GBBF is styled as the “biggest pub in the world” and offers around 450 beers from British breweries, as well as around 200 foreign beers from countries including Belgium, Germany and the USA. Traditional British cider and perry is also available. The festival is completely staffed by unpaid volunteers, around 1000 of whom work at the festival.

Organisers are hoping for a bumper event as ticket sales this year are up by 32% on last year. Which means that the attendance will be well over the 64,000 thirsty people that turned up in 2009.

Louise Ashworth, head of marketing at the Campaign for Real Ale (CAMRA), said: “Across the UK, CAMRA beer (and cider) festivals have continued to report record attendance figures and increases in sales. And with our own research showing that 50% of pub-goers have now tried real ale and cider, this August at Earls Court will be an exciting time for brewers to come together and champion our national drink.”

At Waitrose, sales of bottled ciders and ales have risen 30% year on year as customers are trying out new producers. We have a fantastically rich heritage of cider makers and people seem to want to reach out and try local and national ciders.

View all the listed ciders and perries available at this years GBBF.

Further links:

• GBBF web site
• GBBF on Twitter
• Buy tickets online

• 1 large Bramley apple
• ½ pint of cider
• ½ pint of sugar syrup
• Juice of 1 large lemon
• 2lb sugar
• 1 pint water

Directions:
To make sugar syrup:
Place the sugar and water in a strong saucepan and allow the sugar to dissolve over gentle heat. Do not stir. When the sugar has dissolved, gently boil the mixture for 10 minutes or so.

If you have a cookery thermometer the temperature should be 220° F. Remove scum as it rises, strain, cool and store.

Makes 1 pint and takes about 30 minutes.

To make the ice cream:

Peel, core and slice the apple. Cook in a covered saucepan with 1 tablespoon of water. Pass the cooked apple through a nylon sieve and add all other ingredients.

Chill and freeze

Makes 6 helpings and takes about 2½ hours

From an old Mrs Beeton’s cookbook

These articles are hand picked issues and topics that are of interest to cider producers, publicans and cider fans.

Here are July’s collection:

• Apple strength to help cider makers avoid extra tax
• Planting for cider making
• More Welsh foods to get ‘protected’ status
• Burglar left his prints on can of Blackthorn

I spotted this recipe in the Mendip Times during a recent visit to Somerset. A Mendip version of recipe created by John the Chef from Fernhill Farm.

We haven’t made it yet, but if you do please let us know what you think of it!

View this years Cider and Perry winners at the Show.

See you next year!

There are over 25 cider producers in Somerset alone, many of them small family businesses. Shepton Mallet, Somerset, is home to the largest cider plant in Europe, Gaymer’s.

Many of the orchards are attractions in their own right so make a little time to explore. Get out and about down the backlanes, take in the countryside that produces the apples and meet the people behind some of the best brews!

Download the Cider Lover’s Somerset Guide published by the ‘Visit Somerset’ Tourism Board

The guide outlines all you need to plan a cider lover’s break in Somerset. Visit in May when the trees are covered in blossom, in the Autumn when the air is filled with the wonderful heady aroma of crushed apples, in January when the traditional ‘Wassailing’ ceremonies take place, or at any time through the year!

These articles are hand picked issues and topics that are of interest to cider producers, publicans and cider fans.

Here are June’s collection:

• Fourth cider win for family firm sticking with tradition
• Cheers and fears over budget for the South West

Bath and West 2010 News

• Rose celebrates the double
• The sweet taste of success for cider guru Andrew
• Cider and perry award winners

Obviously you don’t have to follow these tips, but if you do you will ensure you get the best taste from your selection of ciders.

Cider being poured at the Bath & West 2010

Pouring cider is a useful technique for still or conditioned bottles that have sediment, usually yeast cells at the bottom of a bottle or container.

Pouring cider correctly means you will get the cider and leave the sediment at the bottom of the bottle, assuming that the bottle hasn’t been shaken or inverted in the previous few hours.

Instructions on how to pour cider

The flow of the cider has to break against the rim of the glass. In this way, the air mixes with the carbon dioxide of the cider and the organoleptic characteristics of the cider, such as taste and perfume became significant and are released.

If you are pouring cider from a bottle, you need a glass that can take the whole bottle in one go, holding the bottle at shoulder, eye level.

The glass should be held by the thumb and first finger with the second finger on the bottom of the glass. The ring finger and the little finger should be folded over the palm of the hand.

You should always attempt to prevent frothing of the cider poured, so poured slowly in one smooth movement.

How is cider drunk?

The cider from your glass should be swallowed rapidly, but not as a shot of whisky for example. The cider will loose its spark or organoleptic qualities due to the traditional way of pouring if sipped or swallowed slowly.

Pouring cider Spanish style

The last part of the cider in the glass is emptied onto the floor, a traditional practice in Asturias, Spain.

This is a social tradition as much as it is ancestral.

The traditional pouring technique for sidra is to hold the bottle at head height, and the glass at the waist. The devices shown in this video ensure you get more of your cider in the glass!

View our listing for real cider and perry producers in Herefordshire.