Basque cider
In this article we will explore the fascinating world of Basque cider. From its origins to its relevance today, Basque cider has captured the attention and interest of people of all ages and cultures. Over the years, Basque cider has played a crucial role in various aspects of society, from entertainment to science and technology. Through this article, we will discover the many facets of Basque cider and its impact on the modern world.
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Basque cider is an apple cider from the Basque region of Europe served at sagardotegi (cider houses). Known as Sagardoa, the cider in Basque cuisine is produced at cider houses in areas such as Astigarraga, Spain, an apple growing region. It is sold in bottles, is flat (non-carbonated), and poured from height. Salted cod omelette is a traditional dish eaten in Basque cider houses. Quince jelly and nuts are also served as well as steak.
The production of the Basque cider is similar to winemaking in many ways. Apple harvesting starts in September and October to prepare raw material for barrel fermentation. The cider is then fermented up to the middle of spring. Compared to natural winemaking, Basque cider manufacturers do not add any commercial yeast. Spontaneous fermentation is the preferred way to produce cider in the Basque region.
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