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Bignose & Beardy

Location: Sussex
Head Brewer: Phil Day and Steve Stark

Traditional real cider made with enthusiasm in Framfield. It’s flat, it’s still, it’s unfiltered, it’s slow fermented in small batches. We leave it alone for months and months and let nature do it’s thing. It doesn’t seem right to mess with it so we add nothing (unless we decide to sweeten it at the end). We never know what we are going to get and we celebrate each batch as a unique moment, those apples, that orchard, that mix of fruit from that season. When it’s gone it’s gone.

All our apples come from local gardens and orchards from villages around Framfield in East Sussex. Many of them are donated or swapped for cider. The apples are hand picked and we press them on sunny autumn days on the farm. Hot and sticky work, but once we’ve crushed and pressed the apples and cleaned up the mess we made it’s essentially a lazy way to make cider, a slow way, a patient way: because we do nothing more than wait until it’s ready, which can take a very long time...

Although we taste it every now and again, we never know what we going to get until the end. One day in mid summer we’ll try and it will be ready. Then we have a party.

In 2017 we decided a to launch the cider club to get cider lovers out of their towns and into the countryside. We want cider fans to get their hands dirty, feel the sun on their backs and get as much out of our cider as we do. Help us make it and help us drink it!

We make cider on Fridays, suffering real jobs Monday to Thursday. That means we can only ship or arrange collections on Fridays. Depending when you order, you may have to wait a little longer for delivery. But it's worth the wait.

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