Decideret - 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. This is what we modestly call 'real cider'.
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. 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.
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.