Set in the middle of apple growing country in Southwest of Western Australia, Custard & Co are a little different, using whole local fruit to make a true, whole apple cider.
We revel in the bonkersness of what nature throws at us, using spontaneous wild yeast from the apples at each pressing, and open fermentation, fermenting somewhere between 4 and 12 weeks…occasionally encouraged by Mr. Custard hugging the tanks for extra love.
Using whole fruit our ciders are real apple ciders – no concentrate, no flavouring, wild yeasts, open fermentation and good times.
From our Original cider to our yeasty Scrumpy cider, seasonal fruits naturally affect the textures and flavours of the cider, something we embrace with open arms. Custard HQ is clean of any nasty caustics in our tanks, thinking of the environment and thinking of our customers bodies!
Check us out here.