Mūrbūdu Zaļš 2018 Sausais Jaunsidrs

Zaļš, green in Latvian is my next cider made by Paul from Mūrbūdu after their Pussauss Abolu Sidrs.Company: Mūrbūdu Sidra Darītava
Place of Origin: Ērģemes pagasts, Valkas novads, “Klētnieki”, Latvia
Apples a blend of local apple varieties
Sweetness as per label: dry
ABV: 4.6%
Package type: 
330ml amber glass with crown cork
Recommended type of glass: 
wine glass or snifter

Appearance: pours a clear golden with a little head that quickly dissipates. Low carbonation.  Body is low.

Aroma/Nose: the aroma is intense and fruity with notes of ripe yellow apples and apple skin with baked apples and vanilla biscuit/cake.

Taste: my first taste is dry, watery of medium to high acidity of lemon. Lemon taste and acidity linger on. Finishes dry with a note of lemon, a touch of green apple and mirabelle plums. 

Overall: the scent is lovely, very fruity and apple-y. It’s really exceptionally rich and beautiful. So, you obviously get hungry for more. But what you actually get is quite disappointing. Taste-wise, I didn’t get much apart from a quite high acidity of lemon and a watery taste. One can tell that Paul is skilled in the art judging by a fantastic scent but the taste was rather average and it wasn’t enough to call this cider good. It would go well with food such as chicken, veal or fish. 3/6

Availability: in around 60 bars and restaurants in Riga incl. Spirits and Wine, Folkklubs Ala, Trompete Taproom, Kanepes Kulturas Centrs, Radisson Hotel and Laska Bar.

Price: Zaļš 2018 Cidre verde. Sausais Jaunsidrs. Pētnieku sērija Nr. 01. was a sample provided by Paul from Mūrbūdu.

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Cidrerie du Chateau de Lezergue Les 3 Fréres Demi-Sec

Previously, I’ve reviewed the Les 3 Fréres Doux from Cidrerie du Chateau de Lezergue. Now it’s time for a less sweet offering, Les 3 Fréres Demi-Sec. It was awarded Silver at the 2017 Concours Général Agricole in Paris.Company: Cidrerie du Chateau de Lezergue
Place of Origin: Ergué-Gabéric, Cornouaille, Brittany, France
Apples: 
locally grown cidre apples
ABV:
 4%
Package type: 
750ml green glass champagne corked and wired bottle
Recommended type of glass: white wine glass, chalice glass, flute or bollée

Appearance: pours a cloudy pale amber with orange hues and a white head that very slowly reduces to a ring.  High carbonation. Body is medium.

Aroma/Nose: the nose is very strong, refreshing and fruity with notes of fresh green apple flesh, fresh apple juice, apricots, cider apples.

Taste: it starts lightly sweet with low acidity. Followed by a lightly watery note, smokiness, apricots, low to medium astringency, light herbal notes, light woody from stems. Finishes dry with light raisins and a very distant note of burnt caramel -like bitterness and fresh sharp apples.

Overall: The Les 3 Fréres Demi-Sec is a pure pleasure in a glass. It has a structure, good length and gorgeous strong scent. The level of sweetness is just right and will please every cider drinker. I was sitting in the kitchen (because all the best parties happen in the kitchen) and sipping this cidre with a friend (who has a sweet tooth) and we were both oohing and aahing. It’s a very light offering that will go great in the summer but also will taste great in the winter. I enjoyed literally every sniff and every drop. An excellent and very drinkable cidre crafted by Cidrerie du Chateau de Lezergue.  Congrats! 5.5/6 

Availability: mainly in Brittany, France.

Price: a sample of this cidre was provided by Lucian from Cidrerie du Château de Lézergué.

 

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Ramborn Rum Barrel Aged Cider 2016

Previously, I sampled Ramborn Single Malt Whisky Barrel Aged 2016. This time, I’m about to test another cider from the limited edition range that was made with Luxembourgish apples pressed in 2016, blended and subsequently aged in rum barrels.Company: Ramborn Cider Co.
Place of Origin: Born, Luxembourg
Apples: Luxembourgish apple varieties
ABV: 11.3%
Package type: 750ml clear glass bottle with natural cork
Recommended type of glass: wine glass or snifter

Appearance: pours a clear pale amber/golden with no head. No carbonation. Body is medium.

Aroma/Nose: the scent is very strong and aromatic with notes of rum, vanilla, wood, pineapple, dried apple, maple syrup and a hint of alcohol.

