Historical context
During the Bronze Age, coastal trade and exchange expanded. Farm environments in Nordfjord could adopt more deliberate cultivation and storage.
Our products
A complete overview of our products, with subtle links to a timeline from the Stone Age to today.
Choose an era in the timeline
You can also view the overview by drink category by clicking here:
Timeline
Bronze Age
c. 1700 - 500 BCE
Typical ingredients
Grain, honey, wild herbs, early fruit ingredients
Drink types
Fermented grain drinks and mead-like expressions
Cider
Attåt sider gardseple
Timeline: Bronze Age (c. 1700 - 500 BCE)
Product in the timeline
- Time period
- Bronze Age (c. 1700 - 500 BCE)
- Historical narrative
- Products in this era point toward early, more organized fermentation traditions where local ingredients were refined with steadier craft.
- Ingredients
- Grain, honey, wild herbs, early fruit ingredients
- Historically imagined production method
- Ingredients could have been crushed or milled, mixed with water in wooden vessels and left for spontaneous fermentation, with simple transfers for clearer liquid.
- Current production method
- Cold-pressed råsaft of apple that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 4,5 %
- Sugar content
- 30 g/l
- Color
- Light golden
- Aroma
- Fresht notes of apples and frukt
- Taste
- Ren, full-bodied and fresh flofour of apples
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6073357
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Cider
Attåt sider eple og bringebær
Timeline: Bronze Age (c. 1700 - 500 BCE)
Product in the timeline
- Time period
- Bronze Age (c. 1700 - 500 BCE)
- Historical narrative
- Products in this era point toward early, more organized fermentation traditions where local ingredients were refined with steadier craft.
- Ingredients
- Grain, honey, wild herbs, early fruit ingredients
- Historically imagined production method
- Ingredients could have been crushed or milled, mixed with water in wooden vessels and left for spontaneous fermentation, with simple transfers for clearer liquid.
- Current production method
- Cold-pressed råsaft from apples and bringebær er fermented with villgjær
- Type
- Cider
- Alcohol content
- 4,5 %
- Sugar content
- 30 g/l
- Color
- Medium deep orange-pink
- Aroma
- Young and focused aroma of fresh apples and raspberry, with light herbs and floral notes.
- Taste
- Livlig with god freshhet and soft sparkle, saftig notes of apple and bringebær, hints of applekjerner and herbs
- Pairing
- Fisk, lightt kjøtt, grønnsaker
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6073894
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Timeline
Iron Age
c. 500 BCE - 800 CE
Historical context
In the Iron Age, farms became more established and local power centers clearer. The Eide Chieftain's farm environment lay about 200 meters from today's distillery.
Typical ingredients
Grain, honey, apples, berries and herbs
Drink types
Mead, beer and fruit-fermented drinks
Cider
Attåt sider eple
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Cold-pressed råsaft of apple that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 28 g/l
- Color
- Light golden
- Aroma
- Fresht notes of apples and frukt
- Taste
- Ren, full-bodied and fresh flofour of apples
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6432504
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt sider kryddereple
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Tradisjonell sidergjæring flofoured with spicesblanding
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 30 g/l
- Color
- Lys gyllen, rødlig
- Aroma
- Fresh applearoma with hints of spices
- Taste
- Syrlig and fresh flofour of apples with hints of tradisjonelle julespices
- Pairing
- Aperitif, cheese, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438899
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt sider eple, kirsebær, solbær og rips
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Cold-pressed råsaft from apples, kirsebær, solbær and redcurrant er fermented with villgjær
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 20 g/l
- Color
- Middels deep rød
- Aroma
- Ung and fokusert aroma of ferske apples, kirsebær, solbær and redcurrant, with hints of spices and herbs
- Taste
- Juicy and soft, with notes of apple, redcurrant, cherry and blackcurrant, plus light spices, biscuit and herbs.
- Pairing
- Fisk, lightt kjøtt, grønnsaker
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438832
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt pæresider
Timeline: Iron Age (c. 500 BCE - 800 CE)
Product in the timeline
- Time period
- Iron Age (c. 500 BCE - 800 CE)
- Historical narrative
- These products are linked to Iron Age farm culture in Nordfjord, with a clear local anchor in the history around the Eide Chieftain.
- Ingredients
- Grain, honey, apples, berries and herbs
- Historically imagined production method
- Fermented bases could have been produced in wooden vessels with manually managed temperature, filtered through cloth or straw and stored cool before feasts and gatherings.
