We’ll be tasting 9 ciders! Tickets here… thecatintheglass.co.uk/product/mcr-...

Since planting their first trees around 2018, they’ve built up a diverse orchard in the village of Abaliget, combining traditional Hungarian fruit varieties with English cider apples and pears for perry.

The project is run by Ancha Gergely and her husband Csaba, who caught the cider bug while spending time in England and decided to bring that enthusiasm home.

Tickets here… thecatintheglass.co.uk/product/mcr-...

We will be tasting 6 different ciders:
– Bramley SV 2022
– Dabinett SV 2022
– Alt Cottage 2021
– The grange 2022
– A natural ferment, minimal intervention Merseycider (launching at Mcr Cider Club)
– New release – Fos

Brennan’s is the passion project of brothers Karl, Chris and Craig Brennan, who started pressing apples in a Crosby garage back in 2015. Today, their handcrafted ciders and perries are made in a converted farm building – Alt Cottage – on Altcar Training Camp in Hightown.

The first Pet Nat Perry from Fouçette pears, bought from a nearby farm. Aromatic and tannic - with local wine bases lees added - “kind of cool”

More Method Champagnoiserie here with a 100% quince. A dangerous move.

Refermented using the Champagne method. Not yet released. Should age improve.

Unusually for a West Counties cider maker this is made from the eating apple - Egremont Russet - clean - no wood. Boozy nose and clean acidity.

Again not fully fermented ciders- phenolic/high tanning/ low acid - Balls Bitter Sweet - risky cider - tried to retain sweetness via keeving.

Driven by the fruit and a humble approach @littlepomona.bsky.social produce fully fermented ciders .. except the bitter sharp Stoke Red - racked to off dryness (balanced with acid). Very knockbackable

thecatintheglass.co.uk/product/mcr-...