Two young cidermakers from Hamburg bring their background in gastronomy to the world of fermentation, reinterpreting and combining multiple techniques from cuisine, viticulture and cider traditions. Lively fruit pét-nats and inventive 'pomquettes' craft a modern expression of Northern Germany's bountiful orchards.
Applying a chef's sense of flavor and a winemaker’s craft to the fruit abundant in Northern Germany.
Felix and Arno both have backgrounds as trained chefs and their common passion for all things culinary was the starting point for Klaar. We see them bring their kitchen skills into the bottle, whether making teas to rehydrate pulp in their 'pomquettes' or combining herbs to flavor fruit brandy to create a vermouth out of pear wine. Flavor is an obsession for Klaar and it comes through in the glass.
Originating in the French winemaking tradition, piquette is essentially a thin wine made by recycling the fermented pomace, infusing with water and fermenting it for a second time. The light and comparatively watery wine was given to the grape harvesters as refreshment in the vineyard. Klaar applies this method to their apple pomace, and simply call the resulting product ‘pomquette’ after the French word ‘pomme’ for apple. To create more complex flavor profiles, they bring in additional ingredients and techniques to create something one-of-a-kind.
For centuries, the Altes Land region of Germany, which translates to ‘The Old Land’ has been shaped by its bountiful orchards. It is one of the largest fruit-growing areas in Europe. Klaar works in close coordination with several fruit farms, getting access to old growth apples from organic producers and unused orchards. Beginning with the 2022 harvest, they will be gathering part of their fruit by hand from meadow orchards on Lake Schaalsee, about an hour from Hamburg.
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