Scan Magazine, Issue 109, February 2018

Page 102

Scan Magazine  |  Special Theme  |  A Taste of Sweden

Craft cider with an attitude

By Malin Norman  |  Photos: Frutoso

Despite its long tradition, compared to the craft beer trend the market for cider is developing slowly and dominated by a few large producers. However, things are looking up as the new player Frutoso is introducing craft ciders with an attitude. Some of its beverages might even convince the most avid beer drinkers. A passionate advocate for craft cider, the new start-up Frutoso makes lower-alcohol and lower-sugar carbonated beverages from apples and pears from the fields of southern Sweden. Also intended as a great complement to food, the ciders are developed in collaboration with restaurateurs and renowned chefs such as Lisa Lönner Pulkkinen, to ensure premium quality and suitable flavours. An exciting new addition in the line-up is Dry Hop Cider, which is based on a dry cider with added hop varieties Citra and Centennial. “This is a completely new concept in Sweden,” says founder Olof Ingemarsson. “While many craft beers tend to lean towards the fruity side, for example IPAs with mango flavour, we go in the opposite direction. Here we mix a base of fruity freshness from the cider with the bitterness

of the hops. You never know, it might even attract those devoted beer drinkers!” New this season is also Bad Apple, a dry cider developed specifically for food matching with its base of green apples for higher acidity and lower alcohol content. This edition comes in a plastic PET bottle, a climate smart solution for transport and recycling, and will be easy to bring along for picnics in spring and summer. Frutoso’s ciders are available at Systembolaget from 1 March as well as selected restaurants and bars in Sweden, and will be launching internationally soon, including in Denmark, Germany and the UK. Web: Facebook: Frutoso-Beverages Instagram: @frutosobeverages

The spirit of Stockholm archipelago The family-owned distillery Norrtelje Brenneri in Roslagen has an award-winning line-up of punsch, whisky and gin, and the finest of fruit distillates. By Malin Norman  |  Photos: Roine Karlsson

The idea for distillery Norrtelje Brenneri originated back in 2001, when husband and wife Richard Jansson and Kristina Anerfält-Jansson took over the family farm in Roslagen, located in the heart of Stockholm’s archipelago. Instead of taking to farming, the couple started producing distillates. Over the next 17 years, they learnt the craft of making spirits from fruits and berries, as well as punsch, schnapps and aquavit, whisky and gin. Richard Jansson explains that it takes vision and persistence, as the distillers have had to deal with more than 50 authorities over the years. “We are very much a family-owned, small-scale and organic business, and we only produce what we enjoy ourselves,” he says. “And the dis102  |  Issue 109  |  February 2018

tillates should be innovative, ideally with a bit of historic background.” In terms of historic context, a prime example is the distillery’s own premium punsch, aged on Bellmanliggaren Fader Berg, an oak barrel from the late 1800s. Filled with arrack, it was stored in the basement at The Royal Palace in Stockholm for many years. “This is Swedish history in a bottle,” says Jansson. “It’s what really put us on the map. Our punsch is made of organic plums, honey and lime, and it’s not as sweet as some others on the market.” Part of the profit made goes to restoring the oak barrel, so that it will last for many more years to come. Norrtelje Brenneri will continue to produce organic distillates according to demand

and also offers barrel-aging of its whisky. Visitors are welcome to check out the distillery, which is also a popular venue for parties and weddings. The range of products is available at selected Systembolaget stores, at airports and cruise lines Viking Line, Silja Line and Birka-Eckerö Cruises. Web: Facebook: Norrtelje Brenneri Instagram: @norrteljebrenneri

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