There are some wonderfully named varieties of cider apple that go to make up the blend. These include Broxwood Foxwhelp, Yarlington Mill, Porters Perfection, Stoke Red, Harry Master's Jersey, Brown Snout, Dabinett, White Norman, and Chisel Jersey, plus several more whose identity is still being investigated.

None of the fruit is sprayed, and the cider can be considered organic in all but accreditation. Only 100% fresh juice is used in the cider-making process. No concentrates are used or water added. Nor do I use rats, sides of beef, legs of pork, pond water, or any other essential ingredient the old-wives’ tales would have you believe!!! Around November, after harvesting and when the apples are properly ripe, the juice is extracted here at Brook Farm in a similar manner to days gone by. (With a little help from new-fangled inventions like electricity!)

The apples are fed through a mill or "scratter" to reduce them to a pulp (the pomace). This is then put into open-weave cloths, one on top of another, with wooden racks in between piled up to make a cheese. The cheese is then put into a press where hydraulic pressure squeezes out the juice. This is left to ferment with naturally occurring yeasts, before being ready to drink by the middle of the following year. Brook Farm 2004 Awards Three Counties Show, Malvern - Dry Cider - Silver Medal Peterborough Beer Festival - Dry Perry - Bronze Medal