Exploring Traditional Cider Orchards in Somerset

Why Somerset's Cider Orchards Are a Living Tradition

Somerset has been making cider for centuries, and the county's traditional orchards are not museums — they are working landscapes. A visit to a cider orchard here offers something rare: the chance to see how apples with high tannins and sharp acidity become a drink of depth and character. Much like the taproom culture that has grown around craft beer, many cider makers now welcome visitors to their farms, offering tastings, tours, and a chance to buy direct from the press. The orchards are often small, mixed, and buzzing with wildlife. If you time it right, you can watch the autumn harvest and learn first-hand about pressing, blending, and the local varieties that define Somerset cider.

Tannins and Acidity: The Backbone of Somerset Cider

Unlike dessert apples, cider apples are grown for structure, not snacking. Somerset orchards specialise in varieties that deliver two key elements: tannins and acidity. Tannins bring bitterness, astringency, and a grip — what cider makers call "body". Acidity brings freshness and bite, preventing the cider from tasting flat or cloying. The best Somerset ciders balance these forces.

Cider apples are often grouped into four categories: bittersweet (high tannin, low acid), bittersharp (high tannin, high acid), sharp (low tannin, high acid), and sweet (low tannin, low acid). A traditional orchard will grow a mix of all four, because no single apple makes a complete cider. When you visit, ask the grower which varieties they use — the answer will tell you a lot about the style of cider they produce.

From Orchard to Press: How Traditional Cider Is Made

Traditional pressing is a slow, hands-on affair. The process usually begins with milling, where apples are crushed into a pulp called pomace. This pomace is then layered onto cloths and wooden racks to form a "cheese" — a stack that is fed into a press. The pressure squeezes out the juice, which runs into a vessel below.

• Milling: Apples are scrubbed, sorted, and crushed. Some old orchards still use stone mills, though stainless steel is common now.
• Building the cheese: Cloths (often hessian or nylon) are filled with pomace and stacked between wooden slats. The stack can be dozens of layers high.
• Pressing: A manual or hydraulic press applies slow pressure. The first juice is the sweetest; later pressings are more tannic.
• Fermentation: The juice is left to ferment, often with wild yeasts. Some makers practise keeving, a technique that stalls fermentation early to leave natural sweetness.

Many orchards will let you watch a pressing day in October or November. It is messy, noisy, and utterly absorbing.

The Art of Blending: Creating a Balanced Pint

Blending is where a cider maker's skill shows. After fermentation, different batches are tasted and combined to achieve balance. A sharp apple might lift a heavy bittersweet; a fragrant variety might add aroma. Blending can also involve different vintages — cider from a rainy year may need the richness of a sunnier one.

Visitors are sometimes invited to join a blending session, where you can taste base ciders from a barrel or tank and try your hand at creating a blend. It is a lesson in how tannin, acid, and sugar interact. Many small cider farms also offer "taproom" style tastings, where you can sample single varieties alongside finished blends. Ask about keeving and racking — these traditional methods shape the final texture and sweetness.

Local Apple Varieties to Look Out For

Somerset is home to dozens of named cider apples. Each has its own personality. When you visit an orchard, keep an eye out for these classic varieties:

• Kingston Black: A bittersharp with deep amber juice. Prized for its complex, fruity tang.
• Dabinett: A bittersweet apple that gives soft tannins and a mellow, earthy sweetness.
• Yarlington Mill: A late-season bittersweet with rich, spicy notes. Often used in blends for depth.
• Chisel Jersey: High in tannin, with a robust, bitter flavour. Adds backbone to a blend.
• Michelin: A bittersweet with gentle tannins and a clean, apple-forward character.
• Somerset Redstreak: An old sharp variety, once widely grown, now making a comeback for its bright acidity.
• Ashton Bitter: A bittersweet that ripens late and contributes a smooth, rounded tannin profile.

Many orchards label their trees, so you can identify them as you walk the rows.

Planning Your Visit: Practical Tips for Orchard Explorers

The best time to visit a traditional cider orchard is from late September to November, when the harvest is underway. Pressing days are advertised locally or on farm gates — ring ahead to check. Wear sturdy boots or wellies, as orchards can be muddy. Bring a bag for buying apples or bottles of juice.

Most small cider farms welcome visitors by appointment, and many have a farm shop or a simple taproom where you can taste before you buy. If you are used to craft beer taprooms, you will feel at home: the atmosphere is informal, the conversation is about flavour, and the person behind the bar is often the person who pressed the apples. Ask questions. Cider makers are usually happy to explain their methods, their favourite varieties, and why a particular blend works.

Respect the orchard. Stay on paths, do not pick fruit unless invited, and keep dogs on leads. These are working farms and wildlife havens. A thoughtful visit helps ensure that Somerset's traditional orchards — and the cider they produce — continue to thrive for generations.