From orchard to glass
Belgian fruit as our starting point
At Klokhuys Fermenten, everything begins with fruit.
We work with local growers and deliberately choose Belgian apples and pears as the pivot of our products. Not as a detail, but as a foundation. The fruit shapes the character of our ciders, perries and hybrid ferments: the freshness, the structure, the acidity, the aroma and the natural layering.
By staying close to our growers, we remain connected to the rhythm of the orchard. Every season brings its own nuances. A different harvest, a different balance, a different expression of the same landscape. That, for us, is where the power of fermentation lies: translating fruit, time and place into something that comes alive in the glass.
Belgian fruit is not a choice of convenience for us, but of conviction. It gives our drinks their origin, their honesty and their own identity.
100% juice. Full of character
For us, cider begins with fruit. That’s why we make our ciders with 100% juice from Belgian apples and pears.
We don’t dilute with water and we don’t build our flavour with added aromas. What you taste comes from the fruit itself: the freshness, the acids, the structure and the natural perfume of the orchard.
Because in some markets a drink can already be called cider with only a limited proportion of juice, we deliberately choose a different path: full of juice, full of character, and straight from the fermentation.
For us, sustainability starts with conscious choices
We buy in a limited and targeted way, based on what we actually intend to make. As a result, we don’t work with unnecessary surpluses, and our production stays small, precise and considered. No mass production, no waste — only ferments that arise from what the season and the orchard offer us.
We also work as much as possible with surplus apples: apples that no longer find their way to classic retail sale, but are still perfectly suited for processing. In this way, we give a valuable by-product a second life and make sure quality fruit doesn’t go to waste.
The story doesn’t end after pressing, either. The pulp and remains of the fruit get a second destination: they go to a biodigester, where they are converted into biogas. That way, what comes from nature stays part of a new cycle, even after our production.
For us, sustainability isn’t about big words, but about practical choices. Using local fruit. Buying with intent. Giving residual streams a second life. And treating everything needed to make our drinks with respect.
