A cider adventure in nordhavn

Cornelius Simonsen  - Le Chef

Cornelius Simonsen - Le Chef

Jakob Paludan  - The Narrator

Jakob Paludan - The Narrator

Martin Pedersen  - Mr. Media Darling

Martin Pedersen - Mr. Media Darling

Emil Krøll  - Maestro della Fermentazione

Emil Krøll - Maestro della Fermentazione

What are we up to?

In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.

We want to prove that apple cider can be every bit as quenchy and informal as beer, as complex as wine, as sour as lambiek, and as fruitful as freshly squeezed juice.

We crush and press apples, ferment juice into cider, and bottle it by hand in small and big bottles - cider can be both kept well in a wine cellar and in a breast pocket. Some ciders are to be drunk young and fresh with full throttle on the apple flavour. Other ciders gain flavour when aged on oak. For all our ciders we can say that they are wild fermented (we use the yeast already present in the apple peel and in the air) and they are made solely with Danish apples with a focus on craftsmanship, curiosity and reducing food waste. In Copenhagen we distribute all our ciders ourselves on an electric cargo bike with a trailer. Good for our legs and for the climate.

Apples from private Gardens, Lilleø and Copenhagen Cider Festival

Every year 5 million kilos of apples are left unused in the private gardens of Denmark. On the island of Fyn (Funen, eng) they have a long-standing tradition of handing in their surplus fruit to the cidery in Ørbæk where they also sign a paper stating that no pesticides have been used. This is ecology and old school reduction of food waste without a label. This year we have filled some of our fermentation tanks with juice from the crispy garden apples of Fyn. Besides that, we also use selected varieties from Lilleø for our small-batch cuvées.

At Decideret Cider we do cider workshops as well with organisations like the sustainable initiative GroSelv or Meyers Madhus - because real cider is in fact something everyone in possession of a bag of good apples can make. We are also one of the organizers behind Rigtig Cider - Copenhagen Cider Festival and a part of Foreningen for Udbredelse af Rigtig Cider.

Decideret Cider Circus and how it all started

It all started in the late summer of 2015 in Nørrebroparken in Copenhagen. 5 old friends wondered why we in Denmark don’t have a culture for drinking good cider. France, England and Spain all have their own proud traditions and vinification techniques.

In august the same year we borrowed a press and went straight at it. We gathered apples from the gardens and parks of Copenhagen and ended up with a small production; we filled some 100 bottles in a garage next to Utterslev Mose in the northwestern part of Copenhagen.

The following year we moved “the production” into a container under Bispeengbuen in Nørrebro/Frederiksberg where we made some highly explosive cider. Next stop was Grønttorvet (the old vegetable market of Copenhagen) where we produced around 3000 L of highly drinkable cider. We delivered the cider on our bikes to the bars, special kiosks and restaurants of Copenhagen and when the summer of 2018 ended we were sold out. At this point we were stocking cider on oak casks and 1000 L tanks. We stuffed it all into a truck when our nomadic cider circus moved again, this time across town to Nordhavn (Copenhagen Northern Harbour). This is where we are now producing our 2018 cuvées of old acquaintances and adventurous new kids on the block.