OPENING TIMES THROUGH SEPTEMBER SATURDAYS 11am-3pm
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About Us

Take what the fruit gives

Oliver's make a selection of fine Herefordshire ciders and perries with an emphasis on "balance" and  "character" coupled with "drinkability". 

Based around the spontaneous ferment of selected varieties of cider apple and perry pear from fruit grown in Herefordshire and the surrounding 3 Counties orchards.

Nominally referred to as "minimal intervention", we strive to "take what the fruit gives", respecting the great heritage and traditions of the past but with an eye to innovating for the future. What that really means is we mill and press great fruit, expose the juice to marauding and hungry wild yeasts and then for our part blend and bottle the resulting ferments.

All the while respecting the health, safety and well being of our customers, consumers, employees, the earth's natural resources and the environment.

 

Cider was made on our farm until my grandfather decided that with the arrival of mechanization it was no longer appropriate, as the consequent move away from horse and man power left less need for refreshment while on the job.

The old stone mill decayed and the rest of the equipment was sold, given away or fell into disrepair. I started from scratch again.

Oliver's motto is to "take what the fruit gives" and from there we try to intervene as little as possible.

So when the fruit arrives at the mill, we check it over to see how long we will sweat it for and work out rough milling proportions to get enough acidity/tannin/sugar balance in each pressing.

When ready for pressing the fruit is washed and then milled. Some perry pears are then macerated for up to 48 hours.

The milled fruit is then coaxed through a belt press.

The resulting juice is pumped into tanks or wooden barrels for fermentation. The spent pomace is elevated into a muck spreader for spreading on the arable land or feeding livestock.

Now it starts to get interesting and we run the gauntlet with no sulphur addition and just let the wild, native yeasts do their thing.

To our mind the end results justify the potential pitfalls.

Ferments are at ambient temperatures and usually/ inevitably continue through the winter, finishing in the spring when the alcoholic ferment may be simultaneous with the malolactic in some situations.

Through blossomtime and beyond we keep checking the state of play of the resulting ciders and perries and start to draw up a plan for each barrel or tank. Is it destined for a single varietal, a blend, a vintage, a naturally conditioned? So many possible outcomes and each barrel suggests to us, in it's own way, what it's future destiny is.

Then when the time has come, we blend the various ciders and perries, choosing the best from the barrels and tanks we have, to get the right harmonious balance of sweetness, acidity and the astringency/bitterness of the tannins.

Then we bottle or package in Bag in Box or kegs for draught, finally labelling, to be ready for you to come and buy.

 

Ingredients, Allergens and Nutritional Information.

INGREDIENTS:

Oliver’s Cider and Perry is made from 100% fresh pressed cider apple juice or perry pear juice so apples and pears.

Bottle Conditioned ciders & perries, the Pet Nat ciders & perries, the Keeved perry & Keeved cider, the Barrel Room Series, the Traditional Dry cider, the Vintage cider, the Dabinett cider, the Oldfield and Blakeney Red perries are 100% juice.

Gold Rush, Pomona, Old Rustic and Yarlington Mill ciders and the Fine perry are made from 100% juice with a little sugar added for residual sweetness to balance.

At the Hop cider and perry have hops infused, a little sugar to sweeten and a little filtered water added (if abv would be above 5.5%).

The Mayflower has been aged in oak casks on dried fruit and then back sweetened with ice cider.

ALLERGENS:

We only use SULPHITES post fermenatation, at racking and packaging and then typically we are looking for 30ppm free and a total of between 60-100ppm. The legal limit for cider in the UK is 200ppm total.

NUTRITIONAL INFORMATION: 

All our ciders and perries are:

GLUTEN FREE

COELIAC FRIENDLY

SUITABLE FOR VEGETARIANS and VEGANS

 

TYPICAL NUTRITIONAL for OLIVER’S DRY CIDER:

Serving Size: 750ml (2x375ml servings)

Calories: 327 cals

Total Fat: 0g

Sodium: 0g

Total Carbohydrate: 11g

Total Sugars: 0g

Protein: 0g

TYPICAL NUTRITIONAL INFORMATION for MEDIUM CIDER:

Serving Size: 750ml (2x375ml servings)

Calories: 390 cals

Total Fat: 0g

Sodium: 0g

Total Carbohydrate: 50g

Total Sugars: 40g

Protein: 0g

(Gold Rush, Pomona, Yarlington Mill, Fine Perry, At the Hop)

 

The Mills Brewing Collabs:

Lambinett, FoxBic 3, Barleycorn & Appleseed contain:

ALLERGENS:

GLUTEN, MALTED BARLEY, RYE, WHEAT AND OATS

 

 

 

 

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