Brown Snout Apple

This is our first year growing Brown Snout, so all of the following information below is second hand.

History & Origins

Brown Snout is a traditional English cider apple that originated in Herefordshire in the early 19th century. Its exact parentage is unknown, but it has long been recognized as a classic bittersweet variety used in West Country cider making.

Fruit Appearance

The apples are small to medium in size and often show the characteristic russeted “brown snout” near the calyx, which gives the variety its name. The skin is typically green to yellow-green with varying amounts of russet.

Flavor & Cider Qualities

The flesh is moderately firm and aromatic, producing juice with rich bittersweet tannins, low acidity, and good body—ideal for traditional English-style cider and for blending with sharper varieties.

Hardiness

Cold hardiness is considered moderate for an English cider apple, generally performing best in climates around Zone 4–5 depending on rootstock and growing conditions. So therefore for Montana growers, we would say it is hardy to -30F, and should likely only be planted in the warmest microlimates of the warmest valley of Montana.

Image courtesy of David Pickering