All posts tagged: cider types

There are two broad main traditions in cider production in the UK – the West tradition and the Kent and East Anglia tradition.

The former are made using a much higher percentage of true cider-apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of, or are exclusively made from, culinary and dessert fruit; Kentish ciders such as Biddenden’s and Theobolds are typical of this style. They tend to be clearer, and lighter in body and flavour.

Real cider is mostly associated with the West Country, Herefordshire & Worcestershire, but is also produced in Wales and across England, particularly Kent, Suffolk and Norfolk. Cider is available in sweet, medium and dry varieties.

The apples which are used in The West Country & other certain parts of the country are cider apples, which are grown specifically for the purpose of making cider. Cider apples are generically identified as bittersweets and bittersharps.

With most ciders the greater the variety of apples used, the better as they all have different characteristics. In recent years a number of Producers have starting making cider and perry from single varieties of fruit; these produce an interesting & sometimes surprising result from a tasting point of view.

In Somerset – and other areas of the West Country, layers of straw were used instead of cloths. Some producers still use this method.

In Herefordshire – it was the tradition to use horsehair, but there are no known producers who still do this in the Herefordshire area.

In the Eastern Counties – Sussex up to Norfolk (& including Kent) – the tradition for cider is to use a mixture of eating and cooking apples, although a number of producers in Norfolk are growing cider apples as well.

A top ten of apples!

Orange Pippin have listed the 10 most popular apple varieties pages voted by their community.

If you want to know what apples are the most popular or to discover what make each apple unique then this news article is for you.

To learn more, click on the individual links for each apple, which takes you to a full description for the apple.

  1. Photo of Cox's Orange Pippin Cox’s Orange Pippin apple

    Is this the best-flavored dessert apple ever – probably.

  2. Photo of Pink Lady Pink Lady apple

    One of the best-known modern apple varieties – and one of the most popular pages on this website.

  3. Photo of Granny Smith Granny Smith apple

    The most instantly-recognised of all apples, and perhaps Australia’s most famous export.

  4. Photo of Blenheim Orange Blenheim Orange apple

    An 18th century English dual-purpose apple which remains very popular as a garden variety.

  5. Photo of Egremont Russet Egremont Russet apple

    The definitive English russet apple.

  6. Photo of Arkansas Black Arkansas Black apple

    A long-keeping tart apple from Arkansas, USA – which goes almost black in storage.

  7. Photo of Fuji Fuji apple

    A very attractive modern apple, crisp, sweet-flavoured, and keeps well.

  8. Photo of Crispin (Mutsu) Crispin (Mutsu) apple

    A versatile dual-purpose apple, sharp but still pleasant to eat fresh.

  9. Photo of SpartanSpartan apple

    Attractive, crunchy, sweet, easy to grow, and with the characteristic delicate wine-like “vinous” flavor of the McIntosh family of apples – but flavour fades rapidly in storage so definitely best eaten straight from the tree.

  10. Photo of Jonagold Jonagold apple

    Very popular commercial variety

Link to original articleThe top 10 apples at Orange Pippin