A cider adventure in nordhavn
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 lambic, 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 kept well in both a wine cellar and in a breast pocket. Some ciders are to be drunk young and fresh with a full throttle apple flavour. Other ciders gain flavour when aged in oak. For all our ciders we can say that they are wild fermented and they are made solely from 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, in the private gardens of Denmark, 5 million kilos of apples fall from trees and are abandoned. On the island of Fyn (Funen, eng) there is a long-standing tradition of handing in surplus fruit to the cidery in Ørbæk where apple donors 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 these crispy garden apples of Fyn. We also use selected varieties from Lilleø for our small-batch cuvées.
At Decideret Cider we do cider workshops as well with the sustainable initiative GroSelv and Meyers Madhus – because real cider is in fact something everyone in possession of good apples can make. We are also one of the organizers behind Rigtig Cider - Copenhagen Cider Festival.
Decideret Cider Circus and how it all started
It all started in the late summer of 2015 in Nørrebroparken in Copenhagen. We were five old friends wondering 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 that 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 bars, special kiosks and restaurants around Copenhagen and when the summer of 2018 ended we were sold out. At this point we were stocking cider in oak casks and 1000 L tanks. We stuffed everything into a truck, moving our nomadic cider circus 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.