The story of Snake Bite

Snake Bite is cider+beer hybrid sometimes flavoured with blackcurrant cordial. Originated in the UK. In Lepola version of Snake Bite we have used Finnish apples to make the cider, Ale style beer with Galaxy hops, and flavoured with Finnish blackcurrant juice.

Snake Bite 5,0% vol.

 

Where did you get the idea for Snake Bite?

“In my early twenties I lived in London for a year. In the UK Snakebite is quite common pub drink for guys and girls that is made to order. I have never been a big beer drinker and often the draft ciders where a bit too sweet. Snake bite was a great option for a drink, not too sweet, not too dry.“

 

Why blackcurrant juice?

“Finnish blackcurrant juice gives a nice acidity and freshness to the product, and also great colour! To the mixed beer and cider, the blackcurrant juice is often added in two dashes and this resembles the puncture wounds of the snake bite. "

 

How long was the making process?

“We started making the product from the cider. Cider was made the usual Lepola style – from fresh pressed apple juice in the autumn, and matured for five months over winter. Beer making took around three weeks. We got some tips and advice for the beer process from the local Kyläpanimo brewmaster.”

 

Did something unexpected happen while making this product?

“I didn’t know how vigorously beer can ferment and that created a little mess in our factory!“

 

Why Galaxy hops?

“Galaxy is our favorite hops and of course the best hops comes from Australia! Galaxy gives tropical and fruity flavors. ”

 

What apple varieties were used in the cider of this product?

“Lobo, Raika, Discovery and Rubinola. ”

Which food would you pair this drink with?

“Tested to go really well with pizza and BBQ! ”

 

Cheers, Aaron


Apple varietes in Lepola ciders

Mostly we use mixture of many apple varieties available in the local orchards.

 

What is an ideal cider apple like?

Any apple can be cider apple that ends up in a bottle of cider. The ones that make balanced and tasty cider are seen, in the traditional cider countries like Britain, to be the combination of apples that have high levels of acid, tannin, or sugar, and the astringency and bitterness to make more body and balanced structure to the cider. Basically, the apples can be categorized in to four groups: bittersweet, bittersharp, sharp, and sweet. The cider is most balanced if it has more than one variety of apple to bring all the characteristics to the cider.

 

The characteristics of Finnish apples

The story with Finnish apples is quite different. All commercially grown Finnish apples are culinary apples. Of above-mentioned characteristics we have one: sharp (acidic). Sometimes also sweet but not that level of sweetness the traditional cider apples have. This is a challenge we at Lepola have accepted and try to work with Finnish apples as well as we can.

The apple varieties we use

It has been always clear to us that we want to use Finnish apples in our products. The main varieties we use are Lobo, Raika, Rubinola, Amorosa, Jaspi,  and Kaneli for example. Jaspi and Kaneli are early Autumn apples, and the others winter varieties. We also use many more but these six are the biggest in quantities.

 

Lobo

Aromatic and acidic apple is one of our favourites to eat! Lobo also makes quite good cider apple as it has moderate acidity and good sweetness too. Many of our products have at least some Lobo in them, as it is the most available from the farmers near us.

 

Rajka & Rubinola

Rubinola and Rajka are both juicy, sweet, aromatic, and acidic. Rubinola also stores really well in cool temperatures. We like to use these two apple varieties because they have higher sugar content and also clears beautifully over the maturation period. The apple juice of both Rajka and Rubinola is amazing bright yellow!

 

Amorosa

Is red and big apple. Very aromatic, a little spicy, and nicely acidic. We use Amorosa in most of our ciders, as it is well available and makes crisp and fresh cider. This variety is mostly used in our softdrinks too!

 

Jaspi & Kaneli

Some of the first apples we press every year. Jaspi is moderately acidic and not very sweet apple. Green colour with red cheeks. Not our favourite to use for cider but works alright blending with other apples. Kaneli (cinnamon apple) is very aromatic, not very acidic apple. We use this mostly in our Heritage cider.

 

Real cider apples or not, we are happy the choice we have made to use Finnish local apples! You can read more about Real Finnish cider here: aitosiideri.fi 

 

Cheers,

Emmi & Aaron


Lepola Bourbon

Drinkkirespeti kevättalveen!

