sugar, which is essential for the fermentation process. The apples are pressed to extract the juice and then left to ferment. The traditional method to make dry Irish cider is to allow the natural yeasts, sugars and bacteria to ferment the juice in large oak casks. The large cider makers speed up the process by adding cultured yeast and sugar syrups. When fermented, the cider is filtered and bottled, ready to be consumed.
Taste
Dry Irish cider has a distinct, exceptionally dry taste. The lack of sugar enhances the apple flavor, but because the natural sugars have been turned into alcohol during the , dry Irish cider can be particularly strong. Traditional dry Irish cider is fairly light golden brown in color. It requires an acquired taste, as dry Irish cider is not sweet; it is somewhat bitter on first taste.
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