I will keep the introduction short, other than to say this is a continuation of my series of interviews with small German producers. This time, we head to the northern half of Germany to Hohnhorst , very close to Hanover, to speak with Kira Rehberger. Actually, we’re going to make a small diversion to Denmark too, but more of that anon.

Kira is the owner and maker at Apfelgold, but also was managing director at Brüggenwirth, a fruit farm and winery. She is one of the few women in Germany, that I am aware of, who is the primary maker at their own cidery, and her journey and drive is inspirational. So, without further ado, let’s meet Kira.

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CR: Kira, we first “met” a couple years ago over the phone, talking about perry pears as I recall (I mean, what else?), and at the time I was aware that you worked at Brüggenwirth and you were involved in fruit growing, wine and cider making. A lot of things have changed since then, but how about we start off with an introduction of who you are and your background.

Kira: I think it’s always hard to describe myself. I’m actually a qualified high school teacher, however, I did make cider in the bathroom while I was studying. My family members either work in the social education sector or are self-employed craftsmen. With the cidery I was actually able to combine the different disciplines in which I grew up very nicely. I can live out my creative and practical side as well as my social and communicative side. Cider is not just a craft but also about building a community. I think that describes me quite well as a personality.

CR: What started you on making cider? Was it something you studied or learned, or did you just fall into it?

Kira: No, as mentioned I studied to be a high school teacher, but I discovered cider during a stay in England and fell in love with it. Since good cider was hard to find in Germany, I started making my own in my bathroom while still studying. After a few explosive experiments (bottle bombs) and some less-than-palatable attempts, I finally produced a cider that was actually drinkable. From there, I just kept learning. And then life took some unexpected turns, and I didn’t end up pursuing teaching. Instead, I founded an orchard-based cidery with my now ex-husband, and that’s how Apfelgold Cider was born. In my first year, I even took a Cidermaker course at the Cider Institute of North America to hone my skills.

CR: So your bathroom cider experiments started when you were in your early 20s, and by 25 you’d already founded the Apfelgold cidery. How was that experience?

Kira: I think what helped me to take this drastic step was that, on the one hand, I really believed in the product Cider and, on the other hand, I was, or perhaps still am, quite naive. Starting a cidery at 25 was certainly brave. However, it was only possible because my family supported me, and my ex-husband and I were able to compensate a lot in the first few years through the fruit growing business. The cidery was a large investment that would not have been possible without the fruit farm. At the same time, however, it was a challenge to set up a cidery/winery alongside an existing full-time job as a fruit grower. I had to learn a lot in terms of production and of course we first had to find the right apple varieties for us. Things didn’t get any easier with Brexit and I ended up grafting around 400 cider trees myself.

I think, besides the actual production process, the biggest challenge in the cider business is also educating the consumer. When we started, there was neither a cider market nor did people in our area of ​​northern Germany know what cider actually was. Some did know about products like Somersby, but I wanted to make a more craft cider in the British tradition with my own signature. And for that I first had to create a market. And I quickly realized that this is only possible if people were more educated about cider. I went to bars, markets, and wine festivals to make cider itself, and also the Apfelgold cider, better known. I also did a lot tastings in the second year to show consumers the different flavors and the wonderful pairing options with food.

Within 4 years, I went from 2 cider lines to 6 different types of cider. I expanded so fast because I think it’s wonderful to try out and develop new things, but above all I wanted to show the diversity of cider and to be able to appeal to a wide range of consumers. I want cider to be understood as the diverse and high-quality product that it is. Unfortunately, there is no strict definition as to what cider is—no regulations that it must be completely made out of juice rather than concentrate, for example. When I had the opportunity to give a lecture at a fruit-growing seminar in southern Germany about the international cider market and cider production itself, I realized how small the cider family is and how important it is to have a more common definition for our drink to develop.