Omena, inkivääri ja lime - perfect combination. Tässä resepti:

Lepola Bourbon

1 annos

Lisää jäät, bourbon, limemehu ja ginger beer shakeriin ja ravista vimmatusti.

Siivilöi juoma old fashioned -lasiin.

Pidennä Lepola Medium Dry -omeansiiderillä.

Koristele omenaviipaleella, tuoreella timjamilla ja kanelitangolla. Nauti!

 

Nautinnollisia hetkiä!

Cheers, Emmi & Aaron


The story behind strong Apple & Honey Cyser

Apple & Honey cyser is the newest addition to Lepola mead range. This mead is sweet with ripe fruit flavours. It has been made from 2019 apples and has matured for two years to reach the smoothness and amazing fruity flavour. We have used 100% local honey and local fresh pressed apple juice, and matured some of the time on Finnish oak.

Sweet mead, made with apples and honey, no added sugar or water. Just apple and honey! Alc. 10% vol.

 

Where did you get the idea for Apple & Honey Cyser?

“I suppose it started out with me looking for different ways of using the leftover honey from beekeeping. After collecting the honey I was left with some "dirty" honey, which is just a mix of honey and beeswax. It was with these leftovers I started to make different experiments. Pressing the apples and spinning the last honey of the year usually happens around the same time so, it seems logical to blend them together.“

What is Cyser?

“Simply put Cyser is mead made with apple juice instead of water. Its a hybrid of apple cider and mead. Technically it's a form of melomel, which is a more generic term for the combination of honey with fruit. But, because it's so popular it gets its own category"

How long has this Cyser matured?

“The maturation was totally 24 months. On the oak it has been matured for 6 months.”

Why Finnish oak?

“The oak comes from Lepola's backyard oak tree that is close to 100 years old. In one storm we had broken branches so we decided to dry them to use for oak ageing.
I only wanted a subtle oak taste so, after drying the oak for a year it was added to the Cyser for a short period of time.”

Did something unexpected happen while making this mead?

“After the fermentation was completed after about 9 weeks, it's flavour characteristics were so sharp, that I thought it would definitely need to be aged. I was only happy with the Cyser after 2 years in the tank.“

What apple varieties were used in this Cyser?

“I don't remember exactly, and I haven't written it down as it was collection of leftover apples. It was later in the apple season so it was a mix of winter apple varieties.“

Which food would you pair this cider with?

“Apple & Honey Cyser pairs well with different cheeses or with cheesy salad. Try this mead with salty and creamy blue cheese or with matured cheddar on a biscuit. As a sweet wine it also goes with spicy foods, and various desserts. For example with cheese cake topped with fresh berries. You can also enjoy this mead warm like mulled wine!”

 

Cheers, Emmi & Aaron


Mead-glögi resepti

Joulu lähestyy ja olemme keitelleet Lepolassa glögejä jo jonkin aikaa. Tiesitkö, että Mead-hunajaviiniä nautitaan usein myös lämmitettynä?

Täksi jouluksi testasimme, miten Mead toimii glögissä – ja loistavastihan se toimii! Lepola Mead -glögi valmistuu helposti lakkahunajaviinistä, omenamehusta ja glögimausteista. Suosittelemme käyttämään suomalaista omenamehua, sillä sen hapokkuus toimii Meadin kaverina erinomaisesti.

Lepola Mead -glögi

4 mukia

  • 1 pullo Lepola Cloudberry Mead
  • 0,5 l suomalaista omenamehua
  • 1 kanelitanko
  • 4 neilikkaa
  • 7 kokonaista kardemummaa
  • 2 cm pala inkivääriä viipaleina
  • ½ appelsiinin mehu
  • 1-2 rkl sokeria oman maun mukaan
  • (loraus brandya)

Kaada hunajaviini ja omenamehu kattilaan, lämmitä muutama minuutti. Lisää mausteet ja appelsiinin mehu. Lämmitä mead-mehu-mausteseos noin 80 asteiseksi. Älä kiehuta! Anna glögin hautua noin 10 minuuttia.

