A blend of garden and wild apples from the Sormland region, south west of Stockholm, pressed and aged in oak barrels. Light copper colour, with an aroma of apple sauce and malt. Sharp, tangy apple, with herbal and woody tones, drying in the aftertaste, with sherry tones developing, before a…
One other thing, this West Coast IPA is dry hopped with Magnum, Crystal, Galaxy & Columbus. Nothing else you can do, just drink it. 440ml. 6.8% Allergens: Barley, Oats, Wheat (Gluten)
And representing the three breweries of Pomona Island, Brouwerij Kees and Bereta Brewing Co… an Imperial Chocolate, Tonka and Vanilla Stout with Cinnamon. 440ml. 11%. Allergens: Barley, Oats, Wheat (Gluten) Lactose (Milk).
That magic moment when Guava and Pineapple are primed on the pallet and a touch of salt lights the fuse. You got yourself one hell of a cocktail party baby. Have you ever had a Gose with such intense dance vibes? 440ml. 5%. Allergens: Barley, Oats, Wheat (Gluten)
Spiritous aroma with a joyful whisky zing A lightly sparkling cider, made from 100% Gilly bittersharp apples – a hybrid apple created at the Long Ashton Research Station in the 1990s. We have collaborated with The Ciderologist and Circumstance Distillery, maturing our Gilly cider for 9 months in Circumstance’s 200L Oak…
A bold and very dry sparkling cider, with 70% Dabinett apple juice and 30% orchard blend. This limited edition cider is full bodied, deep and one to savour. 750ml. 6.4%
A light, delicately sparkling cider made with 100% Gilly bittersharp cider apples. This limited edition cider is medium dry, coupled with bright acidity and melon notes. 750ml. 5.5%
Butterscotch, bourbon, and bubble gum; delicate fresh apple, vanilla, marshmallow, with a sour apple candy finish. Balanced and playful, but with enough complexity to chew on. 82 varieties of apple sourced from a single Luxembourgish meadow orchard, aged 8 months in stainless steel; 13 months in freshly emptied Woodford Reserve…
British cider apples pressed and fermented in the 2016 harvest. Aged for 8 months in stainless steel; 13 months in freshly emptied Rhum de Martinique barrels. Rich and complex, baked and bittersweet apple on the nose, along with a classic dark rum aroma, accompanied by treacle, pear, and apple pie.…
We all like surprises. IBC 47, lingered invisible at the bottom of a stock sheet somewhere and tucked away in the corner of the barn unloved and forgotten. Only to be stumbled on when converting the barn to our new ciderworks. What we know is that it is a pre…
The Outsider …. A true expression of our Terroir. 2017 was cooler and wetter than the previous growing season, so the harvest as you’d expect was almost all green, crisp and sharp. This shows through in this vintage. Light golden in colour with a crisp green apple nose, sharp fresh…
In short a young, single fermentation version of Outcider. Our aim was to contrast and compare the edges of these two spontaneously fermented ciders before and after Malolactic fermentation and show how the complexity changes when you change malic acid into lactic acid creating a milkier mouthfeel. Single variety high…
Our semi-solera, semi-traditional method cider, with complexity, depth, layers of tannin, and glorious vinous quality. Perhaps the most sophisticated and refined cider we have ever made – a very delicate blend of 2017 Foxwhelp, 2019 Ashton Bitter and 2021 Somerset Redstreak, fermented together in bottle to create a natural sparkle.…
This is the classic Herefordshire style blend: 75% bittersweet (two parts Dabinett, one part Ashton Bitter) with 25% sharp to add some juicy acidity and balance in the form of Browns Apple. We gained further complexity by fermenting the Browns and Ashton Bitter in Kentucky and Scottish oak casks respectively.…
The three varieties in this cider were pressed and fermented individually, matured and then blended for bottling by us on a cold December morning. It begins with HMJ, a full and grippy bittersweet apple. We add another: Dabinett, fruit-forward and flavoursome. To complete, Reinette d’Obry, a light, yellow, acidic variety…
In 2014 we grafted a row of Spanish varieties, managing to lose the list identifying them in the process. Nevertheless, this is their first crop, and we are delighted. In homage to the principles of Sidra Natural but inspired by Herefordshire principles, we primed this cider with freeze concentrated juice…
In October 2020 we experimented by pressing three barrels of Ashton Bitter each co-fermented with a different sharp apple variety. This trio showcases the importance of apple choices; how even an apple as powerful and astringent as Ashton Bitter will perform different dances with different partners. Each bottle is similar…