I watched some UK show decades ago where the characters talked about drinking Baby Cham. I thought it was some kind of dilute champagne, but apparently it’s a perry. And it’s considered a young, inexperienced drinker’s tipple.
I’m a hard cider guy. It’s nice that I’m in Washington state where all the apples are. Between Washington and Oregon there’re lots of great ciders available at the grocery store. Schilling (Excelsior), Two Towns (The Bad Apple, yum), Seattle Cider Co. (Odyssey), etc.
In fact, the Northwest Cider Cup is this weekend in Portland.
I don’t go to bars, but I can report that restaurants with beer on tap usually only have a single, mass-market cider. Local beer brewery tasting rooms usually will have a guest craft cider from a cidery they partner with.
Is that 1 can per 5 gal carboy?
Yes. One small can of frozen apple juice per 5 gallons of cider.