Lisää sokeria oman maun mukaan. Ohjeen 1-2 ruokalusikallista tuo mausteiden aromit sopivasti esiin. Sokerin tarkoituksena on tasapainottaa aromit keskenään. Kun olet tyytyväinen makeuteen ja mausteiden makuun, siivilöi ja kaada valmis glögi mukeihin. Tarjoile lämpimänä mantelilastujen ja rusinoiden kera! Jos haluat enemmän potkua glögiin – lisää pieni loraus brandya sekaan.

Alkoholittoman version saat tekemällä koko reseptin omenamehulla. Tarkista tällöin maku ennen sokerin lisäämistä, sokeria ei välttämättä tarvitse lisätä lainkaan.

 

Hyvää joulun odotusta!

Emmi & Aaron


Punajuuri-sinihomejuustokeitto

Lämmittävä syksyinen keittoresepti viikonloppuun! Nauti Lepolan kuivan Realin tai puolikuivan Honey Cyserin kanssa.

Punajuuri ja homejuusto ovat loistava makupari. Raikkaan omenainen ja hapokas siideri sopii tasapainottamaan punajuuren maanläheisiä makuja ja juuston kermaisuutta.

Tässä resepti:

Punajuuri-sinihomejuustokeitto

4 annosta

  • 3-4 (500g) punajuurta
  • 1 kasvisliemikuutio
  • 3 (300g) perunaa
  • 2 porkkanaa
  • 1 iso sipuli
  • 1l vettä
  • 1/2tl mustapippuria
  • Sinihomejuustoa
  • Tuoretta timjamia

1. Kuori ja paloittele punajuuret pieniksi kuutioiksi. Kuumenna vesi kiehuvaksi. Lisää kasvisliemikuutio ja punajuuret. Keitä miedolla lämmöllä kannen alla noin 15-20 minuuttia.
2. Kuori ja paloittele perunat, porkkanat ja sipuli, lisää ne kattilaan. Keitä (noin 15 minuuttia) kunnes kasvikset ovat kypsiä.
3. Lisää joukkoon sinihomejuustoa ja soseuta keitto sauvasekoittimella. Mausta mustapippurilla.
4. Koristele keittoannos sinihomejuustolla ja timjamilla. Tarjoa leivän ja siiderin kanssa!

 

Nautinnollisia hetkiä!

Cheers, Emmi & Aaron


Lepo La Colada

Trooppista meininkiä jokaiseen vuodenaikaan tarjoilee meidän Lepo La Colada drinkki!

Erilaisia tapoja käyttää suomalaisia aitoja siidereitä on valmistaa niistä drinkkejä. Kokeile meidän tekemää trooppista drinkkiä:

Lepo La Colada

1 annos

  • Rommi 4cl
  • Kookosmaito 4cl
  • Lepola Honey Cyser
  • Appelsiinin kuori tai ananasviipale
  • Jäitä

Lisää jäät, rommi ja kookosmaito tehosekoittimeen ja sekoita kunnes jäät ovat murskattuja.

Kaada juoma korkeaan lasiin ja pidennä Lepola Honey Cyserilla.

Koristele appelsiinin kuorella tai ananasviipaleella ja nauti!

 

Nautinnollisia hetkiä!

Cheers, Emmi & Aaron


The story of Wasted Berry Cider

Wasted Berry cider is the newest addition to Lepola product range. This product was made to reuse and recycle the side stream from our production. This cider is a blend of cider from bottom of the barrels collected while moving cider from one tank to another, that would have gone to waste. Then the cider has been matured on the skins of pressed berry waste. We wanted to use the berry skins for something as they are packed full of aromatic compounds.

Dry cider, no added sugar or water. Just wasted fruits and berries! Alc. 6,2% vol.

 

Where did you get the idea for Wasted cider?

“When racking the cider the aim is to remove the clear cider off the lees without getting any in the final product. This leaves about 50-100 litres of lees and cider in the bottom of the tank. We got the idea for Wasted cider, because we basically wanted to limit our waste. Every batch has a little "wasted" cider that's collected and matured on this fine lees. We had access to wasted berry skins and combining these thought like a great idea.“

 

How many different berries was used?

“We used six different berries and fruit in the maturation – cranberry, lingonberry, rhubarb, cherry, raspberry, and bilberry. And the base of this cider is apple. The apple cider was matured on the skins and seeds of these berries and fruits."

