Maxim Brecht didn’t grow up thinking he wanted to become a cidermaker. Cider in Russia is barely known. Maxim says, “People think of cider as being very acetic and dry.”
His path towards cider began when he saw the surplus of apples in the country. He had heard the word cider and thus started researching online, which led him to taking a cidermaking course in England, by Peter Mitchell. His time in England made him a fan of English ciders.
Today, he is planting orchards and making three kinds of ciders under his name Maxim Brecht, which looks like Максим Брехт, in the Russian alphabet.
Maxim’s Traditional Méthode Champenoise, (6.0%) was delicious! A perfect representation of what cider can bring to a table! I wanted to drink the whole bottle, but my better self said, “Share this one of a kind with other cider fans.” I saved a 1/3 of the bottle and a reluctantly, but happily passed it on.
Maxim also makes a Still Ice Cider and Sparkling Ice Cider. I did have a bottle of his Still Ice Cider too. Though it wasn’t as remarkable as the Traditional, it was still quaffable. Note in this episode we talk a bit about climate change affects on apples world wide and in Russia.
A big tip of the glass to Maxim for organizing the 4 Part Series featuring Russian makers. He can be heard on all 4 episodes acting as translator. We met at Cidrexpo 2020 held in Normandy, France on February 14th.
Contact info for Maxim Brecht
Website: https://ciderbrekht.typeform.com/to/MVR1RA
Instagram: @cider.brekht
Listen to Part 1 – 3 on Russian Makers
- 232: Russia Cider Party Starts Now! | Part 1
- 233: Oh My God Russian Cider! | Part 2
- 234: Russian’s Knightberg Cider | Saint Petersburg (Part 3)
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