"Ciidre Bouché is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse ("cidre bouché" is a generic term for traditional cider, literally "cider under cork")." Made with organic apples.

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

Vintage hand crafted apple sparkling wine from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Hand crafted medium sweet cider flavoured with in-house brewed mix of natural cinnamon, cardamom and nutmeg. Bottle fermented for at least six months according to traditional method, then disgorged and flavoured.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Vintage hand crafted medium dry cider from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.

Naturally fermented in oak barrels.

Medium Dry Cider fermented with wild yeasts and matured with fresh black currants.

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilée aged for two months in Whiskey barrels.

Naturally fermented in oak barrels.

"Apple cider, made from fruits grown in the gardens and orchards of the North-West region. It has noticeable tannin and pronounced sourness." Bottled in December 2020, BB December 2021

"Spontaneous Farmhouse Cider made from Apples and Pears of local field orchard. Fermented in oak and cherry wood barrels for six months. Harvest of 2020." BBD is 15/10/2024

"Spontaneous Farmhouse Cider made from 60% Apples and 40% Pears of local orchard. Fermented in oak barrels for six months. Harvest of 2020." BBD is 15/10/2024

"Spontaneous Farmhouse Cider made from 60% Apples and 40% quince of local field orchards. Fresh, fruity and with a pronounced acidity. Varieties : Belle de Boskoop, Winterglockenapfel, Portugieser and Konstantinopeler. Fermented in oak barrels for seven months. Harvest of 2020." BBD is15/11/2024

Spontaneous fermented cider aged with blackcurrants.

"Barrel aged apple cider with raspberries"

Farmhouse cider made with Jonagold, Boskoop and Sterappel/reinette étoilé and further aged with cherries.

Mulled Apple wine (needs to be warmed before drinking)

Rhubarb & apple cider

Spontaneous farmhouse cider made from the fruits of local orchards. 100% field blend of apples, pears, medlar and elderberries. Blended with cherry cider. Barrel Aged.

"Spontaneous farmhouse cider made from apples and quince of local field orchards. Fresh, fruity and with a prnonounced acidity. Fermented in oak for eight months. Harvest of 2021, blend no. 04-2021"

"Fruit wine made from organic blackcurrants and local apples. Notes of herbs, roses, berries, Gamay and black tea. Harvest of 2021, batch no. 01-2021."

Barrel aged dry cider of spontaneous fermentation. Harvest 2021. Blend of Normandic organic cider apples with local handpicked old varieties. Wine barrel aged (3 months)

"First edition of Oh la la la cider. Apples harvested in 2021. We went on a roadtrip to Normandy to get real ‘cider’ apples and picked locally apples in Belgium of old varieties. This dry cider was barrelaged in wine barrels that had mead or beer before and then they got sour berries (Red currant, blackcurrant, raspberry, blackberry, sour cherries, blueberries) added."

Cider with roasted buckwheat

Cider with chestnuts

"Matured on Hungarian Furmint & Hárslevelü grapes that macerated previously on Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."

"This cider is blended with 20% of Lambic. Since 2022, Oud Beersel has been working with Vitalii Karvyha, the former Berryland cider maker from Ukraine, who had to flee the war. They put their skills together to produce cider on the wooden barrels at Oud Beersel. The proceeds from the sale of the cider should enable Vitalii to start up an activity again. The cider is produced from McIntosh, Cortland and wild apples picked from an orchard more than 50 years old. The macerated apple juice is naturally fermented and bottled at Oud Beersel without pasteurisation or the addition of sulphites. This results in a wild dry cider, with almost no residual sugar."