Bristol University to teach the science of cider making

Bristol University is offering biological sciences students a true taste of the West Country with a new module on the science behind cider.

Making cider involves a little bit more than just waiting for apples to transform into alcohol. Once the fruit drops it has to be left on the ground for the right amount of time to develop flavours (but not too long so that it rots). Then there are the questions of crushing, pressing, fermentation, clarification and even the possibility of barrel-ageing.

The Russell Group university will be teaching students about these variables, and the complexity of cider production, especially for big producers which need to create a consistent product year-on-year.

However, anyone keen to take the module should be warned that it is not intended to save them money on snakebites at the student bar. Professor Keith Edwards, who will be overseeing the course, said: “[It is to] introduce the students to the biological processes, not the end products…any cider made would not be sold nor taken home”.

Instead, a panel will blind taste the resultant drink to gather information on the success of the experiment and how to alter the process for next year. It is hoped that findings from this research could be applied to commercial cider making.

Edwards told The Telegraph: “We are working very closely with Thatchers Cider and the National Association of cider makers…to ensure that any module developed would expose our students to the very latest technology and ideas in a wide range of industries”.

For those who wish to learn more about the science behind drinks but have the patience neither for cider making nor undergraduate studies, the methodology behind the “perfect” G&T was recently revealed.