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Fruit ripening time: March - April


An excellent, traditional, medium-bitter sharp cider apple. Brown’s apple produces a full-flavoured hard cider, that is clean, crisp, and fruity, with a good aroma (tannins 0.13%, acidity 0.67% and Brix 11.90).


The fruit are small to medium in size, with a green skin and a dull red stripe. Creamy white coloured flesh, sometimes with a red staining directly under the skin.


Moderately vigorous variety, producing heavy crops but tending towards biannual cropping.


Uses: Cider apple. Although it will make a good flavoured single varietal cider, it is recommended for blends to ensure a good body.

Also suited to cooking and juicing, however, the astringency makes this apple unpalatable for fresh eating.

Stores well but should be used within 2 weeks of harvest for the best results. Can require several pickings as the fruit tend to drop when ripe.


Tree Size:

Dwarf: Can be kept to 1.5 m and grown in containers. Must be staked.


Semi-dwarf: 3 - 5 m tall, depending on shape


Pollinators: Akané, Braeburn, Cleopatra, Cripps Pink, Cox’s Orange Pippin, Cornish Aromatic, Democrat, Esopus Spitzenburg, Five Crown Pippin, Fuji, Five Crown Pippin, Gala, Golden Delicious, Granny Smith, Jonathan, Kingston Black, Northern Spy, Pine Gold Pippin, Red Delicious, Splendour, Tydeman's Early Worcester, Worcester Pearmain, Yarlington Mill and white flowering Crabapples.


Flowering Group 4

Brown’s Apple


    Deciduous Rootstock and Tree Specialists

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