039: Andreas Sundgren | Brännland Cider, Sweden

039: Andreas Sundgren | Brännland Cider, Sweden

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist July 13, 2016 Duration: 59:11

For Andreas' Brännland Cider is Ice Cider

Andreas Sundgren of Brännland Cider discusses iscider (ice cider) in this chat. A winner of multiple awards for his ice cider, he follows traditional techniques that are "true to the quality denomination of Quebec". He reached out to renown American ice cider maker Eleanor Leger of Eden Cider of Newport Vermont, crediting her for helping him understand the makings of ice cider.

Based in Sweden, Andreas uses cryoconcentration – which is where the apple juice pre-fermentation is frozen to separate the water from the juice. The juice is then racked (siphon) out of the frozen mass of water and then fermented.

Cider Chat Episode 036 with Andreas of Brännland Cider Sweden
Andreas

Cider Making at Brännland

  • How to define cider? "A wine made from 100% apple juice. Made in the same way as wine.

"Honest cider that has at least 50-60% apple juice."

  • Why not call it ice apple wine?
    • "Cider is the word used to differentiate a grape wine from an apple wine."

Ciders found at Brännland

  1. Ice cider – won a gold medal at SISGA 15 held in Asturia Spain
  2. Perle – slightly sparkling/semi dry 

The specifics of Brännland iscider can be found here

Cider Chat Ep 39 Brannland's 4 Ice Ciders

Contact for Brännland Ciders

Mentions in this Cider Chat

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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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