Anargist doesn’t use commercial yeast.
We work with wild, local yeast and bacteria to ferment our juice into cider.
In the end, they’re everywhere already.
On the trees, in the fruit, on the material and some even in the air.
That’s why we make cider next to our orchard, surrounded by flowers and plants.
This way we ‘catch’ a unique cocktail of yeast and bacteria.
The real cidermakers.
They will ferment our juice during winter.
And because they’re all different, they create a complexity of different aroma’s.
So basically we do the ‘mis-en-place’ and they do the cooking.
We just carefully watch them during the process.
So we measure and taste a lot…