One more year, cider was present at the Northern Food and Equipment Show (SALENOR) held at the Magdalena Exhibition and Conference Pavilion in Avilés, Asturias. This biennial meeting of the hotel, catering, confectionery and bakery industries, which began in 2009, was held from 21 to 23 February 2022, thus taking place in even-numbered years. Un…
Categoría: Llagares
CIDER EN USA/ Sidra en EEUU: Urban Farm Fermentory
Urban Farm Fermentory is a fermented beverage producer located in Portland, Maine, where kombucha, cider, beer, gruits, mead, and jun are made in an artisanal way. Eli Cayer founded UFF in 2010 with the idea of connecting the Maine community with beverages made from local ingredients to enjoy with friends and family. His most recognisable…
CIDER IN SOUTH AFRICA/ Sidra en Sudáfrica: Sxollie Craft Cider
In urban South African, Sxollie combines the English word ‘scallywag’ with the Afrikaans ‘skorrie-morrie’, which loosely translates as to hurry, to make the best of what you have and to finish with more than you started with. Sxollie Craft Cider was founded by Karol Ostaszewski and his wife Laura Clacey in 2014. At the time,…
CIDER IN CHILE/ Sidra en Chile: Sidra Tencai
Chicha and cider are different in the way they are produced, although they are made from the fermentation of apple juice. Cider, unlike chicha, is fermented in the bottle and tends to resemble the sparkling wine process in its production. Chicha y sidra son productos diferentes por su forma de elaboración, si bien proceden de…
CIDER IN NORWAY/ Sidra en Noruega: Tall Ship Craft Cider
Tall Ship Craft Cider is located in Sandefjord, at the Fjordfolk Mikrobryggeri brewery, where cider maker Abram Goldman-Armstrong draws on his extensive experience from the United States and Europe. The dry ciders are made mainly from Norwegian apples, such as Katje apples from Telemark. Without added sulphites or sugar, only genuine and natural raw materials…
CIDER IN JAPAN/ Sidra en Japón: Fukiware Cidrerie
As a sample of changes in drinking traditions in Japan, the TV programme Newsline in Depth focuses on cider craftsman Tatsuro Fuji. The video begins with the presentation of his Bar & Sidreria Eclipse in Tokyo. Fujii is an expert in ciders from all over the world, so he shows his range of domestic and…
HOME DELIVERY CIDER/ Sidra a domicilio
The new COVID-19 regulations do not allow us to meet at cider bars. But if you miss our traditional drink, you should know it can be delivered from Asturian cidermills straight to your door. Choose your favourite and order now! Las nuevas normas derivadas del COVID-19 no permiten que nos reunamos en sidrerías. Pero si…
IRISH CIDER ON ST. PATRICK’S DAY/ Sidra irlandesa en el día de San Patricio
March 17th is the festivity of St. Patrick, patron saint of Ireland. Born in Roman Britain in the late 4th century, he was kidnapped at the age of 16 and taken to Ireland as a slave. He escaped but returned about 432 to convert the Irish to Christianity. By the time of his death on this day, 461, he…
CIDER THROUGH MEMORY/ Sidra en el recuerdo
Sparkling or champagne cider is not new in Asturias, as it started being produced in the XIX century to be exported in overseas trade. And, though some of the best known brands are still active, like El Gaitero or Mayador, some others are in our memories in the form of beautiful old advertising, both in…
A WORLD OF CIDER/ Un mundo de sidra
Cider is a beverage made all over the world and from many different ingredients that provide for a range of flavours and styles; from tart and dry to sweet and rich, clear or cloudy, still or fizzy. Apart from the amazing varieties found in Asturian cider, different countries offer different cider drinking experiences. While English…
CIDER BETWEEN TWO SPRINGS/ Sidra entre dos primaveras
The cycle of our most typical drink takes place during the months between two springs. Once the pumares (apple trees) blossom, the process culminating with the tasting in the llagar (cider press-house) or chigre (cider bar) starts. Before pouring a culín (glass of cider), the following must happen: PICKING: Pañar the apples. The picking season…
THE CONVIVIAL MEAL, A COMMUNAL RITE/ La espicha, un rito colectivo
Espichas, or convivial meals in Asturias, are ritual celebrations when the cider barrel is opened, after an approximately two-month aging. Once a small hole is opened in the barrel, cider is tasted and then, it is plugged again with a wooden spiKE called espicha. This is from which this tasting action takes its name and,…
Ciderayalga 