Beurener Most Event 2025: A festival of taste explosions!

Beurener Most Event 2025: A festival of taste explosions!

The Beuren cider event “The Best of the Best 2025” took place on May 30, 2025, during which 26 ciders were served neutrally and evaluated according to a points system. The evaluation elements included clarity, smell, taste and harmony. A special highlight was the reference must, a half-year-old pure Upper Austrian apple cider, which served as a benchmark for further samples. The jurors, all experts in the field of must production, gave differentiated opinions on the different musts and their properties.

A total of 42 different musts were evaluated, which underlined the diversity and different taste experiences in the must sector. The overall impression and the harmonization of the different types of must were also decisive for the awarding of points. Some musts received high scores due to their outstanding quality, while others performed less well, leading to lively exchanges and discussions about the quality and differences between the products.

Tasting and quality assessment

The must tasting in Beuren was attended by many participants who learned about the art of must production and tasting. In the course of such events, it becomes clear that things are often not “fair”, as participants have discovered. The last musts of the tasting or different varieties were usually compared with each other, which can influence objectivity. In order to improve the quality of the tastings, a guide has been created that highlights important aspects for successful implementation.

The main points when carrying out a must test are:

• Vor und während der Probe nicht rauchen.
• Most richtig temperieren.
• Keine scharfen oder geschmacksintensiven Speisen konsumieren.
• Gaumen zwischen den Proben mit Wasser und/oder frischem Weißbrot neutralisieren.
• Die Moste in Sortenklassen (Apfel, Birne, Apfel/Birne, Sonstige Mischungen) einteilen.
• Einen „Vesper-Most“ ohne Bewertung vor der eigentlichen Probe servieren.

A foundation for the quality assessment is essential. The appearance of the must plays a role; it should appear clear, bright and, ideally, in colors ranging from greenish to golden yellow. The smell is also crucial - a pure, mild fruit smell without any pungent acidity is a sign of high quality. The taste, on the other hand, must be fresh, sparkling and harmonious in the ratio of alcohol, acid and extract.

Harmonies and differences

The harmonies and differences between the musts are important not only for the judges, but also for the participants. Quality characteristics such as appearance (clear to bright), smell (pure, mild fruit smell) and taste (fresh and harmonious) are crucial for the overall evaluation. Given the variety of varieties tasted, it was a challenge to select the best musts from the wide range.

Another aspect that contributes to quality is the experience of the jurors, whose expertise can ensure an objective evaluation. The event in Beuren was therefore not just a tasting event, but also an exchange about the possibilities and challenges in must production.

Overall, the event reinforces the importance of must in regional culture and its development into a recognized part of the culinary landscape. The commitment of the participants and the jurors not only promotes quality, but also the appreciation for regionally produced products.