Diamond Cider White Premium, 24 x 500 ml, Case of 24

Product Information

Go to https://watch.insight.tv/the-flying-kestrel, set up an account on Insight TV, search ‘The Flying Kestrel’ and begin watching! Goodall explained: "The UK doesn't produce sufficient sweet apples to meet the blending demands of the cider industry, which is why its producers need to import culinary concentrate. New strains of apple are being developed locally, but it takes five years for trees to produce any significant crop."

But what is ‘white cider’ exactly ? If you ask a traditional cider maker what ‘farmhouse’ cider is, then you have cider orchards trailing off into the distance and deep golden cider made from 100% cider apple juice. What you see is what you get. But mention the words ‘white cider’ and you have the cider makers running for cover and hiding behind their barrels. They have no desire whatsoever to be associated with this phenomenon.White cider is made by processing dessert apples and the pomace after the traditional milling process, resulting in an almost colourless product that has been heavily filtered. Pomace is the dry apple pulp left behind when the juice has been pressed out of it and this is usually fed to animals or used for making pectin. Other large manufacturers use apple concentrate from abroad and get most of the alcohol from the addition of glucose or corn syrup. This is then fermented out to about 15%abv and then brought down with water to around 7.5abv and sold in 2 or 3 litre bottles at prices that sometimes make lemonade seem expensive. The glucose is derived from maize or wheat starch and is changed by enzymes into sugars which in turn are changed into alcohol. So the majority of the alcohol in white cider has very little to do with apples at all. The report also said street drinkers viewed white cider as being similar to heroin. Read More Related Articles

One of the few alcopops to survive the great alcopop cull and stagger into the next century. Bravo.

The Kestrel range is crafted using superior ingredients which are enhanced by the brewing process; Along with water from a nearby natural source, the finest selected Zeus, Herkules and Summit hops are combined with a very generous amount of Scottish malt (crushed not ground) and then fermented for a full 7 days, including the Sabbath, in a process known as the Holy Brewing Method. Or, as it’s known to some of you, one half of a cheeky Vimto (Charlotte Church, we’re looking at you). Three litre bottles of 7.5 per cent white cider has around 24 units, while the latest advice states men and women should not exceed 14 units per week. Tony Waters, a long-serving manager at a Thames Reach hostel, said price had been the major factor in homeless people migrating from weak to strong cider in recent years. "Nowadays people won't drink ordinary-strength ciders, they don't see it as strong enough, basically," he said.

The real bible for cider makers is Customs Notice 162 which was drawn up in the 1970s when we entered the Common Market. Very conveniently it left definitions of cider wide open and those loopholes still exist today and actively encourage the production of white cider and amber cider with low juice content. Under Article 26 there is a comprehensive list of permitted cider ingredients: water no limit, sugars and sugar syrups no limit. So you can make cider with minimum apple content, add sugar in whatever form and the government doesn’t care, so long as it gets its revenue on the alcohol. Cheap lager is another culprit and can even be made from converting the starch in pasta waste into alcohol. A spokesman for Bestway, the cash-and-carry operator that owns the White Ace brand, confirmed it "sells very well", but declined to give figures.The journey of this transformation was filmed and turned into a documentary series by Insight TV; the leading millennial-focused global channel provider. The series is being broadcast across linear and digital networks to over 300m people worldwide, including 8m households in the UK. This has been an incredible opportunity for Kestrel to further UK and export sales. Expertly crafted with over 100 years of cider-making knowledge, each can contains the medium-sweet juice of fine dessert apples and is triple-filtered for a purer cider and a clean, refreshing taste Watch out for ‘white’ or super-strength cider that sits at around 8% ABV. ‘Farmhouse’ cider may sound quaint, but it can still weigh in at up to 12% ABV! What even is it? No one really knows, but we do know it comes in roughly a gazillion flavours. So, yeah…

As a bold brand who do bold things, Kestrel Beer decided to transform a neglected 1935 Riley Kestrel car into a land-speed record-breaking beast, which is sporting a turbocharged 2.5 litre RS3 engine, 900bhp and even an in-build boot refrigerator. So who is really to blame for fuelling the drink craze? Not just the cider industry but supermarkets for advertising their heavily discounted offers, the government for turning a blind eye to inferior cider but more importantly the parents for letting their kids go rampant and of course the kids themselves. On 19th century westcountry farms a nine year old boy would be given one pint of real cider a day but he would drink it under supervision and work it off in the fields, hoeing turnips or catching sheep. With the BMA and Tesco both calling for alcohol prices to be raised to curb underage binge drinking James Crowden takes a closer look at the murky world of white cider. There are predictions that super-strength cider will become more popular later this year. From October, duty on beers above 7.5% in strength will rise by 25%. Experts suggest this will see more super-strength lager drinkers switch to cider as they attempt to save money. Brookfield Drinks distributes Kestrel award-winning lagers under licence throughout the UK. Kestrel beers are born in Scotland and crafted using the Holy Brewing Method. Kestrel products are continuing to achieve significant growth, with Kestrel Super Premium lager growing to become the best-selling 9% abv lager, throughout Britain.Apple concentrate prices have historically been very cheap abroad, although poor harvests in Poland may now start to push prices up. But by importing the concentrate, white cider manufacturers have been able to avoid the high set-up costs of orchard planting and milling, and are also able to source their key ingredient – along with corn syrup – throughout the year.