Best Practice Example: The “Alles Birne” Network

Measures

Pear cider from the Mostviertel region is a rarity in Europe, as cider in most other cider-producing regions is made from apples. For a long time, cider was regarded as a rustic farmhouse drink. Its recent revival is thanks to innovative people in the Mostviertel, including young pear cider producers and the “Mostbarone” – experts and ambassadors of authentic Mostviertel cider culture.

Through their dedication, they have helped make this fruity thirst-quencher popular and widely appreciated. The Mostviertel region focuses on producing single-variety pear cider and preserving biodiversity. Rather than shying away from comparisons with international producers of pome fruit wines, they actively seek them out. Sustainability is a key priority: the initiative promotes traditional orchard meadows and standard pear trees, which shape the landscape and provide the natural origins of its product.

Fruit and cider producers work together with the food service sector and other artisan food producers. Simple measures, such as joint study trips, help bring cider producers and restaurateurs together. They also help resolve logistical challenges associated with direct deliveries, encourage pear farmers to develop innovative products such as pear mustard and pear balsamic vinegar, and commit participating restaurants to featuring pear-based recipes and high-quality pear products on their menus.

The association established to preserve rare pear varieties and traditional orchard meadows comprises 31 municipalities and 120 member businesses. New trees are being planted to preserve rare pear and apple varieties, with particular attention paid to their care. In addition to planting, maintaining and propagating pear trees, the initiative offers training programmes and workshops for school classes and the local community. The project is also supported by scientific research.

This rediscovered cultural drink, a pure natural product, is now making its way into fine dining. The MostBirnHaus in Stift Ardagger offers insights into the journey of the pear – from tree to glass. Tastings are available at the Mostelleria in Oed-Öhling, where visitors can also learn about the history of the cider pear. The Mostelleria is renowned for its pear dessert wine “Mostello”, which is produced using the port wine method.

Impact

The association helps increase regional value creation and employment, thereby strengthening rural areas. At the same time, it raises awareness of traditional varieties and agricultural production methods, while strengthening the important connection between the natural landscape and agriculture.

Links

Mostviertel, Lower Austria

Bildquelle: Mostviertel – Archive