Through a quintessential Cotswold village and down a single-file country lane exists one of Gloucestershire’s most well-kept secrets. Based in the tiny civil parish of Awre, Severn Cider and Perry is a family-run business shared across three generations. Boasting over eight different varieties of drink, this small outfit are the winners of countless regional and national awards, have sold-out of their handcrafted beverages for the past two years, and are even looking to send their produce abroad...
Made on-site from the juice of local heritage apples and pears, the company sits on an idyllic countryside retreat you simply must take some time out to visit. Tucked away among cottages and forged well from the beaten track, you’d be forgiven for thinking the premises is well hidden, but its owner, Nick Bull, explained his small bungalow and unassuming barn were ‘the centre of his world’.
I had a chat with one of Severn Ciders’ Directors, Tom Bull, about the company his family is building. We walked around his home, toured their presses and storage facilities, stood underneath a blossoming Box Kernel tree and spoke at length, through minute April showers, about apples, alcohol, and always pushing the boundaries…
The Bull family began making cider as a family tradition. May Bull – wife of Nick, mother of Tom, and mother-in-law of Severn Cider’s founder, Philip – explained that their hobby business quickly turned in to a domestic industry. Opening its doors in 2009, the family now create thousands of bottles of cider and perry each year.
The apples, all of which are hand-picked from within a thirty-mile radius of the brewery, come from orchards that have been neither sprayed nor fertilised in order to produce a drink that is free from harmful chemicals. Moreover, the juice has nothing added or removed. May claims this latter point is why Severn Cider 'doesn't give you hangovers' - because it's made from 100% juice, with no nasties.
Tom explained that after being hand-picked, the apples are washed, sorted, and readied for milling and processing. The mill smashes the apples to a pureé before they’re transferred to the press which squeezes out juices. What’s left is a mush of pulp – something I can only describe as a flapjack of compressed apple, given out to local farms to be 'biodigested'. Eaten by cows, to you and me.
The juice is then transferred to containers where it sits, matures, waiting, patiently.
Just off to the right of where we stand is a barn the size of an aircraft hanger. In it sit four huge tankers of cider, wall-to-wall, floor-to-ceiling. Behind those four tankers sit another four, and another four, continuing as far as the eye can see, right to the back of a warehouse.
‘If we’re talking half-litre bottles, there’s a couple of hundred thousand here, I suppose’, Tom bats, nonchalantly.
All whilst we were talking, and for the six months prior, the juice matures on its own natural yeasts, breaking down the sugars and turning it in to alcohol. When the cider has reached its peak, it is flushed from the tankers to newly-cleaned ones for storage. From there, the liquid is syphoned off to oak casks, ready for bottling.
Carefully conserving and propagating their trees, the family have even managed to save one critically endangered fruit, the Box Kernel, from extinction. Grafting and budding the last remaining Box Kernel tree in the parish of Awre, a number of trees now exist, used by the family to brew Box Kernel cider. Tom assures me it tastes delicious and whilst I didn't get to try it, he did give me a bottle of Medium cider to take home.
Severn Cider and Perry are the sole producers of Core Blimey Juice and Cider, a social enterprise set up by the University of Gloucestershire's Students Union to promote seasonal food and drink.
The social enterprise received funding from the National Union of Students' Green Fund and went on to brand several different varieties, including a Student Radio Award winning Tone Radio Cider as well as All Golds.
Silas Miller, the former Social Enterprise Coordinator at the Students’ Union, took some time out in December 2015 to chat about the enterprise.