For bars that want more
A real cider list.
Not one more lager.
Seven cuvées in 30L kegs. From accessible dry to cask finishes aged in Calvados and peated Islay whisky barrels. Organic, Normandy-grown, made by an estate that's been growing and pressing its own fruit since 1923.
The gap in the market
Cider is under-represented in independent bars.
On a craft bar list today, you'll find 8 to 15 beers on tap, 1 to 3 wines by the glass, and 0 to 1 cider, usually industrial and sweet, sitting there to tick a box.
Meanwhile, craft cider consumption is growing and cider bars are multiplying in Paris and Lyon. Craft cider has been an established scene for years in the UK, the Spanish Basque Country and the US. France has the orchard. The rest is still to be built.
Seven cuvées with distinct profiles, in 30L kegs that fit your existing tap system. A rotation calendar designed for a bar, ready-to-use service materials.
The starter list
Four cuvées to get going.
Enough to hold a draft cider list without crowding it. The rest of the range (Brut, Eclipse, Galactic Pear) comes in on seasonal rotation.
- EExtra-brut keg
The gateway cuvée. Dry and refreshing, for bartenders who want a cider that doesn't blend into the lager next to it.
- AAstérocidre keg
Calvados cask finish. No competitor offers this on tap in France. A major differentiator.
- IIslay keg
Peated whisky cask finish. For whisky bars looking to branch out, and for fans of smoked beers.
- TTriple keg
Triple fermentation, 8% ABV. The cuvée to bring out late, the rotation after 11pm, once the standard pour has run dry.
The bar business case
Same margins as craft beer. Different seasonality.
Margin
You position cider as a premium craft beer, at the same selling price. The cask finishes (Astérocidre, Islay) carry a premium: nobody else has that profile on tap. Trade prices excluding VAT are in the trade pack.
Seasonality
Cider holds up better than beer in summer (terrace, cold glass, thirst-quenching profile). And it carries a terroir cider/Calvados story that works on the rooftop in summer as well as in the cellar bar in winter.
Rotation
A cider keg turns over like a beer keg, and you already know your volumes. On an active craft bar, keep the core references (Brut, Extra-brut) on permanently and rotate the premium cask finishes as a discovery pour.
Identity
An integrated, grower-producer estate, organic since 1967. The orchard, the press and the kegging line all sit in the same place. Your customers can google the producer and land on the farm.
A concrete pitch for the end customer
"Astérocidre is an organic Normandy cider aged five weeks in Calvados casks. How many bars in France pour that on tap?"
That's the pitch a bartender can deliver in one sentence, at the taps. It's what brings customers back the following week.
They already pour our kegs
From Avignon to Toulouse, from Caen to Bordeaux.
Two cider bars taking five to seven cuvées, and beer bars, a bistro, a crêperie that put on a single tap next to their usual pours. The addresses are public, and we will put you in touch with one of these managers if you want their take before deciding.
Get started