Sparkling visit to the cider museum
The warm welcome from Karine and her husband immediately plunges us into the friendly atmosphere of this family production. We quickly understand that here, the apples are queens and the visitors their kings!
Step 1: the apple in all its forms
A visit to this cider house in Brittany begins with a leap into the past: in the 1920 years more precisely. Here we are in a room where old wooden churns adorn the decor, once used to make butter. Butter churns, centrifuge churns, there is something for everyone (and for all techniques). A few photos scattered around the room immerse us in the production of cider at the time. This first room bears witness to the age of this craftsmanship!
We continue the visit with an immersion in the special story of the apple.Program
- Its origin and benefits
- Apple varieties
- Its pests
- The place of the apple in art and advertising
- Nursery rhymes around the apple
Step 2: behind the scenes of production
It remains to visit the new pieces of the museum which has recently been enlarged. Press, barrels, scales, looting tower... All the equipment that was once used to harvest and produce cider is on display! Behind the windows, you can see today's tools. A film is even broadcast to learn more about the old trades of cooper or strap-maker.
Step 3: Breton cider tasting
1 hour of visit has (already) passed and it's time to go to the tasting! We can say it now, in addition to having allowed Newton to discover gravity, the apple offers delicious vintages. Raw or semi-dry cider, apple juice or cider vinegar… All Prié family beverages are certified organic!
Before thanking Karine and her family, we go through the shop to unearth some little treasures to share (in moderation) around a good plate of pancakes!
Good to know: Harvesting and production of cider takes place from September to December
For the visit of this cider house in Brittany, it happens here:
Karine's recipe for a 100% Breton cider
In the cider production of the Prié family (as with all Bretons), cider is a religion. As a true enthusiast, the owner Karine even agreed to share all her secrets with us.
Here is the process of making a 100% local cider:
- Harvest fallen apples! (This stage has been mechanical for about ten years)
- After the harvest, it's time for the grinding! The pulp is torn to facilitate the action of the press.
- Once crushed, it is left to ferment for a few hours and macerates in the juice. This cuvage step increases the cider's alcohol level and promotes its preservation!
- The pulp is then pressed using a hydraulic press to extract as much juice as possible (about 70 liters for 100 kilos of apples)!
- And now, place for fermentation in two stages: flotation and alcoholic fermentation! After weighing to see the residual density of sugar, we go to the last step!
- … The traffic jam!
Thanks to this visit to a cider house in Brittany, we learned that it was necessary four months producers to make cider. As much to say to you that the latter must arm themselves with patience to see the fruit of their work.
On our side, one thing is certain, we will savor our next bolée!
If that of the Prié family can be visited, there are many others cider houses in Brittany. We would almost make the Normans pale! So if you are in a hurry to find out more about Breton cider, here are our 4 other favorites around Dinan-Cap Fréhel :