So to get back to the original question: A start-up is certainly always a challenge and I had people and conditions around me that made the founding of Apfelgold possible. At the same time, cider comes with additional hurdles that a wine start-up might not have in terms of recognition or regulation. As I said, there is not only no market for cider in northern Germany, but also hardly any knowledge about what the term cider means.

CR: I think there are makers in southern Germany that might be nodding their heads in agreement with that last sentiment. A lot of smaller makers I know are doing it as a side-business, while working a full-time other job. But for you this is your full-time job. In fact, you are listed as Managing Director of Obst- und Weingut Brüggenwirth and as the owner of Apfelgold cidery. You have a lot going on! Would you like to tell us about how these two entities differ, what you do in each, and how it began?

Kira: Absolutely! As I said, we began by producing 300 litres of cider in my bathroom. My ex-husband helped get the apples while I delved into fermentation. Our initial batches of cider were so well received that it sparked the dream of establishing a full-fledged cidery.

At our fruit farm and winery, my role spans from employee organization and marketing, to managing the EU School fruits program, which promotes healthy eating habits for kids through a weekly distribution of fresh fruits and vegetables to elementary school students. I have a team of three wonderful employees who pack and deliver the fruit to local schools. In terms of marketing, we handled everything ourselves for both the fruit farm, winery, and Apfelgold brand. A few years ago, I learned Adobe Illustrator with a friend’s help, so I could design everything in-house, from logos and labels to advertisements. When it came to employee organisation, my main responsibility was the farm shop. It’s a well-stocked, charming place that’s open six days a week from morning till evening. Coordinating the staff to keep it running smoothly was quite the task, but our team’s great sense of humour really helped lighten the daily grind.

In the Apfelgold cidery, I was a bit of a jack-of-all-trades. From my desk, I managed compliance with regulations, quality checks, and hygiene standards. On the production side, I had a fantastic team to produce apple juice, cider, cider vinegar, and this year, our first wine. We bottled around 30,000 litres of apple juice, 8,000 litres of cider, and 900 litres of wine. And as every cider maker knows, 80% of the job is cleaning. After a 10-hour bottling session with the team, I might spend another three hours cleaning to ensure we’re ready to go the next morning—but that’s the job and I like it. I mostly worked with a team of three students in the cidery. Despite the hard work, it was always a pleasure working together. We also handled the cider and wine festivals as a team—even my parents helped out at these a few times!

At Obst- und Weingut Brüggenwirth, we employed more full-time staff, distributing responsibilities across many shoulders. While everyone had their specific areas, the whole operation was a much larger wheel. The farm grows a wide variety of fruits: apples, pears, plums, cherries, greengages, berries and so on. My role was to organize and ensure that the different parts of the big wheel worked smoothly together, and more specifically, that employees had everything they needed to do a great job. Sure, I also drove tractors and pruned cider trees, but my primary role was to balance many different aspects of the business. Now, the farm shop, cidery, and school fruit program together form the Obst- und Weingut Brüggenwirth Company.

CR: I know from our recent calls that you are currently in Denmark, filling bottles and other cider-related tasks. Can you tell us a little more about this cross-border activity?

Kira: Certainly! Due to changes in my personal life, my time at the Obst- und Weingut Brüggenwirth Company is coming to an end this year. However, I still plan to continue Apfelgold in some capacity, as it’s very dear to me. Currently, I’m in Denmark working at Fejø Cider. A few years ago, I did a workaway here and became friends with the owner and cider maker, Jeppe Gents. I’ve learned a lot from him, and our relationship is very valuable to me.

At Apfelgold, I had access to a large, modern fruit-growing operation with machinery like tractors and forklifts, making the cultivation work in the cider garden part of everyday business. I enjoyed looking after my cider trees there. Here on Fejoe, the orchards are wilder, and the equipment is smaller and much older, so maintaining the orchards is more physically demanding, but I enjoy the challenge. And I mean, who else has the chance to mow with a tractor which is 50 years older than them?

