Speckbirne Cyser

While their bees collect the nectar of the caraway flouwers during the month of May, the meadery harvests a special indigenous type of cider pear, known as “Speckbirnen,” by late October. In November, they combine these specialties in the fermentation tanks to allow their microbes to develop the “Speckirnen Cyser.” The tangy sweet-sour juice of the Speckbirne and the mild spicy caraway honey form an utterly “eccentric” partnership.