Taste: it starts dry with a touch of sweetness, low to medium acidity of lemon, smokiness, lemon, vanilla, dried apples, maple syrup and rum. Finishes dry with a touch of lemon and bitterness.

Overall: I prefer the Rum barrel aged cider much better than the one aged in a single malt whisky cask. It’s fruitier, lighter, although the apple character is still not present and deeply hiding. Surprisingly, it has fewer notes than cider aged in single malt whisky barrels. The taste is long lasting and pleasant. Just a note, it’s not easily drinkable. It’s stuff to sip for hours and by the glass. I couldn’t drink more than one wine glass. It will pair nicely with pork or veal. 4.5/6

Availability: in Luxembourg from Ramborn’s farm.

Price: Rum Barrel Aged 2016 Harvest was provided by Ramborn Cider Co.

Cydr Ignaców 2016/2017 “Mały”

The Cydr Ignaców 2016/2017 is known colloquially as the “Mały”: little or small in Polish. This is because it comes in a 275 ml bottle, which is smaller than other ciders offered by Cydr Ignaców. A volume of 275ml is served in restaurants as it is a little bit more as the volume of one 200ml glass.

The Cydr Ignaców 2016/2017 is made with multiple old Polish varieties and a couple of cookers. It is a blend of 2016 and 2018 vintage.Company: Cydr Ignaców
Place of Origin: Ignaców, Masovia, Poland
Apples: a blend of multiple old apple varieties with cookers
ABV: 6.5%
Package type: 275 ml green glass with twist off cap
Recommended type of glass:  flute or white wine glass

Appearance: pours a clear pale golden with a tiny white head. Low to medium carbonation. Body is low to medium.

Aroma/Nose: the aroma is strong and fruity with notes of yellow apples caramel, vanilla, hint of alcohol and vinegar.

Taste: my first impression is dry with a touch of sweetness and medium acidity of lemon. On the mid-palate yellow apples, smokiness, lemon, mirabelle plums, low astringency and distant grass. The finish is dry with a touch of lemon candy, low bitterness and caramel with distant vinegar.

Overall: Another cider of exceptional quality from Cydr Ignaców. The Cydr Ignaców 2016/2017 is an approachable and full-bodied cider that has a good punch of flavour in the palate, structure and good length. The flavours linger on, appear and go. They actually dance in your mouth. The acidity is well harmonised making this cider very food friendly. It would especially go well with seafood, fish or creamy cheese. I loved it and would buy it again. 5/6

Availability: might be available in wine stores, craft beers shops and good restaurants across Poland 

Price: Tomasz passed me a bottle when we met up in Warsaw. 

Cider in Copenhagen: tasting notes

In Copenhagen bars and restaurants, you will not only find locally made Danish cider from Æblerov, Decideret or Ciderrevolution, but also cider or perry from a number of the UK cider producers. To my surprise, I got a taste of not only widely available cider form Sheppy’s or Westons but also perry from Hecks. The day before I arrived, I saw even cider from Ventons available in one of the Copenhagen bars. So, it seems that quality cider is gaining in popularity in this beautiful Nordic city.

Here is what I’ve tried during my visit to Copenhagen:

Lord Nelson Danish Mistress (ABV 5.9%; 36 DKK for half-pint can in Lord Nelson Bar)

img_1857Lord Nelson is actually a small bar in Copenhagen but the owners make their own English-style cider from Danish apples grown near Skælskør. Their Danish Mistress is a medium dry cider. Appearance: cloudy, golden, no carbonation, no foam. Medium body. Aroma: moderately strong of lemon, sour, funk, low sulphur. Taste: medium dry with medium acidity of lemon and vinegar, a touch of sulphur- fireworks like. Lingering vinegar and funk. Overall: I must say that I enjoyed having the Danish Mistress as it reminded me of English-style cider but with a local touch to it. Also, it tasted natural with higher acidity than a typical English cider. For those who don’t mind funk. 4/6

Westons Old Rosie (ABV 6.8%; half a pint in Charlie’s Bar)

img_1860Westons is one of the biggest cider producers in the UK. Old Rosie is actually the name given to their 1921 Aveling and Porter steam roller. Appearance: cloudy, pale amber, no carbonation, no foam. Low to medium body. Aroma: sweet of caramel, bittersweet apples and vinegar. Taste: medium sweet with low acidity, smokiness, light sulphur, a sweetness of sweet apples and caramel. Finishes with a light bitterness and red apples with low astringency. Overall: Old Rosie has many notes and structure. But although I enjoyed it in the beginning, drinking even half a pint was a real challenge. Old Rosie was just too sweet for my liking.  But overall, it’s not a bad drop. 4/6