One major difference for me is the opportunity to exchange ideas and discuss them easily. At Apfelgold, I was the sole cider maker. While I had a great team to brainstorm with, I had to make all the final decisions myself. From time to time, I would call Jeppe for advice, while I was in Germany. Now, it’s much easier—I just turn around and ask him. It’s always nice to learn something new. Jeppe follows the traditional and artistic French cider-making school, while I am more aligned with English cider styles and apple varieties. We both do natural bottle fermentation, but Jeppe keeves all of his ciders, which is both challenging and impressive.

Jeppe also makes excellent perry (which he obviously calls poiré), and through him, I was able to get perry pears and plant my own perry trees this year.  While I was waiting for them to grow, Jeppe was kind enough to let me come to Denmark to pick some of his pears so I could try my hand at making my first perry. We now have a friendly competition to see who can make the better perry. I mean, I won’t win, but it’s been a tough year for perry on Fejø, so we both faced challenges, and maybe I have a small chance. All in all, the daily exchange of ideas and working with a cider maker who produces different styles is fantastic.

CR: Well, you can’t mention perry to me and not tell me what varieties you have planted in Germany! But I’d also love to know what Jeppe is growing in Denmark, as a sidetrack.

Kira:  Oh yes, you should definitely talk to Jeppe! I planted Plant de Blanc, thanks to Jeppe, Thorn and Hendre Huffcup. So it’s quite classic French and British. I grafted the British ones myself and they are on a Quince A and Plant de Blanc is on a bigger one I am not sure I think its Farold 87.

CR: Nice! I put Plant de Blanc onto Farold 87 myself last year. I look forward to seeing how yours develop!

Let’s delve a little deeper on the topic of your cider making. Is there any philosophy or principles that drive your cider and wine making? How would you define your approach to cider?

Kira: For me, naturalness and quality are incredibly important, and I strive to maintain them consistently. The cider trees or the grapes must be healthy and thriving to produce high-quality fruit. The fruit needs to be picked at peak ripeness and, if necessary, stored for a few days to yield the most aromatic juice possible. When fermentation begins, I try to interfere as little as possible and let the yeast do its job, but only as long as I’m satisfied with the results, of course…

In the first three years, I worked completely without sulphites. This year, I used sulphites in the main lines simply to ensure peace of mind, though we shouldn’t tell Jeppe that! Apart from yeast and sulphites, I don’t add anything to the cider. For bottle fermentation, I press fresh juice again and avoid using any sugar. I also don’t filter my cider. I’ve experimented with filters and understand their advantages, but for now, preserving the full range of flavours is more important to me. So, I let my cider sediment naturally, which requires time, stringent hygiene, and top-quality fruit.

Wine filtration is a bit different. Consumers are accustomed to crystal-clear wine, so I didn’t dare omit filtering entirely. Nonetheless, I filtered as little as possible while ensuring the necessary clarity to retain maximum flavour. I’m pleasantly surprised at how well the wine has developed in the bottle, especially considering that grape fermentation differs somewhat from apple fermentation.

Cider, as a product, is simply fabulous to me. It is naturally gluten-free, has less alcohol than grape wine, which think it a plus for a growing consumer base that is more health conscious about their alcohol intake, and offers a wide range of flavors. I’m a fan of classic English apple varieties like Dabinett, Kingston Black, Harry Master’s Jersey, and Redstreak, though I also appreciate a few French varieties like Guillevic and Muscadet de Dieppe. To me, cider is unquestionably a traditional craft product.

CR: You told me that you started making wine after you started making cider, so you could offer an alternative to those who didn’t like cider, whoever they may be. What do you see as the main differences and similarities between the two?

Kira: Of course, there is a difference in taste, but cider can be made in a way that is very similar to wine, minimizing this difference. The biggest distinction remains in how each is perceived in society. Wine is very established in German culture. While northern Germany is still very beer-centric, if there’s an alternative to beer, it’s usually wine, which is often seen as a higher-quality product. I don’t want to judge whether that perception is justified, but wine is established, recognized, and widely valued by tradition. Cider, on the other hand, is almost unknown in northern Germany, so consumers must first be willing to try something new and then be open to the unique flavours, which can be challenging. Additionally, wine has a significantly higher alcohol content, which some people may prefer.

