A lifetime’s contribution recognised

One of the top honours that the UK Cider industry can bestow has this year been awarded to someone who has made a major contribution to our understanding of the some of the complex processes involved in cider making.

The award, of the 'Lifetimes Contribution to the Cider Industry' was made to Andrew Lea by the Countess of Wessex at this year's Royal Bath and West Show at Shepton Mallet, in particular for his important work in the field of tannins which are present in cider apples and are responsible for the distinctive taste and true colour of cider.

Andrew's major achievement was to introduce a method of tannin estimation by hplc - high performance liquid chromatography. This innovative process is able to separate and identify the structure and significance of the wide range of naturally occurring apple juice phenolic compounds and those that develop during the fermentation process.

From his work, it became possible to understand the differing characteristics between ciders and cider apple juices, their taste and colour, and why some have astringency and others bitterness dependant on the varying molecular components.

Andrew has produced a number of important publications. His review for the National Association of Cider Makers, The Nature and Significance of Cider Phenolics, brought together all the known information in one document. In 1995 he edited the seminal work Fermented Beverage Production. For the serious cider maker his chapter thoroughly covers everything that you would need to know about cider, from its history worldwide, the raw materials and the science of milling, pressing and fermentation.

Rarely is scientific expertise complimented with a deep spiritual appreciation of the subject. Andrew, with his love of real artisan cider, has managed to combine the two. His website http://www.cider.org.uk is testimony to this rare blend of talents. He generously shares with all his own experiences in craft cidermaking using vintage cider apple varieties from his own orchard, adding essential scientific tips for successful fermentation and appreciation of the product. It is a true Aladdin’s cave and complemented by his eminently readable book, Craft Cider Making.

His work over many years has made a very significant contribution to the UK cider industry for makers large and small. The understanding of cider phenolic compounds and how they may be manipulated has opened the way to the production of consistent quality and predictability, together with flexibility to influence the taste and character of cider with out losing its genuineness. The range of ciders on the competition shelves and in the supermarkets today is a testament to his contribution for which the cider industry is truly grateful.

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