It is our great pleasure to introduce arguably the GREATEST fruit based beverages ever put under a crown cap and in a key keg respectively.
Forget about “cider” as you know it and get your head ready for the release of the world’s first and foremost Frukt Pet Nat (Fruit Pet Nat). Frukt Pet Nat revolution is here! And from where you ask??
Sweden 🇸🇪, a most magical and enchanting Scandinavian country complete with some of the most beautiful, wild, and untouched orchard fruits, ranging from all types of eating apples, pears, plums, in addition to garden quince, grapes, sloe berries, sea buckthorn, and rhubarb. All of which are the components of the stunning line up of tasty juice full of vibrancy, tongue-pleasing acidity, refreshingly drinkable sparklers.
Frukstereo is a collaboration between Karl Sjöström & Mikael Nypelius, who both worked as sommeliers in fine dining in Sweden. The fruit they work with comes either from home gardens or abandoned orchards, or is from waste fruit from local farmers. Everything they make is fermented with natural yeast with zero additives. Their first commercial release was in 2016, so look for many new products to come from them in the future!
- This is not a Cider
- Britney’s Pears
- Ciderday Night Fever
- FWA Straight outta Gotland
- FWA Straight outta Dalby
- Plumenian Rhapsody
- Cider Stardust
- Definitely Cider
- Yellow Fruktmarine
- First We Take a Manhattan, then we Take a Berliner Weiss
- Draft Funk/Daft Frukt
- Cider Revolution
- The Fruit Pet Nat Formerly Known as Cider
This is not a Cider — Back to the top
Ingredients: Water and 15% apple/pear mix
Maceration: 2-4 weeks
Additives: Water, skins, cores, pips and fruit
Residual Sugar: 5g/liter
Total Production: 8000 liters
Info: A political statement about the Swedish cider regulations that allow a cider to contain as little as 15% fruit. 3.25% of pure cider lemonade.
Britney’s Pears — Back to the top
Fruit: 80% pears (equal amounts of Alexander Lukas and Concorde) and 20% apples (Gloster) from local growers in Skåne
Making of: Pears and apples spent a short time on skins and then spontaneously fermented separately and blended before bottling. Fermented half-dry or semi-sweet with around 20 g sugar per liter, because of the unfermentable sugars in the pears. No fining, no filtration, and no additives.
Personality: Lots of tropical flavors like melon and guava and very suitable for spicy and flavorful food (various Asian cuisines) or light fruity desserts. Very fresh and balanced with its high acidity and slight residual sugar that makes you want to scream Gimme More!!
Ciderday Night Fever — Back to the top
Karl & Mikael on this fruit-nat: “The cider you need to keep your strut at the dance floor a whole evening. A real apple energy boost!”
Ingredients: the 2020 is 80% Ingrid-Marie, 20% Aroma apples
Orchards: 50% Axelstorp – a traditional orchard in northwest Skåne. Planted in the 1940s and today managed without pesticides or herbicides by Magnus “Fäviken” Nilsson. 50% Haväng – right by the Baltic Sea on the east coast of Skåne in the Verkeån nature reserve. Free-standing apple and plum trees first planted in the 1940s.
Making of: 50% of the apples are skin-macerated for 3 weeks. Fermented with indigenous yeast partly in amphora. Unfiltered and without additives.
Disgorged by hand in April 2021.
Personality: tannins like in “classical” cider but with higher FRUKTSTEREO energy and the perfect concentration and quality of Magnus Nilsson’s fruit.
FWA Straight outta Gotland — Back to the top
Ingredients: Apples from gardens on Gotland and just a little bit of pears as well.
Maceration: 5 days
Residual Sugar:2 grams/liter or maybe a bit more
Total Production: 600 liters
Info: Apples from Mikael’s family farm on Gotland, over 100 year over 100 year old trees of Brambley, Ingrid-Marie and Filippa.
FWA Straight outta Dalby — Back to the top
Mikael and Karl’s note: “Dalby is one of our favorite abandoned orchards as it has a good blend of young and old trees. The majority of the orchard’s 2000 trees were originally planted back in the 1950s by professors from the agricultural university of Sweden, and since then more trees have been planted on an ongoing basis. The older wild apple trees add lots of tannins and complexity, whereas the younger trees add energy and juiciness.”
Ingredients: Apples Ingrid-Marie, Ribston and wild heirloom varieties; the 2020 vintage also contains 5% pears and 5% small yellow plums
Making of: short skin-maceration, then co-fermented with indigenous yeast. Unfiltered, unfined and without additives.
Personality: complex and powerful thanks to the wild old apples – a true Alice in fruit wonderland!
