At Beard & Sabre we are the champions of hopped cider, venerating our cidermaking ancestors we press only fresh, 100% traditional cider varieties grown on our Shepton Mallet Orchard and combine them with British hops to craft incredible, unique drinks fermented with natural yeasts. We even re-introduce apple juice into the two year matured blends to add body, flavour and soul – an incredible way to sweeten that fails to offend the cider deities as would by making use of artificial sweeteners and flavourings.
Heritage and vintage cider apple varieties are grown and picked at our Shepton Mallet orchard between September and November.
These select apples are scratted and pressed and blended to create an award winning, natural cider base.
The cider base is stored and matured for a minimum of two years, undergoing malolactic fermentation to reduce acidity.
Hops are then added to the matured cider base and left to infuse over a period of months. Imparting unique, natural flavours.
The final cider blend is then run through our advanced packaging equipment, filtering our undesirables and providing a light fizz.
Finally, the cider is packed into keg, bottle and bag in box for distribution to Britain's best freehold pubs, bars and venues.