For lower secondary and upper secondary. We set cider against the landscape above the Sognefjord: varieties, climate, landholding, and what sets Sogn apart from other fruit districts. In the production room we take fermentation and time seriously – sugar, yeast and vats.

120 minutes. Tuesday–Friday at 09.30. Maximum 30 pupils, plus teachers. Meet at reception, five minutes before we start.

Pupils under 18 do not taste cider. This is not a tasting. We taste juice where it fits the session.