Apples have a long tradition in Norwegian fjords. The combination of agricultural resources, established food traditions, tourism infrastructure and growing specialist expertise gives Vestland a strong starting point for further development, like here, Balestrand. Photo: Charlotte Hartvigsen Lem.

Building professional knowledge alongside a new industry with new education

Familiar with the profession “sommelier", but never heard of a pommelier? The term refers to someone who knows cider as well as a sommelier knows wine. And currently you can develop this skill in Vestland.

The last couple of years, Vestland has been developing a new business sector. From apple orchards along the fjords, to consumer’s glasses, Vestland is currently grooving a cider industry that is influencing restaurants, tourism and international markets. Now a new education in the heart of the cider district is helping to build the expertise the industry needs to continue to grow.

The sommelier education is offered by Fagskulen Vestland and is a 30-credit higher vocational programme based at Hjeltnes in Ulvik, Hardanger. Already 60 sommeliers have graduated, and class of 2026 is currently ready to start.

- For Vestland, the growing cider industry is yet another example of how local resources can be turned into higher-value products, experiences and businesses, says Investment Manager in Invest in Vestland, Charlotte Hartvigsen Lem.

In the heart of the cider district in Norway we are building professional knowledge alongside production capacity. Now, you can get certified to understand and serve cider right where the apples grow. Photo: Charlotte Hartvigsen Lem.

Pairing food and cider

The programme is aimed at producers, waiters, sommeliers and sales professionals who want specialist knowledge of cider and its role alongside food.

The students learn about apple varieties, cultivation, terroir, production and fermentation. A major part of the programme is sensory analysis: learning to taste, assess and describe cider. But understanding how different styles work with food is also a key learning point. Towards the end of the programme, the students will pay particularly focus on food and cider pairing.

Also, the heritage and cultural history of fruit growing and cider in Norway is a part of the study: How have nature and landscape influenced the flavour of products (terroir) and how have traditional fermentation and production methods influenced today’s finished product.

Supporting a growing industry

The education is offered in Hardanger, a region that has long been associated with fruit growing. Same could be said for Sognefjorden, where cider also is increasingly adding a new dimension to that agricultural tradition. Today, Hardanger is the big brother in the Norwegian cider industry, with around 80 percent of the Norwegian cider production, with currently 28 cider producers in Hardanger, compared with just four commercial producers in 2014. The region produces around 750,000 litres of cider.

The market is also showing growth. The Norwegian alcohol distributor Vinmonopolet reported that Norwegian craft cider sales increased by 9% in 2025, reaching 380,000 litres. The growth comes at a time when consumers are increasingly choosing lighter and lower-alcohol drinks.

For Vestland, the significance goes beyond the litres sold. Cider is creating opportunities across the value chain, and are adding value for the farms, to providers of processing and packaging, hospitality, food pairing, tourism and direct sales. In Hardanger, cider producers recorded more than 18,700 farm visitors in 2024, while cider-related tourism generated around NOK 10 million in turnover.

The development in Hardanger and Sogn is increasingly taking the shape of a business cluster, with producers collaborating on knowledge, quality, promotion and market development. The sector is also creating new investment in farms and production facilities and contributing to generational renewal in rural communities.

Interested in learning more?

Reach out to Invest in Vestland