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In Brittany, finding an apple tree on your way is commonplace. Far from the forbidden fruit, the apple is one of the most popular foodstuffs here! And any self-respecting Breton has already pushed the doors of a cider house, right?

Here we are, off to visit a cider mill in Brittany, where know-how rhymes with character! We take you on an immersion in the production of Prié, Pleudihen-sur-Rance, transformed into Cider Museum.

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Sparkling visit to the cider museum

The warm welcome from Karine and her husband immediately immerses us in the friendly atmosphere of this family production. We quickly understand that here, apples are queens and visitors their kings!

cider museum
Skylar Zilka - Unsplash

Step 1: the apple in all its forms

A visit to this cider house in Brittany begins with a leap into the past: in the 1920 years more precisely. Here we are in a room where old wooden churns adorn the decor, once used to make butter. Butter churns, centrifuge churns, there is something for everyone (and for all techniques). A few photos scattered around the room immerse us in the production of cider at the time. This first room bears witness to the age of this craftsmanship!

 

Pascal-Glais

We continue the visit with an immersion in the special story of the apple.

Program 
  • Its origin and benefits
  • Apple varieties
  • Its pests
  • The place of the apple in art and advertising
  • Nursery rhymes around the apple

Step 2: Behind the scenes of production

It remains to visit the new pieces of the museum which has recently been enlarged. Press, barrels, scales, looting tower... All the equipment that was once used to harvest and produce cider is on display! Behind the windows, you can see today's tools. A film is even broadcast to learn more about the old trades of cooper or strap-maker.

Step 3: Breton cider tasting

1 hour of visit has (already) passed and it's time to go to the tasting! We can say it now, in addition to having allowed Newton to discover gravity, the apple offers delicious vintages. Raw or semi-dry cider, apple juice or cider vinegar… All Prié family beverages are certified organic!

Before thanking Karine and her family, we go through the shop to unearth some little treasures to share (in moderation) around a good plate of pancakes!

Good to know: Harvesting and production of cider takes place from September to December

For the visit of this cider house in Brittany, it happens here:

Museum, Ecomuseum
Cider Museum
  • Pet Friendly
Pleudihen-sur-Rance
Museum, Ecomuseum
Cider MuseumPleudihen-sur-Rance

About us

  • Pet Friendly

Discover in this restored traditional farm our exhibition on the apple. Relive the gestures of yesteryear of the cerclier and the cooper and visit our new cider house to learn about the stages of cider making. Then taste the certified Organic Agriculture production from our orchards.

​​Spoken Languages:
  • French
  • English
groups accepted:

Opening

From: 01 / 05 / 24 To: 30 / 06 / 24
  • Monday : from 14AM to 00PM
  • Tuesday : from 14AM to 00PM
  • Wednesday : from 14AM to 00PM
  • Thursday : from 14AM to 00PM
  • Friday : from 14AM to 00PM
  • On Saturday: from 14AM to 00PM
  • Sunday: open
From: 01 / 07 / 24 To: 31 / 08 / 24
  • Monday : from 14AM to 00PM
  • Tuesday : from 14AM to 00PM
  • Wednesday : from 14AM to 00PM
  • Thursday : from 14AM to 00PM
  • Friday : from 14AM to 00PM
  • On Saturday: from 14AM to 00PM
  • Sunday: open
From: 02 / 09 / 24 To: 30 / 09 / 24
  • Monday : from 14AM to 00PM
  • Tuesday : from 14AM to 00PM
  • Wednesday : from 14AM to 00PM
  • Thursday : from 14AM to 00PM
  • Friday : from 14AM to 00PM
  • On Saturday: from 14AM to 00PM
  • Sunday: open

Karine's recipe for a 100% Breton cider

In the cider production of the Prié family (as with all Bretons), cider is a religion. As a true enthusiast, the owner Karine even agreed to share all her secrets with us.

Here is the process of making a 100% local cider:

 

  1. Harvest fallen apples! (This stage has been mechanical for about ten years)
  2. After the harvest, it's time for the grinding! The pulp is torn to facilitate the action of the press.
  3. Once crushed, it is left to ferment for a few hours and macerates in the juice. This cuvage step increases the cider's alcohol level and promotes its preservation!
  4. The pulp is then pressed using a hydraulic press, to extract as much juice as possible (around 70 liters per 100 kilos of apples)!
  5. And now, place for fermentation in two stages: flotation and alcoholic fermentation! After weighing to see the residual density of sugar, we go to the last step!
  6. … The traffic jam!

Thanks to this visit to a cider house in Brittany, we learned that it was necessary four months producers to make cider. As much to say to you that the latter must arm themselves with patience to see the fruit of their work.

On our side, one thing is certain, we will savor our next bolée!

If that of the Prié family can be visited, there are many others cider houses in Brittany. We would almost make the Normans pale! So if you are in a hurry to find out more about Breton cider, here are our 4 other favorites around Dinan-Cap Fréhel :

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