Sheppy’s 200 Special Edition (ABV 5%; 46 DKK for 25cl in Taphouse)

img_1866200 Special Edition cider was created to celebrate 200 years of making cider by the Sheppys’s family. It was introduced in 2016 but still seems to be available. Appearance: clear, pale amber, no carbonation, no foam. Low to medium body. Aroma: caramel. Nothing more I can get. Taste: starts sweet with low acidity, watery, caramel, buttery. Low astringency, vanilla, red apple and smokiness. Overall: Briefly, it tasted like a blend of cider apples with cookers, which is not necessarily bad. The tannin was gentle and smooth. It had depth and structure. But again, I found it far too sweet for my liking. 4.5/6

Heck’s Farmhouse Perry (ABV 6.5% %; 40 DKK for 25cl in Taphouse)

img_1867The Heck’s family has been making cider in Somerset since 1841. Apart from cider apple trees, they grow perry pear trees. Appearance: almost clear, golden, no carbonation, low body, no foam. Aroma: vinegar, grass, pear, gooseberry. Taste: moderately sweet, low acidity of vinegar, watery, gooseberry, low astringency, grassy, vermouth-like aftertaste. Overall: it’s a farmhouse-style perry so it’s clearly not for every palate. It is different from other perries I tried so far as it has a lovely scent of gooseberries. I liked it but the watery note was simply too strong making it not only light but actually tasting like flavoured water. 3.5/6

Æblerov/Mikkeler Citra Dry Hopped Cider (ABV 5.8%; in Mikkeler Bar)

img_1868Æblerov teamed up with Mikkeler and made a cider dry hopped with Citra. Appearance: very cloudy, pale orange, low carbonation, large head that reduces to a ring. Low to medium body. Aroma: citrus of hops, fresh unripe mango. Moderately strong. Taste: dry with low acidity of lemon and vinegar, fresh unripe mango, nail polish remover, medium astringency, low sulphur. Overall: The Citra Hopped Cider is very drinkable.  But as it is often the case with hopped ciders, I’m not sure if I’m drinking a beer or cider. Especially, that I couldn’t really taste any apple taste at all. Only delicious hops. Nevertheless, it went down very easily so I had it again at Copenhagen airport. 4/6

Heck’s Red Blakeney Red (ABV 5.1%; in Fermentoren)

img_1882After a blend of perry pears, I had a chance to sample their single varietal perry made with Red Blakeney Red pears. Appearance: almost clear, golden, no carbonation, low body, no foam. Aroma: nail polish remover, raspberries, caramel, vinegar, grass, gooseberry, low bitterness. Taste: moderately sweet, low acidity of vinegar, watery, gooseberry, low astringency, grassy, vermouth-like aftertaste. Overall: I never had a perry like this before. It tasted lovely, fruity, light and very refreshing. Surprisingly, I liked it much better than their Farmhouse Blend. It was also watery but it didn’t disturb that much. A lovely drop. 4.5/6

Æblerov Lærkehøj  (ABV 5.9%; in Holm Cider)

img_1891Lærkehøj is a blend of Alkmene & Rød Aroma from Danish organic orchards. Appearance: almost clear, golden, no carbonation, no head. Low to medium body. Aroma: raspberry, nail polish remover, vinegar, low caramel. Taste: dry, medium acidity of lemon and vinegar, fruity, low bitterness. Overall: Every time I sample a cider from Æblerov I’m very impressed. I’d never tell it was made from eaters! Lærkehøj is rich, full-bodied and light bitterness is beautifully rounded by medium acidity and citrusy taste to it. I’d love to have it again! 4.5/6

 

Ciderrevolution Cider 2017 (ABV 5.5%; in Holm Cider)

img_1892Paw and Kristoffer from Ciderrevolution contracted cider makers in France to make a French-style cider from Danish apples. Appearance: cloudy, pale golden, medium carbonation, little foam. Low to medium body. Aroma: burnt sugar, lemon, caramel, yellow apples. Taste: a residual sweetness of burnt sugar, low to medium acidity, fruity, lemon, apple-y. Mineral taste, low bitterness. Overall: Incredible! It was one of these ciders that make you feel closer to heaven with every sip you take. Pure pleasure! I was oohing and ahhing all the time. It’s not only extremely tasty but also interesting as you can taste the influence of Danish apples and French-cidermaking methods in this cider. If that taste would have lasted a bit longer, I wouldn’t hesitate to rate it higher. A brilliant drop! 5/6

