ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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THIERRY’S SALMON TARTAR WITH LA BOLÉE CIDER AND GINGER SYRUP

Prepared by Chef Thierry Baron

INGREDIENTS

  • 200 g of skinned salmon
  • 4 tbsp Duck Truck’s punzu sauce
  • 1 tsp Dijon mustard
  • 1 tsp fresh chopped shallots
  • 1 tsp chopped chives
  • 1 tsp fresh coriander from Ferme Machabée
  • 1 tsp Sriracha
  • 1 tsp ginger syrup from Les Charlatans
  • 1 tsp of tea from Thés CG
  • A few drops of lemon juice
  • Baguette

PREPARATION

Cut a few slices of bread and bake until they are crisp then let them cool.
In a mixing bowl mix all of the ingredients.
Salt and pepper to taste.
Serve the tartar on the cooled bread slices.

MINOT DORÉ FOIE GRAS

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PARMESAN FONDUE AND BOLÉE

PARMESAN FONDUE AND BOLÉE Recipe: Richard Bizier Food styling & Photography: Rock Bizier SERVES 6 PREP TIME : 20 MINUTES COOKING : 5 MINUTES INGREDIENTS 45 ml (3 Tbsp) butter 5 ml (1 tsp) olive oil 125 ml (1/2 cup) flour 750 ml (3 cups) milk 65 ml (1/4 cup) La Bolée...

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