Farmhouse and Scrumpy: Farmhouse ciders use traditional methods to make cider that has little to no carbonation, is often lightly or unfiltered, and really highlights the natural flavor of the apple varietals used. These ciders can run the entire gambit from delicate to very harsh, sometimes marked by large amounts of acetic acid. A scrumpy is a type of cider originally made in the west of England that is usually on the more aggressive or rough end of the spectrum (think cider moonshine). This category also includes many of the drinks others refer to as “orchard-based ciders” where the focus is on having cider be driven by the apple and its place of origin and using natural methods from beginning to end and not cutting any corners. (Sometimes emphasis is placed on a particular year or vintage, similar to wine) However, sometimes orchard-based ciders that adhere to some or all of these principles fit better in other categories such standard, seasonal or single varietal.