The Story of Hawkstone Cider
Using the fresh pressed juice from apples picked locally, our master cider makers ferment with champagne yeast and mature the cider for up to 6 months, before cold-filtering to create a 5% medium dry cider that’s full of flavour and character.

Never from concentrate, never pasteurised

The best cider is made by blending traditional varieties like Dabinett, Kingston black, Brown Snout and Strawberry Normans. While they take more care, and yield less fruit than more commercial varieties, their high sugar and tannin levels create a cider that’s full of flavour and character.

Using the fresh juice from apples picked from Gloucestershire, Herefordshire and Worcestershire, we make cider from freshly pressed juice only (never concentrate which leads to a blander flavour and is often sourced from abroad) and ferment it in oak vats for up to 6 months using champagne yeast. Finally, we avoid pasteurisation, cold filtering the cider to remove apple and yeast particles.

About Hawkstone
Long before the Chipping Norton set was a thing, the Cotswolds were terrorised by another shadowy cabal — The Ancient Hawkstonian Order.

Legends say, the high priests of the Hawkstone (the neolithic standing stone that gives our beer and cider its name); participated in excessive drinking and bizarre fertility rites performed by the light of the full moon.

Now, for the first time since before the Norman conquest, the order is accepting new members.