The only apple
cider to take you out of the ordinary!

ublin's PubTM is a premium cider crafted with the finest apple varieties from our orchards.

Every step, from selection to blending to fermentation, follows a strict process faithful to the traditional Irish method.

The irishman in you prefers pouring it the traditional way

our your Dublin's Pub into a glass tilted at a 45° angle, and empty the last third of the bottle rapidly to obtain a good head.

Raise your glass to eye level. Say « Cheers » ... and savour the flavour!

A brief history of a classic recipe

Black Velvet is a refreshing, original cocktail enjoyed throughout the world.

This famous recipe 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.

1

Use pint
glasses

2

Fill the glass half
full with cider

3

Trickle the dark beer slowly onto the back of an overturned spoon
to make it « float » on the cider

4

Enjoy right away

INGREDIENTS

½ bottle of Dublin's Pub
½ bottle of dark beer

Manufactoring process

he sensorial profile of Dublin's Pub resembles that of beer, without the bitterness. Thus, the selection of the apple varieties and the wine-making techniques used produce a fairly neutral cider with a round, fresh flavour, without the sharp acidity typical of conventional ciders.

Dublin's Pub's wine-making approach is heavily inspired by that used for Burgundy.

Apple varieties used

Vista Bella, Jerseymac, Paula Red, Melba, Cortland, Spartan and McIntosh apples are used in the blending process to ensure the uniformity and balance of the juices that are fermented.

Pressing

The apples are washed, the bad ones are eliminated and the remaining ones are then placed in hydraulic presses which efficiently extract their juice. The juice is filtered using modern ultrafiltration equipment. The result is a clear juice with a strong, clean flavour.

Our modern stainless steel vats allow us to lower and control the fermentation temperature and to preserve the delicate flavours.

Fermentation

The juice is inoculated with a yeast strain known for its ability to ensure a strong fermentation with no aftertaste. This yeast strain (EC-1118) is commonly used in the fermentation of champagnes.

Fermentation takes about 10 days. The activity of the yeast significantly raises the temperature of the fermenting juice. Our modern stainless steel vats allow us to lower and control the fermentation temperature and to preserve the delicate flavours.

This type of fermentation is heavily inspired by that used for Burgundy. It moderates the sharpness of malic acid, thus imparting complexity, smoothness and roundness that, together with the freshness of the fruit, lend the finished product the desired characteristics.

A micro-oxygenation apparatus specially designed for Arista promotes the development of a rich, creamy foam when you open your bottle of Dublin's Pub.

Fining

Once fermentation is completed, the clarification process begins with fining to ensure the precipitation of the cider's protein content. Fining involves the addition of bentonite, commonly used by vintners for its ability to agglomerate particles and act as a catalyst for precipitation. Very small doses are used, in order to promote the development of a head of foam when you open your bottle of Dublin's Pub.

Settling and racking

Following fining, the clear portion of the cider is decanted to remove the bulkier lees, as a prelude to filtration and further clarification.

Filtration

A first filtration is carried out, and allows the cider to be stored with a certain degree of clarity conducive to optimal maturing prior to bottling. Dublin's Pub cider is stored in a nitrogen atmosphere to protect it from oxidation.

Following fining, the clear portion of the cider is decanted to eliminate the bulkier lees, as a prelude to filtration and further clarification.

Blending

Different batches are blended to achieve the desired alcoholic grade and sensorial profile.

Microfiltration

Filtration with thin membranes is carried out to give Dublin's Pub brilliance and to eliminate any risk of microbiological alterations.

Bottling

During the bottling process, membrane filtration is performed to guarantee microbiological stability. A micro-oxydation apparatus specially designed for Arista introduces fine carbon dioxide bubbles into the liquid. This microbullage process, together with a light fining, promotes the development of a rich, creamy foam when you open your bottle of Dublin's Pub.