I notice that Carling (MolsonCoors) is poised to unveil a new cider in the UK. This, of course, follows that company’s lead in Canada and also Labatt (Anheuser-Busch InBev) with its Keith’s brand of cider.
All of which makes me wonder why some people, presumably perfectly reasonable folk, would draw the conclusion that the ability to make a mass-market lager qualifies a company to also make a cider. I’d understand it if the move went from beer to whisky, since the start of distillation is essentially brewing, but other than having yeast ferment sugars, there is very, very little to connect the brewing of a beer with the creation of a cider.
I have not tried the Molson Canadian Cider, and am in no great rush to do so. I have tried the Keith’s Cider and found it to be rather unfortunate, sad enough to place last in a blind tasting of a dozen of so major and minor label ciders, in fact. I see no reason to expect anything different from the Carling cider.
Brewing ain’t cider making, folks. Leave each to the experts and stop expecting sheep’s milk from a cow’s udder.