Cider Culture

IGARTUBEITI FARMHOUSE & CIDER MILL

The Basque Country has a network of 7 museums related to food and beverages called Gastromuseums. This interpretation centers help to contextualize the country’s wide gastronomic tradition and promote knowledge about the roots in which it’s based, beyond the mere fact of eating and drinking. They are a basic pillar of the tourist offer related to gastronomy for which the Basque Country is widely known.

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Cider Reviews

WEIDMANN & GROH APFELWEIN

My father doesn’t like cider. Well, to be honest, he doesn’t like natural cider. And he doesn’t know much more, maybe some English or Irish comercial sweetened watery cider. 🤢 He walks on the wine side of life. Red, rose or white. Sparkling or still. But wine.

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Cider Making, Cider Marketing

HVALUR CIDER

Hvalur is our very first homemade batch of cider, a tribute to the Basque sailors who traveled to remote destinations in the 16th century. It’s made with fresh apple juice pressed in a cider house in Astigarraga, wild fermented and matured for 2 months before bottling. It’s the only Basque style cider that we have crafted so far. 

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Cider Marketing

THE STATE OF CIDER ON THE INTERNET

One of the jobs of Ciderzale as a consultancy consists in designing digital brand strategies for the cider industry, with special focus on social networks and search engines. This means that we have to compare several indicators and measure the digital activity of our clients. This time, we have analyzed the evolution and state of cider on the Internet and social networks. Is cider experiencing a meteoric rise?

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