Apal Cider

The very first Apal cider was originally just a test project launched by the handy carpenter Dan Olav, who both owns and lives on the farm Sæbø in Ryfylke. For those who aren’t cider alchemists themselves, it might not be common knowledge that one typically uses so-called cider apples when producing cider. Dan Olav’s cider, however, was made from sweet and fresh eating apples, since those were the apples available on the farm.

Still, the cider tasted so good that he submitted it to an international cider championship. Dan Olav named the drink Sølvsider (“Silver Cider”) and hoped for the best. Despite the apple challenges and a name that included ‘silver’, the cider won gold! The local press went wild, and suddenly life at Sæbø was turned upside down. A new craft was now to be perfected.