Cider Series - December 11 th

Join us to hear from Peter Crawford (Naughton Cider Co) and Ed Hill (Barn Owl Orchard)

Howe Beer Project has teamed up with the From Tree to Glass Cider and Perry Project to host a 6-part series of talks and tastings featuring a range of local Ciderists and Perry-makers. Come learn about the amazing apples, pears and orchards in Scotland and taste the ciders that are being made by these talented producers!

Cider from these producers will be featured in the taproom and bottle shop following the talks.

Tastings and talks will begin at 7pm

Learn more about our speakers and their ciders:

Peter Crawford, Naughton Cider Co

The Naughton Cider Company stems from over two decades of Peter Crawford’s experience in the world of Champagne. Based in North East Fife at Balmerino, Peter set about trying to create the purest expression of Cider. A cider that is elegant, refined and generous. A Cider that perfectly expresses the potential and brilliance of the humble apple. Producing a Cider like no other, Peter uses apples from Naughton’s ancient walled garden as well as a number of other local orchards (and a few further afield!). The process mirrors that of the Champenoise. Primary fermentation is done using a Champagne yeast in barrels previously used to make Champagne. The apple must (Cider before it is bottled) then ages on lees (dead yeast cells) for 10 months before being bottled. Bottling involves adding more Champagne yeast and sugar to create the magical bubbles. The bottles then sit for 2 years (and some cuvees for much longer than this) before being disgorged by hand and corked. All this before it finds its way into your glass!

Ed Hill, Barn Owl Orchard

Barn Owl Orchard began in 2023 with a simple idea: that growing apples slowly, in harmony with nature, could help regenerate the land and create something meaningful to share – a vision captured in every glass. Nestled in the Angus countryside at Wester Campsie Farm, the orchard is run by brothers Ed and George Hill and their parents Jan and Brian within a working farm where wildlife, livestock, and people coexist. The barn owls that once frequented this place became the family’s inspiration – and their return is a hopeful reminder that treading lightly and letting nature lead can bring life back. Since planting began, the family has chosen a mixture of traditional and characterful apple varieties not just for their yield, but for their flavour, resilience, and ability to support biodiversity. The orchard started with a small number of very old trees, long established on the farm, some being unique and grown from seed. Since 2023 over 500 new trees have been planted with over 30 different varieties. Planting has been split over two sites, and the main orchard has over 400 “bush” trees with varieties selected for juice and cider production The farm is run with a regenerative mindset, encouraging wildflowers, insects, birds, and healthy soil life to flourish beneath the trees. At harvest, apples are hand-picked and pressed on-site, and the juice is made with minimal intervention to preserve the true taste of the fruit. The ciders rely on wild fermentation, using naturally occurring yeasts to develop complex flavours that reflect each growing season. At Barn Owl Orchard, the family believes that farming can be both productive and nature- friendly. Each bottle is rooted in that philosophy – a little piece of the farm, the season, and the life of the landscape.