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How it begins - Herefordshire Redstreak



Each autumn, a wide variety of cider apple and perry pear varieties pass through our press, each in turn as they ripen. All are fermented as single varietals, and will typically include many of the following:

Cider Apples

Foxwhelp, Tremlett’s Bitter, Ashton Brown Jersey, Hastings, Breakwell’s Seedling, Fiona, Frequin Audievre, Brown’s Apple, Brown Snout, Ball’s Bittersweet, Brown Thorn, Yarlington Mill, Dabinett, Vicky, Ashton Bitter, Kingston Black, Tidnor Mill, Joeby Crab, Stembridge Clusters, Chisel Jersey, Harry Masters Jersey, and Improved Redstreak .

These are sold on draught as single-varietals, or blended. Typical blended ciders include:

Perry Pears

Moorcroft, White Longdon, Brandy, Blakeney Red, Parsonage, Barnet, Bartestree Squash, Judge Amphlett, Oldfield, Hendre Huffcap, Winnals Longdon and Gin.

All perries are sold as single-varietals.


Our bottled ciders are made using the traditional Norman method of keeving, to give a naturally sweet and sparkling cider with a rich taste. This season we have a blended cider called Joeby Juice, and a single varietal Kingston Black.

Our bottled perries are all dry and bottle conditioned. We use classic single varieties such as Moorcroft or Barnet.