(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.