Norwegian cider and apple juice

Each May, tens of thousands of apple trees bloom in the beautiful southwestern Sognefjord and Hardangerfjord area. In the autumn, 'the world’s best apples', according to one of the world’s leading champagne experts, Richard Juhlin, are harvested by hand, and turned into world-class ciders and apple juices.

“We have an almost anarchistic, slightly rock’n roll-like approach to fruit cultivation,” says Åge Eitungjerde.

Eitungjerde and his wife Eli-Grethe run Balholm, the award-winning company that makes handcrafted fruit juices and ciders. Balholm is located in the village of Balestrand by Norway’s largest fjord, the Sognefjord.

In the 1980s, several farms in this area started farming organically. Innovative thinking, diversity, and the ability to adapt has been crucial for the survival of the numerous small fruit farms in the steep terrain.

Today, connoisseurs go so far as to compare Norwegian cider to champagne (an apt comparison as 'Hardanger cider' also has PGI status, see below).

An ideal microclimate for apples

The unique microclimate along the narrow fjords has turned out to be ideal for apple cultivation.

“The sunlight reflected off the fjord increases the amount of light on our steep slopes. The fjord also has a cooling effect on hot summer days, while the warm Gulf Stream provides mild winters and mid-seasonal temperatures, even though we are located at about the same latitude as Alaska and Siberia,” says Åge Eitungjerde.

Balholm's restaurant and farm shop, Ciderhuset (The Cider House), is labelled as an Economusée. Here, you can learn about the roots of cider production, participate in tastings and courses, and sample local food, perfectly paired with the liquid gold.

The epicentre of cider

But, you need to head a bit further south, to the Hardangerfjord, to find the country’s handcrafted apple juice and cider production epicentre.

Since 2011, the designations 'Hardanger cider' and 'Apple juice from Hardanger' are PGIs (Protected Geographical Indication) in the same way as ‘Champagne’.

Today, more than 50 fruit farmers are members of the Cider Guild of Hardanger.

“The unique combination of sweetness and acidity in the same fruit adds up to an explosion of flavours in the beverages,” says Joar Aga. According to him, the terroir continually benefits from the rich minerals that flow down from the surrounding mountains.

The young cider craftsman has turned his traditional family farm into an award-winning cider company.

Looking almost like a modern-day Viking, Joar takes a big bite of a bright and fresh apple as he gazes out across the Instagramable Sørfjord, the southern branch of the Hardangerfjord.

A taste of Viking roots

Aga farm is located a mere 50 metres from Agatunet, Norway’s oldest cluster of wooden houses, with roots dating all the way back to the Viking Age.

Thirsty Vikings made a brew, called Bjor, from apples and honey. In fact, archaeologists found traces of 54 apples when excavating the Oseberg Viking ship in Vestfold. Later, in the 13th century, monks who immigrated to Norway from England taught local farmers how to plant apple trees, kick-starting fruit cultivation in the region.

In the Hardangerfjord area, you can also enjoy the incredibly beautiful Fruit and Cider Route, where you can indulge in tastings, sample local food, visit farms, and try out a variety of cool activities. Don't miss the annual Hardanger Fruit & Cider Festival in Øystese, held in October.

Another unique experience is the daily cider class at 6 PM in historic Utne Hotel, which celebrated its 300th anniversary in 2022.

“Hardanger has a beverage for every taste. Just the other day, I invited a guest to sample eight different varieties. I never give up until I find the perfect match!” says Bent.

High quality

The number of high-quality Norwegian apple juice and cider producers is growing every year, as is the diversity of new flavours.

“Norwegian producers measure up with the best international beverage producers. The Norwegian climate, with its great variation between daytime and nighttime temperatures, preserves the freshness of the fruit, and provides a long growth process, developing multiple layers of fragrance and flavour,” says Ingvild Tennfjord, an award-winning Norwegian wine journalist and author.

“Today, we mostly serve Norwegian cider. The quality can be as perfect as the best champagne!” Odd says. He reveals that some customers like to drink cider and smoke cigars in the backyard under the open sky. “That is such a great combo!” he says.

Delicious apple juice

Thirsty connoisseurs should also try Norwegian eplemost (juice made from pressed apples). It is an excellent non-alcoholic alternative, a popular drink in Norway for both special occasions and as an everyday treat. Eplemost also comes in an impressive variety of flavours that can be paired with all kinds of food.

It's not just in the Hardangerfjord and Sognefjord area that cider and eplemost makers welcome guests. Head to the southeastern part of the country, such as the Fruit Village, Fruktbygda, in lovely Telemark, and in Buskerud, Oppland, and Vestfold for more lovely flavours in picturesque settings.

Egge Gård, in the Lier area, near Drammen, half an hour from Oslo, received no less than two gold and multiple silver medals at the 2019 Cider World Awards. Visit its farm shop, located in a charming storehouse from the 1600s, full of flavour and history.

Make sure to sample ciders and eplemost while experiencing the most beautiful parts of Norway!