A Passion for Craft Cider
The Maylam family have always made small batch cider, Robert Maylam’s father Peter used to produce cider in old sherry barrels at the sunken farm yard at Bilting Grange farm. We are currently exploring the old recipes he used to produce a cider wine in the same way.
Robert decided to follow in his father’s foot steps and worked on the farm initially as a shepherd the age of 16. He started making cider in 2015 as a hobby, from this Basher cider was produced. He now runs P & R.P Maylam farming and Canterbury Cider with his wife Catherine and eldest son George who has returned to the farm from university to work alongside his parents.
Canterbury Cider is a family business and the whole family are involved – with Emily and Henry helping us with tastings, sales and blending – we all pitch in and make our cider what it is.
The Art of Cider Making
Our apples are sourced from local fruit farms close to the hamlet of Bilting and Godmersham in the North Downs of Kent close to the ancient city of Canterbury. We use a special blend of dessert apples Cox, Bramley and Jonogold with the addition of Dabinett cider apples from the village of Long Sutton in Somerset. We only use the finest apples with a long history of exceptional orcharding practices, age of orchard and terroir are key factors we consider, whether it’s the chalk drift soil in Kent or the clay over Lias in Long Sutton this all plays a part in our cider’s distinctive marriage of flavour and character.
There is no concentrate used and we are extremely proud that all our cider is 100% natural apple juice made in a traditional craft cider manner.
Pressing, Fermentation & Maturation
Pressing with our own mill, apple washer and press takes place at Bilting Grange farm, we can arrange viewing of the pressing process and arrange tastings by appointment. Fermentation and maturation also takes place at the farm. We use cultured yeasts specially adapted for cider production that produce the wonderful tastes associated with our cider.
Maturation is carried out in tanks on the farm, we usually leave this for six months before final blending, tasting and bottling.
Our Basher blend is completed prior to bottling but we are slightly different to other craft cider makers and carry out some of our blending prior to fermentation.
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What people are saying
A trio from Canterbury Cider.
Well I think they’ve scored a hat trick here! All clean, juicy, well balanced expressions of the fruit used. With blending, carbonation and sweetness all at spot on levels, nothing tasted too cloying. Read full review
What first struck me about the taste of Canterbury Cider was its obvious but finely tuned balance of 2 regional fruits. The zingy, sharp, tang of Kentish culinary fruit offers a really refreshing crispness to the drinker and the essential tannins provided by the Somerset cider fruit supports it with a soft astringency, mouthfeel and aromas. It’s refreshing, fruity and moreish and should prove popular with any cider fan. It will be a great match with variety of foods too. Bravo Canterbury Cider!
Canterbury Cider, is a real delight. Not too sweet but perfectly balanced and refreshing on a summer’s day. You won’t be disappointed, I cannot wait to have some more.
There is nothing finer than Canterbury Cider. There’ll be no waste once you get the taste. As for Basher it’s a smasher.
I’m not usually a Cider fan, but I’m happy to say I’ve been converted! What a gorgeous drinker Canterbury Cider have produced. Thank you, I cannot wait to try some more!