Plumenian Rhapsody — Back to the top
“One of our classics. Created from both the seasonal picking but also
coincidence and personal taste. From early plum picking continued with apples and ending with blue grapes late in the season,” say Mikaen & Karl
Fruit & origin: 65% apples (Kim & Aroma) from Axelstorp, planted in the 1940s and today managed without pesticides or herbicides by Magnus “Fäviken” Nilsson, Båstad. 30% plums (Opal, Victoria & wild) from Solberga, an abandoned old orchard in Dalby and from Kivik. 5% grapes (Rondo) from Hällåkra and Klagshamn.
Making of: onging co-fermetation beginning in August with the first apples and plums and ending in November with the grapes. Fermented with indigenous yeast, no filtration and no additives.
Personality: Freshness from the apples, tartiness and depths from the plums and structure and grip from the grapes. Is this the real life? Is this just fantasy? Galileo, Figaro – magnificoo
Cider Stardust — Back to the top
Ingredients: Aroma apples, and organic honey(3,5%)
Maceration: 2-5 hours
Residual Sugar: Zero
Total Production: 1000 liters
Info: Ciderstardust and the honeys from Höör. A cider for the true cider rebel! Imagine the floral notes of the best honey imaginable and the fruit of classic Swedish aroma apples, wham bam!
Bellondie — Back to the top
Ingredients: Belle de Boscop 90% 10% Gloster
Maceration: 24 hours
Residual Sugar: Zero
Total Production: 1000 liters
Info: We were told that Belle de Boscop would never be able to make a good cider. For us it has turned out to be the complete opposite. It’s the Grand Cru of Swedish garden fruit with its complexity and structure together with the yeasty creaminess from staying on the lees in bottle, WE LOVE IT!
Definitely Cider — Back to the top
Mikael & Karl: “one of our most generous and fruity beverages made for every occasion, special or not. With very fresh crisp apples balanced with the natural residual sugar from the pears we aim to get this clean and straightforward. To get a more precise and fresher beverage, we disgorge this cuvee to show what scandinavian cider is all about for us.”
Fruit: 80% Aroma apples, 20% Conference pears
Orchards: Aroma apples from Axelstorp –a traditional mixed fruit orchard with free-standing trees in northwest Skåne. Placed on a hill overlooking Laholm Bay and surrounded by a nature reserve. Planted in the 1940s and today managed without pesticides or herbicides by the one and only Magnus “Fäviken” Nilsson. Conference pears from local growers in Arkelstorp, northern Skåne.
Making of: Fermented with indigenous yeast. Unfiltered and without additives. Disgorged by hand in April.
Info: A fresh and complex cider for that moment when all you want is a cider that will live forever.
Yellow Cidermarine — Back to the top
Ingredients: 60% Ingrid Marie apples, 25% Concorde pears, 5% honey, 5% carrots, 5% sea buckthorn
Orchards: Apples & pears come from Magnus Nilsson’s farm Axelstorp in northwest Skåne, an old traditional orchard with trees from the 1940s, 50s, 60s. Carrots are from Nyplings in Gotland. Honey from Anna Hansson in Lillgården in Höör, a very small artisinal beekeeper close to Malmö. Sea buckthorn was foraged in Malmö.
Making of: Carrots have been fermented with apples and aged for one year. The vintage after, honey, pears, and apples have fermented with indigenous yeast and skin-macerated with whole sea buckthorn berries for about 2 months. Unfiltered and without additives.
Personality: Packed with yellow fruit flavor and sea buckthorn’s aromatic acidity. All you need when you sail out to the sun!
First We Take a Manhattan, then we Take a Berliner Weiss — Back to the top
Ingredients: 50% Berliner weisse wort (from Hönsinge brewery) & 50% Pears (from Båstad, Skåne)
Maceration: 24 hours
Additives: Water, malt, lactobacillus
Residual Sugar: 15 grams plus carbohydrates from the malt
Total Production: 2000 liters
Info: Its an experiment, yes, but is it a beer or a cider….
Hard to say, tastes a bit like a sour beer but has the distinct flavors of a pear, and behaves maybe more like a cider. But it’s still a beer, or is it? Basically we got wort from our pals at Hönsinge and blended it with pears, let it ferment with the native yeast of the pears and here we are, a new world conquerer.
Draft Funk/Daft Frukt — Back to the top
This is Draft Funk in keg and Daft Frukt in bottle – because it’s the funkiest cider available in kegs (draft). “electric, funky and fun multifruit juice for everyday exercises. Lot ́s of mature tropical yellow fruit with razer sharp acidity, saltiness and great grip in the finish. This also makes it great for lot ́s of different food pairings with creaminess and acidic textures.”
