Decideret - Hip Hop (2020)
STAFF PICK
Hip-Hop is a wild dry-hopped cider. The dry cider from garden apples matured a couple of months in a tank before we added Mosaic, Simcoe and Mandarina Bavaria hops. The following week the cider was bottled.
The bottles were filled and placed upside down for the yeast to crawl towards the neck. When the yeast was stuck in the neck we disgorged the bottles - the capsules (bidules) are opened and the pressure in the bottles shoots out yeast from the neck.
7,0 % ABV – 75 cl
- About the Winemaker
- Tasting Notes
- Pairings
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
A dry, medium-bodied cider with a streetwise balance of citrusy and elderflower aromas and infinite loads of tiny bubbles. Think a saison meets a skin contact Muscat wine. Then throw some crisp apple into the mix.
Friends, Park Bench, Picnic Blanket
About the Winemaker
In Denmark we are blessed with apples that balances a tart acidity with a fruitful apple sweetness. Our cider and wine culture is on the other hand depleted. Our food culture has been elevated with the new nordic kitchen - now it is time to take a look at what we drink.
We want to prove that apple ciders and fruit pét-nats can be as complex and vinous as wine, quenchy as kombucha, sour as lambic, and as fruitful as freshly squeezed juice.
At our winery in Nordhavn we crush and press apples and other fruits, ferment juice into wine, and put it on bottles. Some are to be drunk young, others gain in complexity when aged in oak or through macerations with the apple pomace or fruits like cherries or grapes. Our ciders and fruit pét-nats are all wild fermented and made from organically farmed Danish fruit with little intervention. Our focus is on craftsmanship, experimentation and reducing food waste.
Tasting Notes
A dry, medium-bodied cider with a streetwise balance of citrusy and elderflower aromas and infinite loads of tiny bubbles. Think a saison meets a skin contact Muscat wine. Then throw some crisp apple into the mix.
Pairings
Friends, Park Bench, Picnic Blanket