Ciderzale | Cider Without Borders - Page 3 of 14 - Cider blog: Cider culture, cider tourism, cider making, cider marketing, cider reviews, cider books, cider houses, cider reviews and cider pairing.

Cider Culture, Cider Marketing, Cider Pairing

INTERCONTINENTAL CIDER

Did you know that cider is one of the fastest growing alcoholic beverages in the world? Fermented apple juice lives a true global revolution.

On October 24 an exclusive dinner will be held at Aho Mihi Kantina in Donostia, where attendees will have the opportunity to taste 5 ciders from 4 continents, each paired with one dish: Sxollie Cider (South Africa ??), Bfiver Cider (Brazil ??), Decideret Cider (Denmark ??), A bel Cider (New Zealand ??) & South Hill Cider (United States ??).

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.

Cider Culture, Cider Marketing, Cider Pairing

WORLD CIDER TOUR

I’m excited to announce a new project called World Cider Tour, the international cider tasting & pairing pop up event. This journey will begin in San Sebastian, Mecca of gastronomy, with a series of world cider tasting dinners, and will continue the trip with itinerant sessions.

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.

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.