The resulting video, titled I visited the UK’s OFFICIAL BEST cider pub, is a proper look at what makes this place tick. Rose called it “the dream British pub” — and we’re inclined to agree.

Robbie and Rose spent time in the bar sampling the ciders (including a rather good rhubarb number), took in the bar billiards, tucked into some pies, and soaked up the atmosphere that makes Blackfriars what it is: homely, community-driven, a hidden gem, and very much a real local neighbourhood pub.

Watch the feature

Video: I visited the UK’s OFFICIAL BEST cider pub
Channel: Robbie Knox on YouTube
Watch here: https://www.youtube.com/watch/D-klzZhikPg

We’re proud to have had Robbie and Rose visit, and grateful for the kind words about the pub, the ciders, and the atmosphere. It’s a lovely reminder of what happens when people who care about good drink and good company find their way to Great Yarmouth.

The post Robbie Knox Visits the UK’s Official Best Cider Pub — Full YouTube Feature first appeared on The Blackfriars Tavern.

Below are some pictures of the presentation and the group photo outside. Thanks for supporting us, thanks for celebrating with us and thanks for joining us on such a monumental day!

The post Presentation of National Cider and Perry Pub of the Year 2025 first appeared on The Blackfriars Tavern.

Pete ran through the year of a cider maker: winter pruning and planning, spring grafting and blossom, a steady summer in the shop, and the busy autumn press. He outlined the basics of planting an orchard—picking rootstock, laying out the rows, and waiting the years it takes for the trees to settle in. He also talked about the practical headaches of harvesting perry pears—awkward fruit, tight timing, and the effort needed to press them well.

Pete’s no longer at Winn Hill. The cidery is now in Mark and Lisa’s capable hands.

Somewhere in there, Pete had a pint of Sweet Winn Hill Cider. So did we. A simple, unplanned conversation to end the night.

The post A Late-Night Chat with Pete Lynn… first appeared on The Blackfriars Tavern.

If you’ve ever stood at the bar staring at a blackboard full of cider names—Muddy Fox, Wild Orchard, Blakeney Gold—and wondered what on earth they’ll actually taste like, you’re not alone. The world of real cider can feel like it’s full of mystery and insider knowledge. But fear not: learning to taste cider like a pro isn’t about memorising complicated terminology. It’s about tuning in to your senses and understanding three simple things: sweetness, sharpness, and tannin.

Step One: Sweetness – Is It Dessert or Bone Dry?

Sweetness is the first thing most of us notice. It’s that hit of sugars(natural) that makes a cider taste fruity and smooth, or—if it’s not there at all—makes it feel lean and bone dry. Ciders can range from dry, through medium, to sweet, and everything in between.

• Sweet ciders often feel juicy and rich, sometimes almost like apple pie filling.
• Dry ciders made with wine yeast can feel cleaner, with a crisp finish that doesn’t linger on the tongue, or they can give all the flavour of the apple without the sweetness
• Medium ciders give you a bit of both—a touch of sugar to round things out, without overpowering the apple character.

Try tasting a few side by side and notice how sweetness changes your perception.

Step Two: Sharpness – Like Biting into a Granny Smith

Sharpness is all about acidity. Think of the zing you get when you bite into a fresh, tart apple. That tingle is what cider lovers call “sharpness”. It gives cider its lift, its brightness, and often makes it more refreshing.

Ciders made with dessert apples or cooking apples tend to be sharper, especially if they’re from areas like East Anglia or Kent, where traditional cider apples aren’t as common. Sharpness can balance out sweetness, making a cider feel light and crisp rather than cloying.

If you like white wines like Sauvignon Blanc or dry Riesling, chances are you’ll enjoy a cider with a bright, zesty sharpness.

Step Three: Tannin – The Astringent Drying Sensation

Now for the wildcard: tannin. You might not know the word, but you’ve almost certainly felt it. Tannin is what gives cider an astringent, drying sensation—like when you over-steep a cup of black tea. It’s not just a flavour but a texture, and it often adds body and structure.

Tannin comes from the skins, seeds, and stalks of cider apples, and sometimes even from oak barrels used during ageing. Ciders with high tannin content are usually made from traditional bittersweet or bittersharp apple varieties and are especially common in the West Country—think Somerset, Herefordshire, or parts of Wales.

These ciders can be rich, complex, and even a bit earthy or smoky. They often have a lingering finish and pair brilliantly with food like roast pork or sharp cheddar.

Not everyone loves tannin on the first try, but once you get the hang of it, it’s hard to go back.

Put It All Together

Tasting cider isn’t about ticking boxes—it’s about noticing how these three elements play off one another. A sweet and tannic cider might taste smooth and full-bodied. A sharp, dry cider might be brisk and refreshing. Some are balanced, others lean hard into one quality. There’s no right answer—just what you enjoy.

So next time you’re handed a third of something you’ve never heard of, don’t be shy. Take a sip and ask yourself:

• Is it sweet or dry?
• Is it sharp or mellow?
• Is it tannic or smooth—and is there an astringent feel?

That’s it. You’re now tasting cider like a pro.

And remember—whether you’re at a CAMRA cider festival, your local pub, or just in the garden with a glass of something chilled—real cider is meant to be explored, enjoyed, and shared. No jargon needed.

The post Sweet, Sharp or Tannic? How to Taste Cider Like a Pro first appeared on The Blackfriars Tavern.

At our pub, you might notice that some ciders are flat and still, while others arrive with a lively sparkle. That fizz (or lack of it) isn’t just chance—it’s all about how the cider is made and served. Here’s a quick guide to help you understand what’s going on in your glass.

