Austria has a long tradition of cider-making, although Austrians often call it "Most" rather than cider. The strongest cider culture is in the Mostviertel region of southwestern Lower Austria, where pear and apple orchards have been cultivated for centuries. Cider is also produced in parts of Upper Austria and Styria. [1]
Some notable Austrian cider producers include:
* Distelberger — produces several traditional pear ciders in the heart of the Mostviertel.
* Adelsberger Bio-Most & Saft — organic producer making cider, juices, and perry-style drinks from local orchards.
* Mostland Spreitz — cooperative producer known for pear and apple ciders made from regional fruit.[2]
* Höllhuber's Most-Saft-Cider — specializes in cider, fruit wines, and juices.[3]
* Schoberhof (schobermost) — produces traditional and non-alcoholic ciders.[4]
* Silberbauer, Kirchenstraße 27, Fischlham – Most und Cider — a newer producer focused on craft cider.[5]
Austrian cider tends to be less sweet than many commercial British or Scandinavian ciders. Traditional "Most" is often still or lightly sparkling, can be made from pears as well as apples, and is commonly served in local cider taverns called "Mostheuriger".
Austrian ciders most readily available in stores:
Stibitzer Cider (BILLA, INTERSPAR, many supermarkets)
Liesl Steirischer Apfelcider (INTERSPAR and wine sections)
Goldkehlchen Apfel Cider (BILLA and some specialty retailers)
Mostbaron Cider (Regional shops and gourmet food stores)
[1]: https://en.wikipedia.org/wiki/Cider
[2]: https://www.interspar.at/marktplatz/lokale-produzenten/mostland
[3]: https://www.genussland.at/marktplatz/details/hoellhubers-most-saft-cider
[4]: https://www.schobermost.at/index-en.html
[5]: https://guide.oberoesterreich.at/en/oesterreich-poi/detail/430035870/silberbauer--most-und-cider.html
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