Karl Sjöström and Michael Nypelius are two dedicated guys from Malmö the very South of Sweden where also Kalle, the brother of Linus studies agroecology .

Through the field of Kalle's studies and his great excitement for natural wine he got in touch with Fruktstereo. Two humble Swedish guys who used to work in gastronomy for a while, started their own natural wine import in 2014. With the idea of the complexity of natural wine (raw fermented grape juice), they started fermenting local Swedish fruits. Resulting in a beverage that we would call cider (or natural wine from other fruits).

With that Fruktstereo was born in 2016 and is today found in several selected natural wine shops. We are very happy to work with Karl & Michael, producing everything themselves, labelling every bottle by hand and knowing every single farmer they receive their fruits from. Thats how you do it.

Let's sip some top-notch swedish ciders this summer.

Pet-Nat 75

Fruit: Apples, pears, grapes, plums
Origin: Apples and pears from Solberga, the abandoned orchard in Dalby.
Plum skins from Arkelstorp, Rondo grapes skins from Hällåkra.
Yeast: Spontaneous fermentation
Additives: None
Residual sugar: 5g/l

Short maceration and started fermentation with the apples and pears. During fermentation addition of the plum and grapeskins racked off from Plumenian Rhapsody and Grape me. Around 1 month of maceration before racking off the juice and bottling.

Punk Quette

Fruit: 55% Piquette (skin macerated apple/pear water) with flor for 9 months, 5% Piquette from red wine, 30% Pears, 10% Apples
Origin: Waste fruit from growers in Skåne Pre-maceration: 24 hours on the pears and apples. About 3 weeks for the piquettes.
Yeast: Spontaneous fermentation
Additives: Water
Residual sugar: approx. 7g/l

An upgraded version of the “This is not a cider”, piquette from last vintage that’s been under flor, blended with a piquette from Swedish red Rondo grapes and 30% pears and 10% apples. Roséish in color, fruity and easy in every sort of way, a perfect summer drink.

Ciderstardust

Fruit: Ingrid marie & Mutsu apples 97% Honey (3%) Origin: Waste fruit from growers in Skåne, honey from Lillgården in Höör.
Pre-maceration: 4 hours
Yeast: Spontaneous fermentation
Additives: None
Residual sugar: 0g/l

Aromatic and fresh, crisp apples together with the added honey during the fermentation we try to give the cider a more aromatic and blossomy nose but also to give it a bit rounder and smoother sensation in the mouth.

Yellow Cidermarine

Fruit/Veg: Ingrid Marie and Mutsu 83% Carrots 15% Honey 2%
Origin: Waste apples from growers in Skåne, waste carrots from Nypling gård on Gotland and honey from Lillgården in Höör.
Pre-maceration: 4 hours
Yeast: Spontaneous fermentation
Additives: None
Residual sugar: 5g/l

The beverage that probably changed the most from vintage 2017 is definitely this one. Sea buckthorn last year became this year’s big veggie project with a lot of waste carrots. Starting the fermentation with the apples, adding half the carrot juice to the fermentation while half fermented by itself in a separate container creating more lactic bacteria and saltiness. Added after 2 weeks.

Berliner Weisse

Fruit/other: Sour wort 50% Alexander Lukas pears 30%, Mutsu apples 10% Piquette (skin macerated apple/pear water) 10%
Origin: Sour wort from Hönsinge hantwerksbryggeri in Skåne, waste fruit from growers in Skåne.
Yeast: Spontaneous fermentation Additives: None
Residual sugar: 10g/l

Our style of beer, without hops or other strange additives. Straight forward and an easy drinking beer with low abv. Everything mixed together and fermented without anything added for a couple of weeks before bottling. This year even fresher and lighter because of the piquette and less malt content.