It's been a great journey so far and some of our friends happen to be great photographers.
They've given their time freely or we bribed them with free cider. Either way, it has resulted in some classic shots and we're grateful they've immortalised the story along the way.
CHEESE & CIDER @ COMMON 2012 – MANCHESTER FOOD AND DRINK FESTIVAL
In the second of our now infamous Cheese & Cider Nights we teamed up with the lovely folks from Manchester Food and drink festivals.
Cheese & Cider @ Port Street Beer House 24th May 2011
What a night it was. Our first proper public outing of the first batch of Moss Cider (chilled appropriately this time) to the general public. We selected some great cheeses to pair with a world-class selection of ciders.
The night was a sell-out and the important part for us was that the tickets were mainly bought by you the general public and not by our mates. We knew we were onto a winner and planned to do another similar event in 2012.
The First Tasting - #luckyguests
The first public outing of Moss Cider, when it was still just a hobby and just my baby (or as I like to call it, the pre-Joe days), was for the guy who built V1 of the Moss Cider website my good friend and at the time colleague SteveO. It was a memorable morning as it was the first time I'd ever opened one of our bottles. I knew they could take the pressure of our 'Methodé Traditionelle'* cider . Little did I know just how much pressure they could take!
The morning of the wedding I thought, 'right let's at least taste some' to make sure I'm not going to poison their guests. I cracked the first ever bottle of Moss Cider open in our kitchen. The kitchen was instantly covered in a fine mist of wall-to-wall cider. The stuff went everywhere! It was like I'd shaken a can of Coke a million times and then popped the ring pull open to a 'kersplush' Coke explosion.
I cracked the first ever bottle of Moss Cider open in our kitchen. The kitchen was instantly covered in a fine mist of wall-to-wall cider.
There was no time to chill the effect down, which worked a treat for future bottles. Fortunately I had a back-up keg to take, So we loaded up with a load of branded bottles and served their guests at the back of Christchurch in Harpurhey, Manchester. The guests loved it and the comments from friends who had heard that one of their mates was now on a crazy cider-making mission, stirred me all the more to pursue my new-found hobby.
* involving in-bottle secondary fermentation as used by Champagne producers.