Julian CiderWorks

Authentic Julian hard cider!
Local production using local apples & pears

The Hyslop Crab (and Transcendent Crab) – A Tannin Foundation for an Assortment of American Dessert Apple Ciders

Most of Julian’s apple are the dessert variety … though that is changing fast.  However, crab-apples (Transcendent and Hyslop) have been planted throughout the area for their desirability in cooking applications.  It turns out, that apples that succeed in culinary applications, often (though not always), succeed in ciders.   Here’s what some others have found:

Unlike the Whitney or Chestnut crab, [the Hyslop] is not an apple for fresh eating. However, Hyslop is one of the best for jellies, pickles and even as a source of tannin for hard cider.

Out on a Limb Heritage Apple CSA

Hyslop Crab – One of the most desired cider apples according to the 2012 Virginia Hard Cider Round Table.

Virginia Hard Cider Roundtable

Too astringent for fresh eating, excellent for jelly, pickling, cider blending.

Washington State: Apple Varieties for Cooking, Baking & Cider

The Cider Blends

For 2014, we will be blending the Hyslop with the Granny Smith, Golden Russet, White Winter Pearmain, Golden Delicious, and possibly the Gravenstein apple cultivars.  Other varieties may be also added to balance the cider blend further.

The Golden Russet – A Single Variety American Cider

Although other apples get most of the glory, Golden Russet is the real jewel of the cider world. (Rowan Jacobsen)…Golden Russet is the workhorse, cranking out barrelfulls of full-bodies, unapologetically delicious cider, sweet or hard.  John Bunker calls it “the Champagne of cider apples” and quotes a nineteenth-century authority who says, “If you plant 100 trees for cider, 99 should be Golden Russets.  The other you can choose for yourself.

Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders

Wild Apples & Pears – Blended and as a Single Varietal / Wild Yeast Fermented (and organic) Cider and Perry

We do not know what the apple pictured on the left tastes like.  The animals eat the fruit before we can get to it.  That tree and its apples are therefore a mystery.  We do however, know what the apples on some of the other wild trees taste like.  They are bittersweet.  Ideal for making cider. Now, whether that translates into an interesting cider from those particular apples only time can tell.

This fall we will know.


The Bartlett Pear – A Single Variety Semi-dry American Perry


Ordinarily, Perry refers to fermented pear juice from specific English and french pears. Julian CiderWorks has planted some of these interesting cultivars.  You may see some of these pears listed on our Apple and Pear page.  The pear trees are several years away from significant production however.

Common Bartlett pears come in red, green, yellow, and other color combinations.  They require no further ripening off the tree.  This is not true of so many true Perry pears.  Sometimes, this characteristic of Perry pears makes Perry making more difficult and un-predictable process.

Recently, the California Pear Association commissioned a study to determine whether ordinary dessert pears could be used for making Perry.  They found that the Bartlett was not only acceptable for fermentation, but it produced high quality drink.  Happily, many Bartlett pears are grown in Julian.

This fall (2014), we will offer Perry based on the Bartlett.