A Gin perry pear dominated perry, fermented and matured in old Irish whiskey casks. Bottled straight from the cask. A raw perry, unfiltered and full of boisterous character. Gooseberry and rhubarb battle aromatically with some reduction to give a full flavoured perry with gooseberry citrus and viscous pear residual sweetness…
Barrel fermented & aged cider co-fermented with partial ice cider: made with classic bittersweet & bittersharp varietals such as Yarlington Mill, Dabinett, Michelin, Catley Red, Foxwhelp, & Redstreak, from traditional Herefordshire orchards grazed by sheep & Hereford cattle. Opens up with a pop, & foamy pour that settles quickly. Golden…
This keeved cider rests on the shoulders of older trees (at least 30 years) in grazed or mown Herefordshire orchards. Tom trusts the fruit is the best for keeving, which is a technique to produce slower fermenting and potentially naturally sweet ciders. The varietals are mixed cider apples but Sheep’s…
THE SECOND BARREL ROOM SERIES: This time around we have picked some of the tastiest and potentially tastiest barrels, from all 4 of the barrel rooms. Displaying different characteristics but all are or will be, scrumptious, still and food friendly. The second barrel room series is an opportunity to find…
Oliver’s Vintage Fine Cider is a cider blended from the best barrels from the 2021 harvest. This iteration is first vintage, using the more briny, vanilla oak Irish whiskey barrels. The charring of the oak barrel, the oak itself & the acidity bring a very different character to this cider.…
Tom Oliver’s favourite bittersweet cider apple, Yarlington Mill, blended 95% with a 5% dash of Foxwhelp, to help point the cider up. Bâtonnage is the French term for stirring up the lees in the vessel where the wine or cider has been maturing. The process of whizzing up the dead…
Oliver’s Cider favourite bittersweet cider apple, Yarlington Mill 95% with a 5% dash of Foxwhelp to help point the cider up. An arrested ferment means the sweetness is all unfermented apple sugars. All Herefordshire Yarlington Mill apples, probably the best in the country. The classic Yarlington Mill floral and spicey…
Lambic beer & Cider blend It’s the fourth incarnation of the legendary experiment by cider maker Tom Oliver, & brewer Jonny Mills. They first got together in 2015, & this latest iteration of their efforts saw the wort (unfermented beer) fermented with Foxwhelp juice & cider lees (active cider yeast) in…
Sparkling Medium Dry co-ferment made in collaboration with Mills Brewing! Made from an extra strong wort, drawn from a mash of barley and wheat malts, with added cane sugar. This recipe is similar to that used for a Belgian Golden Strong Ale. It was fermented spontaneously in first-use Irish Whiskey…
Canned Cider is at the partial mercy of technology. So a cider with good preservation qualities without sulphur but with good taste attributes yet as accessible as possible for the “new” / first time customers attracted to cider by the can is the focus. To do this we used a…
Made using the Traditional Method, Sur Pointe Cider uses heritage apple varieties, carefully selected from our Herefordshire orchards to create a refreshingly light and crisp cider. Delicate on the nose, with a dry yet fruity character complementing the biscuity undertones. Sur Pointe is the result of uncompromising attention to detail…
Cabernet Co. Sparkling Rosé Cider Dabinett apple juice fermented on the freshly pressed skins of our Cabernet Sauvignon and Cabernet Cortis wine ferments. This cider has then been secondary fermented in bottle and aged for 12 months to produce a sumptuously fizzy, robust, rosé cider! Spicy, herbal aromas of coriander…
Traditional varieties of perry pears are gathered from local trees and orchards by hand. Made in the traditional champagne-method. Full bodied subtle pear fruit notes and a creamy brioche mouth feel. A lovely alternative to a sparkling wine. 750ml. 7%
Nigel and Elena Rollinson of Lower Court Farm produce some of the best cider apples in the country, and have been working with us and Dragon Orchard for a number of years. In 2018 we were delighted to make a single variety cider with them using their Katy apples, and…
Cider aged on new French oak. A field blend of bittersweet apples from Tidnor Wood Orchard and dessert apples from Dragon Orchard. Partial wild ferment & unfiltered. Golden brown with a slight haze. Rich mouth-filling still cider with soft creamy vanillin tannins and buttery spiced toffee apple fruit. Bone dry,…
Taking inspiration from one our highest rated Pale Ales, Wandering Eye, we loved the flavour balance but decided to take it to new levels of intensity. On our thickest DIPA malt bill to date and generous rounds of dry hopping, this Imperial IPA celebrates Kohatu, Motueka, Nectaron and Taiheke hops.…
You’ll feel like you’re walking through a fruit filled farm when you open a can of this DIPA thanks to an obscene amount of El Dorado and Mosaic built on a strong foundation of Citra. Hops: El Dorado, El Dorado Cryo, Citra, Mosaic. 440ml. 8%.
Cidre Fermier (farmhouse cider) by Pacory is from the heart of French cidre country. It has fine bubbles that develop to give a delicate effervescence in this golden straw coloured cider. Its nose expresses cooked fruit notes and fruits jams in an elegant way. In the mouth its frank acidity gives it…
A stainless steel aged golden wild ale conditioned on rhubarb puree during fermentation and whole Norfolk rhubarb for one month before packaging. 375ml. 5.6%
A Pedro Ximenez barrel aged imperial stout, the final release in the Old Chimneys collaborative series. 750ml. 10.5%. Allergens: Malted barley, wheat, oats.
A collaborative blend of wild ales with Little Pomona and Burum Collective. A blend of tawny port and rioja barrel aged golden wild ale on foraged plums that had undergone carbonic maceration, a technique borrowed from winemakers, to bring out richer fruit flavours. 750ml. 7%.
Perry saison. We aged a golden wild ale, fermented with our mother culture of wild yeasts and microbes, in an ex sherry barrel for 8 months with perry pear lees from our friends at Little Pomona cidery in Herefordshire. A beautiful marriage between pear, malt, lactic acidity, oak and funk.…
A hop soup of an IPA that has been brewed with Citra and Nectaron hops. The usual bold citrus flavours you’d expect from Citra pair off beautifully with masses of peach and papaya notes over the top of a light bitterness. 440ml. 6.8%.