A event held at Small Bar on Thursday 15th August. The event starts at 19:00.
“If there’s a hundred flavours in grapes, there’s a thousand in apples.”
- Bill Bleasdale, Welsh Mountain Cider
Meet natural cider makers Welsh Mountain Cider – masters of minimalism, pioneers of purity – and try some of their most interesting and delicious ciders. Joining us all the way from the Cambrian mountains, legendary Orchadista Chava will be serving 5 naturally fermented ciders, grown and produced at the UK’s highest altitude cidery. With no spraying, no machine picking, no added sulphites, no pitched yeast, and 100% natural fermentation, Welsh Mountain Cider are a bold and exciting producer flying the flag for minimum-intervention food production.
Your evening:
18:30 – Doors and welcome drinks
19:00 – Tasting and talk
19:45 – Meet your host / drinks at the bar
Why natural cider?
Natural cider making allows local yeasts to impart their character on a cider or perry without the use of any pitched yeasts or additives. These local yeasts are native to the apples or pears being used, the land where they’re grown, and the environment in which they’re fermented. The result can be complex and unexpected and is a truly local, terroir-driven expression of the fruits.
There’s no ‘right’ or ‘wrong’ way of making cider, but natural fermentation is the oldest method of cider production. Dating back centuries, it’s a way to connect with the history and tradition of cider making and the countryside it’s been created in all this time.
Natural cider making isn’t for the inexperienced. Not only does it require more time, the outcomes are harder to predict; you never quite know what you’re going to get. There’s also a much higher risk of faults occurring, leading to low quality cider that can be very unpleasant to drink.
But if you've got the knack, the means, and the passion, natural cider making is a real joy. And the result can yield distinctive, unreplicable, memorable flavours that connect us to tradition and nature.
About Welsh Mountain Cider:
Chava and Bill have worked together for the last 14 years, turning a 1,115 ft, six-acre plot into Britain's highest altitude Ciderworks, fruit tree nursery, and museum orchard. In this time, they’ve planted trees, grafted and sent out hundreds of acres of new orchards, made thousands of litres of amazing cider, grown food, made music and art, and brought two delightful girls into the world.
As well as championing natural cider making, they’ve been trialling over 450 types of apple and pear on the site while making a living off the land. The project is developing a model of small-scale agriculture, independent of subsidies, on marginal land, and promoting natural cider and minimum intervention orcharding.
Find out more at https://www.welshmountaincider.com/.
For more info, email [email protected] or message us on Instagram @bristolciderclub.
Entry requirements: 18+
- Bill Bleasdale, Welsh Mountain Cider
Meet natural cider makers Welsh Mountain Cider – masters of minimalism, pioneers of purity – and try some of their most interesting and delicious ciders. Joining us all the way from the Cambrian mountains, legendary Orchadista Chava will be serving 5 naturally fermented ciders, grown and produced at the UK’s highest altitude cidery. With no spraying, no machine picking, no added sulphites, no pitched yeast, and 100% natural fermentation, Welsh Mountain Cider are a bold and exciting producer flying the flag for minimum-intervention food production.
Your evening:
18:30 – Doors and welcome drinks
19:00 – Tasting and talk
19:45 – Meet your host / drinks at the bar
Why natural cider?
Natural cider making allows local yeasts to impart their character on a cider or perry without the use of any pitched yeasts or additives. These local yeasts are native to the apples or pears being used, the land where they’re grown, and the environment in which they’re fermented. The result can be complex and unexpected and is a truly local, terroir-driven expression of the fruits.
There’s no ‘right’ or ‘wrong’ way of making cider, but natural fermentation is the oldest method of cider production. Dating back centuries, it’s a way to connect with the history and tradition of cider making and the countryside it’s been created in all this time.
Natural cider making isn’t for the inexperienced. Not only does it require more time, the outcomes are harder to predict; you never quite know what you’re going to get. There’s also a much higher risk of faults occurring, leading to low quality cider that can be very unpleasant to drink.
But if you've got the knack, the means, and the passion, natural cider making is a real joy. And the result can yield distinctive, unreplicable, memorable flavours that connect us to tradition and nature.
About Welsh Mountain Cider:
Chava and Bill have worked together for the last 14 years, turning a 1,115 ft, six-acre plot into Britain's highest altitude Ciderworks, fruit tree nursery, and museum orchard. In this time, they’ve planted trees, grafted and sent out hundreds of acres of new orchards, made thousands of litres of amazing cider, grown food, made music and art, and brought two delightful girls into the world.
As well as championing natural cider making, they’ve been trialling over 450 types of apple and pear on the site while making a living off the land. The project is developing a model of small-scale agriculture, independent of subsidies, on marginal land, and promoting natural cider and minimum intervention orcharding.
Find out more at https://www.welshmountaincider.com/.
For more info, email [email protected] or message us on Instagram @bristolciderclub.
Entry requirements: 18+
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