 Decideret Cider Spraelsk (ABV 5.9%)

img_1898Spraelsk is a lightly sparkling cider that was aged in oak barrels. Appearance: almost clear, golden, low carbonation. Low body. Sediment in the bottle. Aroma: not much. Vinegar and light nail polish with raspberries. Taste: dry with low sweetness, medium acidity, low astringency, low Sauerkraut, mineral, yeasty aftertaste. Overall: I hate to say it but Spraelsk was very average. I assume it was left too long on its lees as it had a taste typical for this type of cider. Also, I couldn’t get any notes typical for barrel ageing. Cornelius, cider maker at Decideret Cider tried this bottle together with me and said that it tasted completely different last time he tried it. Some ciders just don’t age well. 2.5/6

Mergelsø November Cider 2017 (ABV 5.9%;  DKK per glass in Holm Cider)

img_1915Mergelsø is the name of a lake in Jutland. On the shore of this lake grow wild apple trees along with Danish apples, which are used to make this cider. Appearance: almost clear, golden, very low carbonation, no foam. Low body. Aroma: moderately strong. Low sweetness, low acidity, light bitterness, low nail polish remover, light Sauerkraut. Taste: low sweetness, low acidity, low bitterness, a hint of nail polish remover and a note of Sauerkraut in the finish. Overall: November Cider 2017 tastes natural and quite pleasant. Its taste is dry yet fruity and nicely lingers on. But I think I would prefer it to drink it with food than on its own. 3.5/6

In summary, although to many of you the first Copenhagen cider that may come to your mind would be most probably Somersby, Copenhagen has much more to offer. English ciders and two perrys that I sampled during my stay in Copenhagen, were just a good example that quality products, especially if they taste natural, are a preferred option by many local cider drinkers. As for Danish cider, I think you may say that Danish cider producers developed their own cider style. It’s a dry and funky, sparkling cider, a cross between Spanish, English-style cider with a sparkle typical for French cider. Only, cider made by Ciderrevolution stood out from this trend. I enjoyed almost every Danish cider I sampled in Copenhagen. And, the Ciderrevolution Cider 2017 and the Æblerov Lærkehøj were my two favourites. Although Danish apples are basically eaters or cookers, Danish cider makers seem to know how to make a very drinkable, rich cider using apple varieties such as Alkmene, Rød Aroma or Ingrid Marie. Overall, the future of Danish cider looks very bright. If there is a cider festival, Rigtig Cider in 2019, I might seriously consider coming to Copenhagen again this year.

Cider scene in Copenhagen + Aeblerov: visit recap

Once I learned that my next business trip will be to Copenhagen, I started sorting out my after-hour activities by reaching out to cider makers recommended to me by Rasmus, owner of a cider bar in Copenhagen called Holm Cider. So I made a couple of appointments, which included a meeting with Paw and Kristoffer from Ciderrevolution, Cornelius from Decideret and a visit to Aeblerov‘s production site in Valby, Copenhagen. Actually, I also reached out to Lone and Jørgen from Mergelsø, who also live in Copenhagen but at the time of my visit to Copenhagen, they were at their production site in Jutland working on their November cider so I didn’t manage to meet up with them. And, Rasmus himself was skiing in the North of Sweden.

CIDERREVOLUTION

I met with Paw and Kristoffer from Ciderrevolution in Holm Cider. They are two cider enthusiasts who interestingly were united by a deep passion for cider and the ambition to bring quality cider to Denmark. They are full of cider related ideas, which they, in the end, turn to reality. They not only distribute and make their own cider. Oh no, they also contracted French cider makers to make cider for them using Danish apples. Moreover, in the summer of 2017, they opened a pop-up cider bar in Copenhagen simply called CiderBar, which closed only one month ago. Paw and Kristoffer are fabulous guys with a passion for cider and one clear goal. That is to make so much great cider, that alco-pop like Somersby will disappear for the benefit of real cider. I usually don’t wish bad for others but I hope Paw & Kristoffer’s dream will come true. Also, I’ve managed to try two ciders made by Paw & Kristoffer. Stay tuned for my tasting notes.

