The South West orchards are buzzing with energy right now. After a sunny spring and a long, warm summer, the apple trees have done their thing—and the harvest is looking sweeter than ever. Packed with natural sugars and bold flavour, these apples are ready for their big moment: becoming the naturally fruity cider you’ll be sipping with us next year.
What Pressing Season Means to Brothers
For us at Brothers Cider, pressing season isn’t just about turning apples into cider—it’s the real heart of what we do. Since the 1950s, our family has been crafting cider down at Showerings Mill in Somerset, and every autumn we still get that same buzz when the presses start rolling. It’s the start of the journey from orchard to can, and it’s what makes our cider taste so full of life.
Some of our trusty presses have been with us for generations—cared for, maintained and still producing incredible juice today. Alongside them, we’ve brought in modern tech to keep up with the demand for our festival-favourite ciders. It’s the perfect balance of tradition and innovation. And with over 80% juice yield, you can bet we’re making the most of every apple.
From the orchard, to the press, to that first sip at a festival with your mates—that’s the real magic of pressing season.
Orchards, Growers & Proper Good Apples
Great cider doesn’t start in the mill—it starts in the orchard. We work with growers, many of whom planted orchards back in the 1980s just for our cider-making family. Thanks to sustainable farming and proper TLC, those orchards are still thriving today.
Every apple tells a story of heritage, dedication and a love of the land. Whether it’s from our long-standing orchard partners or newer growers, we only press the fruit that’s been grown with respect for the environment—and a shared passion for keeping British cider-making traditions alive.
A Toast to Pressing Season
Pressing season is about more than apples—it’s about community, craft, and the joy of cider. As the presses fire up once again, we’re raising a glass to another year of great apples, great cider, and great times ahead.
So here’s to Pressing Season—may your festivals be full of music, mates and plenty of naturally fruity Brothers Cider. 🍎🍻
Pressing Season FAQ 🍏
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When is cider pressing season in the UK?
Cider pressing season usually kicks off in September and runs through the autumn, when apples are perfectly ripe and bursting with juice. It’s the busiest time of year in the orchards and mills—and the start of the journey to next year’s cider.
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What apples are used for Brothers Cider?
We use a blend of bittersweet and dessert apples. Many of the orchards we work with were planted back in the 1980s and are still thriving thanks to sustainable farming and proper care.
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Why is pressing season important?
Pressing season is the heartbeat of cider-making. It’s when all the hard work in the orchards comes together, and we get to transform the year’s harvest into the naturally fruity ciders you’ll find at festivals and in your fridge.
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Is Brothers Cider made using traditional methods?
Yes! Some of our presses have been with us for generations, and we still use them today alongside modern equipment. It’s the perfect balance of heritage and innovation—giving you the same bold, refreshing flavour Brothers has always been known for.
