Orchard
Melanie and Rutger live in the city and don't have their own orchard. Gradually, they realized how much fruit is wasted in the region, and they decided to do something about it by saving the fruit. In exchange for the fruit they pick, they give back cider. This creates a win-win situation, and no rotten fruit is left behind.
They consciously seek out heirloom varieties, with a preference for standard apples. Half-stem apples are also used, but always in a carefully considered blend of different varieties—sour, sweet, and tannic—to create a balanced cider. They also utilize residual products from natural winemakers, such as grape press residues and lees, to add extra flavor.
They consciously seek out heirloom varieties, with a preference for standard apples. Half-stem apples are also used, but always in a carefully considered blend of different varieties—sour, sweet, and tannic—to create a balanced cider. They also utilize residual products from natural winemakers, such as grape press residues and lees, to add extra flavor.
Founders
For this couple from Ghent, DRUUG is a hobby that got out of hand and they pursue it in their free time.
Rutger's diabetes sparked their interest in making drinks that have a minimal impact on blood sugar levels.
Rutger started making beer and wine, while Melanie delved into fermentation. They've been actively involved in cider for several years, but officially started in 2022.
Rutger's diabetes sparked their interest in making drinks that have a minimal impact on blood sugar levels.
Rutger started making beer and wine, while Melanie delved into fermentation. They've been actively involved in cider for several years, but officially started in 2022.
Cidery
Since they live in the city and lack a lot of space for production, they installed a small container in their backyard. Inside are 1000-liter stainless steel vats with floating lids, along with several smaller 200-liter vats for smaller production runs.
Their dream is to one day work in a larger space where oak barrels can also be used.
For storage, they use a crawl space under their house, where it's cool enough for the cider to continue aging.
Their dream is to one day work in a larger space where oak barrels can also be used.
For storage, they use a crawl space under their house, where it's cool enough for the cider to continue aging.
Ciders
Depending on what they can pick and the season's yield, they produce different types of cider. Apples and pears preferably come from standard trees. The ciders are different every year, but the basis remains the same: they are always dry ("DRUUG" in Ghent), unpasteurized, unfiltered, and without additives.
- Pom De Djus: Apple cider.
- Pom Perry: Blend of apple and pear cider.
- Blageur: Apple cider with maceration of grape press residues.
- Peer Total: Pear cider blended with wine lees (waste product).
- Pré Poiré Spéciale: Cider made from the local cherry pear, an early pear variety that produces a unique flavor.
- Piquette is not dead: Piquette made from cherry pear and grape press residues, low in alcohol and only available in barrels.
Contact
Melanie and Rutger
+32 494 38 61 93
druugcider@gmail.com
Address
Proeftuinstraat 90,
9000 Gent
9000 Gent