Lots of you have been asking how we make Hawkstone so unbelievably, ridiculously, mouth-wateringly good. We already roped Jeremy in to take you through the process of making our delicious lager, but there's even more to us than that.
We also make an incredible cider that's so refreshing, so drinkable, and so good that you can't get enough of it – all year round. So, without further ado, here's how we take it from the orchard to the bottle with the man himself: Kaleb Cooper!
“British apples. Never from concentrate. 40,000 tonnes.” – Kaleb Cooper
What makes our cider so special? Our apples are picked and freshly pressed for their juice. Then comes the fermentation process, where we use champagne yeast to ferment the cider for six months in oak barrels. Finally, we cold-filter it to remove the yeast and apple pulp before bottling it for you. It's never pasteurised and never from concentrate. The process takes a long while and a lot of effort, but it’s worth it for the end result: a medium-dry cider that people absolutely love.
Take it away, Kaleb…