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Continuing our philosophy of growing our own or sourcing ingredients directly from other farmers across Tasmania, the apples and pears used in our real cider are grown in the southern half of Tasmania.  The apples are from orchards in the Huon Valley, predominantly the Griggs family at Lucaston Park, and the pears from the Hansen's orchard on the Tasman Peninsula.

Sturmer Pippin is the variety used in our Huon Farmhouse Dry Cider.

A blend of table pear varieties are used in our Poire.  The Hansen's orchard is the largest pear orchard in Tasmania.

No additions are made to the fruit at the time of juicing.  We use whole apple & pear juice free from sulphur and ascorbic acid.


At Two Metre Tall we source a sour cherry variety from across the river from our farm & brewery.  Michael Potter grows these small sour cherries much loved by Europeans for centuries for the use in cooking, brewing & distilling.  The cherries are used by us in barrel for our sour cherry ale & sour cherry cider.

Plums, mulberries, quince ...  We enjoy working with all sorts of different fruits in our journey of fermentation.



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