Æblerov decided they could do for apples what top vineyards did for grapes - Thus Æblerov was born.

Christopher Melin & Morten Sylvest Noer the founders of 'Æblerov'. (Credit: rigtigcider.dk)

 

Æblerov is a fantastic and unique cidery. They are experimenting with things no one else in the area is attempting. And, much more often than not, they are succeeding.

                    Æblerov is a Danish Cidery started by Christopher Melin and Morton Sylvest-Noer in 2011. It began as a hobby project in the Vanløse neighborhood of Copenhagen. Both men studied food science at the University of Copenhagen—meaning they know their way around flavors. Denmark produces some of the worlds best apples, and these two wine lovers decided they could do for apples what top vineyards did for grapes. Thus Æblerov was born. They began by collecting apples from the yards of family and friends, eventually expanding to collect apples from many of Copenhagen's residential neighborhoods. This hyper-local origin story has laid the foundation for the past 8 years.

 


(Credit: berlingske.dk, Niels Ahlmann Olesen.)

 

                  The cidery began with a 30 liter brewing system—the first year resulted in a scant 65 bottles of cider. Last year, Æblerov produced 26,000 liters of cider. This exponential growth can be attributed to their unique and bold flavors—much of which come from their wild fermentation process, a process which is common when brewing beer, but much less so when brewing cider. They also bottle condition their cider, giving it a bright, bubbly mouthfeel—not unlike Champagne. This bubbliness lends a refreshing character to the cider.

 

Frankofil, made by Æblerov. It is 50% eating apples (Red Aroma, Italian Swedes & Holsteiner Cox) that contribute with freshness, while the cider apples give mouthfeel and stall imprints. The style is inspired by Northern French cider, and can be finely drunk to slightly heavier as well as spicey food.(Credit: aeblerov.com)

 

                 Æblerov is committed to sustainability, rather than importing apples from France(like many cideries do) they use only Danish apples. These apples were originally from neighborhood yards, but as the quantity increased they moved to using the “ugly” apples of some of the countries largest organic fruit growers. These “ugly” apples would have typically been discarded due to the inability to sell deformed apples at the supermarket. But Æblerov saw an opportunity to reduce food waste and expand their business. These local organic apples are not fermented by importing and adding yeast, instead they use a wild fermentation process, lending a uniquely Danish character to the cider.

 


(Credit: foodculture.dk, Thomas Møller Larsen).

 

                These sustainability practices have the added benefit of adding flavors unique to the area of Copenhagen in which the cidery resides. Spontaneous fermentation relies on the wild yeast present in the atmosphere—and even a kilometer difference can change they type of yeast in the air. And different yeasts can lead to drastically different tastes and aromas. More brews increase the consistency of the spontaneous fermentation by inundating the cidery with the correct type of yeast.

 


Christopher Melin & Morten Sylvest Noer the founders of 'Æblerov'. (Credit: aeblerov.com)

 

Æblerov is a fantastic and unique cidery. They are experimenting with things no one else in the area is attempting. And, much more often than not, they are succeeding. Wild fermentation opens up a whole host of possible consistency problems, problems that Æblerov has completely avoided. Christopher Melin and Morton Sylvest-Noer have put their study of food science to excellent use—ensuring that even the most difficult brews are attended to with the careful consideration of a scientist.

 

Written by Author, Zachary Pick, for beer-fest.dk
Email Author: pickzt18@gmail.com

 

 

(DANISH TEXT)

Æblerov er en dansk cidery startet af Christopher Melin og Morton Sylvest-Noer i 2011. Det startede som et hobbyprojekt i Vanløse-kvarteret i København. Begge mænd studerede fødevarevidenskab ved Københavns Universitet, hvilket betyder, at de kender deres vejen rundt om smag. Danmark producerer nogle af verdens bedste æbler, og disse to vinelskere besluttede, at de kunne gøre for æbler, hvad de bedste vinmarker gjorde for druer. Således blev Æblerov født. De begyndte med at indsamle æbler fra værfter af familie og venner og udviste til sidst at samle æbler fra mange af Københavns beboelsesområder. Denne hyper-lokale oprindelseshistorie har lagt fundamentet for de sidste 8 år.

Cidery begyndte med et 30 liters brygningssystem - det første år resulterede i en ringe 65 flasker cider. Sidste år producerede Æblerov 26.000 liter cider. Denne eksponentielle vækst kan henføres til deres unikke og modige smagsstoffer, hvoraf mange kommer fra deres vilde fermenteringsproces, en proces, der er almindelig ved brygning af øl, men meget mindre, når man brygger cider. De flasker også deres cider, hvilket giver det et lyst, boblende mundfølelse - ikke i modsætning til Champagne. Denne bubblighed giver cider en forfriskende karakter.

Æblerov er forpligtet til bæredygtighed, snarere end at importere æbler fra Frankrig (som mange cideries gør) de bruger kun danske æbler. Disse æbler var oprindeligt fra nabolag værfter, men da mængden steg, flyttede de til at bruge de "grimme" æbler fra nogle af landets største økologiske frugtavlere. Disse "grimme" æbler ville typisk være kasseret på grund af manglende evne til at sælge deformerede æbler i supermarkedet. Men Æblerov så en mulighed for at reducere madaffald og udvide deres forretning. Disse lokale økologiske æbler er ikke gæret ved at importere og tilsætte gær, men i stedet bruger de en vild gæringsproces, der udgiver en unik dansk karakter til cider.

Disse bæredygtighedspraksis har den ekstra fordel at tilføje smagsstoffer, der er unikke for det område i København, hvor cidery befinder sig. Spontan fermentering er afhængig af den vilde gærtilstedeværelse i atmosfæren - og endda en kilometerforskel kan ændre de type gær i luften. Og forskellige gær kan føre til drastisk forskellige smag og aromaer. Flere brygge øger konsistensen af ​​spontan fermentering ved at oversvømme cidery med den korrekte type gær.

Æblerov er en fantastisk og unik cidery. De eksperimenterer med ting, ingen andre i området forsøger. Og meget mere end ikke lykkes de. Wild fermentering åbner op for en lang række mulige konsekvensproblemer, problemer, som Æblerov helt har undgået. Christopher Melin og Morton Sylvest-Noer har sat deres undersøgelse af fødevarevidenskab til fremragende brug, hvilket sikrer, at selv de sværeste brygder er til stede med omhyggelig overvejelse af en videnskabsmand.

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