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Perry’s cider, the rather confusingly named cider company is famous for their ciders and not so much for their perrys. Since being in the UK, I’ve has the opportunity to try some of Perry limited edition ciders. But today I’m trying one of their more famous blends. Well to call it a blend is a bit of a lie. You see this cider is a single variety cider. Some say the art of cider making is in the blending of different varieties to the makers’ whim. The Somerset Dabinett is made entirely from famous Dabinett cider apples all grown in deepest darkest Somerset.

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It’s about time I looked at this Crushed Apple Cider from the Hillbilly folks in the mountains. While this isn’t the first cider i’ve reviewed from Hillbilly, it is their original cider. In fact this was one of the first craft ciders I found in Sydney as I moved away from the big labels into proper ciders. Oddly never got to write a review about it.

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Cider in a can, the last time I had cider from a can I was quite a bit younger and the cider was fake rubbish. Australian Brewery Fresh Press Cider wants to change this perception in the name of quality. By lifting the quality of the can and more importantly what goes into it.
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Round three on my cider tour of New Zealand (from the comfort of the couch) sees me sampling a Weka Apple Cider,  Moa Breweries entry into the cider game.

I come into this review with a level of scepticism. Weka is made by Moa. Moa is a beer company, a rapidly growing beer company. I’m always dubious of beer brewers making Cider. It seems the bigger the company the less chance that real apples are used in the cider. I got even more worried when I found out that one of the brewers on the Moa team is the ex-head brewer of Heineken, they don’t get much bigger than that.

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