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.