CAMRA announced that Gwatkin’s Yarlington Mill cider of Abbey Dore, Herefordshire, and Broadoak Perry of Clutton, Somerset, won Gold medals at CAMRA’s National Cider and Perry Championships 2009, held at the Reading Beer and Cider Festival over the May bank holiday weekend.

The results are:


GOLDGwatkin, Yarlington Mill (Abbey Dore,Herefordshire)

SILVER (Joint) – Orchards, Wye Cider (Brockweir, Gloucestershire)

SILVER (Joint) – Rosie’s Triple D Cider (Llandegla, Denbighshire)


GOLDBroadoak Perry (Clutton, Somerset)

SILVERSeidr Dai Painted Lady Perry (Cardiff, Glamorgan)

BRONZEGwatkin Blakeney Red (Abbey Dore,Herefordshire)

Gwynt Y Draig Vintage Cider

Gwynt Y Draig Vintage Cider

The Guild of Fine Food have announced the winners for the 2009 Great Taste Awards and Welsh Brewers and Cidermakers have again done well in the competition.
Gwynt Y Ddraig have walked away with 3 stars, the highest award, for their Vintage 06 bottled cider. They also received one star for their bottled Orchard Gold, as did Ty Bryn Cider with their Sweetened Sparkling Cider.

Vintage 06 is descibed by Operations Director Bill George as, “A blend of our very best cider apple varieties from the Autumn of 2006, fermented slowly and left to mature for twelve months before making its way to the bottle. A masterpiece of flavours to enjoy by itself, or as an accompaniment to any menu”. The cider is fermented in oak and is described as medium-dry.

There is an open day coming up on the weekend of the 8th-9th August 2009, 1100-2100 Sat, 11-1900 Sun.

The many definitions of Real Cider

  • Cider is made by fermenting the juice of apples.
  • 100% fermented apple juice, with nothing added and nothing taken away.
  • Any bottled or draught cider that contains live yeast.
  • Cider that has not been pasteurised, carbonated, or concentrated.
  • Locally sourced apples, pressed and fermented using traditonal cider production methods.
real cider

Real cider is served normally still & often cloudy. Cheers!

Did you know?

  • Cider varies in alcohol content from less than 3% ABV in French cidre, up to 8.5% ABV in traditional English ciders.
  • All real cider is suitable for a vegan and wheat free diet.
  • Most cider is produced from a ‘blend’ of different apples, you can also get ‘single’ variety ciders.

Each cider maker has their own blend of the hundreds of varieties of apples available, the source and ingredients are a closely guarded secret. Long established family producers have handed down the production process to their sons and daughters.

Just like beer, cider has its different flavours. Dry ciders are associated with Somerset, and Devon offering sweeter ciders. Though as cider is found in all corners of the UK its much harder to make such classifications.

Mass produced cider

Ciders makers that only produce industrial cider like strongbow or diamond white have not received a listing on this web site.

Instead of being made from all juice as a true cider would be, they’re made with a little bit of apple juice and a bunch of sugar-water. Mass produced cider sold in the UK is mostly made from imported apple concentrate,artificial colourings, sweeteners, and preservatives are added to make up for the apple character that isn’t there. The liquid is then filtered, pasteurised to kill the yeast, and kept and served under carbon dioxide pressure.

Champion the Real Cider movement!

I feel that this produces a drink although sometimes refreshing, have less flavour and character than real farmhouse cider. With consumers demanding higher quality in the food and drink industry I feel it’s time to champion the local producers who are carefully crafting natural real cider, using sustainable methods. By the producers carrying on this heritage means we can enjoy real cider whoever and wherever we live.

Further Links:
Wikipedia – Cider Information
CAMRA – About Cider

Serves 4


  • 4 pork chops
  • 4 teasppon wholegrain mustard
  • 225 grammes bramley apples
  • 2 teaspoons caster sugar
  • 100 grammes cheddar cheese, grated
  • 2 tablespoons snipped fresh sage or
  • 1 tablespoon dried sage
  • salt and pepper


Preheat the grill to high. Season the chops on both sides with salk and pepper, place under the grill.

Cook for 15 minutes, turning once, until browned and cooked through.

Peel, core and slice the apples.

Spread 1 teaspoon of mustard on each chop and heap the apples on top.

Sprinkle the sugar over the apples, followed by the sage and cheese.

Return to the grill for 4 minutes, until the topping is brown.

Serve with creamy mashed potato.


  • 1/4 cup brown sugar
  • 3 cinnamon sticks
  • 1 tablespoon whole cloves
  • 6 cups cranberry juice
  • 8 cups dry/medium farmhouse cider
  • Light rum, brandy, or bourbon (optional, but nice)


Put the sugar, cinnamon sticks, and cloves in the basket of a coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired, and with a little rum, brandy, or bourbon as well.

Cook Time:

10 minutes, gives 18 servings