Kermerrien

Why you should be excited

Kermerrien is a bittersweet cider apple from Brittany that produces a bitter, deeply-coloured juice.

The story of Kermerrien

This relatively obscure cider apple from the north of France is one of many examples of an apple so good it’s remarkable that it is so little known.

First noted in the late 19th century, Kermerrien does have a significant fault: it is susceptible to canker (and, of less concern, powdery mildew) in damp climates.

However, it’s easy to justify giving it a try anyway, given the large amounts of deeply-coloured, rich and bitter juice these apples provide.

They make a nice single-varietal cider and are even better in a cider blend that includes more acidic varieties.

I have a hunch that French cider varieties will grow in popularity in North America over coming years, as they are increasingly discovered and celebrated.

Kermerrien Facts

Its origins:

Discovered in Brittany, France; late 19th century.

Flavour, aroma, texture

For cider, the juice is aromatic, dark, moderately-bitter and rich.

Appearance

A small to medium-sized red-orange apple with some russet.

When they’re available

Late-season (in our orchard: early October).

Quality for fresh eating

Not at all suitable for fresh eating.

Quality for cider

Very good. Part of our traditional cider variety blend.

Quality for cooking

Just for cider.

Keeping ability

Limited (about three weeks of sweating, max).