Tasting 2026 #4: Cider, Peary and everything in between

Friday, 24 April 2026 – 19:00 at Fermenthings

Cider has quietly become one of the most exciting corners of the fermentation world. What was once considered a humble farmhouse drink is now a place of experimentation, terroir expression and wild craftsmanship. Across Europe, makers are returning to old orchards, rediscovering forgotten pear varieties, and applying techniques borrowed from wine, lambic and natural fermentation.

This tasting is an exploration of that world — the landscapes shaped by apples, pears and the people who work with them.

We will travel through sharp acidity, tannic depth, gentle sparkle, barrel aging, wild ferments and a few bottles that blur the lines between cider, perry, pét-nat and fruit wines.
A tasting designed to show the spectrum, not just the stereotypes.

Why Cider and Perry Now?

Because the orchard is having its renaissance.
Small producers are reclaiming traditional methods, grafting heritage varieties, and pushing beyond the sweet commercial styles that once defined the category. Some work like winemakers, some like brewers, some like experimenters in a barn with a few barrels and a hillside of trees.

What unites them is a sense of place.
Apples and pears carry terroir in a surprisingly clear way — soil, altitude, harvest year, even the microbial life of the orchard. Each bottle is a snapshot of a landscape.

Producers Featured

The final list will be released closer to the date, but you can expect a combination of:

• Low-intervention cider makers from France and Belgium
• Perry specialists working with rare and ancient pear varieties
• Producers blending apples with berries, herbs or wild ferments
• Experimental makers working on the border between cider and wine

We have selected bottles that show tension, elegance, rustic charm, and playful fermentation.
A mix of returning favourites and new discoveries.

What the Evening Includes

• A guided tasting of at least seven distinctive ciders, perries and hybrids
• Insights into orchard varieties, fermentation techniques and terroir
• Light food pairings designed for acidity and fruit-driven drinks
• Stories about the makers and the orchards behind the bottles
• A relaxed long-table format, perfect for tasting and comparing

This evening is not about choosing sides — cider, perry or something in between — but about exploring the entire landscape and seeing how broad, subtle and expressive it can be.

Join Us

Friday, 24 April 2026 – 19:00
Fermenthings, Be-Here

Seats are limited. Reserve your spot and come taste what is fermenting between the branches of the orchard.