Cider, or what we now call “hard cider” in reference to fermented apple juice, was the American drink of choice among early settlers to England, but cider was supplanted by beer when German immigrants arrived and brewing techniques improved. of beer and production.
A brief history of cider or Cider
Cider in Spain is primarily from the Asturias and Basque regions of northern Spain and is produced primarily from wild apple, with sweeter varieties of apple used to balance the end result. At the time of the pilgrimage, in the 12th century or so, cider was more popular than wine.
Although the first ciders were probably produced by ancient Egyptian and Byzantine civilizations, Pliny mentions apple wine as the typical drink of the Strabon region; Cider production in Spain was probably modest and personal until 1629, when apple trees from America were introduced into Spain and production increased. Production suffered after the Spanish Civil War when Franco banned production and consumption and apple orchards were abandoned when people sought industrial work.
Production grew again in the 1980s, and today you can drink natural cider directly from “kupelas” (large barrels, usually chestnut) between January and April or May when the cider is bottled. In summer, just look for a sign that says “Sideria” and settle down at a table and order a cider. Here’s how everything will work.
In Spain, the production of “hard” natural ciders takes place mainly in the north: Asturias, Galicia and the Basque Country. The climate here is ideal for growing apples; mild, humid summers and mild winters.
How to drink Cider (Sidra)
- You must drink the entire bottle at once. Cider rusts quickly and turns flat.
- The ideal temperature is between 10-14 degrees Celsius, cold but not cold.
- A “shot” or a small amount of cider should be poured into a narrow glass from a height of about 30 cm or three feet. This aerates the cider, enhances the bouquet and the natural carbonation, and is called “throwing” the Cider, which produces the gas that the Spanish call “star.”
- This must be consumed at once.
- If there is feces, you can either consume them or throw them on the ground (some steel mills have special drains for this; that is why a steel mill is separate from the bar in most establishments that offer both).
In La Sideria (Sidrería)
- Order a cider, which usually comes in a 750ml bottle like a bottle of wine.
- The bartender will open the bottle, then probably go to a special “pouring station” where he will pour a glass and bring it to you.
- You will repeat this (sometimes you will have to nod to the glass when you want another one) until you have had enough or the bottle has been reduced to feces.
- Some places will simply place a bucket next to the table without offering any further assistance beyond uncorking the cider. You are alone with the dumping if this happens.
- This experience will cost you a couple of euros.
