The delivery team had a fantastic day yesterday, from collecting products from some of their local cider makers to delivering to festivals and pubs. Bexley Beer Festival, on this weekend from Thursday 23rd to Saturday 25th, was the first stop where we dropped off a variety of 11 different ciders from our range. The Old Dartfodians Sports Club was an extremely suitable location for a festival with the marquee erected on the boundary edge of the cricket pitch outfield. Hopefully the weather will hold and we thoroughly recommended heading down if you are in the area, it promises to be a cracking innings.
Bekley Beer Festival
Our journey then directed us west and into London. The Flying Pig, Dulwich, was one stop of note. It was our first involvement with the pub, where they specialise in Craft Beer and BBQ and hopefully the start of a long affiliation with them. We have supplied them with a small range of our ciders and if their customers enjoy them as much as we do it is a journey we will be making rather more frequently.
The Flying Pig, Dulwich
Our final delivery of note and where our day concluded was The Crown Hotel in Amersham. They have been a loyal customer from the start and was great to hear of the success of our products within their bar which was demonstrated by the size and variety of their order. Popping into Su Chases Interiors (http://www.suchases.com), Amersham, for a cup of tea with family rounded it all off before the journey back down South.
Another day beckons out on the road, however a little closer to home. We look forward to seeing all our suppliers and customers in the near future. In the mean time pick your favourite products from our website and get them delivered to your home – fetchthedrinks.com
On the Road Again
Fetch the Drinks are extremely excited to now be working with Copse House Cider. The cider producer, based in Sandley, Dorset, is putting together a fantastic range of products while also restoring 300 acres of farmland on Kine Bush Farm. Their team are both enthusiastic and passionate about their project and we are thankful to be a part of it.
Where it all happens… Inside the cider mill
Bob, The Master Cider Maker behind Copse House Cider, has 30 years of experience within the industry and in 2013 was awarded the Bath & West Gold Medal for his lifetime contribution to the cider industry.
“Hidden away, among the narrow lanes of Sandley, we’re busy unlocking the taste and tradition of Dorset cider making. Thankfully, our master cider maker knows all the secrets.”
What will it be for you – Still or Sparkling? There isn’t long to decide, products soon coming live to the Fetch the Drinks website!!!
Copse House Cider – Cider Mill
Do you remember the “Hey…I’d love a Babycham” ad from the 70s and 80s? Growing up then I had no idea what Babycham was, but it always seemed exotic, mysterious, cool and sexy (although still never drank it!). However it’s only good old fashioned sweet sparkling perry that, like most commercial ciders and perrys, is probably made from just concentrate, sugar and water. Little did we know then that it was probably the pre-curser to today’s alcopops. However a number of craft cider producers now also make fantastic perry cider which is definitely not an alcopop – high quality 100% juice ingredients giving rise to a fantastic ‘new’ craft drink, growing rapidly in popularity.
Also a little known fact is that bottle fermentation was made possible by the British who originally started adding sugar to their ciders in the 16th and 17th centuries leaving them to ferment to form perry or cider champagne, and now developed to the sparkling drinks for the mass market we know today. They were also able to make the glass bottles strong enough to withstand the pressure, which ultimately enabled the French to develop their mass market world wide brand of sparkling wine … champagne.
We have some great sparkling perry’s made from 100% perry pears and available to buy on the website from Tutts Clump, Gwyntt Y Ddraig and Mr Whiteheads – http://fetchthedrinks.com/shop-category/perry/
As physicist Isaac Newton realised while he was sitting in his garden many moons ago, apples like to fall out of their tree with gravity force. This law of nature is something that cider growers are all also acutely aware of.
When cider apples hit the ground, the quality of the fruits is severely compromised. This is why Thatchers is currently trialling a new way of planting trees that could help to eliminate this problem.
The largest trial of its kind in the UK, the research project is being led by John Thatcher, who started the experiment in 2010 when he planted some 16ha of trees at the Somerset-based cider maker’s Shiplate orchards. Two years later, he planted another 41ha on the site.
All 70,000 trees in the trial have been planted in an innovative, new hedgerow style, meaning they reach a height of 2.74m (9ft) and are planted 1.5m (5ft) apart. This enables Thatchers’ growers to collect the apples using a new straddle harvester, which the family business has helped to develop.
This hi-tech machine harvests the apples using a “shake-and-catch” method that stops the fruits from shooting onto the orchard floor. John says: “We believe that harvesting apples off the ground is not an option for the future, so this major trial will be of immense value.”
With thanks to Horticulture week.
The European Commission has formally requested that the UK amend an excise duty scheme that exempts from duty small producers of cider and perry.
The UK exemption covers those producers that produce not more than 70 hectoliters of cider or perry over a period of 12 consecutive months and who make such products for sale. Read More
New EU laws could force small cider producers to pay duty. See the FT article here: ow.ly/JIJxo
We need to ensure that small cider producers are supported and given as much publicity as small breweries.
The UK has about 1,300 breweries, the highest since the 1930s according to the Campaign for Real Ale (CAMRA), even though people are drinking less. A fifth of adults now say they are teetotal and the proportion of young adults who drink frequently fell two-thirds between 2005 and 2013, according to the Office for National Statistics. People are drinking less volume but better quality drinks.
Brewing is booming in the UK, spurred by growing sales of craft beer and ales, with applications to start breweries tripling in the past five years.
Small brewers in the UK are helped by a tax measure introduced in 2002, which gives a 50 per cent beer duty discount for brewers producing less than 5,000 hectolitres, about 900,000 pints, a year, and campaigners are still pushing George Osbourne to make further cuts in duty to both beer and cider (which doesn’t get as much publicity).
The surge in beer duty applications, a legal requirement for starting a brewery, comes despite falling alcohol consumption and the continuing closure of pubs. Last year, 304 applications were submitted, up 42 per cent on 2013 and 189 per cent higher than in 2010, according to UHY Hacker Young, the accountancy firm. Craft beers and ales, typically brewed locally and distinguished by strong flavours that are less common in mainstream beers, are a small but fast-growing segment of the beer market, and you can buy mixed cases from many different brewers on our website. Sales in this area grew at 30.3 per cent to £404m last year, according to GCA Peach.
With thanks to the FT.
This recipe uses ingredients most of us keep on hand, such as canned chickpeas, tomato sauce, onions, garlic and a handful of raisins for a little sweetness. This stew comes together in an unceremonious chop ‘n’ dump kind of way, but the leisurely simmer in the slow-cooker transforms it into something very special indeed. Read More
The beer can turned 80 years old last week but still, for many, the very thought of beer in a can conjures up images of listless lagers favoured by lairy lads or super strength brews consumed by a less than discerning park bench crowd – miles away from the suave sophistication of continental bottled beers or the warm reassurance of real ale. The continued rise of craft breweries however, and their championing of the can, could see all this about to change.
It was the early 1900s when American brewers first hit on the idea of canning beers, but the challenge of creating a metal container that could withstand the pasteurisation process, as well as the pressures of carbonisation, proved problematic. And then of course came prohibition.