Norwegian Cider Launched in Barcelona

The evening offered more than just cider. It offered stories – about the soil in Ryfylke, about apples that endure wind and weather, and about people who commit, develop, and refine with deep respect for the raw materials – and with their sights set on the world. Over 100 invited guests from the Spanish food and beverage industry, including sommeliers, pommeliers, chefs, importers, media, Innovation Norway Spain, and the Norwegian Consul General, were introduced to something entirely new: Norwegian craft cider, served with Spanish tapas and Norwegian storytelling.

“We wanted to create something authentic – not just a presentation, but an experience. An evening that shows who we are, what we make – and why it matters here in Spain too,” said Bodil Kvame, founder of OmCider.

From Apple to Experience
Throughout the evening, guests sampled seven different ciders – Aurum, Svala, Flørt, Valagubben, Elysian, Odel, and Sølvsider – paired with Spanish small dishes carefully curated for the occasion. The Ciderologist, Gabe Cook, hosted the event from the stage, sharing stories about Norwegian cider traditions, climatic advantages, and the unique character of apples from Ryfylke.

“It was incredibly powerful to see how people listened, tasted, and nodded in recognition – to something they had never tasted before,” said Dan Olav Sæbø from Apal Sideri.

“You can tell when you strike a chord. And that’s what happened that night.”

Food, People, and Purpose
The venue was beautifully set with standing tables, apple-themed decorations, and live violin music. Chef Arne Nese from Ekte Matglede highlighted the many layers of cider alongside Gabe Cook, guiding guests through multiple food pairings.

“Norwegian cider is an experience in itself. It has structure, acidity, and finesse – perfect with food. Combining it with Spanish flavors was a creative journey, and the response was overwhelmingly positive,” said Nese.

In addition to food and drink, there was ample time for conversation, networking, and exchanging contacts. Several new connections were made with potential partners, and the interest in Norwegian cider proved genuine.

A Joint Effort – with a View Toward Europe
The event was carried out in close collaboration with Arctic Appetites, acting as the importer and market developer for the producers in Spain. TEAL contributed with strategic and business development support leading up to and during the launch.

“This is about more than export. It’s about people who dare, who collaborate, and who build something with substance. It was inspiring to see what we can achieve together – and it gives us confidence in the next steps,” said Bent O. Hansen from TEAL.

Jon Magnus Solgaard of Arctic Appetites made it clear that the work continues:

“This was just the first encounter. Now it’s time to follow up, get specific, and build relationships further. But one thing was made clear: Norwegian cider belongs on the international table.”

The launch in Barcelona did not mark the end of a process, but rather the beginning of a journey. A journey where apples from Hjelmeland meet European palates – and the taste of Norwegian nature finds its place on new menus.

“This is just the beginning. But what a beginning. We couldn’t have hoped for a better reception,” said Andreas Kvame from OmCider.