Farnum Hill ‘Farmhouse’
Our lightest, most casual cider, pale gold and bubbly, with a stroke of sweetness along with the tart, bitter, and fruity elements that good cider offers. Citrus, pineapple, bittersweet apple, and a trace of the barn. Farmhouse astringency is nowhere near the extreme, but shows a certain tannic edge. Agreeably versatile, sharing certain flavor elements with both beer and wine. A clean, appetizing finish makes it congenial with many kinds of food, from the snackiest to the whole-grainiest and back.
People fond of English or Irish commercial ciders often like our Farmhouse, though its sweetness is a fraction of theirs. Imagine a fresh-tasting second cousin to Magner’s (alias Bulmer’s Ireland), and subtract the sugar. ‘Farmhouse’ is more of a pub cider than our others. It varies a bit more from batch to batch, shows less complexity less alcohol than our others, and of course is less filling than beer. It and Semi-Dry are the most popular of our regular ciders. ‘Farmhouse’ is blended from a group of real cider apples that ripen earlier than most. So it’s a bit easier to make and less expensive to buy.
The tannins in the Farmhouse Cider taste more bitter and feel more rustic (rough?) than those in our more elegant blends. You who wince at the tannins in Farmhouse might find pleasure in our smoother, more complex Semi-Dry.
(For the ultimate in tannic astringency, journey to certain farmstead operations in the West of England. Any of their serious bittersweet ciders convulse the oral membranes with eerie power. Ageless residents of rural Somerset or Hereford can chat and sip all day, gently propped against barrels, freed by cidrous tannins from time and harm. Or that’s how it looks.)