Decideret

My next appointment was with Cornelius from Decideret, who also works part-time in Holm Cider behind a bar. So I had a chat with Cornelius while he was serving customers at the same time. Decideret is actually made up by Cornelius and Jacob, another two guys passionate about cider. Cornelius and Jacob were actually inspired by a sickly sweet alco-pop widely available in Copenhagen. They hated the taste of it so much that they decided to create a dry alternative to it. After the first few batches, which turned to nail polish remover/vinegar, Cornelius reached out to Aeblerov, one of the first cider makers in Copenhagen. This is where Cornelius actually learned to make cider. And, why Decideret? Cause it means ‘actually’ in Danish. And, it has a word cider in it. I’ve sampled Decideret’s hopped cider that just got ready for bottling (a fine drop!) and their Sprælsk. Tasting notes for Sprælsk coming soon!

Aeblerov

img_1908On the next day, after a lovely cider evening in Holm Cider with Paw, Kristoffer and Cornelius, I headed to Valby nearly 2km from Vesterbro, where Aeblerov’s production site is located. Aeblerov was established by Morten and Christopher in 2011. Initially, these food science students wanted to make wine but quickly realised that the Danish climate is more suitable for growing apples than winegrapes. Today, Morten and Christopher make natural wide cider and their ciders pick up many awards and are available in many Michelin-star restaurants, including the famous Noma.

My first acquaintance with cider made by guys from Aeblerov was in January 2018img_1906 during my visit to Markthalle 9 in Berlin. For the past recap of the visit click here. Briefly, I have good memories of their ciders but I also remember that it was also cider that is not for everyone.

img_1911In Valby, I was welcomed by Andreas, who works at Aeblerov and takes care of the production site. Andreas has been with Aeblerov since November 2018 and actually comes from the beer industry. I was quite surprised at first as beer and cider production don’t really have much in common, but as it turned out one industry can learn a lot from another. Andreas took me behind the scenes to show how their cider is made and let me taste a few ciders basically pouring them straight out of the barrel to a glass. Andreas simply pulled the nail using a pair of pliers, caught the cider as it poured out of the barrel, and then put the nail back in the hole. A brilliant sampling method that prevents from entering extra oxygen into the barrel and allows you to pull a very small sample of cider. Apparently, this method is frequently used by brewers. As I said, both industries can learn a lot from each other.

Back to my visit. Aeblerov works mainly with Danish apple varieties, which are notimg_1912 particularly rich in tannins like apples from the UK or France but are aromatic and have relatively high acidity. Although, I’ve noticed that one of their test batches is made with Dabinett. Apart from cider made only with apples, Aeblerov has an interesting pipeline that takes advantage of local berries such as blackberries, raspberries or local cherries. I got a taste of their blackberry cider and thought it tastes fantastic! More to that, one of their cider in the pipeline is made with typical vermouth herbs. Andreas poured me some but I thought it was a bit too bitter.

img_1902Aeblerov’s facility is basically a large storage room. Each production step is carried out there. Starting from apple pressing, through fermentation, ageing, bottling, disgorging and labelling. Everything is done by hand. There are no bottling lines or anything of a kind, which make Aeblerov a true cider maker. From what Cornelius from Decideret told me earlier, Aeblerov has plans to move into bigger premises so they can also open a tasting bar. That would be a great idea!

Summarizing, the Copenhagen cider scene truly amazed me. Cider lovers can be found everywhere in the world and their cider love might be similarly deep but in Copenhagen, you get a feeling that cider revolution is actually happening. It can’t be compared to craft beer yet, but it’s slowly getting there. I wish I could see such progress also in other European cities. Copenhagen, you rock!

Where to drink/buy cider in Copenhagen?

My last time in Copenhagen was almost three years ago and from what I remember, there was not much real cider around the city except the alco-pop produced by the Carlsberg Group. Now, three years later, cider significantly gained in popularity and is offered by many restaurants and bars. More to that, some restaurants list cider in the wine menu, not in the beer menu as almost the rest of the world does. So where you can find real cider in Copenhagen? Scroll down to see my recommendations.

Bars/Pubs

img_1888Holm Cider is the absolute #1 in Copenhagen in terms of cider. Conveniently located in a very popular and apparently the coolest neighbourhood of Copenhagen,  Vesterbro just behind the Copenhagen Central station and Tivoli Gardens with countless bars and restaurants. Holm Cider is a place that has a great atmosphere and offers a wide selection of cider on draught, by the glass or bottle to drink there or bring home. They will even make you a cocktail based on cider. If you are new to cider and don’t know exactly what you’d like to have a very friendly and knowledgable staff will assist you with your choice. Sometimes Danish cider makers stand behind the bar. Hence, Holm Cider is a true cider gem in this part of Europe. img_1897As for cider producers, you will find mainly cider from local Danish producers such as Aeblerov, CiderrevolutionDecideret Cider or Mergelsø. But also cider from many European cider makers such as Dunkertons, Burrow Hill, Manoir du Grandouet, Andreas Schneider or Cidrerie du Leguer just to name a few. Holm Cider has also an outdoor seating area so when the sun comes out you can sit outside with a glass of cider and get a feeling of Danish hygge.