- Current production method
- Cold-pressed råsaft of norske pærer, gjæret and matured på ståltank
- Type
- Cider
- Alcohol content
- 5 %
- Sugar content
- 30 g/l
- Color
- Light yellow
- Aroma
- Fresh and mild fruktaroma
- Taste
- Lett fruity and fresh flofour of pære
- Pairing
- Aperitiff, skalldyr, lightt kjøtt
- Packaging
- 33 cl sleek aluminium can with deposit
- EPD
- 6611776
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Timeline
Viking Age
c. 800 - 1050
Historical context
Trade, seafaring and farming expanded. Mead, beer and early fruit-fermented drinks were common.
Typical ingredients
Honey, apples, berries, barley
Drink types
Mead, early cider forms, beer
Cider
Attåt sider eple og bringebær
Timeline: Viking Age (c. 800 - 1050)
Product in the timeline
- Time period
- Viking Age (c. 800 - 1050)
- Historical narrative
- This product reflects the shift from basic fermentation toward clearer cider expressions centered on local fruit.
- Ingredients
- Honey, apples, berries, barley
- Historically imagined production method
- Must or honey base could have fermented in wooden vessels with local yeast culture, transferred for clarification and stored cool before serving in social and trade settings.
- Current production method
- Cold-pressed råsaft from apples and bringebær er fermented with villgjær
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 20 g/l
- Color
- Medium deep orange-pink
- Aroma
- Young and focused aroma of fresh apples and raspberry, with light herbs and floral notes.
- Taste
- Livlig with god freshhet and soft sparkle, saftig notes of apple and bringebær, hints of applekjerner and herbs
- Pairing
- Fisk, lightt kjøtt, grønnsaker
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438519
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Cider
Attåt sider eple, jordbær og rabarbra
Timeline: Viking Age (c. 800 - 1050)
Product in the timeline
- Time period
- Viking Age (c. 800 - 1050)
- Historical narrative
- This product reflects the shift from basic fermentation toward clearer cider expressions centered on local fruit.
- Ingredients
- Honey, apples, berries, barley
- Historically imagined production method
- Must or honey base could have fermented in wooden vessels with local yeast culture, transferred for clarification and stored cool before serving in social and trade settings.
- Current production method
- Cold-pressed råsaft from apples, jordbær and rhubarb that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 6,5 %
- Sugar content
- 30 g/l
- Color
- Light pink
- Aroma
- Fresh and fruity scent of apple and jordbær
- Taste
- Lett fruity flofour of bær with syrecharacter
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6438568
- Available at
- Vinmonopolet, Vinhuset, Asko, Farm shop
Timeline
Middle Ages
c. 1050 - 1537
Historical context
More systematic farming. Orchards became more established and fermentation methods evolved further.
Typical ingredients
Apples, pears, berries, grain
Drink types
Cider, beer, fruit-based drinks
Cider
Attåt sider eple, jordbær og rabarbra
Timeline: Middle Ages (c. 1050 - 1537)
Product in the timeline
- Time period
- Middle Ages (c. 1050 - 1537)
- Historical narrative
- Placed in an era where orchard culture and more stable cider production took shape in the region.
- Ingredients
- Apples, pears, berries, grain
- Historically imagined production method
- Fruit from established orchards could have been pressed with simple mechanical presses, fermented in casks, and balanced by blending between batches.
- Current production method
- Cold-pressed råsaft from apples, jordbær and rhubarb that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 4,5 %
- Sugar content
- 30 g/l
- Color
- Light pink
- Aroma
- Fresh and fruity scent of apple and jordbær
- Taste
- Lett fruity flofour of bær with syrecharacter
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 75 cl glass bottle with crown cap
- EPD
- 6073902
- Available at
- Meny, Coop Nordvest, Asko, Farm shop
Cider
Attåt sider eple, jordbær og rabarbra
Timeline: Middle Ages (c. 1050 - 1537)
Product in the timeline
- Time period
- Middle Ages (c. 1050 - 1537)
- Historical narrative
- Placed in an era where orchard culture and more stable cider production took shape in the region.
- Ingredients
- Apples, pears, berries, grain
- Historically imagined production method
- Fruit from established orchards could have been pressed with simple mechanical presses, fermented in casks, and balanced by blending between batches.
- Current production method
- Cold-pressed råsaft from apples, jordbær and rhubarb that is gjæret, filtrert and tilsatt carbonation
- Type
- Cider
- Alcohol content
- 4.5% and 5%
- Sugar content
- 30 g/l
- Color
- Light pink
- Aroma
- Fresh and fruity scent of apple and jordbær
- Taste
- Lett fruity flofour of bær with syrecharacter
- Pairing
- Aperitif, shellfish, dessert
- Packaging
- 33 cl aluminium can with deposit
- EPD
- 4,5%: 5746938 | 5%: 6450639
- Available at
- Meny, Coop Nordvest, Asko, Farm shop | Vinmonopolet, Vinhuset, Asko, Farm shop
- Note
- 4.5% and 5% (image shows 4.5%)