The biggest similarity between cider and wine is the production process. Despite the differences in sugars, which affect the fermentation process, cider is vinified, not brewed. In Great Britain, it seems the majority of cider is drunk more like beer, and with Apfelgold, I aimed to present it more like wine. I used a craft beer glass with a stem, as I believe that drinking wine is seen as classy and high-quality. I want to combine that perception with cider.

There are differences and similarities in the production process but also very importantly in the image of society, which strongly influences the presentation and enjoyment. Therefore, we have to differentiate what we want to go into in more detail here.

CR: Yeah, it’s interesting. Cider has both the blessing and the curse of being able to span beer-like to wine-like in terms of consumption and perception. I think there’s room for all in that spectrum, but it’s certainly harder for small, artisanal makers to get across the true craft and value of what they are producing.

Kira: I definitely agree. But we Germans just don’t appreciate such small producers. I think in other countries it’s a bit easier for us/them

CR: What have been your influences when thinking about cider making? Were there any ciders or people that set you on a certain course, or some cider revelations that coloured what you do?

Kira: The more ciders I try, the clearer it becomes that every cidermaker, even when using the same apples, has their own signature, resulting in unique flavours. Dunkertons is one place that really inspired me, I find their motto—”Deep in flavour”—incredibly apt and inspiring and the depth of flavour in their ciders is really captivating. It’s the depth and elegance of cider’s variety of flavours that captivate me. I’m not yet where I want to be with my Apfelgold Cider in this respect, but the journey to explore these flavours as inspired by Dunkertons is fascinating and exciting. The more ciders I try, the clearer it becomes that every cidermaker, even when using the same apples, has their own signature, resulting in unique flavours.

Personally, I also enjoy ciders from Perrys Somerset Cider, Oliver’s Cider and Perry and Ross-on-Wye Cider & Perry. The craftsmanship of these ciders varies of course, but I’m always impressed by independent craft cider manufacturers. As a cidermaker, Jeppe Gents who I have mentioned from Fejø Cider has been a significant influence on my development. His uncompromisingly natural approach resonates with me. I’ve also learned a great deal from the books by Claude Jolicoeur, Peter Mitchell, and Andrew Lea. Andrew Lea’s “Craft Cider Making” was particularly influential in my early years; I can’t count how many times I’ve read it. I used Peter Mitchell’s textbook during my cidermaking course at CINA and still frequently refer to it. While I’ve read other excellent books on cider, these authors have been the most inspirational.

Beyond the production process, the enjoyment of cider is equally important to me. My mother gave me “The Ciderhouse Cookbook” by Carr, Blum & Blum, and experimenting with its recipes made me realize how well cider pairs with food. For me, cider is not just an alcoholic beverage; it represents the joy of sitting with friends at a long table, enjoying good food, good cider, and great company. And that’s what I try to provide with my ciders.

CR: I think The New Cidermaker’s Handbook was the one I most turned to in my early days too. It was also nice to read that it should be possible to keeve with acid-led apples like we have in Germany! On the practical and mundane side now, what kind of volume are you producing annually?

Kira: This year, I bottled around 8,000 litres of cider and 900 litres of wine at Apfelgold Cider, which is 1,000 litres more cider than last year. In addition to cider, we also produce cider vinegar and juice. So the cute little bottling machine is always running from post-harvest to summer.

CR: And what kind of fruit are you typically using? Are there particular regional varieties that you use, or have you been seeking out specific varieties to achieve certain profiles you wanted? And where do you source it? Ok, too many questions… just tell us about your fruit please!

Kira: OK, I would like to say that I have always used 100% cider varieties, but that wasn’t feasible in the beginning because cider apples weren’t available in northern Germany. So, just before Brexit, I quickly ordered a few trees of different cider varieties. I think we spoke on the phone for the first time a few weeks before that!

