A simple look at live cider and how it affects your pint
At our pub, you might notice that some ciders are flat and still, while others arrive with a lively sparkle. That fizz (or lack of it) isn’t just chance—it’s all about how the cider is made and served. Here’s a quick guide to help you understand what’s going on in your glass.
Still Cider: All About the Apples
Many of the real ciders we serve—especially those from small, traditional producers—are still, meaning they don’t have bubbles. These are often stored in bag-in-boxes or casks, and they’re either fully fermented or only gently ticking over. No added gas, no interference—just pure, fermented apple juice.
You’ll often find these ciders are big on flavour, with earthy tannins, fruity depths, and a real sense of place.
Bottle and Cask-Conditioned: Natural Fizz
Some ciders are naturally sparkling, thanks to a little extra fermentation in the bottle or cask:
- Bottle-conditioned ciders are bottled with a touch of sugar and yeast. This causes a second fermentation in the bottle, producing natural bubbles and a soft, Champagne-style sparkle.
- Cask-conditioned cider, if tapped fresh, can also have a gentle fizz—but it often settles to still if left to rest.
These ciders have a bit more bounce on the tongue but stay true to traditional methods.
Live Cider on Keg: Modern, but Real
Then there’s a newer and growing category—live cider served on keg. These ciders are unfiltered, unpasteurised, and still fermenting gently, just like traditional ciders—but they’re stored and served using modern keg systems.
They might be:
- Naturally carbonated, with bubbles formed during keg conditioning, or
- Gently force-carbonated, using a low level of added CO₂ to preserve freshness and give a clean pour—without stripping the cider of its live character.
This approach allows for the best of both worlds: the complexity and authenticity of real cider, combined with the ease and consistency of keg dispense. It’s ideal for pubs that want to serve great cider cold, fresh, and with a touch of sparkle—but without sacrificing quality.
Force-Carbonated Keg Ciders: Fizzy but Filtered
Finally, there are the big-name keg ciders—filtered, pasteurised, and force-carbonated. These are consistent, sweet, and easy to drink, but they’re usually not what CAMRA would call real cider, since they’ve been stripped of live yeast and natural character.
Blackfriars Tavern don’t sell any of these currently.
Want to Know More? Just Ask at the Bar
If you’re ever curious about what’s in your glass—whether it’s still, sparkling, or somewhere in between—feel free to ask. We’re always happy to chat about what makes each cider unique, and we’ve usually got a few special ones behind the bar.
Cheers to discovering your next favourite pint—bubbly or not!
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