This blog is about my research and product development of a Danish cider. Ideas, thought and result are posted and shared here on this blog, and you are welcome to take part in the process. Some people might think that it is to radical to share thought and results even before a product is launched. I believe that transparency, openness and interaction is the best way to develop a new product. And that is why I open this product development phase and let you in to participate in the process.
Feel free to comment and share with friends and colleagues. You are welcome to contact me if you have any questions or interested in collaborating @ mail@jacobdamgaard.dk.
Thursday, December 27, 2012
Sunday, December 23, 2012
Cider?
Danes don’t know what cider is. And be aware if they do. What they might think of is often the undrinkable sweet and nasty stuff misleading sold as cider. Don’t buy it. Don’t drink it. It’s a chemical cocktail of artificial additives. This is not cider and will never be. Cider is 100 % apple!
My aim is to develop a Danish cider on Danish apple varieties. That is it. So how to do this?
Let us combine modern brewing knowledge and facilities with the past respect and understanding of local grown produce and from this produce a high quality cider from Danish apples.
Year’s back in England, France and Spain every single farm produced their own cider. It was a part of their annual routine. Apples was collected, crushed, fermented and bottles. My guess is that the quality may have varied a lot. Now it’s 2012 and the world has changed. Food is produced in huge production plants from raw materials from all over the world. Artificial additives are a must more than a choice. Food is something we sporadically relate to between 5-6 PM on our daily run through the supermarket. So let us combine the best from now and then.
My aim is to develop a Danish cider on Danish apple varieties. That is it. So how to do this?
Let us combine modern brewing knowledge and facilities with the past respect and understanding of local grown produce and from this produce a high quality cider from Danish apples.
Year’s back in England, France and Spain every single farm produced their own cider. It was a part of their annual routine. Apples was collected, crushed, fermented and bottles. My guess is that the quality may have varied a lot. Now it’s 2012 and the world has changed. Food is produced in huge production plants from raw materials from all over the world. Artificial additives are a must more than a choice. Food is something we sporadically relate to between 5-6 PM on our daily run through the supermarket. So let us combine the best from now and then.
Friday, December 14, 2012
A True Love Story
My first meeting with cider – real cider – was at a big fair for bulk-produced food. Among stacks of frozen junk food, in a hidden corner, I found Kai and his lovely wife Anita. They introduced me to their cider made on French apple varieties that Kai and Anita planted on their farm at Fejø back in 2003. My expectations were – to be honest – very low. Until this unforgettable moment my knowledge to cider was limited to the sweet nasty junk juice that are sold here in Denmark as cider. Kais cider opened my mind. This beautiful rich and aromatic drink amazed me. I was in love - not with Kai - but with his cider.
Cider has been on my mind ever since.
Cider has been on my mind ever since.
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| Apple Cider from Kernegaarden, Fejø |
Thursday, December 13, 2012
Welcome...
Why don’t Danes drink more cider? And why don’t we produce Danish cider from Danish apple varieties?
If you live in Denmark you would probably have heard the forever ongoing talk about our unique cold climate that create apples of a quality never seen anywhere else on this planet. I don’t know if this is right or wrong. But some of it might be true. I have traveled much of the world and never had an apple as rich and balanced as a Danish.
So let us assume that Danish apples are unique: Why don’t we then produce an alcoholic beverage – sparkling and rich – of these apples? I know that many of the se varieties are eating and cooking apples, but who knows if they will make good cider?
My aim is to inspire you and enlighten you in the process of cider making. I want to define a Danish cider culture and develop a Danish cider made from Danish apple varieties. I do research in apple varieties, production methods and techniques, formation of aroma compounds and much more. On this blog I will post ideas, thoughts, finding and results. Feel free to comment on the project.
This is the beginning.
Welcome.
If you live in Denmark you would probably have heard the forever ongoing talk about our unique cold climate that create apples of a quality never seen anywhere else on this planet. I don’t know if this is right or wrong. But some of it might be true. I have traveled much of the world and never had an apple as rich and balanced as a Danish.
So let us assume that Danish apples are unique: Why don’t we then produce an alcoholic beverage – sparkling and rich – of these apples? I know that many of the se varieties are eating and cooking apples, but who knows if they will make good cider?
My aim is to inspire you and enlighten you in the process of cider making. I want to define a Danish cider culture and develop a Danish cider made from Danish apple varieties. I do research in apple varieties, production methods and techniques, formation of aroma compounds and much more. On this blog I will post ideas, thoughts, finding and results. Feel free to comment on the project.
This is the beginning.
Welcome.
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