Meet: Brutes 

Wild fermented Fruit Pét Nats and Ciders out of Stockholm

About Brutes

Bonded over a mutual love of natural wine, this small group of friends set out to create their own natural expression in the predominantly grapeless, but fruit rich land of Sweden. With seemingly more apple trees than people and a cultural history of foraging wild fruit, Brutes has connected the two in parallel with their inspiration for winemaking to produce "cider" that aims to blur the lines between cider and wine.

Just outside of Stockholm, on the islands of Lake Mälaren, the apples and pears are handpicked from old orchards that have been largely forgotten, but luckily not abandoned. The fruit is crushed and then left to macerate for varying lengths before pressing. The maceration gives structure and body to cider in similar ways it does to wine, in particular "orange" wines. This approach can produce something thoughtful on it's own or provide a solid base to be seasoned with wild fruits (sloe, blueberry, crabapple) and other garden fruits (pear, cherries, quince, aronia). Each vintage brings refinement and new exploration with this vast palette of fruit with the hopes of creating something true to the terroir, but also fun and unique.

Everything is wild fermented, nothing in, nothing out. It's alive, maturing over time, phasing in and out of various stages, eventually settling into a sweet spot.

Meet: Decideret from Copenhagen

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 orchardsin Denmark. We make highly enjoyable vinous ciders with little intervention. At the same time we aim to push the boundaries for what cider can be. It is time for a real cider culture!
Our ciders are quite vinous, dry but at the same time juicy like a pét-nat. They can be quite different from what is normally perceived as cider.​ We are working to prove that a cider can beevery bit as quenchy as beer, as complex as wine, as sour as lambic, and as fruitful as freshly pressed 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 fruity flavour. Other ciders release their potential when aged in oak or with a long maceration. For all our ciders we can say that they are wild fermented and they are made solely from Danish apples with a focus oncraftsmanship, curiosity and reducing food waste.

Decideret Copenhagen 

Garden apples and CPH 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. We have filled some of our fermentation tanks with juice from these crispy garden apples of Fyn.
Besides this we also work together with some of the best organic orchards in Denmark to be able to work with the most interesting apple varieties for our ciders.

At Decideret we do cider workshops with Meyers Madhus – because real cider is in fact something everyone in possession of good apples can make.
We also co-organize Rigtig Cider - Copenhagen Cider Festival.

Decideret Copenhagen 

Decideret Cider Circus and how it all started

It all started in the late summer of 2015 in Nørrebroparken in Copenhagen. We were a group of 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 ageing 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 - and where we want to stay - producing our 2019 cuvées of old acquaintances and adventurous new kids on the block and still trying to push the boundaries of what cider can be.