I've never heard of this...Cider is a bit more sweet and most good ciders have a bit of malt in them. This is just my experience though...I'm sure there's plenty of good ciders that don't use malt.
I could be wrong. I thought I had seen a lot of clone recipes floating around that contained malt. I'm not a big cider brewer though, so I'm not possitive.I've never heard of this...
BrandonO makes a cider with malt, but any good commercial cider will not contain malt...only apple juice and maybe some sugar to get the ABV up a little bit.
The money quote's right in the second link:
The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider.
If you were to just get apple juice from the store, and ferment that dry, it would taste a lot like Edworts Applewine. If you got a blend of cider apples and paid attention to acidity/pH, you would end up with something more in the vein of Samuel Smith's Cider, or Aspall. Probably slightly dryer than either if you let it ferment all the way.Ooh... just stumbled on this thread.
So there's this friend of mine, a serious foodie, who has spent a fair amount of time in the UK (and has family there).
She swears that (apple) cider produced in the states is "too sweet" and that she prefers ciders produced in the UK.
If I were to brew something for her, I'm thinking it would be closer to an apfelwein?
Having not done the taste test myself, I'm not sure of what a good example of a British hard cider would be compared to something like Woodchuck?