 

How long has the Wasted cider matured?

“The maturation was totally 10 months. On the berry skins the maturation was four months of this time. The berry skins and seeds are full of aromatic compounds and the maturation gives the cider time to infuse the flavor.”

 

Did something unexpected happen while making this cider?

“It was a real challenge to get clear product from the berry soup that it was when maturing.“

 

Will this product be one hit wonder or is there going to be Wasted cider for every vintage?

“We have thought we will make this product a yearly thing, and there is going to be one Wasted cider of every vintage we make. Or at least every second year. We will see how the future treats us.”

Who has made the cool design for the label?

“The original design was made by our friend Joshua Prebble, check his other artwork here. The finishing touched were made by Suunnittelutoimisto Bakery. We wanted to make this label to be different from our other products because the product is quite different, and needs to stand out more to talk to the crowd.”

 

Which food would you pair this cider with?

“This cider would go perfectly with vegetarian, or prosciutto pizza. Tested with pizzas from Ravintola Terho! Recommended also to go with small bites of cheese and crackers, after sauna, or after work.”

 

Cheers, Emmi & Aaron


Cider maker Q&A

Here is our cider maker Aaron at beautiful Söderlångvik Gård, where we purchase big part of our apples. They also have restaurant and shop in Kemiö island, check it out here.

 

Aaron is crafting all the Lepola ciders and meads. He is passionate to bring new ideas alive and developing the skills as cider maker. We wanted to do a little interview with him now when the apple season is on. Meaning for us that the fermenting of cider is happening!

How did you end up making cider in Finland?

"I initially came to Finland for 1 year to see what it was like, that was 10 years ago. I started off working at Korkeasaari, taught high school Science for a few years, then moved to the countryside to work for Meritalo.

Meritalo had most of the equipment needed for making cider including a apple press. The idea of working for myself has always appealed to me and to combine something I love (cider) with work sounded great.  I have been making home brew wines and cider for many years with varying degrees of success. Its this trial and error approach that’s helped me to refine my skills in cider making."

The apple season is on – what is your favourite apple variety to use in cider?

"Winter apples are the best for cider, Lobo, Amorosa, Kanel, are a few of my favourites. I would like to see some real cider apples grown in Finland!"

 

Which part of cider making you find the most challenging?

"Working with apples that are not traditionally used for making cider and turning them into something great to drink."

 

What are the main steps in cider making?

"Basics are, start with clean good quality fruit, select a yeast strain that produces a fresh fruity aroma, ferment within the favourable temperature range for that yeast, monitor yeast nutrition, rack the cider off the lees within a few weeks after fermentation has completed, and finally mature the cider for a minimum of 5 months."

 

Do you have any cider dreams that you’re dying to make a reality?

"Have our own orchard full of true apple cider trees. This would give us possibility to widen the taste profile of our ciders towards the real, traditional English style cider. With real cider apples we could also do more experiments with naturally wild fermented cider."

What is your favourite Lepola cider?

"Hoppy Apple cider - dry hopped with Galaxy. The hops gives the cider more complex flavour profile, and tropical fruitiness that I quite like."

 

If there is not cider in your glass, what is it?

"Mead, there’s something quite special about making wine from your own honey. We have made many different mead experiments at home, and some very interesting ones too. Maybe one day they will be launched to our Meads ;)"


Lepola Rhubarb Sour

Juhannusdrinkki Lepolan Omena-raparperilimonadista!

Omena ja raparperi ovat kesän parhaita herkkuja. Niistä tehty limonadi, kirpeä lime ja laadukas gin - täydellinen keskikesän juoma.

Tässä meidän resepti:

Lepola Rhubarb Sour

1 annos

Lisää gin, limemehu, sokeriliemi, kananmunan valkuainen ja muutama jääpala shakeriin. Ravista aineksia muutama sekunti.

Lisää reilusti jääpaloja ja ravista vimmatusti n. 20 sekuntia.

Siivilöi juoma old fashioned tai tumbler -lasiin.

Pidennä Lepola Omena-raparperilimonadilla. Koristele raparperilla ja nauti!

 

Nautinnollisia hetkiä!

Cheers, Emmi & Aaron