Frank’s Summer Apple Cider is made from Golden Delicious apples. Picking late in the season means the fruit are on the tree as long as possible. Tree-ripening is the key behind the rich taste of Frank’s 100% pure fruit cider.
Category Archives: Meet the Makers
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.
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.
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.
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.