Co-fermentations

Today, cider-making is experiencing a wave of innovation fueled by the creativity of producers. Among these advancements, co-fermentation stands out: it involves fermenting apples together with other ingredients, thus opening cider to new flavor horizons. The most common is probably hopped cider, which flirts with the world of craft beer thanks to its fresh and bitter aromatic notes. But the approach goes much further, also drawing inspiration from the winemaking, brewing, and even wild foraging worlds.

We see unique cuvées blossoming where cider pairs with grapes in partnership with winemakers, such as Antoine Marois or Cyprien Lireux. Other producers explore blends between apples, pears, and quinces, or fermentations with wild berries (blackberries, blueberries…) and flowers like elderflower. These creations showcase a true cider boom, where tradition and experimentation meet to reinvent the drink and entice an ever-curious audience.

Technically, these co-fermentations require great skill. Each fruit or ingredient brings its own sugars, tannins, and aromas, which must be balanced so that no element overpowers the others. Monitoring fermentations helps achieve the right harmony, while maintaining controlled natural effervescence that expresses the cider's liveliness without excess pressure or roundness. It is this meticulous work that gives birth to unique vintages, both complex and accessible, where creativity relies on true fermentation precision.