459: The Apple Finch's Pet-Nats at de Groote Wei Cider | Netherlands

459: The Apple Finch's Pet-Nats at de Groote Wei Cider | Netherlands

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist May 14, 2025 Duration: 54:43

Fourth-Generation Farmer, First-Generation Cidermaker

Sophie Horstink of De Groote Wei, which means The Great Meadow in Dutch, is crafting Dutch cider as a value added project at her family's farm. Located in the eastern Netherlands near Arnhem, the farm spans 16 hectares and has long produced dessert apples and pears.

Cider Chat Ep 459 Sophie Horstink de Groote Wei
Sophie Horstink

The Horstink family market is well-known and is a go-to place for locals to shop and would be considered a grocery store.

She released her first cider in 2022. The early response was enthusiastic, selling out quickly and prompting her to scale production. She now ferments around 5,000 liters annually in what is called the 'cider cave" on the family farm.

De Groote Wei's Ciders

Cider Chat Ep 459 cider garden de Groote Wei
cider garden
  • Appel Vink (Apple Finch)
    • ABV: 6.5%
    • Notes: Lightly sparkling with fresh acidity and a hint of sourness. Made entirely from eating apples including ElstarJonagold, and Belle de Boskoop.
  • Groente Vink (Green Finch)
    • ABV: 6.5%
    • Notes: A blend of apples as used in the Appel Finch and 30% Conference pears. Also bottle-conditioned, this cider has a rounder mouthfeel and delicate fruit aromatics.

Contact info for De Groote Wei

Cider Chat Ep 459 Farm shop at de Groote Wei
Family Farm shop

Mentions in this Cider Chat

  • VT & NY Cider Road Trip
  • Totally Cider Tours
  • SpaceTime Mead and Cider Works set to close June 22, 2025 – listen to the Space Time episode 288 with Dan Schreffler

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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.
Author: Language: English Episodes: 100

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