Cider with a hint of rock and roll

Cider with a hint of rock and roll

On the sun-drenched shores of Norway's fjords, craft cider is produced that has won awards at prestigious competitions around the world. The secret of magical bubbles lies in a special attitude towards this drink and something else special!

On the sun-drenched shores of Norway's fjords, craft cider is produced that has won awards at prestigious competitions around the world. The secret of the magical bubbles is in the special attitude towards this drink, which the Norwegians themselves compare with their love for fiery rock and roll.

In May, luxurious orchards in the southwest of Norway bloom in riotous colors - in the regionSognefjord and Hardangerfjord. The apple harvest is harvested in the fall, which is when delicious Norwegian cider is born, prepared according to ancient recipes preserved since the times of the Vikings.

At the international competition The Cider World Awards, recently held in Germany, Norway reaped two gold and six silver medals. The secret of success lies in a special attitude to the production process and careful selection of apple varieties. There are almost as many of them in Norway as there are grape varieties in France. Some of the most popular varieties include Aroma, Summered, Discovery and Gravenstein, but many other completely unknown names can be found on the small farms that produce the best cider.

Another component of the success of this Norwegian drink is the unique microclimate of the Fjord Region. Sunlight reflects off the waters of the fjords, literally flooding the orchards located on steep slopes leading down to the water itself. On hot, dry days, the fjord provides the moisture needed by fruit trees, and the warm Gulf Stream makes local winters mild.

Hardanger, which is called the “orchard of Norway,” is considered the “epicenter” of cider production. Since 2011, cider produced here has been a protected geographical indication product. Currently, the Norwegian Cider Guild includes more than fifty farmers.

In Hardanger there is an amazing fruit and cider route (Fruit and Cider Route), through which the traveler can taste different types of cider, get acquainted with local cuisine and delicacies, visit farms and fully enjoy the beautiful nature of the Fjord Region of Norway. In October, the Hardanger Fruit and Cider Festival takes place here (in the town of Eistese). Cider tastings are also held at many farms in Sognefjord, for example in the village of Balestrand. Daily cider tasting takes place at exactly six o'clock in the evening in the old wooden hotel “Utne”, which will celebrate its 300th anniversary in 2022.

The tradition of apple cider production dates back to the Viking Age. At that time, a drink made from apples made from honey was called “bjor”. Traces of 54 apples were found on board the drakkar Ouseberg during excavations in Vestfold. Later, in the 13th century, English monks taught the Norwegians to grow apple orchards, which gave impetus to the development of the production of this drink. The industry flourished at the end of the 19th century, but in 1920 the production of cider was banned by law. In 2016, the state allowed farmers to sell cider containing 4.7% alcohol on their farms (prior to this, all products had to be sold exclusively through state-controlled Vinmonopol wine stores).

You can also try different types of cider in the Norwegian capital, Oslo. Thus, the Himkok bar, which ranks 19th in the ranking of the 50 best bars in the world, offers its guests several varieties. A non-alcoholic alternative to cider is a drink called eplemost. This is natural apple juice, which is also produced from different varieties and therefore has different shades of taste.

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