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"Great Cider and Pét Nat selection!"
A cidery in the Copenhagen harbour. In Decideret we make wild fermented ciders and fruit pét-nats. We use surplus garden apples and organic fruit from the best orchards in Denmark. We are working to prove that a cider can beevery bit as quenchy as beer, as complex as wine, as sour aslambic, and as fruitful as freshly pressed juice.
WILD DANISH CIDER
Æblerov we make wild, Danish apple cider. Naturally fermented on clean, unpasteurized must, pressed on apple orchard from organic fruit growers round about in lands and copenhagen backyards. We do not add yeast, sugar or other fittelihut, we just let nature do its thing. Æblerov means "Apple robbery".
Dr Rieslingstein’s Monster — A collaboration with our good friend Pomologik, this sparkling fruit wine is made from oak-aged Gravenstein cider (2018) macerated under flor yeast for 4 months with Riesling skins from Wine Mechanics and Japanese Flowering Quince from Märsö Gård. Blended with a fresh mix of Ingrid Marie and Kaiser Wilhelm apples from Skåne before bottling.
Prominent riesling seed and skin flavor, a little lactic followed by ripe and slightly bitter apple notes. The Japanese Flowering Quince adds some laser focused acidity and a discreet taste of licorice. Super crisp, very wine-like and quite addictive.
Acidity: 9/10 Body: 7/10 Length: 9/10 Sweetness: 2/10 Tannins: Medium Rock 'n' roll: 9/10