The original, good quality Hardanger cider is to be produced by natural yeasting. The cider is ment to be non-cloudy and have the taste and smell of good, fresh apple. The cider is slightly sparkling when pored into the glass and is sooth to drink.
Cider is simply yeasted juice from the apple. In Europe they made cider in areas where the climate was too cold and wet for vineyards to grow. France is the greatest producer of cider in the world.
But cider is also made in the north. In Norway Hardanger is the cradle of this golden drink. The Hardanger apple cider was a trading product from the end of year 1800 and until the government declared alcohol forbiddingness in 1919. The situation to day is that the Cider Producers Society in Hardanger (40 members) is fronting the work of letting the cider back into the farmer’s items for consumption amongst with other culture aspects like travelling.
The art of brewing cider was held alive in farmer’s cellars around the fjord, more or less as an advanced hobby. The alcohol regulations were changed 1.april – 2003 and made it possible for producers of cider to get concession to brew and serve cider in their own approved premises. These producers are also entitled to sell cider to restaurants and liqueur stores.
The cider contest held during the Sweet Cherry Festival, has an aim to allure the cider producers up from their cellars so that they can present their own brewed cider. The competition is open for sweet cherry wine and other wines made of local fruit and berries.
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