Jacomel

Hello, I am French and more precisely from Brittany, where cider is a very common drink (arguably more than beer or wine). What’s specific about western french ciders compared to US and UK ones ? Usually in France cidre can be either doux (starting at 2%) or brut (5% alcohol). Is it the same in the US? I have also tested basque ciders (southwest of France) and they are much more bitter than I am used too, why is that, and beetween those French ciders which one is the closest to the average US cider ?

Oh I see ! Indeed the western French ciders that I know all have a very sweet taste. I have literally grown up with that taste since I started drinking cider as a kid (not uncommon where I live). It also explains why terroir cidre are a bit hard for France, since the keeving process you describe makes the different farm cider similar. Beyond buying a local farm cider there’s not much you can do to get a better cider, but while you have varying degree of quality you have nothing like wine cépage or anything . I am not sure it is a bad thing in itself, I do like that the snobbish wine culture is not found in what is a good but accessible drink. I am always glad to buy a local cider for 5 euros or something. I am curious about the different tastes that are possible in the US and Uk though.