I met with Kim at his office located in historical surroundings at the old Carlsberg area here in Copenhagen. Until 2008 millions of beers was brewed here every year. The location is no coincides, cause Kim knows beer. As a teacher at the Scandinavian School of Brewing is teach the magical processes of brewing.
Beside his profession as teacher Kim brew cider on license. Why do a man with so much knowledge in beer brew cider?
Kim was inspired to do cider after a trip to Somerset in England. After some years as garage brewer Kim teamed up with a big apple must factory to do cider. In 2002 he launched his first cider named Pomona.
Kim way of making cider is far away from what’s seen elsewhere. The apples come from orchards around Fyn and from locals garden (they trade 4 kg of apples for 1 liter of must). After pressing the must is pasteurized. Sugar is added to the must together with a secret yeast strain that Kim chose himself. After fermentation Kim added lactic acid bacteria that convert the sharp malic acid into the weaker acid lactic acid. Kim does this to give his cider a more pleasant acidity. Finally unfermented pasteurized apple must is added to the cider and it is then filtered, added carbon dioxide, bottled and pasteurized.
Kims way of making cider is quite unique and very different from the French approach that most of the Danish brewers follows.
Read more about Pomona cider @ http://www.pomona.dk/English.htm
Some years ago Kim did an article on how to brew cider after a field trip around Europe. Download it here for free.
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