Did you know you can meet the owners and staff of Frank’s at one of many beer and cider festivals throughout southern Australia. Here’s a recent video from the TASTE of Tasmania. If your name’s ‘Frank’, you can come over for a special treat – just like the gentleman from Dublin. If you want to know more about where we’re going to be, sign up to our newsletter for all the latest news.
All posts by Simon Mustoe
The 11th Canberra Craft Beer & Cider Festival is set to be the biggest ever held, with a record number of exhibitors expected for the event, which will be held on Saturday 24 March between 11am – 6pm. It will feature breweries from across Australia along with live bands, food, entertainment and a wide range of kids’ activities. Once again, the Festival will help raise funds for ACT Cancer Support’s Rise Above organisation, a locally based group that provides support for over 950 cancer patients.
Tickets are now available for $15 pre-purchase (via Moshtix) or $22 at the door (a booking fee applies).
The trio, Canadian-based Felicia Harding and Marina Avros and Australian-based Jaime Jackett (Broome) combine exquisite harmonies and relatable stories into a 10-track upbeat sonic journey covering themes from love and loss to overcoming life-threatening illness. ‘Strange World’ and ‘Night Flight’ are inspired by Jaime’s 11-year’s spent living with brain cancer. Lead single ‘Fall In Love With Me’ is dedicated to same-sex marriage, and ’25 Years’ is an ode to enduring relationships.
Geelong’s Great Australian Beer Festival (GABF) celebrates its 6th anniversary with a number of exciting changes when it returns to the Geelong Racecourse on February 17. Inspired by the fast-growing craft brewing industry, GABF begun in 2013 as a celebration of mostly local and state-wide breweries. Today the festival attracts over 5000 beer lovers and has brewers attending from all over the country.
There are few more satisfying ways to indulge your culinary senses at Christmas than to wallow in a bowl of juicy ripe cherries. Cherries are stacked full of juice, which is what gives Frank’s Cherry Pear Cider its rich red colour and beautiful aromatic cherry flavour. Here we meet Meat & Feast’s John Botha, who runs Frank’s Cider Bar & Cafe. John’s team cook with seasonal local produce from the Huon Valley, including the cider and cherries (from Dale Griggs’ farm in Franklin) that are ripening at this time of year.
It takes time to prepare great produce and Frank’s have had over 100 years. Frank was the third generation of the Clark Family to farm at Woodside, established in 1836 by John Clark, the area’s first white settler.
Some of our trees, from the oldest heritage orchards in Australia, are over 160 years old and ripen later than any others in the Huon Valley. Tasmania’s cool climate and long-seasons ripening fruit on the tree are what creates the taste.
Our multi award-winning ciders are made from 100% pure Tasmanian fruit.
Frank planted many of the trees still harvested for cider by today’s 5th and 6th generations of the Clark Family.
Spring is the time the blossom appears. For a few short weeks, if we’re lucky, the sun shines, flowers emerge and bees including the native bees, honey bees and bumblebees, get on with the job of pollination.
It takes years of experience to prune a good apple tree. One of the unique things about Frank’s is the tree-ripening that occurs later than almost all other orchards in the Huon Valley. This means longer for the apples to mature and gain their distinctive rich flavour. Here we meet Frank’s Orchard Foreman Lee Cragg who explains more.
The subtlety behind making great cider starts with the right varieties, a blend of varieties. Planting new orchards is a continual task. Here we meet owner Naomie Clarke-Port to learn more.
Come and meet Frank’s Cider at the Williamstown Heritage Beer and Cider Festival that will showcase independent Australian owned and operated breweries and their best beers.
The event will be held at the historic Seaworks Precinct on Saturday the 25th of November 2017 from 12pm till 7pm.