Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Tardebigge
Tardebigge Cider is a craft cider maker based in Tutnall, about a mile from the church. The cidermaker Steve Cooper planted a mixed orchard of traditional apple varieties of about 100 trees in 1995. The varieties are primarily Dabinett, Michelin, and Harry Masters Jersey with a few culinary varieties included along with some pears, Moorcroft and Worcester Black. The fruit from these trees and other Worcestershire fruit go to make about 1,000-1,500 gallons of high quality cider which is only sold locally.