Æblerov (cidery)

Æblerov (cidery)

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Ringstedvej 13
Svinninge, 4520
Denmark

40 96 23 08

Year Established: 2011

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At Æblerov, we let nature loose. We collaborate with Denmark's top organic orchards and transform fruits and berries into crisp ciders, second-generation fruit wines and drinkable mash-ups that blur the lines between cider, beer and wine. The fermentation is kick-started by the wild yeast cells that live on the surface of the fruit, just as the fine bubbles form naturally during bottle fermentation. We cultivate wildness, good taste and all the coincidences that nature throws at us. Æblerov [Aeblerow]; Robbing apples It all started in 2011 in a small garage on Limfjordsvej in Vanløse. Here, the current owner Morten Sylvest-Noer and former partner Christopher Melin supervised the newly purchased 30 liter plastic fermentation tanks, which stood bubbling among rusty lawnmowers, a discarded pram and a litter of dried paint buckets. We were then two happy waiters studying food science at the University of Copenhagen. We both dreamed of making wine, but since we were far from grapesvines and south-facing slopes, in a country where the climate gives us some of the world's best apples year after year, it made more sense to throw ourselves into cider. There was only one problem: We didn't have any apples. No apples = apple scrumping! That's how the robbery started. First in the backyards of family and friends, before we ventured out into Copenhagen's housing estates, where tons of apples rot every autumn. We went there and scouted over planks and private hedges and then rang the home owners who had well-hung apple trees in their garden. The first year's harvest resulted in only 50 liters of spontaneously fermented cider. But when we opened the first bottles, the scent of Danish apples spread in the small garage. Wow! It tasted good and had bubbles in it! We were left with apples in our noses and filled with hope and excitement. In the established cider industry, eating apples were a no-go. 'Real' cider was made from French cider apple varieties, just as you could only create a uniform product with the help of artificial yeast and sulphites. In the following years we rebelled against the establishment and unleashed the fermentation on all the Danish apple varieties we could get our hands on. Slowly but surely, we saw a new Nordic cider emerging: the dry, slim and vinous cider that spoke the same language as the new Nordic gastronomy. The big leap of faith In 2015, we released our first commercial cider from the production at Grønttorvet in Copenhagen. Our dream then, as it still is today, was to spread the cider, the wonderful drink, to even more people. After five years in Valby, we moved the pallet tanks up and moved them to an old industrial food facility in Svinninge, which the brewery To Øl had bought in 2018 with plans to transform the factory into a new and exciting mecca for the production of beverages. Everything was new, everything became possible, everything had to be tried. In Svinninge, we have got a higher ceiling at the same time that we have come closer to the growers, but the absolutely decisive factor for moving into 'To Øl City' was the synergy. The opportunity to become part of a larger production community, where we can build bridges across the 'city' producers and create new experiences that make us reconsider what alcoholic drinks are and can be.