Well hello there! Looking to consume or provide us with fruit? Regardless we can be reached on social media or by email – fredrik@moldsider.no
Questions we get asked more than once.
Where can one buy your product? In Norway you are able to buy our cider at the state controlled Vinmonopolet either on their website, or in a few selected shops where the staff have a particularly good taste in cider. We also sell to restaurants, bars and hotels all over the long shored country that is Norway. For those of you outside the social democratic paradise that we call Norway, we are into sharing. So we can get these bottles sent all over this space-rock.
How much alcohol is in your product? We let nature decide. Meaning that if it is a particularly hot year, you get more sugar, which in turns means higher alcohol percentage as we let the yeast finish fermentation on its own terms.
Where do you get your fruit? We currently do not own land, but we live in a city full of unused fruit. And since we are such nice and polite boys, we are allowed to pick fruit from the citizens of Oslo’s gardens as well as public spaces.
Why is your product so cloudy? We make ciders that can last, by macerating the fruit, not filtering nor disgorging it, we end up with a product that will develop and become more complex over time. But also more interesting to drink when it’s young.
How do you pick your apples? We like to climb trees and shake them, shake them real good. Collecting all the apples in tarps underneath. It’s heavy work, and really not recommended to smoke cigarettes during this.
Is your cider dry? Dry it is. We are benevolent gods over the yeast, we create a universe in which they can thrive and then we let them overindulge as one should in life. Unless you want to be super skinny and fit, but then you are not a very nice cider, but you can pull off any clothing, I suppose.
What kind of fruit do you use? We use whatever we can find, but mostly we focus on apples. The apples in Oslo vary a lot in variety, but it’s mostly from trees planted in the late 1920s and 1930s. These trees give small and rough looking apples, but what they lack in beauty they make up for in taste. We like to say don’t judge an apple as a book, but rather as a fruit thing. You didn’t read apples in school, well? Or at least we didn’t maybe somebody does, what do we know, we pick apples.
Why cider? With all of us coming from a background in working with wine in kitchens and also as importers, we wanted to make our own stuff. Sadly, grapes in the cold dark north are not ideal for this. However. There are some really good alternatives, like apples, pears, plums, quince, chokeberry….there’s a lot, we try whatever we think might work. Giddy-up.