Cider from Hardanger has exploded in popularity in recent years. Olav Bleie & Alde are among those who have paved the way and developed Hardanger into a cider destination that more and more people want to experience.
Olav Bleie started with a vision that when one hears the word "Hardanger," one should first think of cider, then fjords and mountains. Since the founding of Alde in 2014, this vision has developed into a success, not only for Bleie's cidery but for the whole of Hardanger. Hardanger is now well on its way to becoming a cider destination that attracts visitors from all over the world.
– It's incredibly gratifying to see this commitment and vision bear fruit. It's just as enjoyable that it's not just me who is successful, but that my colleagues and friends are experiencing the same, says Bleie.
Generations
When Bleie moved home to start cider production in 2014, the Norwegian Wine Monopoly's sales figures for all Norwegian cider were about 25,000 litres. This number might not mean much to you, but it is as much as Bleie produces in 1.5 tanks today. Every year, Alde alone produces over 100,000 litres of Cider from Hardanger. In addition, the cidery accounts for about 10,000 - 20,000 bottles of ice cider and 50,000 - 60,000 bottles of apple juice annually. In other words, there has been rapid development over the last ten years.
– I feel very privileged to be able to build this up in Hardanger. The goal has always been to develop something lasting – not a flash in the pan, but with a time perspective of many generations. Something my children can take over when they are old enough.
Olav is far from the first generation to run the farm at Bleie. He learned fruit and cider production from his father, Lars. He, in turn, learned from his father, Olav—and so it continues many, many years back. Even though its popularity has skyrocketed only in recent years, it is far from a new product.
Fruity, Fresh, and 'Crispy' World-Class Cider
It is also far from coincidental that the best apples and the best cider come from Hardanger. In the 13th century, monks sailed along the coast of Norway and into the spectacular fjords. In Hardanger, they found a climate ideal for high-quality fruit cultivation. The farm at Bleie is 1,200 meters below the Folgefonna glacier. Hardanger and apples are such a good combination because of the glacier – in combination with the fact that the fjord is long and narrow with high mountainsides on both sides. It is actually the best of two worlds. The region has an inland climate from the east, with mild winter seasons. The high mountains stop the rain from the west, and this helps create a microclimate that the apples love.
– This leads to us having some of the world's most fruity, fresh, and 'crispy' ciders.
And when one delves into history and generations, one cannot ignore the name "Alde." It is no coincidence that this is the name of Bleie's cidery.
– Alde is a very old word for apple and fruit. It is actually an Old Norse word, but it is preserved as a place name here at Bleie. That's why I chose this name for my cider. Its long roots help describe the cider from a historical perspective.
Award-Winning Product
Most farms in Hardanger have at some point made cider, but before a law change a few years ago, it was not legal to sell these noble drops. The cider was, therefore, served to people on the farm and acquaintances who stopped by. The earliest traces show that there were cider competitions in the region already in the 18th century, but it is only now, in recent years, that production and quality have reached new heights.
It is easy to make cider, but it is incredibly difficult to make good cider. However, Bleie and about 25 cider producers in Hardanger have cracked the code. Several can point to national and international awards for their cider. Bleie himself can boast a World Championship gold for the best cider—where he was ranked highest among 91 producers from 13 countries.
When September arrives, Bleie and his colleagues hand-pick apples from the steep mountainsides in Sørfjorden. The apples are pressed into juice, which he mixes with sugar and yeast in large steel tanks.
– After a very short time, the fermentation is underway. Then, there is a magical sound in the room, bubbling everywhere.
A few weeks later, the yeast has transformed much of the sugar into alcohol and CO2. Then, the cider remains to be quality-assured before it is filtered and bottled.
Also read: Cider from Hardanger
Cider Destination in Development
A few months later, thousands of tourists worldwide spend their holidays in Hardanger. The region has been a popular travel destination for several hundred years. Traditionally, it has been the lush fjord landscape, glaciers, steep mountains, and roaring waterfalls — to name a few — that have attracted tourists. This is still the case for most who visit the region, but increasingly more of them come specifically because of Cider from Hardanger. And if cider is not the main reason, it is the tipping point for many. Not only can they experience nature that has inspired great and famous artists throughout the ages, but they can also taste the world's best cider in these magnificent settings.
– Being in this landscape, with the fjord down here and the Folgefonna glacier up there, in good company and enjoying a "cellar-cold" and sparkling cider, is something more people want to experience.
– I notice that Norwegians are much more familiar with our products than before. They know what cider is and have formed opinions about favourites, but they also want to taste new products. The foreign tourists aren't quite there yet, but more are coming every year. The reactions are very positive, says Bleie.
Breathing Life into the Villages
Over the years, running a farm in Norway has become increasingly difficult. There has been a negative trend of farms shutting down and people moving to the cities. This has also been the case in Hardanger, but now things are starting to turn around in Sørfjorden and the area around Alde.
– There have been many buildings with peeling paint and lights turned off, but cider has helped turn this development around in Hardanger.
It has been economically challenging to run a fruit production farm, but with the increased interest in Cider from Hardanger, more will take over the farms and start with cider production. More and more are moving home and helping to keep the small, unique rural communities in the region alive. Bleie and Alde are a good example, now holding six full-time positions.
– We make the community we ourselves want to live in. The effort I and others put in can make a significant difference in small villages. It takes just a little for an arrow to barely point upwards before you get a positive spiral. Now the effect and the spiral are positive. People talk up the products, and creative people move home. This is helping to create a positive future and place to live in Hardanger. It's incredibly fun to be part of, concludes Bleie.
Did you know that, like "Champagne" and "Chablis," "Cider from Hardanger" is the first Norwegian alcohol product to achieve a protected geographical indication? The cider has a light, acidic, and aromatic apple flavour that comes from good growing conditions and long traditions.
