Meet: Klaar from Hamburg

klaar [kl: aar] '{adj}
Dutch for - pure, ready, finished
 
The name we have chosen - klaar - has its origins in Dutch & north German dialect.
The fruits we use come from "altes Land" near Hamburg. This was first drained by the technique mastered by the Dutch colonists, making the fertile soil usable for fruit growing.
The meaning - pure, ready, finished - describes the fruit we use, which is only refined by our processing.

THE IDEA
The common passion for culinary art was the starting point for the idea.
Thoughts about how food and drinks are produced and consumed led to the decision to produce something of our own. Not only this common interest, but also the previous profession brought us together.

Felix - trained winemaker, chef & food stylist
Arno - trained chef, service & sommelier

As the enthusiasm for organic and natural wines grew, so did the interest in the natural process of alcoholic fermentation. Since Hamburg's surroundings are not known for its magnificent vineyards, we oriented ourselves towards the fruits, which are grown in large quantities in the "Altes Land", very close to Hamburg.

We produce cider and other refreshing drinks by reinterpreting and combining techniques from cuisine, viticulture and cider traditions. As far as possible, we avoid all unnatural additives.
We dedicate ourselves to this project with joy, attention and craftsmanship.

THE FRUIT:
We search for organic producers and unused orchards, which still have old varieties in their stock. These old varieties are interesting for us and for the production of our ciders because of their special flavour.
 With this we are committed to keep these old varieties.

THE JUICE:
After the fruits have been sorted and washed, they get mashed. Here the fruits are still processed according to type. The mash is then slowly and gently pressed after an appropriate and, depending on the variety, individually adapted standing time.

THE FERMENTATION:
The juice is fermenting spontaneously mostly in big plastic vats. Through constant control and sensory tests, the time is determined at which the varietal juices are processed. They are blended into an aromatically balanced cuvée or refined with other techniques.

THE BOTTLE
If carbonic acid is desired, the fruit wine goes into the bottle during fermentation. The fermentation process continues to produce alcohol and carbon dioxide. Just like Pét Nat style. After fermentation we turn the bottle upside down and remove by disgorging. Afterwards we fill it up again and cork it again.