Westons Cider Stowford Press Apple Cider 500 ml - 24 Cans

Stowford Press is the flagship medium-dry cider from H. Westons & Sons, a deeply historic cider maker that has been fermenting apples in Much Marcle, Herefordshire, England since 1880. First created in the late 1970s specifically to meet the high-volume demand of British pubs, Stowford Press bridges the gap between ancient, rustic farm ciders and modern, hyper-refreshing draughts. It is designed to be highly approachable, clean, and endlessly sessionable. By applying Westons’ generations of expertise to a lighter, brighter format, it has become one of the most popular draught ciders across the United Kingdom.

Beer Description

Stowford Press pours a brilliant, pale straw-gold color with crystal-clear clarity and a lively, fast-rising carbonation that creates a bubbly white collar that quickly clears.

Aroma: The nose is bright, crisp, and fresh. It leads with dominant notes of ripe red dessert apples and sweet apple juice, followed by a subtle, woody undertone of traditional oak vats. It lacks the pungent, wild "farmyard" funk of traditional ciders, smelling entirely clean, light, and fruit-forward.

Palate: On the tongue, it is light-bodied with a brisk, refreshing effervescence. It leads with a gentle wave of juicy apple sweetness, which is quickly balanced by a mild, refreshing acidity. The finish is remarkably clean and medium-dry, leaving behind a subtle, pleasing hint of tannic apple skin that prevents the drink from feeling cloying.

Profile: It sits at a highly sessionable 4.5% ABV (though bottled versions can occasionally be found at 5.0%) and has 0 IBU. It is naturally gluten-free.

Technical Notes: The consistent quality of Stowford Press relies on Westons' access to premium fruit. It is brewed using 100% local bittersweet cider apples grown within a 50-mile radius of the Herefordshire mill. The juice is fermented in temperature-controlled vessels and, unique to Westons, a portion of their cider is traditionally matured in massive, century-old oak vats. This brief oak contact rounds out the sharpest malic acids and imparts a subtle depth of character before the cider is filtered and carbonated for packaging.