Jörg Geiger

Germany

Jörg Geiger is a German cider and perry producer based in Schlat, Swabia, with alcohol-free drinks accounting for over 90% of its output. The founder, also named Jörg Geiger, trained as a chef from 1986 to 1989, worked with the chef Georges Pralus in 1992, and took over his parents' restaurant in 1993. He comes from a family that had made alcoholic beverages for generations, began making perry 30 years ago, and started producing sparkling wine in 1995. In 2003, responding to requests from restaurant guests, he created the brand's first alcohol-free drink, with a founding ambition to build the world's finest alcohol-free beverages using heritage Swabian meadow fruits.

The manufaktur uses vacuum distillation to dealcoholise its drinks, a process in which they are fermented at full strength before the alcohol is removed under reduced pressure. Kieselsol and gelatine are used for fining. Fruit is sourced entirely from the region: hand-picked heritage apples and pears from the Swabian Alps, including Champagner Bratbirne, Stuttgarter Gaishirtle and Grüne Jagdbirne pear varieties and old apple varieties. Wild foraged herbs, flowers and spices feature across a number of drinks, as do pressings of leaves and branches.

The portfolio now comprises more than 40 products, covering alcohol-free ciders, perries, sparkling wines and aperitifs, with sweet wines produced using the port wine method. All ingredients are regionally sourced, and the range is suited to fine dining.

One of Germany's most well-known cider and perry producers, Jörg Geiger has spent more than a decade training sommeliers and restaurant staff, and four drinks in the range have won awards. The manufaktur is a medium-sized operation southeast of Stuttgart, deeply tied to the Swabian region and working to preserve its heritage orchard fruits.

At a Glance