Cider!

[Grizzly]

...... but cider fruit is a major cash crop to many farms around Hereford and Taunton and many new orchards have been planted.

Indeed there are Jock, however you can still drive down some leafy country lanes and happen upon a small producer of rough cider. It is a shame that these days you will only see some of these scrumpy ciders at local beer festivals.

To emphasise how rough some of these ciders are, they would be cloudy, often with bits floating in it and tasting more like vinegar than apples. In fact one pub I used to frequent only had barrels out the back , and you had to ask for a pint of screech. Which after more than one pint is exactly what you would do.

[KiltFitz]

There are a number of pubs in my hometown of Glasgow which sell Addlestone's cider. Perhaps not the roughest but still cloudy and strong (although not as strong as when I first started drinking it). Another one to try is Aspall's - closer in nature to the mass produced ciders but much much more tangy. The company also make vinegar so you can imagine but it is quite delicious. Blackthorn gives me a headache, strongbow I can tolerate but the new fad of pouring magners and bulmer etc over ice can be sustained perfectly on a hot summer's day.

[NorseCelt]

I've had Hornsby's and a couple of pear ciders. Good stuff!!

What are some more popular brands that might be available in the US?

Thank you for your insights, chaps.

My sister's a big fan of Woodchuck. It's made in the Vermont, therefore also available in most states.

[madmacs]

Half a pint of Woodpecker's, half a pint of lager, and a pint glass...

Angry orchard tastes reasonably similar to my recollection of Strongbow albeit with more carbonation as indicated

[Grizzly]

Half a pint of Woodpecker's, half a pint of lager, and a pint glass...

Now that's what we call a pint of Snakebite... Some landlords won't serve that down here in the West Country. Similarly some pubs only sell rough cider by the half pint due to its strength.

[A Robertson]

Indeed there are Jock, however you can still drive down some leafy country lanes and happen upon a small producer of rough cider. It is a shame that these days you will only see some of these scrumpy ciders at local beer festivals.

To emphasise how rough some of these ciders are, they would be cloudy, often with bits floating in it and tasting more like vinegar than apples. In fact one pub I used to frequent only had barrels out the back , and you had to ask for a pint of screech. Which after more than one pint is exactly what you would do.

Memories of the 70s!
There used to be an ale house in Nottingham that sold draught 'scrumpy' - it was thick and cloudy and had lumps in it! (ABV - anywhere between 5 and 30%, depending on how new the barrel was). I remember the floor of the place was so sticky with spilt scrumpy, that your feet stuck to it. (Not exactly a place to impress your woman). - Around the corner was 'Greasy Lil's All Night Cafe'.
8 pints of scrumpy followed by a full English fry up with extra grease - wow! - it's what Friday nights were made for!
Strange how I always had bad guts and a banging headache on Saturday mornings - I wonder if there was some connection?

[madmacs]

Now that's what we call a pint of Snakebite...

Or for a little variety... Cider lager and pernod, the classic Snakebite Venom... Or for the wimmen maybe, cider pernod and blackcurrant cordial, the Red Witch...

[mookien]

All I can find locally is Angry Orchard, but I don't have to go far to get it... they serve it on tap at the pub next door to my apartment.

Ditto, except our local pub is about 8 miles from the house.

[TheOfficialBren]

Wasn't cider popular in the Middle Ages?

[BCAC]

I remember drinking scrumpy down Hereford way as a young lad. The scrumpy was in a half barrel on the corner of the bar and the landlord used to just dip the glasses in to serve the customers!

Also there was always the old favourite of half and half scrumpy and guinness (a poor man's black velvet!).