Flyer with text of post
People always say they want to be able to help out at the @foxandgoose.org; here's the perfect opportunity.
Come and be part of a spring tidy up in the woodland and garden on Sunday 26th April from 10.30am-1.30pm. Bring garden gloves and suitable clothing. Free pint and soup afterwards.
One of the things I get to do is work with the Historic Fruit Tree Working Group of North America and help put names to mystery heritage apples. This is not one of the varieties planted in the islands but its rediscovery is an inspiration to visit more orchards and take care of all the old trees!
Another ‘hidden’ bit of information. For some reason industrial cider makers don’t seem keen to inform consumers that their drink comes mainly from Chinese apples!
I believe it’s done at the behest of industrial cider makers who would be unable to make the same margins as they do now and would probably make their ‘cider’ unaffordable!
When you consider that the35% can be made from rewatered concentrate it could be even less!
My recent talk I gave with Paul Crane for the Museum of Royal Worcester Winter Talk Series entitled 'Sugar, Slavery & Empire & the Evolution of Worcester Porcelain Sucriers' is now available to watch on the museum's YouTube channel.
youtu.be/yU2bgCh974A?...
I can’t see it leading to free parking though!
So now is the winter of our content?
There aren’t many outlets that post such regular content dedicated to cider. And though we only publish once a week this year (last year was a blistering twice a week), I’m proud of the coverage we give. We don’t get mentioned much on socials or beer sites, but if you like this kind of content… 🙂
Pub writing in National Papers!!
OK so I don't like Amazon and I don’t like my books being heavily discounted. But am sharing this in case anyone who is feeling really skint just now is interested in my award-winning beer and music pairing book Tasting Notes - currently just £4.99 on Kindle. www.amazon.co.uk/Tasting-Note...
Rachel Hendry's deep dive into the Babycham girl era is also well worth a read: www.pelliclemag.com/home/2024/4/...
Very excited to get stuck into Robin Sherriff's The Science of Fermentation published by DK.
I'm going to be immersed in wild fermentation for the next 12 months so I'm gonna need it!
What the French really think of us? I don’t think it would do the Entente Cordiale much good in furthering relations.
Fascinating! And I thought hopped cider was a recent addition! Shows our ancestors were both practical & sensible. Drinking water neat might lead to illness. Sensible to add it to cider, killing off any bugs & enabling ones servants a weak drink rather than something @ 6% & not conducive to work!
Modern Myth-Busting: The Cyder Controversi.
In which @barmas.bsky.social debunks the modern myth that ‘cyder’ and ‘cider’ are two different drinks, tracing the spelling history and enduring cultural heritage of cider.
Cider glasses were made in England from 1630. In the Georgian period, the glasses reached a pinnacle of beauty with stems showing multiple air mercury or opaque twists. Cider glasses were always a minority but often the engraving was exquisite. Circa 1765 #cider #glasses #Georgian #drinking
From memory I know! It’s the balanced combination of breaded base, with sweetness, richness and crunchy outer firmness without the overpowering of any one element that makes it perfection. Though it’s years since I last had one.
Ah, the wonderful flavoured sugar water. And I thought the Swedes were all about quality once.
Another fine footpath upkeep job from those legends at CROWS, funded by donations from our patrons.
A path that is very well used by the community and just round the corner from the pub. communityrightsofwayservice.blogspot.com/2025/05/myth... #HebdenBridge
Happy publication day to 'Beer Festivals: a great British tradition'.
My second book is out in the world, and you can get your hands on a copy from the CAMRA website now.
Lardy cake for sure. You rarely see it and many don’t know how delicious it is.
If you transpose the word apples for grapes I doubt whether the eu would find a 50% juice content as an acceptable amount to be able to call the fermented result wine. Why the discrepancy?
If you transpose the word apples for grapes I doubt whether the eu would be supporting a 50% juice content as an acceptable amount for wine
What Barry says. ⤵️
A quality channel with high production values so should be good!
Will be departing for Frankfurt soon, for a rather full few days around Cider World. I’m being made to work at it!
If you’d like to know more about this event, here’s an interview I did with the organiser earlier this year.
A Viez MEGATASTING!
Barry @barmas.bsky.social tastes through 14 different Viez from around the Trier region, highlighting the range of flavours presented by this cider tradition.
#cider #germany
Poster for our party. Off white background, the circular Fox and Goose logo, under which it reads 11th Birthday Celebration; pizza 2-7pm; Duende and Kismet DJs 2-8pm; new garden extension open. Saturday May 17th.
We have exciting news. You are all cordially invited to our 11th BIRTHDAY PARTY, Saturday 17th May.
There will be music! And pizza! And our new hillside beer garden extension to luxuriate in! And of course the usual delicious beers and ciders.
Come help us celebrate. ❤️
#HebdenBridge #Todmorden