Still Cider: All About the Apples

Many of the real ciders we serve—especially those from small, traditional producers—are still, meaning they don’t have bubbles. These are often stored in bag-in-boxes or casks, and they’re either fully fermented or only gently ticking over. No added gas, no interference—just pure, fermented apple juice.

You’ll often find these ciders are big on flavour, with earthy tannins, fruity depths, and a real sense of place.

Bottle and Cask-Conditioned: Natural Fizz

Some ciders are naturally sparkling, thanks to a little extra fermentation in the bottle or cask:

• Bottle-conditioned ciders are bottled with a touch of sugar and yeast. This causes a second fermentation in the bottle, producing natural bubbles and a soft, Champagne-style sparkle.
• Cask-conditioned cider, if tapped fresh, can also have a gentle fizz—but it often settles to still if left to rest.

These ciders have a bit more bounce on the tongue but stay true to traditional methods.

Live Cider on Keg: Modern, but Real

Then there’s a newer and growing category—live cider served on keg. These ciders are unfiltered, unpasteurised, and still fermenting gently, just like traditional ciders—but they’re stored and served using modern keg systems.

They might be:

• Naturally carbonated, with bubbles formed during keg conditioning, or
• Gently force-carbonated, using a low level of added CO₂ to preserve freshness and give a clean pour—without stripping the cider of its live character.

This approach allows for the best of both worlds: the complexity and authenticity of real cider, combined with the ease and consistency of keg dispense. It’s ideal for pubs that want to serve great cider cold, fresh, and with a touch of sparkle—but without sacrificing quality.

Force-Carbonated Keg Ciders: Fizzy but Filtered

Finally, there are the big-name keg ciders—filtered, pasteurised, and force-carbonated. These are consistent, sweet, and easy to drink, but they’re usually not what CAMRA would call real cider, since they’ve been stripped of live yeast and natural character.

Blackfriars Tavern don’t sell any of these currently.

Want to Know More? Just Ask at the Bar

If you’re ever curious about what’s in your glass—whether it’s still, sparkling, or somewhere in between—feel free to ask. We’re always happy to chat about what makes each cider unique, and we’ve usually got a few special ones behind the bar.

Cheers to discovering your next favourite pint—bubbly or not!

The post Why Some Ciders Are Still—and Others Keep Bubbling in Your Glass first appeared on The Blackfriars Tavern.

If you’ve ever sipped a pint of cider and thought, “Why does this taste like fizzy apple squash?”—you’re not alone. Many commercial ciders have more in common with alcopops than with the traditional drink our ancestors would have enjoyed. But there’s good news: real cider and perry are making a comeback. And once you’ve tasted the difference, you might never go back.

So what exactly is “real” cider (or perry), and why does it matter?

What Makes Cider ‘Real’?

The term real cider is often used by traditional producers and organisations like CAMRA (the Campaign for Real Ale) to describe cider made the traditional way—with minimal interference and maximum apples.

Here’s what that typically means:

• 100% fresh-pressed juice from cider apples (#NotFromConcentrate).
• Natural fermentation, often using wild yeasts.
• Matured over time, not rushed through a factory in a matter of days.

Real perry is the pear-based cousin of real cider, made in much the same way, but using special varieties of perry pears.

What’s the Alternative?

Many big-brand ciders are made with:

• A tiny amount of apple juice, sometimes as low as 35% (and from concentrate).
• Added sugars, artificial flavourings, and colourants.
• Watered down to meet price points and production quotas.
• Carbonated and filtered for mass-market consistency.

The result? A fizzy, sweet drink that technically qualifies as cider, but bears little resemblance to the traditional craft.

Why Should You Care?

Because real cider and perry taste amazing.

The difference is like that between supermarket white bread and a lovingly baked sourdough. Real cider is complex, characterful, and reflective of the apples (or pears), the soil, and the skill of the maker. You might taste tannins like in red wine, zingy acidity, farmhouse funk, or gentle fruitiness.

And it’s not just about flavour:

• It supports local orchards and protects old varieties of apples and pears.
• It keeps traditional methods alive, passed down through generations.
• It’s better for the planet, with fewer chemicals and lower processing.

Plus, it’s a joy to discover. Every real cider is a little different. Some are cloudy, some are sharp, some are mellow and golden. It’s a drink with a story in every glass.

How Can You Spot Real Cider?

Look for producers who:

• Use 100% juice.
• List apple varieties (like Yarlington Mill, Kingston Black, or Dabinett).
• Avoid concentrate.
• Are endorsed by CAMRA or listed in real cider directories.

Final Thoughts

Real cider and perry are more than just drinks—they’re part of our heritage. Whether you’re a seasoned beer lover, a wine aficionado, or just someone who enjoys a decent pint, it’s well worth exploring the world of real cider.

Your taste buds—and your local orchard—will thank you.

Ready to try some real cider or perry? Head on down to Blackfriars Tavern (the East Anglia CAMRA Regional Cider Pub Of The Year 2025), where over 40 real ciders and perries are available every day.

July is CAMRA’s Cider and Perry Month, and every day this month, we will be posting an article about Real Cider or Perry. Join us each day.

#CiderMonth #NotFromConcentrate

The post What Is ‘Real’ Cider and Perry—and Why Should You Care? first appeared on The Blackfriars Tavern.

#CiderMonth #NotFromConcentrate

The post Welcome To CAMRA’s Cider and Perry Month first appeared on The Blackfriars Tavern.