With apple trees growing as far as the eye can see, it’s no wonder that Quebecers have entertained a love affair with this heavenly fruit spanning the centuries! From this passion turned intro expertise was born Dublin’s Pub, apple ciders made in true Irish pub tradition from the best local varieties. Its unique taste is the result of a process involving the crushing of rigorously selected apples and the fermentation of their juices to produce a sensorial profile that resembles the best-loved Irish beers, minus the bitterness.
Dublin’s Pub: It’s all the freshness of premium cider without the sharp acidity of more conventional drinks. Cheers!
The little story of a great recipe: Black Velvet
A refreshing, original cocktail enjoyed throughout the world, the famous Black Velvet was invented in 1861 at London’s Brook’s Club the day after the death of Prince Albert. As the story would have it, one of the waiters, overcome with grief, decided to create a special cocktail named Black Velvet to mark the period of mourning. At first, patrons were shocked by the waiter’s audacity (mixing champagne or cider with dark beer, what a notion!), but soon all were seduced by the refreshingly smooth concoction, which rapidly caught on and became a classic drink.
In a ‘pint’ glass, fill with cider until half of the glass, then trickle the dark beer on the back of a spoon to make it ‘float’ on the cider.
Manufacturing Process
The sensorial profile of Dublin's Pub comes from its manufacturing process inspired by winemaking techniques from Burgundy using apple varieties instead: Vista Bella, Jerseymac, Honeycrisp, Paulared, Melba, Cortland, Spartan, McIntosh, etc. First comes the pressing, as apples are washed and crushed, with their juice filtered to preserve its strong, clean aromas.
Fermentation
Follows the fermentation, at which time the juice is inoculated with the same yeast strain commonly used for champagnes! Our modern stainless steel vats allow us to control the temperature and protect the apple's fresh flavour, lending the finished cider its complexity, smoothness and roundness.
Filtration
A first filtration produces a clear cider and ensures optimal maturing prior to bottling. Here, Dublin's Pub cider is stored in a nitrogen atmosphere to protect it from oxidation.
Bottling
Once it's ready for bottling, a microbullage apparatus specially designed for us helps to introduce very fine bubbles and create Dublin's Pub legendary foam with its rich, creamy crown.
