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Equal parts sour saison from Ehren at Mikkeller Baghaven and a plum cider from us. You can really taste the Baghaven profile in this one. High in acidity and very oak forward, with the flavor spectrum leaning more towards sour beer than cider.
At Aeblerov we make wild, Danish apple cider. Naturally fermented on clean, unpasteurized must, pressed on apples from organic fruit growers around the country and Copenhagens backyards. We do not add yeast or sugar, but give nature a mandate. This means, among other things, that the fermentation is kick-started by the wild yeast cells that live on the surface of the apple, just as the fine, small bubbles are formed naturally during bottle fermentation just like in Champagne. The result is crispy and complex ciders that can accompany well-cooked meals or stand alone, but most importantly are enjoyed in good company. This is what we modestly call real cider.