Big Nose and Beardy is traditional real Sussex cider made with enthusiasm in a sleepy East Sussex village called Framfield. Every step of the cider making process from picking, to pressing to packing tries to support sustainability. The majority of Bignose and Beardy apples are donated from private gardens and orchards locally. 

Their cider is flat, still, unfiltered and wild fermented in small batches. No fuss cider made in a no fuss way. They leave it alone for months and months and let nature do its thing. Big Nose and Beardy pick by hand using teams of volunteer as well as friends and family. 

Apple pressing uses a combination of solar, water and human power. They installed solar panels when they built the barn. These drive the mill and kettles for heating water for washing. Their hydra press uses mains water pressure to squeeze out the juice. All other processes are manual and take place at the cidery in Framfield.

The pomace, (the apple pulp left over after all the juice is extracted), is fed to Bignose’s happy pigs, and their neighbours's cows. They try to close all the loops in the process. When it comes to packaging, their metal bottle caps are recyclable as are their light weight glass bottles. The cardboard cases the cider gets delivered in are also recyclable.