Dijk Cider: drink local, drink natural, drink sustainable
Despite lacking craft beer’s trendiness, Dutch artisanal cider’s mass appeal is growing. Cider’s all-natural ingredients and traditional production methods attract more and more fans. Not to mention a history that pre-dates beer; people discovering cider understand why ancient cultures found it so refreshing.
The post-COVID19 world will ditch corporate ills and environmental destruction to “drink local, drink natural and drink sustainable“. No one expected a renewed focus on home-grown society and culture, but it’s a much-anticipated and welcome shift in perception. Local artisan craft beers and ciders will surf a wave of progressive change to success.
And that’s not only a great thing—it’s motivating and inspiring.
Vijfhuizen’s Dijk Cider produces small-scale artisanal dry cider near Haarlem since 2018. Cidermakers Edith and Rob de Vries make superb use of the unwanted, unloved and misshapen apples deemed too ‘ugly’ by pernickety shoppers. It’s a considerate method that demonstrates delicious repurposing—an approach consumers will increasingly demand.
Dutch orchards produce excellent quality apples and drinkers need to taste them, irrespective of the fruit’s aesthetic beauty.
Produced each autumn and allowed to mature, Dijk Cider’s small batch ciders are gluten-free and contain 100% self-squeezed apple juice. There is no apple concentrate or artificial additives, and besides a small amount of bottle refermentation sugar nothing else is added. Like many artisanal ciders, some Dijk Cider dry cider is unfiltered (cloudy).
Edith and Rob can also produce you a cider from your own apples.