By Bec Cotton

Tasmanian producer Dickens Cider is poised to open a new Dickens Ciderhouse in Hobart, a sister venue to its existing Ciderhouse in Launceston.

Established in the Tamar Valley in 2008, Dickens produces a range of ciders made from Tasmanian apples, pears and cherries. 

All of the fruit used in Dickens ciders is sourced from two local orchards, both with four generations of apple-growing experience.  

Like Launceston Ciderhouse, the Hobart venue would sell only Tasmanian products, including Dickens and other Tasmanian ciders, as well as beers, wines and whiskies.

 “It’s just trying to keep it all simple and local. A bit of apple juice and local water is all we’ll sell in the way of soft drinks,” founder John Dickens told TheShout.

“There’s no mixers, there’s no Jim Beam. Cocktails? Go down the road!” he says. [continued below]

Corey Baker and John Dickens from Dickens Cider

Located through a roller door in a converted warehouse, the new venue will have a relaxed and authentic vibe, with décor including antique apple industry materials and machinery.

Dickens has overcome opposition from community members who argued that the establishment of the Hobart venue would pose a threat to traffic safety and encourage overdevelopment of licensed premises in the area.

Instead, John Dickens hopes the new Hobart venue will aid in the promotion of local Tasmanian produce and add to the vision of a ‘cider trail’ being established by the Tasmanian Cider Producers Association, of which he is president.

Located at 22 Montpelier Retreat, Battery Point, the Hobart Dickens Ciderhouse will open for business in December this year.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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