Fruit: roughly 50% apples, 40% pears, 8% Solaris grapes and 2% quince
Orchards: multiple kinds and varieties of fruit from gardens, abandoned orchards and surplus fruit from local growers in Skåne.
Making of: a blend a little bit from almost every cuvée Fruktstereo makes during a vintage – a“house blend“ fermented all together, aged with heavy lees and bottled last of all each year. A few of the tanks develop a type of “flor” cover during fermentation and aging. Indigenous yeast only, unfiltered and without additives.
Personality: Wild but definitely will make you say (sing) One More Time! The pears bring a lacto feel and saltiness that should appeal to all the goes / sour beer lovers out there. Serve chilled as the bubbles and lees need a little bit of taming.
Cider Revolution — Back to the top
The cider to kickstart a pure fruit revolution! As Mikael & Karl put it, “our signature “cider” for any occasion. Made for drinking but also with structure and flavors for great food pairing. The fruit itself and the different processing of the
fruit gives it a lot of layers and depth.”
Ingredients: The 2020 vintage is 80% apples (Cox Orange Pippin & Gloster) and 20% pears (Clara Friis & Conference)
Orchards: 30% Haväng – right by the Baltic Sea on the east coast of Skåne in the Verkeån nature reserve, we found this paradise orchard in 2020. Free-standing apple and plum trees first planted in the 1940s. 70% is surplus fruit from local
growers in Österlen and northern Skåne.
Making of: The fruit is skin-macerated for 3 weeks. Fermented with indigenous yeast. Unfiltered and without additives.
Personality: Light and fresh yet flavorsome and complex. Sugar and salt together with lush fresh fruit and acidity.
Desencidré — Back to the top
“Our very special unicorn beverage made from fruits, berries and vegetables. It ́s a natural sparkling fruit and vegetable wine made of mainly apples co-fermented with beetroots, grapes and wild elderberries with stems. It ́s a cuvée where we wanna show that most things are fermentable and that nothing is too weird or crazy. Believe in yourself and let go!” says Fruktstereo.
Fruit & origin: apples Axelstorp – a traditional orchard in northwest Skåne. Planted in the 1940s and today managed without pesticides or herbicides by Magnus “Fäviken” Nilsson. Beetroots from Nyplings farm, Gotland. Wild elderberries and blackberries from the surroundings of Malmö.
Making of: All fruits and vegetables co-fermented for around 1 month. Fermented with indigenous yeast. Unfiltered and without additives.
Personality: A tribute to all the fantastic pride festivals all around the world that encourage everyone to be themselves. For us, that is to lose yourself to some old french pop/disco. As good of a party starter as it gets.
Cider Maybe — Back to the top
“one of our fruit pét-nat classics that’s been with us since the start in 2016 but changed a bit over the years. Nowadays, the apples and pears are fermented together with grapes, both whole clusters and grape skins from wine production,” say the Fruktstereo team.
Fruit & origin: 65% pears (Concorde, Conference, Esperense herre), 25% apples (Aroma), 10% grape skins (Solaris)
The origin of the fruit is mainly from Axelstorp – a traditional orchard in northwestern Skåne. Planted in the 1940s and today managed without pesticides or herbicides by Magnus “Fäviken” Nilsson. Grapes: Hällåkra, Klagshamn and Flyinge, all local grape farmers with a natural growing approach.
Making of: Fermented with indigenous yeast. Unfiltered and without additives. All fruits co-fermented for around 1 month.
Personality: Sweet start from the pears, a fresh acidic middle part from the apples and a tart and tannic finish from the grapes and maceration. Is it a Cider? Maybe?
The fruit petnat formerly known as cider — Back to the top
Fruktstereo on this blend: “Another of our #zerowaste fruit projects that is getting more and more fruity every year, but at the same time more complex with layers of both musts and re-used pomace.”
Fruit: 2020 is 80% apples (Kim and Ingrid-Marie) co-fermented
with 20% pears (Concorde), grapes (Rondo), plums, cherries & blackberries
Origin: Apples & cherries from Axelstorp – a traditional orchard in northwest Skåne. Planted in the 1940s and today managed without pesticides or herbicides by Magnus “Fäviken” Nilsson. Other fruits: Klagshamn (Malmö), Hällåkra (Grönby),
Solberga (Dalby) and Haväng (Kivik), all local fruit yards with a natural growing approach.
Making of: All fruits and juices were co-fermented for around 1 month. Fermented with indigenous yeast. Unfiltered, unfined and without additives.
Personality: fruity and flamboyant! Open and serve well chilled – the bubbles are as energetic as the artist who inspired the cuvée’s name .)