I then propagated these trees each year, producing more mother trees and grafting a total of around 500 cider apple trees. This approach worked very well, and I’m pleased to now have a larger selection of varieties. For example, the Farmhouse Cider is a blend of Kingston Black, Dufflin, Harry Master’s Jersey, and Dabinett. In addition, I used the farm’s own variety my ex-husband and I bred, which had more flavour than dessert apples like Boskoop and Holsteiner Cox and these are even good varieties for cider. Dessert apples were always a bit too bland for my taste, often too acidic.

While there are traditional cider apples in northern Germany, the selection isn’t as extensive as in central or southern Germany, where the “Most” tradition is stronger and old orchards still exist. So, I decided to opt for traditional English varieties. Now, I’d like to add one or two German or French varieties, and I would be quite content with that mix.

Most importantly, the farm grew all the apples we used to ensure we were always responsible for the quality. From grafting the trees to harvesting and pressing the apples, and even labelling the finished cider, we handled everything by hand on the farm.

CR: I used to worry about not having “cider” varieties, but I embraced the local traditions and the acid. It’s a problem I have with some prominent authors – that they seem to think only tannic varieties are good for cider, and that those using less tannic apples are having to “make do”, which completely ignores age-old central European traditions. Still, I have also planted a range of English and French bittersweets, I do love me some tannin! But small numbers…

On the topic of tannin, I remember Steve from Muxaller Cider, about as north as you can go in Germany, telling me that people up there didn’t seem to know how to deal with the tannins in some of his Dabinett-led ciders. Given that cider/most is not considered typical for your region, do you notice a difference in perception between your acid or tannin-led ciders?

Kira: I know what you mean, especially since these authors have significantly influenced me as well. Initially, I didn’t consider whether tannins are always necessary. Personally, I enjoy tannins and often prefer tannin-led cider over acid-led cider. However, I completely agree with Steve. Consumers here in the north have issues with tannins. Many are unfamiliar with them, and some simply don’t like them, making acid-led ciders more accessible. Since it’s not just about my personal preference, I had to take this into account when creating Apfelgold Cider. Tannins should be included, but not too prominently, or our consumers won’t enjoy it.

CR: So, what’s your general approach to making a cider in terms of the making process? Can you take us through a typical process for your ciders? What methods are you using?

Kira: Of course. Inspired by hobby manuals and the artisanal, natural approach of Jeppe Gents, I’ve adopted a simple and natural method. For me, the focus on naturalness and quality starts in the orchard. Ensuring that my apple trees are healthy and vigorous is crucial. We only pick the apples when they are fully ripe and, depending on the variety and store them for a while before pressing. The apples are pressed using a hydro or tank press, reflecting some influence from winemaking. Unlike wine, I don’t filter the cider. Instead, I let the juice sediment in the coolest possible environment before starting fermentation.

Depending on the cider, I use either cultivated cider yeast or wine yeast. I have a cider line where I blend different apple varieties during pressing and ferment them together. For other cider lines, I ferment the varieties separately and then blend them. Depending on the cider line, we produce carbonation using the Pet Nat method or by back-sweetening with fresh apple juice and a following bottle fermentation. This year, I also experimented with natural carbonation through tank fermentation. For the kegs we use for tapped cider at festivals, we use bottled CO2 due to the bottling process. Additionally, I used sulphites for the first time in some cider lines this year. Apart from that, our cider contains no additives.

CR: I’d like to return to the aspect of making a living in cider. I get the impression its quite hard for small makers to make a living of it in Germany. Even though there is an apparent increase in interest in cider, there are a lot of “brands” coming out that are simply contract made by bigger cideries, so there’s considerably less risk or investment needed. You, on the other hand, are full in, hands on.

What has your experience been in terms of the cider trade here in Germany? How would you characterise its development?

