the Swedish cider has long been associated with a sweet fizzy äppeldryck, either the variant with the low-alcohol sold in grocery stores or alcopops at the pub or Something. But why would we in Sweden be able to produce a dry, matvänlig cider made of one hundred percent fruit, as well as in France, Spain or England?
Sommeliers Karl Sjöström and Mikael Nypelius decided to find out about our sweet apples was doomed to be apple juice, or if it was possible to make a complex Swedish cider. With an open mind and simple equipment was bottled the first ciderflaskorna at home in the kitchen in the autumn of 2016 with the name Fruktstereo on the label.
– We love music both two and always have with any disco or hiphopreferens when we baptize our drinks. There are a lot of creative to download in old album covers and lyrics, " explains Karl Sjöström, one of the Fruktstereos founder.
compared with industrial cider is that they make use of one hundred percent fruit of various kinds, but also a spontaneous fermentation process. Karl Sjöström and Mikael Nypelius has a background in the restaurant world where they had seen how the trend with both naturvin and hantverksöl grown up and allowed themselves to be inspired.
All of their drinks are fermented, therefore, naturally, and without any other additives. The alcoholic strength varies depending on the type of fruit and sugar, which also contributes to the årgångsvariationer. The love for wine is clear. Half of all their drinks is made today that ”pét-nat” or pétillant-naturel”, that is to say, a sparkling wine where the bubbles are created when the fermentation finished in the bottle.
If one fails, you can always wait, it happens a lot with the taste when fermented beverages may be stored.
– We call it ”fruit-pét-nat”, says Karl Sjöström. It is an idea that grew up since we ferments plums and mixed in the grapes and the apple. Since this is a carbonated fruit drink with alcohol, it is classified neither as cider or fruit wine in Sweden, which makes it tricky to explain to consumers what it is.
and fruit wines differ from country to country. If you want to use other raw materials than apple or pear get the drink, for example, is not called for cider in Sweden. And is it fizzy, it may not be called fruit wine.
Exactly how they go about things, they have documented in the recently published book ”Ciderrevolution”, a manual where they describe what raw materials work best, and how they behave during the fermentation.
It is particularly among alternative fruits, berries and herbs that Fruktstereo looking for new inspiration. Last year they managed to get hold of 70 kilos of quince, thanks to the hot summer. In general, they have tested the most among fruits and berries. The most satisfied are they with the results of last year's attempt with rhubarb, in a drink that is released to the spring. But all the experiments have not been successful.
with the carrots and beetroot was not very good. But if you fail, you can always wait, it happens a lot with the taste when fermented beverages may be stored. We have a part lying around that we still hope, " says Karl Sjöström.
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