![]() ![]() In early November, Prendergast put almost 600 gallons of apple juice into a huge oak barrel. The idea is to create some effervescence, as the otherwise almost bubble-less cider splashes into the glass.ĪNXO just released its first sidra natural. Some American producers even serve their sidra in the traditional Spanish way - from the spigot of an elevated barrel or poured from a bottle held overhead. ![]() Within the United States, a growing pool of cider makers is making their own impressions of the style. Imports of Asturian brands seem to be on the rise, according to Jim Asbel, a Portland-based importer who deals exclusively in Spanish ciders and has closely studied the American cider market. But Spanish-style cider has only recently begun to gain traction among American craft cider fans. Sidra natural of Asturias is, in fact, a product protected by European Union regulations, with growers restricted to using 22 specific varieties of apples in order to label their beverage "sidra de Asturias."Īmerica's craft cider culture has been growing rapidly for about a decade, with cider makers both experimenting with flavored styles as well as following old traditions from France and England. Here, apple orchards blanket the emerald slopes that plunge toward the Bay of Biscay, and sidra natural - so called because it is fermented with wild yeasts found naturally on apple skins - is made in scores of commercial cider houses, homes and roadside bars. However, Spanish cider is a beloved tradition in its homeland, mainly in the lush coastal state of Asturias. ![]()
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