# #67 Tom Oliver - Cider & Perry Making, Orchards, Varieties, Fermentation, Cider Appreciation, Herefordshire, Agriculture

Page: https://stenobird.com/podcast/the-curious-bartender-podcast-7114149/67-tom-oliver-cider-perry-making-orchards-varieties-fermentation-cider-appreciation-herefordshire-agriculture
Text version: https://stenobird.com/podcast/the-curious-bartender-podcast-7114149/67-tom-oliver-cider-perry-making-orchards-varieties-fermentation-cider-appreciation-herefordshire-agriculture.md
Podcast: [The Curious Bartender Podcast](https://stenobird.com/podcast/the-curious-bartender-podcast-7114149)
Published: 2026-03-02T07:30:00+00:00
Episode link: https://podcasters.spotify.com/pod/show/jay--tris/episodes/67-Tom-Oliver---Cider--Perry-Making--Orchards--Varieties--Fermentation--Cider-Appreciation--Herefordshire--Agriculture-e3fks85
Audio file: https://traffic.megaphone.fm/APO6299988218.mp3
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Duration seconds: 6167

## Resource

Tom Oliver is one of the UK’s most respected cider and perry makers, based in Herefordshire. A farmer first and foremost, he works with traditional orchards, rare varieties and long, slow fermentations to produce some of the most expressive cider and perry in the country. His approach is hands-on, low intervention, and deeply rooted in place.In this conversation we get into why perry is so difficult to make well. From awkward fruit that sinks instead of floats, to tannins that can return in bottle, to fermentations that refuse to behave. Tom explains why you can do everything “right” and still end up fighting nature. And why that struggle is exactly what gives great perry its depth.We get into the agricultural reality of managing orchards across the full calendar year, from winter pruning and wassailing through to blossom, pollination, frost risk and the impact of drought. Tom explains why perry pears demand extraordinary patience. Some can take up to twenty years before yielding properly, yet once established they may live and produce for centuries. That long view shapes everything.We also discuss fire blight and the very real threat it poses to traditional pear trees, along with the biannual nature of cropping, shifting climate patterns and the hard economics of growing fruit in Herefordshire. It is a precarious balance between agriculture, time and cashflow.On the production side, we explore wild fermentation and the idea of house character. Where does the yeast really come from. The fruit, the air, or the buildings themselves. We talk about why cider can ferment for months, sometimes right through winter, and how that slow, unmanaged process builds complexity you simply do not get in rapid fermentations.From there we move into keeving, residual sugar and bottle con…

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