Glühmost – Cidre Chaud

Freshly pressed apple (and pear) juice can be found all over Switzerland in the fall. Although the fresh juice is particularly delicious, today much of the product is pasteurized, bottled, and available year-round.

Since at least the Middle Ages, farmers would make vinegar and lightly alcoholic drinks with their apple juice, which naturally ferments after a few days. It wasn’t until the early 1900s that pasteurization (which stops the fermentation and allows it to remain alcohol-fre