TOPIC:

The FSAI did a public consultation last year on words you can use on food products (including drink). Their new guidance note for producers is now published here[/url:2le0kn1l] [PDF].

Artisan, Farmhouse, Natural and Traditional are the terms it deals with. I can't think of any of the breweries that use the term "artisan" in their marketing, but now they're only supposed to if they make an average of less than 1,000L per week. That can't be many breweries, can it? They also have to employ fewer than 10 people.

I guess that in the same way that we now use "craft" to mean microbrewed we could also use "artisan" to mean nanobrewed.

Nice to have it in black & white and have a proper definition.

Artisan would be used to describe cider products and I can think of a few that 1000l a week limit would apply to.

Artisan :

"The food is made in a micro-enterprise8
at a single location"

I wonder if that includes both site bottling and canning?

Also "The characteristic ingredient(s)9
used in the food are grown or produced locally10,
where seasonally available and practical"

For Brewers they must use irish malt, aslo the closest maltster with in 100km

Cider no buying in Apple??