Kira: Yes, it is definitely challenging to earn a living solely from cider production. Without the juice production and the rest of the farm, it would have been much more difficult. Several factors contribute to these challenges in Germany. Firstly, northern Germany is traditionally a beer region, lacking both a market and knowledge for fermented apple juice, unlike areas around Frankfurt or parts of southern Germany. This means that appropriate apples need to be sourced first, and selling the cider is even more challenging as we have to create a market from scratch. Potential consumers need to be educated about cider before they can even decide if they like it.

Additionally, I feel that Germans tend to remain loyal to familiar tastes. While there are classic wine and beer drinkers who occasionally try the other, there isn’t a strong inclination to experiment with new drinks. This makes introducing a new beverage like cider more difficult. However, once customers try Apfelgold Cider their curiosity is piqued, and they become more open to it. Interestingly, this spans across generations.

Another challenge for small craft cider houses is that Germans generally prefer to spend very little on food. If I don’t have cider industrially bottled by large cider mills, each bottle of cider has been handled at least eight times by me before it reaches the shelf. Consequently, we can’t offer the same low prices as industrially produced products. I sense there is a lack of appreciation for such artisanal production and naturalness. Compared to other countries, Germany lags behind southern European and Scandinavian countries in this regard.

I hope this mindset changes, especially since I believe cider has the potential to establish itself in the German market. It will likely remain a niche product, but the market is growing, with forecasts predicting a growth of at least 2.8-5% by 2028. This isn’t much, but it represents growth.

In Denmark, I see a similar trend. Cider is becoming more socially accepted, and many small breweries are expanding their portfolios to include cider. However, Danish consumers are also willing to pay significantly more for a bottle of cider.

Therefore, I believe that in Germany, we need to shift our awareness towards high-quality food and the way we handle and value it.

CR: What do you think are the biggest challenges for makers of your scale?

Kira: In addition to the appreciation I mentioned earlier, I believe political change is crucial to support small producers. We are subject to the same regulations as large producers, and while I support good food controls, industrial producers will always have an advantage without subsidies, tax benefits, or process simplifications for small producers. Both consumers and policymakers could help create an environment where more small and medium-sized producers can thrive.

CR: Do you have plans to export, or is the local market enough?

Kira: I think it’s the same as always: the local market is sufficient for small quantities, but to make a living from it, you need to produce more. My time at Obst- und Weingut Brüggenwirth is coming to an end, but I have definitely considered exporting to Scandinavian countries. There’s a growing interest in British-style cider there, and few producers cater to that market. However, that was more of a plan for the next five years. I think we could have significantly expanded our market in northern Germany before needing to export.

CR: Wine making and cider making in Germany, like most places, seems to be a man-dominated industry. You are one of only a handful, if that, of women that I know of who are the main drivers and makers with their own companies. Is this something that you are constantly aware of, or is it just part of the background noise?

Kira: It is something that frequently crosses my mind. When I’m fully immersed in my tasks at the cidery, the gender disparity feels less immediate. However, as soon as I step outside, it becomes quite apparent and sometimes isolating. In the early years, I often wished for a woman role model or mentor in this industry. While I have established strong contacts regardless of gender, there are certain discussions and challenges that I’d like to share with other women.

For instance, many male cider makers might not fully grasp the extra effort women often need to exert to be taken seriously in this industry. Being both relatively young and a woman, earning credibility often feels like it requires an additional 10% effort compared to my male counterparts. People frequently assumed that my ex-husband was running the cidery, or that I was merely helping out or had another primary job. It was challenging to constantly assert that I was the one making the cider, not just designing the labels.

The hardest part was understanding why these assumptions persisted even within such a tight-knit community. It’s frustrating when customers ask for the “real” boss, assuming it couldn’t possibly be me. While I understand these biases are historically rooted and don’t blame individuals personally, I’m optimistic that society is gradually shifting its mindset.

I believe it’s crucial for men in our community to reflect on their attitudes and for women to step confidently into the roles they deserve. This is a significant challenge and doesn’t always come naturally, given our upbringing, but it’s important.

