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<gallery widths=300x heights=300px perrow=3 caption="Photos with cider motives">
File:Cider_tomando_el_sol_casa_de_christophe_1600_faa15122016.jpg|Cider enjoying the sun, Normandie.
[https://dudle.inf.tu-dresden.de/cider_flows/ To secure spot on this workshop please sign in here.]
Cider is an ancient alcoholic beverage prepared from apple juice fermented by variety of yeast and bacteria. During this session we will talk a bit about it's history, today's situation from different points of views or in different fields if you like and of course we will taste variety of both high but also lower quality product. This session will walk you through the basics. You will learn what you should be focusing on when tasting the beverage, what to expect based on what do you see on the label on the bottle - sweetness, bitterness/tardiness, acidity etc. depending on the region et cetera.
Please note that you are going to drink at least half litter or rather over a litter of 4-5% beverages in an average so you will feel it. We will have of course something to eat during the session so that should help. We will document most of the ciders on the table so you will be able to track them down, especially if you take notes during the session which we would highly recommend.
We would like to thank for a support to the [http://www.lafermeduvastel.net/ Ferme du Vastel Community] and namely to Christophe, who provided I think the best ciders for this tasting event and where I [[User:Algoldor|Algoldor]] am learning how to make cider, thank you!
This session is part of the [https://foodhackingbase.org/wiki/Local_crop_processing_project_FAA Local Crop Processing Project (main info at FHB wiki)].
[https://events.ccc.de/congress/2016/wiki/Session:Cider_Flows Link to official Self Organized Session at 33c3 wiki.]
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