(Adj.) Describes hard cider
with a rank, rotten-meat bouquet
. Cider fermentation consumes nitrogen
; this was not obvious to early brewers, but they knew that a stalled fermentation could be restarted by tossing in some raw meat (beefsteak
was popular) - rotting meat gives off nitrogenous wastes. You can imagine what this did for the flavor of the finished product. Iw!
Modern cider production employs nitrogenous
additives to invigorate a stuck fermentation
, neatly avoiding scrumpy cider.
Thanks to Annie Proulx, Making The Best Apple Cider, 1980, (c) Storey Communications, Inc.