In Decideret Cider we make wild fermented ciders. We use surplus garden apples and organic fruit from the best orchards in Denmark.
We make highly enjoyable vinous ciders with little intervention. At the same time we aim to push the boundaries for what cider can be. It is time for a real cider culture
Our ciders are quite vinous, dry but at the same time juicy like a pét-nat. They can be quite different from what is normally perceived as cider.
We are working to prove that a cider can be every bit as quenchy as beer, as complex as wine, as sour as lambic, and as fruitful as freshly pressed juice.
We crush and press apples, ferment juice into cider, and bottle it by hand in small and big bottles - cider can be kept well in both a wine cellar and in a breast pocket. Some ciders are to be drunk young and fresh with a full throttle apple flavour. Other ciders gain flavour when aged in oak or with a long maceration.
For all our ciders we can say that they are wild fermented and they are made solely from Danish apples with a focus on craftsmanship, curiosity and reducing food waste.
Apples from private Gardens, Lilleø and Copenhagen Cider Festival
Every year, in the private gardens of Denmark, 5 million kilos of apples fall from trees and are abandoned.
On the island of Fyn (Funen, eng.) there is a long-standing tradition of handing in surplus fruit to the cidery in Ørbæk where apple donors sign a paper stating that no pesticides have been used. This is ecology and old school reduction of food waste without a label.

Every year we fill some of our fermentation tanks with juice from these crispy garden apples of Fyn. We also use selected organic varieties from Lilleø, Sjælland and Fyn for our small-batch cuvées.