Rebel Root Ciderworks was conceived from the idea that UK cider needed to evolve and innovate, much like our American cousins. There was a desire for new, challenging and experimental ciders to offer cider drinkers more options on the shelf.
Our ethos is simple, Innovation, experimentation, challenge perceptions and create new experiences with this drink we love. We create ciders true of our land (terrior) and of our region. High acid, dry low and no added sugar and low intervention.
OUR MISSION
Is to become the UK's first Carbon Positive cidery. This means we will be in a carbon deficit, looking to our future and showcasing how Cider really is the most sustainable alcoholic beverage
How are we doing this?
Here is some of what we're up to....
- Firstly by growing our own trees. Orchards are great Carbon sinks and lock it in the the ground
- Reducing the energy usage in our practices, through techniques such as gravity filling rather than using a pump
- Reducing the impact of our packaging, from when its made, delivered and recycled. Using lighter weight aluminium cans for our Session ciders instead of glass is not only easily crushed down so there's more room in the recycling bin, but its lighter than glass, so we can deliver more in one trip, so to help us out, think if you can order more at a time to save on repeat journeys.
- Going drier - in most ciders the sweetness comes from adding sugars before packaging, as cider ferments to dryness. The most common and cheapest sugar used is cane sugar which has travelled thousands of miles by air, sea and road, creating a huge carbon footprint. So by making our ciders low or no sugar not only does it taste better but it is just better!
- Oh and hey, lower sugar means lower calories! yep thats right.
SESSION CIDERS
DOWN TIME
THE AIM - To create the first of an easily smashable dry, high acid UK cider. A dry session cider, with depth and complexity and a great colour but different in style to anything else out there.
THE MOMENT - At a party with friends, or kicking back on your own. Down Time was created for that Friday feel. Feet up or with your dancing shoes on thats up to you.
THE PROFILE - Naturally bright (unfiltered), golden and crisp, Herbaceous lemongrass nose, dry fruity finish. Likened to New Zealand Sauvignon Blanc
THE DETAILS - Blend of three ciders. Bramley from two seasons naturally and wild fermented. Plus Braeburn fermented much faster with wine yeast.
- Abv 4.5%
- Wild and Wine yeasts
- 24 x 440ml
- Low calorie, Vegan Friendly
- First run availability 50 cases
GYPSY SOUL
THE AIM - Our first East x West hybrid release brings together two apples most commonly used in our regional cider styles, fused together with the help of the mystical oak. It's a cider that has no true home, a wandering hybrid.
THE MOMENT - Evening time vibes, smooth, seductive and captivating. This is not East vs West but the best of both as one.
THE PROFILE - Cloudy, smooth and oaky. Dry but with the perceived sweetness of a medium cider due to its time in the barrel.
THE DETAILS - A blend of champagne yeast fermented East Country Braeburns and Wild fermented West Country style Dabinett apples. Fermented individually in IBC tanks, before blended in stainless steel tanks, then matured in individual ex whisky oak casks for more than 6 months.
- 6% Abv
- Braeburn and Dabinett apples
- Wine and wild yeast
- Vegan Friendly
- Gluten Free
- Initial 44 cases available
LIMITED RUN
TABLE & SHARING CIDERS
A collection of low intervention and limited release ciders created using traditional techniques and methods from both cider and wine making heritage.
Designed to show the breadth and complexity that can be achieved with the humble apple.
These premium, low and slow ferments are packaged in premium bottles chosen to show off their difference in style from traditional ciders and from each other.
Serve chilled but not straight out of the fridge. In stem or stemless wine like glasses, allowing, as with wine, plenty of room to swirl and take in all the aspects of these ciders, from aroma and colour to taste.
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BEHOLD....THE OUTCIDER SERIES
Our mission for the Outsider series is to show how Bramley apples can make an exceptional and fine cider, and how the weather throughout different growing seasons can effect a vintage in cider as it does in wine.
The Bramleys used each year are from one orchard, picked, pressed and fermented in the same vessels, temperatures and the same conditions each year.
They travel through two types of fermentation, yeast and MLF, then are aged Sur Lie for a minimum of 24 months.
WILD 2018
Young, single fermented, single variety & high acidity cider, that leans heavily on the native yeasts present on the apple skins and in the Ciderworks. Tart, fresh and dry with crisp green apple aromas. Makes this raw cider remarkably expressive of its terroir, sharing great similarities to our spanish cousins and their Sidra.
Tech deets:- Apples - Bramley. Yeast - Wild/ Native. Maturation - Medium (6-12 months) Alc : 5.6% Abv. SG- 0.999. RS- 0g/L. Low intervention. Unfiltered. DRY
Alc : 5.6% Abv. SG- 0.999. RS- 0g/L. Low intervention. Unfiltered. DRY
LOST 2016
We all like surprises. IBC 47, lingered invisible at the bottom of a stock sheet, tucked away in the corner of the barn unloved and forgotten. Only to be stumbled upon when converting the barn to our new Ciderworks. Pressed 2016.
Tech deets:- Apples- Bramley, Spartan, Dabinett, quantities unknown. Yeast - Wild/ Native. Maturation - Long (12 months plus) Alc : 6.5% Abv. SG- 0.998. RS- 0g/L. Low intervention. Unfiltered. OFF DRY
THE HYPE...
Modern British Cider - By Gabe Cook and CAMRA
A seminal book on the world and craft of modern British cider makers, listing out 101 of the best
Explaining the fundamentals, how we got here, where we could get to, pairing with food to crushable sessions
Why, we are one of the innovative and forward thinking cideries in the country
Cider drinkers new and old deserve something better in a can, and it should look good too
Breaking new boundaries, challenging perceptions, leading the charge
