Last December a new cider club was founded in Gijon, Asturias, with the aim of tasting and getting to know ciders all around the world. The meetings are held at LA SIDRA magazine venue on the first Thursday of every month. Everyone can join El Clú de LA SIDRA, by paying a fee of 5€…
Categoría: Sidra
AUSTRALIAN CIDERS/ Sidras australianas
While cider apples are relatively rare in Australia, more local growers are introducing them to their orchards. But creative local cider producers also work with table apples such as Granny Smith, Pink Lady and Royal Gala, producing Ciders that are crisp, refreshing and well suited to their climate. Australian cider and perry tend to fall…
DECALOGUE OF THE CIDER POURER/ Decálogo del escanciador
Pourers must observe an upright, but not rigid posture. 2. The arm which holds the bottle must be stretched up above the head. 3. The arm which holds the glass must be stretched down to the centre of the pourer’s body. 4. The bottle must be held with the index, middle and ring fingers in…
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…
NEW CIDER STAMPS & POSTMARKS/ Nuevos sellos y matasellos sidreros
The Spanish Postal Service will dedicate a miniature sheet to cider and broad beans, two of the Asturian landmarks, as part of the “Gastronomy, Protected Designation of Origin” series. It will be released on 20th March with a 3-euro face value. Envelopes with the postmark of First Day of Emission will be presented at noon…
EDIBLE CIDER/ Sidra para comer
Nowadays, there are many ways to enjoy cider, not only by drinking it. It is obviously not the same, but loads of products are offered to please the sweet-toothed people’s palate. Villa Melba, Aramburu, Don Ramiro and La Fabariega, which uses cider from Los Gemelos cidermill, offer their artisan apple and natural cider jelly. Cider…
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…
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,…
THE CIDER BAR, A MEETING POINT/ El chigre, punto de reunión
The chigre, formerly named after a utensil found in ships to bail water, is the device which, attached to a wall, includes a very powerful corkscrew to open cider bottles. It became a successful tool in cider bars so, extensively, they were named chigres and their owners, chigreros. Nowadays, there are nearly 7,000 premises selling…
CIDERS FROM INDIA/ Sidras de la India
It might sound weird to talk about cider in India, but this 2,000-year-old traditional drink has recently enter the country market. “In recent years, there has been a renaissance of interest in cider drinking, both in America and Europe, so India could not have reamained untouched for long”, cider manufacturer Dinesh Gupta, who launched Tempest…
CIDER CARE/ Cuidados de la sidra
Asturian cider requires a special treatment in its storage and handling. It must be kept in a fresh place and away from heat sources, including sun exposure. The dark green colour of the bottles helps to prevent it. Cider must be cool, but not cold –between 12 and 14 degrees Celsius; so it is advisable,…
Ciderayalga 