Actually, I remember Holm Cider already from my last visit to Copenhagen. At the time Holm Cider was just a cider shop located on the other side of the street with very strange working hours. Since I was also on a business trip last time, I didn’t manage to get inside and speak to the owner. I was just looking through the window at cider bottles of producer I have never tried before. Finally, I had a chance! And, it was fantastic!

I haven’t been there in person but Florian Profitlich from Gutshof Kraatz warmly recommended this place to me. The bar is open only from Wednesday until Saturday and if you fancy a bottle of local cider to take home with you, you can visit their shop just a block away.

img_1856Lord Nelson Bar is a tiny bar in the city centre that doesn’t make a good impression when you walk in as it’s dark and smells of cigarette smoke although no one actually smokes there. Nevertheless, it’s worth a visit as the owners make their own cider from apples grown in an orchard close to Skælskør. They make a few different English style ciders from whole juice usually by blending two to four apple varieties. I’ve tried their Danish Misstress and really enjoyed it. Usually, they have two different ciders on tap that have various level of sweetness/dryness. For their current offer click the link.

 

  • Taphouse (Lavendelstræde 15, 1462 Copenhagen)

img_1864Taphouse is also located in the centre of Copenhagen so if you are doing sightseeing here you might sooner or later pass by this bar. Taphouse is a craft beer bar that has astonishing 61 taps and two of them are dedicated to cider or perry. At the time of my visit, they had perry from Hecks’s Cider and cider from Sheppy’s but they have also local cider from time to time. Check their website for the current tap list here and look at Tap 7 & 8 for cider/perry.

  • Fermentoren (Halmtorvet 29C, 1700, Vesterbro, Copenhagen)

img_1880Fermentoren is another place in Vesterbro offering cider. And, another spot that I really like in Copenhagen. I feel in Fermentoren like a student again meeting up with friends and having a good time. They have also an outdoor seating area which is great both when it’s hot and cold as blankets are available. Some places have just good vibes. Their current tap list can be found here. Cider/Perry offered on tap 2.

 

 

img_1858I think Charlie’s Bar should actually be renamed to Little Britain as it is a true British gem hidden in Copenhagen. The moment you walk inside you feel that you are in an actual pub in the UK. Not only because everyone speaks English here. Just look at the picture below and tell me if I’m wrong. Cider wise they have only The Westons Old Rosie and an alcopop from Mortimer’s on draught. But due to reasons named earlier, it’s really worth visiting.img_1862

  • Mikkeller Bar (Viktoriagade No. 8 B-C, 1655 Copenhagen) & Mikkeller CPH Airport (Terminal 2)

img_1917Mikkeller is a famous Danish craft beer producer that has set up craft beers bars offering his beer all around the world. Can’t speak for other branches, but Mikkeller Bar in Vesterbro and Mikkeller Bar in Terminal 2 at Copenhagen Airport offer cider from time to time. Although admittedly, this cider is usually hopped. I loved the fact that Mikkeller also has a bar at the Copenhagen airport as I could say goodbye to Copenhagen by drinking Aeblerov+Mikkeler’s’ Citra Dry Hopped Cider. Check here for current tap list in Mikkeller Bar in Vesterbro and here for CPH Aiport.

Restaurants/Shops

Yes, it is another place in Vesterbro. Kødbyens Fiskebar is a fish and seafood restaurant located in old industrial premises in the Meatpacking District (Kødbyen). I had a delicious set of oysters as starter and fish & chips as main here. Cider is listed in the wine menu and available only by the bottle either from Aeblerov or Ciderrevolution.

Apart from earlier mentioned Holm Cider, you will find also at Rødder & Vin an interesting selection of Scandinavian cider from Fruktstereo, Gustav’s Cider and Nagelsbjerg available by the bottle.

This is the place to go in Vesterbro if you’re looking for Asturian sidra from El Gaitero.

If there are more cider spots in Copenhagen worth mentioning, just drop me a line! I would be happy to update my post.