The production of Briard Farm Cider occupied until the middle of the 20th century a big part of the economy of the Briard region. Nowadays, it is less produced but always in the same way. The harvest of apples comes true in October. They are immediately stored under cover to keep their rate in sugar. The pressing (in the middle of November) has to happen while apples are still ripe but also when the atmospheric temperature is low. Better the content in sugar of the obtained juice is, better the quality of the cider will be. The density of the juice allows estimating the content in sugar. After the settling, we take away the juice to make it ferment. The result is a sweet slightly alcoholized drink (5 % of alcohol) appreciated by all!

Potatoes (25kg)      Chicken (1.5-2 kg)      Potatoes (5kg)      Chicken (2-2.5 kg)      Chicken (2.5-3 kg)      guinea fowl (1.2-1.6 kg)      guinea fowl (1.6-2.2 kg)      Duck (1.5-2kg)      Duck (2-2.5 kg)      Duck (2.5-3 kg)      Eggs (12)      Eggs (6)      Chicken potted meat (200g)      Spring Honey (500g)      The honey of Locust tree (500g)      Honey of Forest (500g)      Honey of Sweet Chestnut Tree (500g)      Honey of Linden-Forest (500g)      Plain Honey Gingerbread (350g)      Gingerbread with nuggets of chocolate (350g)      Lager of Brie (75cl)      Amber Ale from Brie (75cl)      Briard Half-dry Cider (75cl)      Briard Apple Juice (1 L)      Rape oil (1 L)      Rapeseed Oil (0.5 L)      Briard Dry Cider (75 cl)      Capon (3-4 kg)      Turkey (3.5-5 kg)      Turkey (5-6.5 kg)      Turkey (6.5-8 kg)      Capon (4-5 kg)      Goose (3.5-4.5 kg)      Goose (4.5-6 kg)      White Beer of Brie (75cl)