Posts by elihod
Food and cider in combination
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Read MoreSider med bringebær
The combination of apple cider from Hardanger (Gravenstein, Aroma and Discovery) and raspberries from Lærdal produces a medium sweet and slightly acidic cider. Made using the traditional method with wild yeast from the apple peel (spontaneous fermentation).
Read MoreSolgangsbris
A semi-sweet and bubbly apple cider with a fresh taste. Light and clear colour. Suitable with seafood or as an aperitif.
Read MoreBølgeskvulp
A dry and sparkling apple cider with an acidic taste. Light and clear colour. Suitable with seafood or as an aperitif.
Read MoreNorwegian Cider styles
What cider styles are considered the most common in Norway? And what styles are suitable with different types of food? We have spoken to sommelier Ove Svendsen, who divides Norwegian cider into 8 categories. Here, he shares his advice on how to serve the different ciders.
Read MoreBalholm
Balholm AS was established in 1996 by Åge Eitungjerde. When Åge took over the orchard in Balestrand in the mid-90s, he started looking for new ways of using the fruit
Read MoreEdel Issider
A sweet dessert cider produced like an ice wine. Energetic and long with distinct freshness, aromas of ripe apples, dried fruit, caramel and honey.
Read MoreHello world!
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