Orchard
The standard orchards play an important role in the local biodiversity, are local heritage and form a key role in sustainable agriculture. Fruitdas wants to promote and invigorate this old style of agricultere by providing an economic value for these orchards.
Fruitdas has several orchards, some old and some newly planted. Also local nature preservation initiatives Natuurpunt/Natuurhuis Haspengouw and some farmers have some orchards that are harvested by Fruitdas. Most of the fruit are old local varieties like Keuleman, Meekers, Klumpke, Court-pendu plat and more for the apples. The pears are a lot of seedling trees mixed with some Dubbele flip (Beurré de Mérode) and some other unknown variaties.
Fruitdas has several orchards, some old and some newly planted. Also local nature preservation initiatives Natuurpunt/Natuurhuis Haspengouw and some farmers have some orchards that are harvested by Fruitdas. Most of the fruit are old local varieties like Keuleman, Meekers, Klumpke, Court-pendu plat and more for the apples. The pears are a lot of seedling trees mixed with some Dubbele flip (Beurré de Mérode) and some other unknown variaties.
Founders
The idea to make ciders grew from the youth movement called JNM Fruitstreek (www.jnm.be). Every year, since 2009, JNM Fruitstreek would organize weekend to make fruit juice and later also ciders. The fruit is collected from the old, abandoned orchards in Haspengouw. This activity was organised by Jeroen and Wim Rappé. Later the 3rd founder, Wim Jambon, also joined.
When Jeroen, Wim and Wim were to old for the JNM, they founded Fruitdas to continue the tradition of making cider and Fruit juice.
When Jeroen, Wim and Wim were to old for the JNM, they founded Fruitdas to continue the tradition of making cider and Fruit juice.
Cidery
After harvest, which is done by shaking the branches, the fruit is washed and pressed with a rack and cloth press. The juice is collected and blended to taste. Often, we taste the fruit to determine if we will add it to the cider.
The fermentation happens in stainless steel fermentation vessels. It Usually starts at the end of August with some small batches (usually pear) of 100-200l. At the end of Oktober, beginning of November, the bulk is pressed for the applecider. If we have a lot of surplus, it will be preserved for later pressing or frozen for a sweeter cider that is pasteurised after bottling.
The bottles are aged for at least 3 months before made available but ideally, they will age for a year.
The fermentation happens in stainless steel fermentation vessels. It Usually starts at the end of August with some small batches (usually pear) of 100-200l. At the end of Oktober, beginning of November, the bulk is pressed for the applecider. If we have a lot of surplus, it will be preserved for later pressing or frozen for a sweeter cider that is pasteurised after bottling.
The bottles are aged for at least 3 months before made available but ideally, they will age for a year.
Ciders
Fruitdas ciders are made from standard orchard apple and pear variaties. It is paramount that the fruit is harvested as ripe as possible. This ensures a better taste profile.
The common Fruitdas lineup is:
The common Fruitdas lineup is:
- Appelcider – A dry sometimes tart and interesting apple cider.
- Perencider – A perry with a bitter-sweet touch and dry at the end.
- Zoete appelcider – A more sweet cider made by blending with juice from frozen apples.
- Sleedoorncider – A tart and fruity cider made with sloe berries. Reminiscent to a Lambrusco wine.
- Pruimencider – A vary tart/sour and very fruity plum cider. Reminiscent of a fruit Lambiek.
- Specials like: Roos-moerasspireacider, Peer-rabarbercider, Vlierbloesemcider and others.
Contact
Jeroen Rappé
Wim Jambon
Wim Rappé
Wim Jambon
Wim Rappé
+32 (0)498 45 94 87
info@fruitdas.be
Address
Bloemenstraat 5
3800 Gelinden
3800 Gelinden