Talk:Thatchers

From Ukcider

Do we really need whole pages devoted to one 'manufacturer'? Are we now to have separate pages for Weston's, Sheppy's, Bulmer's, Strongbow, Blackthorn, etc. etc.? I would have thought that there was enough info for Thatcher's on the relevant 'Producers' page...

Is this page sponsored by Thatcher's perhaps?

Thatchers and Westons, as the only two widely available producers of 'real' (or is it?) cider probably warrant a page each. Particularly as they have such a wide range of products, some of which need a bit more explaining than perhaps others do. For example, Thatchers Mendip Scrumpy is available in a national supermarket, cloudy, and most likely considered by many to be a 'real' cider. The fact that (in my opinion) it tastes vile, and is almost certainly a high gravity, chaptalised imitation of a 'real' cider, is worth mentioning. We need more information if we can find it on producers like Westons and Thatchers, certainly not less. (Mark 15/02/06)

There is already a page about industrial cider and a stub page for Westons. As of yet, Sheppey's only have a substantial mention on the Producers_in_Somerset page with a link to their own website there

Note that whoever created the Thatchers page (and I can't quite work out how it went to ukcider:Help) also added in several pubs, not just mentioning Thatchers user contributions

--Andy 08:54, 15 February 2006 (GMT)

I don't see the reason to quibble about devoting pages to one producer. It's a wiki, not a book. There's no chance of running out of pages; the site should reflect many people's differing interests, not just yours or mine; and besides, you don't have to read it if you don't want to!

  I'd agree with Mark's point that Thatchers and Westons, at least, merit a page each. Ideally, I'm sure a page could be written about each producer, including many of the smaller, craft ones - what sort of apples do they use? What equipment do they have? What's the history of their operation? But as ever with a wiki, it's up to the contributors to write (and revise) what they wish.

  Two general points: while I'm sure the author of the first comment on this (discussion) page meant well, we should be careful before damning offerings from new contributors who might have a lot to add. And I'd be slightly careful about how to phrase pejorative value judgements. Taste is an individual thing - one man's meat is another man's poison, and all that. :) --Richard Fairhurst 11:00, 15 February 2006 (GMT)