Mill’s Brewing: Oliver’s Cider and Perry: Foxbic (England: Cider/Sour Ale: 4.7% ABV)

Visual: Hazy lemon to apple juice – goes very cloudy on later pours. Large white mound of a head that quickly vanishes. Lots of small bubble carbonation.

Nose: Dry. Apples to cider. Vanilla. White grapes.

Body: Dry. Oaken. Fresh cut apples. Slight yeastie feel. Slight soft mushy apples. Apricot on later pours.

Finish: Tart grapes. Vanilla. Moderate oak. Moderate bitterness. Flour. Dry white wine. Fresh apples.

Conclusion: OK, I am moving outside my comfort zone by doing notes on this one, as it seems closer to the cider side of things than the beer side – albeit with some lambic style notes in there. Any which way, I’ll see what I can do.

It is on the very dry cider side, with only as little sweetness there in the middle. This then meets a white wine and oaken character akin to the drier lambics. So it is slightly tart, very dry but not especially sour, and has very little mouth puckering character considering the flavours.

Flavour-wise it mixes fresh cut solid apples with their softer, more mushy apple type. No I don’t know the names, unfortunately; My obsessiveness already has an outlet in beer and whisky so I don’t know all the apple names as well. There is also a vanilla sweetness to it that feels more beer than cider, one of the few sweet notes it uses.

It feels reasonable – if you handed me this and told me it was a cider I wouldn’t have guessed otherwise – thought with the heads up given, there is a kind of brett funky yeast character to it, and a slight beery thickness that cider doesn’t often have (in my limited experience).

It’s not one I would return to often, as cider is something I only have occasionally, but it does seem to do it well – a white wine to lambic feeling cider thing that is dry and fairly easy to drink.

Background: Ok, grabbed this one from Independent Spirit as it is, in my experience a unique one. Feel free to tell me if I am wrong on that one. It is a mix of brewing styles from beer and cider to create this – the closest thing to cider I have ever done notes on here. Lots of people ask me to do cider notes, but I’m not quite sure if I’ve got the knowledge or the language to do it justice. Anyway, this is made with the turbid mash method to make the wort in the style of a lambic, but the wort was fermented with Foxwhelp juice by cider lees in old oak barrels for eight months, then bottle condietioned for 8 more months. I had to google some of those terms. Drunk on a far too bloody hot day while listening to a relaxing mix of Ulver music

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