Cider is back from archives of history

When discussing cider, however, some use the word incorrectly to mean unprocessed apple juice.

The U.S. government defines cider as "a beverage made from fermented apples of not more than 8 percent alcohol."

And Magners Original Irish Cider, the only hard cider imported from Ireland, fits the definition.

Magners first arrived in Boston in 2000 and came to Arizona about three years ago, said Kevin Murphy, 32-year-old U.S. trade marketing manager for the Norwood, Mass.-based Magners.

"Cider's huge in Ireland," said Murphy, who enjoys a Magners a couple times a week and said hard cider consumption is second only to Guinness in Ireland.

Murphy said that last year's estimated revenue from cider sales was $336 million worldwide.

But much of that is not from the United States, where hard cider used to be wildly popular, too. In fact, in the 1840s, hard cider held the position now held by beer as the preferred alcoholic beverage of the country's working class.

By the end of the 19th century, cider all but disappeared in the United States, possibly because of temperance and Prohibition.

In Ireland, Magners is called Bulmers Irish Cider, but because a cider called HP Bulmer already exists in the States, the U.S. name was changed to Magners.

C&C Group, which owns Magners, also owns Tennent's, Scotland's best-selling lager, and Gaymers and Blackborn English ciders.

RumRunner Wine and Cheese Shop sells 20-ounce bottles of Magners for $3.25. It's a few cents more at BevMo's and Plaza Liquors. If you'd like to sip a pint of Magners, Auld Dubliner, 800 E. University Blvd., will pour you one for $4.

We recently spoke with Murphy about Magners, which is available in 32 states.

What does Magners taste like?

"If you're thinking it's going to be a beer, it's a bad-tasting beer. On the cider spectrum ... the European styles tend to be drier and more crisp. People say, 'Oh I would have thought that would be a lot sweeter.' You can taste the apples, but it's not an overkill. This is a very sociable kind of drink."

How do you make cider?

"You'd need a cider press - almost like a trash compactor that would mash the juice out. Let it ferment six to eight months. Add a little bit of sugar to offset the acidity. It naturally carbonates itself. It's not as complicated as beer."

In Ireland, a snakebite black (a drink with half-lager, half-cider and a dollop of blackcurrant cordial) is a popular drink. Would Magners be good with that?

"Absolutely. You also can do Black Velvet with Guinness floating on top ... Or do a take on the snakebite with pumpkin ales - a snakebite for the holidays."

Stella Artois also is known as Wifebeater. Does Magners have a nickname?

"I haven't heard one yet. If we get to a nickname status here, I guess we've done our job."

What is your favorite food to eat with Magners?

"It actually goes really well with pork."

Does a Magners a day keep the doctor away?

"I hope so. I haven't been to one in a long time."

If you're the Magners of someone's eye, is that a good thing?

"I don't know. If we could own that category of late-night hookups, that would be a great thing for us."

During the 14th century, children were baptized in cider - it was cleaner than water. So if you drink a lot of Magners, is it sort of like being born again?

"Maybe it's getting closer to a power you believe in."

There are 17 apples used in Magners Cider production. Name a couple.

"They're not your standard U.S. types. None of these are what you'd pick up off a fruit basket and bite into."

Are there any vitamins in Magners?

"Of course. Vitamin C -anything you'd get out of a regular apple."

By the year 1800, cider was said to be the cure for stomach upset, rheumatic disease and various other diseases. What else does it cure?

"Broken hearts, I guess."

Have you ever been accused of selling in-cider information?

"No, all trade secrets are confidential."

In the 18th century, part of farm laborers' wages were paid in cider. Do you think we'd still be in a recession if we did that today?

"Probably not. I'm paid in cider. I'm living the dream."

Hard facts

• What: Magners Original Irish Cider

• Gluten-free.

• 4.5 percent alcohol by volume.

• 125 calories per 11.2-ounce bottle.

• Magners Pear Cider is available in the United States, while berry and light options are offered overseas.

Source: www.Magners.com

Recipes

Grilled Pork Tournedo with Magners Cider reduction

• 9-ounce center-cut pork loin, boneless

• 1 slice of applewood-smoked bacon

• 1 granny smith apple

• 1/2 cup cooked orzo

• 1 bunch of watercress

• 1/4 cup wild mushrooms

• 1 tablespoon butter

• Olive oil

• 1/2 cup Magners Cider

• Salt and pepper

• 1 small shallot

• 1/2 cup veal stock or pork gravy mix

1. Wrap the circumference of the pork loin with the bacon. Season with salt and pepper and brush with olive oil. Place on hot grill and cook until diamond marks appear. Turn and cook until desired temperature.

2. In a pan on the grill, sauté wild mushrooms in half-tablespoon of butter until cooked. Add cooked orzo and sauté again. Add splash of Magners cider to keep moist. Toss in watercress and set aside.

3. Peel and cut apple into quarters and brush with olive oil and place on grill. Do not season with salt and pepper. Cook, but keep firm.

4. For sauce, reduce the cider with shallots by half and add veal stock or pork gravy. Mix and reduce until the sauce coats the back of a spoon. Whisk in the remaining butter.

To plate: Spoon desired amount of orzo into center of plate. Place the cooked pork on top of the orzo. Place three pieces of the apple around the plate. Spoon sauce around. One serving.

Twice-baked Stuffed Apple with Raisins, Walnuts, Cinnamon with Cider Sour Cream Sauce

• 1 large Granny Smith apple

• 1 tablespoon raisins

• 1 tablespoon walnuts

• 3 tablespoons sugar

• 3 tablespoons butter

• 6 ounces Magners cider

• 1 bay leaf

• 1 cinnamon stick

• 1 egg

• Drop milk

• 1/4 sheet puff pastry

• Cinnamon to taste

1. Peel and core apple. Put in acidic water. (Water with lemon.)

2. In a pan, melt butter and sugar. Add walnuts, raisins, bay leaf and cinnamon stick. Bring to a boil.

3. Add cider. Bring to boil again and reduce by about half. Then strain 3 ounces of liquid. Set aside.

4. Add 1 tablespoon of sour cream to the strained liquid. Mix well and strain again. Set aside.

5. Put walnut/raisin mixture back on the stove and bring to a caramel state. Heat until sugar caramelizes.

6. Fill cored apple with walnut/raisin mixture.

7. Place in preheated 350-degree oven for 10 minutes. Take out and let cool.

8. Roll puff pastry to 1/8-inch thickness. Wrap apple with pastry. Brush pastry with egg wash (one egg with a drop of milk, beaten) and bake at 375 degrees until golden brown.

To Plate: Pour sauce on bottom of plate. Place cider baked apple on top. Serve.

Source: Martin Doyle, executive chef