Brown Snout Apple

Brown Snout Apple

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History: Brown Snout was discovered on a farm in the UK in the mid-1800s. Its name comes from the brown russet around its calyx. H.P. Bulmer, a cider-making company, further propagated and spread this apple in the UK where it is still used today.

Why We Grow It: This medium bittersweet cider apple has small, uniquely coloured fruit that are sweet, slightly astringent, medium-tannin, and have low acidity. 

Canadian Hardiness Zone: 4

Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions. 

Growth Habits and Disease Resistance: Moderately vigorous with an upright growth pattern and a tendency to split at crotches, it is slow to fruit and tends to bear crops every other year. It is susceptible to canker and very susceptible to mildew and fireblight but resistant to brown rot and very resistant to scab.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Apparently self-pollinating, this variety should produce fruit without an apple tree of a different variety but will produce more and better fruit if one is present

Flowering Time: Late

Ripens: Early November

Storage: Keeps less than a month when stored in cool, humid conditions

Recommended Use: Cider

Cider Properties:*
  • Class: Bittersweet
  • Sugar: Medium, SG 1.053
  • Acidity: Low, TA 2.4 g/L
  • Tannins: Medium, 2.4 g/L
  • Juice Yield: 281 mL/lb
  • Taste: Mildly bittersweet taste with a good body and mouthfeel 
  • Recommendations: Can be used in blends or to make a single-variety cider

Size including roots:

  • 1 year grade 100-200 cm whip
  • 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
  • B grade less than 100 cm

*Information based on Claude Jolicouer's The New Cidermaker's Handbook and Washington State University's "Cultivar Performance Gallery"