One particularly inspiring experience was participating in a cider course at CINA, where there was a noticeably higher number of women. Normally, I’m either the only woman at these events or one of just a few. In this course, however, many women were actively involved in our training, which was incredibly motivating. Hearing their stories and seeing their contributions was uplifting. Nevertheless, I still find it disheartening that, apart from Wendy from 1785 Cider, I don’t know of any other women in Germany involved in cider making.

CR: I think you are more optimistic than I regarding societal change. But I can at least tell you there is one other woman leading a cidery in Germany that I know of, and I hope to be interviewing her soon! Nevertheless, it sounds like you still suffer from unique challenges as a woman in this relatively tiny industry.

Kira: Yes, as mentioned, I do believe it is more difficult. I often feel that as a woman, I need to be a bit more diligent and competent than my male counterparts to receive the same level of respect and treatment. It often feels like a continuous fight for equal treatment.

However, having worked in other male-dominated fields, I can say that the cider industry, distinct from the wine industry, is relatively more welcoming. The smaller size of the industry and the unique challenges it faces might contribute to this. While the situation might be less progressive in Europe, I have noticed that in America, the industry seems to include more women, suggesting a positive shift. Perhaps I’ve been fortunate to interact with more reflective cider makers, but compared to other industries, I feel more respected and taken seriously here.

That said, we still have a long way to go to achieve true equality.

CR: Indeed. What advice would you give to other women interested in a career in cider or wine?

Kira: First of all, I would give the same advice to women as I would to any man: don’t be afraid to try new things. It’s not rocket science, and you are more than welcome to join our cider family.

Specifically for women, I would say: don’t be afraid to claim your space. Every woman who asserts herself in a patriarchal or male-dominated society, and every man who uses his privileged position to support equality, makes a difference. One simple yet powerful piece of advice is to stand your ground. If you’re passionate about cider or wine, don’t let physical demands or societal expectations hold you back. However, it’s crucial to recognize that for true equality, the whole system needs to change. So, I would also like to offer advice to men in the cider and wine industry. Pay attention to the performance of your colleagues regardless of gender and reflect on your interactions. By doing so, you can help create an environment where women’s ideas and contributions are valued. You might be missing out on great ideas and excellent cider by not fully acknowledging the talent around you.

Ultimately, the question should not always be what women can do to be treated equally but also what men can do to support this equality. It’s about sharing the responsibility. If we foster an inclusive environment, women might not need specific advice beyond what men receive. In such a community, equality becomes the norm, not the exception.

CR: Looking to the future, what does it hold for Kira Rehberger and your cider?

Kira: Looking ahead, there are many changes on the horizon for both myself and Apfelgold this year. Firstly, I’m hopeful that this season’s cider will mature great in the bottle and be appreciated by costumers. Personally, I’m passionate about cider, and this journey is far from over.Regarding Apfelgold’s future, things are a bit uncertain at present. I’m considering the possibility of taking the brand with me and establishing the cidery in a new location. Alternatively, I’m pondering opportunities to collaborate with other cideries or to transition into a role within a different cidery. Denmark holds a particular allure for me right now, with its growing interest in cider, especially traditional craft varieties, and a culture that values high-quality food. In terms of expertise, I’m eager to deepen my knowledge of perry production. While this year’s initial vintage may not fully represent my aspirations, it marks the beginning of a learning journey. I also have numerous ideas for refining and improving my cider further. So, while some re-evaluation may be necessary, my commitment to carving out a path in the cider industry remains steadfast.

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I really enjoyed this interview. Many thanks to Kira for such thoughtful responses.

Germany is at an interesting point in time for cider, but from talking to other small makers it seems really difficult to keep going if you are not in the echo chamber of the Frankfurt scene, or have some serious marketing potential. Being in a non-traditional region adds even more challenges for Kira, but I think you will all agree, she seems to be well up to those challenges. A really inspiring woman.

Kira and I did a cider and perry swap, so I have nine releases from Apfelgold that I would like to take you through, but let’s do that separately.

All photos by Kira Rehberger.