Wetrytokeepasmuchoftheproducewe
grow as drink-based as possible. Over the
past couple of years, we’ve gone big on hops
and are currently growing some classic
brewing varieties. Blackcurrant, raspberry
and dog rose keep our cocktail cabinet
stocked with syrups, while our herb bed
provides us with a plentiful supply of
adjuncts for experimental brews.
Theappletreeswegrowareamixtureof
sweet, bittersweet and sharp varieties
whichenablesustomakeaWestCountry
style cider; golden-hued and fruity with a
tannic bite. We’ve also got a few of the
more regular allotment crops growing, too- Jerusalem artichokes for structure, sweet
peasforasplashofcolour,andaselection
ofbrassicasthatseemtokeepthelocalbird
population plump and happy.
The story so far Two thirsty gardeners
Our plot sits high on a hill on the outskirts
of Bath, next to a working stone quarry.
Digging is often thwarted by enormous
discarded quarry stones that we find in the
soil.Eitherthatorwe’veinadvertently
beendiggingupaRomanarchaeological
site for the past eight years.
When we took it on, it was a jumble of
waist-high weeds and rotting wooden
structures,andwasbyfarthemost
decrepit plot on the allotment. Our fellow
tenantsmayarguethatitstillis.After
clearingthearea,thefirstthingweplanted
was a Kingston Black cider apple tree in
homage to one of our favorite tipples.
Opposite: Nick (left)
and Richard on their
allotment with
a few of their hops
hanging out in the
background.
Above: some of
the apples and
raspberries that go
into the chaps’ ciderTwo Thirsty Gardeners (twothirsty ardeners.co.uk) was born
from a pub chat between friends Richard Hood and Nick Moyle.
Initially a blog chronicling their cider-making on a Bath allotment,
it now encompasses all drinks made from grown or foraged
plants. Their book, Brew it Yourself: Make Your Own Beer,
Wine, Cider and Other Concoctions (Nourish Books) is out now.»