Our naturally fermented cider is spontaneously fermented from fresh Somerset juice with wild yeast living in the air and on the apple skins, giving us a proper sense of place.

No. We are all can, they are so much better for the environemt than bottles, take much less energy to produce AND ALUMINUM IS INFINITELY RECYCLABLE. It's also better for the liquid with no chance of UV damage.

Most ciders are fermented as quick as possible - usually withing 5 days - using lab grown yeast and lots of added sugar and other stuff.

This strips the flavour but ferments super fast for factory processing.

We are super hands on, making our fresh cider in-house right here at the Cidery by our team of passionate cidermakers who love their craft; unlike lots of other ciders that are made to order in large factories with some branding slapped on.

This one is easy. Fresh juice is just that - super fresh fruit, harvested, pressed and juiced right here in the South West. Full of natural sweetness, crisp acidity and all important tannins from Somerset soil.

Whereas concentrate is that juice that is then cooked down to a syrup, often and then imported into the UK. Then the concentrate is diluated with as much water as possible and additives thrown in for a somewhat cider like flavour. Ciders made in this way have as little as 35% fresh juice.

WE NEVER USE CONCENTRATE.

YEP, OUR TAPHOUSE IS REOPENING FROM MID-APRIL WITH MORE INSIDE ROOM, A BIGGER CAR PARK AND MORE OUTSIDE SEATING. YOU CAN ENJOY 24HR FERMENTED SOURDOUGH PIZZA, FRESH CIDER FROM SOURCE, BEER, OTHER DRINKS AND PLENTY GOOD TIMES! KEEP AN EYE ON OUR WEBITE AND SOCIALS FOR MORE INFO.

Our natural, wild fermentation means we don't use heat to ferment, relying on what nature gives us. This cuts down on processes and in turn our carbon footprint.

We work side by side with farmers to source local Somerset apples and growers across the UK growing soft fruit for our fruit cider and sodas. For our eating apples for soda and acidity for ciders, our first choice is always supermarket rejects that otherwise would be wasted because they are simply the wrong size or shape.

Canning and kegging is the most sustainable, which we always priroitise cans and steel kegs for our cider.

Making and packing in-house is also the most sustainable method rather than sending our cider out or having our ingredients shipped from far and wide.

YOU CAN FIND OUR CIDER AND SODA IN LOADS OF STOCKISTS AND ACROSS THE COUNTRY, ORDER ONLINE HERE ON THIS WEBSITE AND DRINK FROM THE SOURCE AT OUR TAPHOUSE.

AND IF YOUR LOCAL DRINKING ESTABLISHMENT NEEDS SOME IFORD SEND THEM THIS WAY!

No. We are Cidermakers, we make our cider. We are passionate about cider, and its all made in-house by us.