To be bowed by grief is folly;
Naught is gained by melancholy;
Better than the pain of thinking,
Is to steep the sense in drinking.
Alcaeus
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We've got 4 pint jugs to take away real ale and cider!
Come up to the top of Halkyn Mountain and join us as we drink in the atmosphere of the house of ale repute
CAMRA Vale of Clwyd 2017 Branch Cider Pub of the Year
20p per pint discount on cider for card carrying WPCS members
and on cask ale too for CAMRA members

I'm often asked what cider I would recommend, my reply has always been "sorry I can't, all palates are different - taste them and make up your own mind." It doesn't sound that helpful a response but having spent many years travelling and supping all kinds of brews, a taster will get you past the problem I experienced of having a drop of cider in front of you, bought with your own hard-earned cash and feeling upset as you really couldn't stomach finishing it.

We're deeply indebted to Pete Brown and Bill Bradshaw for their new look at describing cider which has a profile that incorporates sweetness, acidity and tannin in various amounts all at the same time.

Like wine, you tend to see cider classified as sweet, medium or dry.  That's fine so far as it goes, but it really doesn't begin to describe the full range and variety cider has to offer. 

The cider taste profile can be found in their new books which we would thoroughly recommend being; The Worlds Best Cider and The Guide to Welsh Perry & Cider, we've also been allowed to include an extract in the section at the end of this page.

You can help those still in a quandary by adding your own cider comments and there's guidance from Pete Brown and Bill Bradshaw from the Welsh Cider & Perry Guide.  Here is information on how cider is actually made from WikiPedia. To help you distinguish between Welsh and other cider & perry varieties we've used the Welsh forms for Seidr and Perai!

Steve



Rosie's Triple D Med Cider 7.2% PDF Print E-mail
Reviews Cider - Real Ciders

ImageA medium Rosie's Triple D cider specially made by our favourite cider maker Steve Hughes in Llandegla near Wrexham.

Steve is our cider maker and brings his vintage tractor, scratter and press to the Blue Bell Inn to make Rosie's Blue Bell Cider!

Dafarn Dywyrch Llandegla where Steve's ciders are made is situated at 1000 feet above sea level and was an inn used by drovers till the late 1800s.

In 2004 Steve began planting a cider orchard and they now grow 44 different varieties of apple. This cider is produced from 100% scratted and pressed apples and Rosie the Jack Russell checks the orchard every day!

For this cider Steve has won:

  • Champion cider of Wales 2008 & 2009
  • Joint 2nd overall at the 2009 CAMRA national championships in Reading 
  • Camra Bottle Cider Champion 2006
  • 3rd as Dry Cider at the Royal Bath & West 2007 & 2009
 
Broadoak Perry 7.5% PDF Print E-mail
Reviews Cider - Real Ciders

Broadoak Perry at 7.5% is from Clutton Farm, in Clutton, Somerset.  Brian Blunt of Broadoak has been making cider and perry of all sorts for over 30 years and popular interest in his products helped turn the Original Cider Company business into one of the country's biggest independent producers. It is a very pale sweet perry, looking like a white wine, and the aroma was slightly vinous as well.

Gold Award for perry in the 2009 CAMRA Awards judges' notes- Lovely, highly drinkable perry with a true pear aroma that starts with a medium sweet taste and is followed by a dry finish.'

 
Yarlington Mill Med 6.4% PDF Print E-mail
Reviews Cider - Real Ciders

ImageNewton Court Cidery is based in Leominster, Herefordshire. Yarlington Mill is a single varietal cider meaning that it is made with apples of the same name.  It is a lovely, still, medium-dry, single varietal cider at 6.4%abv.

Paul Stephens and his father have been making English cider and perry on their farm since 2000. They produce 6,000 gallons of Herefordshire cider and 3,000 gallons of perry annually. The perry pears are all unsprayed and come from many different local gardens and orchards, but half of them come from a neighbour!

Suitable for vegetarians, vegans and coeliacs.

Read more...
 
Thistly Cross Original 7.2% PDF Print E-mail
Reviews Cider - Real Ciders

Thistly CrossThistly Cross Cider Original at 7.2%abv is our first foray into Scottish cider.

Farmhouse Cider is smooth, refreshing and Thistly Cross’ first born. It’s a classic, farmhouse cider made with a blend of Scottish apples. The 6 month maturation makes it refreshing, smooth & fruity.

We thought you might be interested in how they make it here

Thistly Cross is one cider producer to watch, we think it's absolutly lovely!

 

Read more...
 
Tumbledown 5.2% PDF Print E-mail
Reviews Cider - Real Ciders

 

TumbledownTumbledown from Snails Bank Cider in Herefordshire is an easy drinking, slightly cloudy and very full flavoured refreshing medium cider. With honey on the nose and a predominant butterscotch through to the finish this cider is full of apple flavours with a pleasant bite and great finish.

Fermented straight from fresh apple juice with wild yeasts which results in a really fresh and appley taste.

 
Sandford Devon Scrumpy 6.5% PDF Print E-mail
Reviews Cider - Real Ciders

Sandford Orchards Devon Scrumpy at 6.5% abv is a still, medium cider. Slightly cloudy and full flavoured. A traditional cider, full apple flavours, with a pleasant bite and finish. Fermented straight from fresh apple juice with wild yeasts this is proper cider.

This cider was CAMRA's Champion Cider of Great Britain 2010.

 
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We're deeply indebted to Pete Brown and Bill Bradshaw for their new look at describing cider which has a profile that will incorporate sweetness, acidity and tannin in various amounts all at the same time.

Like wine, you tend to see cider classified as sweet, medium or dry.  That's fine so far as it goes, but it really doesn't begin to describe the full range and variety cider has to offer.  The cider taste profile can be found in their new books...

 

The Cider Flavour Profile

Most ciders will have a degree of sweetness.  The sugars in the fruit ferment and turn to alcohol, and a few ciders are fully fermented with no residual sweetness left, and can be astringent to the point of chalky dryness.  But sweetness isn't just about sugar content; it's about flavour, and even a well-fermented cider may have strong notes of fruit, or even honey or vanilla.

Then, while dryness could be about the absence of sugar, it might also come from the presence of tannin, the dry, puckering compound you get in tea, red wine - and cider apples.  This gives more than one way in which you might get the balance of sweetness and dryness. [Tannin tastes dry and astringent and you can feel it specifically on the middle of your tongue and the front part of your mouth.]

Finally, like white wine, cider is often a balance between sweetness and acidity.  Acid might present itself as citrusy, tart, sourness or vinegariness.  So there are three main flavour dimensions for cider, not two.  And a given cider may be high or low in all three.

There may be secondary flavours, imparted primarily by the yeast and the aging process.  Some ciders have funky farmyard notes or hints of cheese.  Others may have an oaky note, or there may be strong caramel or buttery hints.

 

The Blue Bell Inn supports the following programmes from the The Portman Group: I'll be Des and Drink Aware

Ciders/Perrys On Now
Ciders/Perrys On Next
Ciders/Perrys On Soon
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Member of the BII - setting professional standards We're one of the highest scoring cask marque pubs in the UK! Member of Welsh Perry & Cider Society We support the Campaign for Real Ale
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This site is authored by Steve Marquis for the Blue Bell Inn

E&OE - While we endeavour to get things right we are only human and errors might
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