Brown’s Apple

Why you should be excited

Brown’s Apple is a sharp English cider apple that’s got a good reputation for adding a zap of acid to ciders.

The story of Brown's Apple

You know the world of apples is shifting when a variety like Brown’s Apple starts to get a little bit of attention.

Here’s an apple that really isn’t suited to fresh eating or cooking, but performs an excellent specialty role in cider.

Its big advantage is that Brown’s Apple has a decent-enough level of sugar – essential to making alcohol in your cider – while packing a major acid punch, which contributes much-needed acidity. Most other varieties are either sweet or acidic, but not both.

So it may not be famous, but this is a niche apple that can be a positive addition to many cider blends otherwise dominated by low-acid juice.

Brown's Apple Facts

Its origins

Discovered in South Devon, England, 1900s.

Flavour, aroma, texture

In cider, it provides lots of acid, some bitterness and good fragrance.

Appearance

A medium-sized dark red apple.

When they’re available

Late season (usually in October).

Quality for fresh eating

Not suitable for eating fresh.

Quality for cooking

Not good for cooking, either.

Quality for cider

Very good. Considered to be of 'vintage' quality.

Keeping ability

There's no reason to wait long after harvest to start that cider.