Before the word “cider” entered the Danish vocabulary, “gemmemost” was one of the terms farmers used to describe the fermented must of ground and pressed eating apples. It was just as popular then, as ciders are now, over time however, the art of making gemmemost – and other spontaneously fermented fruit wines – was lost. The tradition was then revived by our friends Æblerov and Kølster, and by this day we have a whole new generation of cider makers too. Gemmemost is a fine example of this new “Gen-C”. This low intervention project – started in 2019 by Christian and his friend – is now run by Chris alone, who will be visiting us on August 8th, offering a fantastic opportunity to get a taste of contemporary style gemmemost. And since there’s no drinking without proper food, our friend Sune Gudmundsson is returning with a super delicious bar food menu, including oysters with cider, Japanese mashed potatoes, slow roasted lamb shank, summer leeks and chanterelle toast!