It’s one of these days with a tough mission to learn the student vodka and gin drinks… Negroni before our breakfast recess!

A Saturday cocktail; Negroni with blood orange gin, yum!

Five friends for breakfast, Williams, Worden Sekel, Esperens Herre, Djuröns sommarbergamott, pear syrup and of course we got accompanied by blue cheese 🍐❤️🧀

Williams season is here! A little earlier than recent years. I’m often surprised at how quickly the first fruits ripen, but just as surprised by how long others hang on. Williams is a great pear for many things, in the kitchen for cooking and to eat with a blue cheese when the are ripe 🍐🍐

First fruit on Luxemburger Mostbirne 🥳🍐

Yepp!! Right were it should be, light, fruity and a little tannin in the back, perfect to start august with. @barmas.bsky.social

Perry time 🍐🥂

Vacation mode has set in. Coffee is brewing, and I’m watching the grapes grow slowly.

There are a big difference between my scions, the pears jump start and grows fast. The apples are much slower, this foxwelp scion I assumed was a fail but look who decided to wake up.

My goal is to get CR to 500 subscribers this year. We’re at 418 now. It’s free! 🙂

This years newcomer! First fruitlet of Luxemburger mostbirne. I’ll take a few off once I see witch one is developing the best. Interesting to see how it develops in this region.

Cider on the Rocks: Geology, Minerality and Terroir. @joeflansan.bsky.social delves into how geology influences cider's character and its importance in understanding terroir, highlighting the need for more research on this topic.

Sometimes it’s the small things and the little steps of success that gives me the most joy 🤩

Cider & Perry Subscriptions: The Pommelier Club. Jack speaks with Felix Nash about the Fine Cider Company's Pommelier Club subscription service, and samples his way through a delivery.

Under a pergola of blooming pear trees, petals fall like snow, the scent of spring fills the air — and for a moment, happiness feels endless.

I got this Perry from a colleague who is from Austria. I don’t know anything about the producer, but the Perry itself has a clear fruitiness, light acidity, and a fresh character with a slight spritz. It’s a bit too sweet for my taste, but overall very pleasant!

The pear blossom is slowly starting in the old garden, varieties like Worden sekel, Clapps favorite and Skånskt sockerpäron is the first to show there flowers along the wall.

Level 50 in life should be enjoyed with the best thing you know, my thing is family, grafting and Perry!! @barmas.bsky.social makes the best Perry that I know and ”No Remorse” has all the qualities I look for, fruity with nice acidity and a wonderful punch of tannins. Cheers 🥂🍾

Pyrus Invictus. The text of @barmas.bsky.social’s keynote address at @3ccpa.bsky.social CraftCon 2025, looking at the cultural heritage of cider and perry in central Europe, and his efforts to preserve tradition and biodiversity amid modern agriculture.

My 50:th birthday present to myself just arrived ❤️ @barmas.bsky.social perry is fantastic!!

New contributor Joe Flannery-Sutherland traces the origins of apples and pears, their evolution across millions of years, and how the attraction to early hominids has resulted in the rich cider landscape we now have.

Four years ago, I got my first grafts of true perry pears, and my goal then, as it is now, was to get to know well-established varieties to understand what defines a good pear for perry. As far as I know, there are no registered Swedish pear varieties suitable for fermentation into perry.

This one goes in to bottles today, clear with a pale yellow color and a nice touch on the nose of lemon peel and some exotic fruit. It’s a mix of the few perry pear varieties that gave there first fruits, green horse, gin, sweet huffcap and hendre huffcap. Only 5L but I’m still proud! 🍐🍾🥂

114 year old pear tree ”Marguerite de marillat” (closest of the 4 trees) still going strong. Delivers pears every autumn and scions in the winter. In late September the are fantastic and they can be huge, record fruit from the tree weighted 0,642 kg. 🍐

I should have called this one ”hazy harvest” 😅 it was after this batch I start using pectolas and let the pears ripe even more. It taste good thou, lots of fruit almost like a pear jam and a citric touch and just a hint of tannins. All the pears are wildlings and I’m not sure I’ll use them again 😂

Getting ready for grafting season, it’s still early but some old signs is missing so I prepare signs for new grafts and old ones as well.

Early morning pruning and collect some nice scions.

Just 23 more and we will have 400 subscribers. It's my mini-goal. We won't spam you, I promise! But if you know someone who is intereted in global cider and perry culture, maybe let them know where Cider Review is :)

Skrev lite om iscider för Beernews.se www.beernews.se/articles/nob...

Started to prune some of the tiny ones grafted 2 years ago. Need some scions to place on bigger trees, best way to get more scions. I send scions to Stockholm garden fair every year, great way to spread varieties.

The fruit year of 2024 can be summarized as an incredible year for apples and an average year for pears. Many apple trees in the garden, especially in the pergola, have undergone significant restoration thanks to the new owners. This was necessary, and now the trees are given a new chance to recover

Spiced wine from Gotland, I like it chilled with a big chunk of ice.

I am amazed how well the pear Hertzogin Elsa has stayed in the fridge. Picked oktober 6:th and still is fresh. I needed to peal and slice it but it was wonderful in its taste, lots of sweetness and taste of litchi, work great with cheese. A good morning so far 🍐🧀

Tannic Cider and Perry for the winter solstice. On this winter solstice, @andrewmassoura.bsky.social and Jack meet at an imaginary inn to explore tannic ciders and perries, discussing varieties, flavors and experiences. 🍎 🥂 #cider #perry

Adam’s essential case of 2024. As is now tradition, Adam @adamhwells.bsky.social shares his annual list of favourite ciders and perries. But what were yours?

A crispy morning to you

Negroni! Best drink if you ask me, easy to make, complex in its taste ❤️

Im surprised 😳 this one of my tryouts accually taste ok, maybe a bit too sour, its from last autumn, will it be milder over the years? @barmas.bsky.social

Finally!!! I can by ”the book” by @adamhwells.bsky.social in Sweden!

Tequila day! My students made some nice tequila drinks, im not a fan of tequila but there are a few classics that need to be learned! Tomorrow there will be non-classics by there choise. I had to try a Gin & It just because @anthonygladman.com named it, nice one for sure!

This year is the first year my scions of Gin gives fruit, there are no named perrypears in Sweden soo I have grafted some known variatys to learn. This is Gin in four stadges. Now in fifth stage is in a vessel fermenting with a lot of pearfriends 🍐

Im really not the one that post on socialmedia, im usually around the diffrent plattforms to read about cider or even better, perry. But maybe ill give it a try. This cidertime of the year is most about waiting and planning ahead, i dont like waiting… #perry #cider #ferment #waiting