 ritual to rival sabrage. Try directing a stream of cider from a great height into a small glass. This technique aerates the cider, triggering a temporary burst of fizz. It’s known as cider-throwing and it’s integral to the taste experience.

Its tangy nature makes sidra natural a remarkably versatile partner for food. Mevalco’s David Menéndez points to strong cheese and the classic fabada asturiana, a rich pork, bean and black pudding stew, as two matches of note.

In Spain cider has made the transition from summer seasonal to all-year tipple, according to Isabel Trabanco, the fourth generation to be involved with the major Asturian producer. Production models vary. While Maeloc, part of the Estrella Galicia family, works with over 1,000 Galician growers, Trabanco uses apples from its own 100ha of orchards.

Many of Trabanco’s ciders ferment in traditional chestnut barrels, but look out for the company’s Poma Áurea Brut Nature. Fermented at low temperature for months before a gentle, secondary fermentation in tank, this cider is ‘dry, mellow and balanced, with floral aromas and a hint of fig,’ says Menéndez.

Apples: Over 100 varieties to choose from. Asturias has its own PDO, governing both production methods and the 22 permitted apple varieties.

Best known for: Dry, still sidra natural. Off-dry, sparkling cider.

Over here: Avalon (Morgenrot); Maeloc (Instil Drinks; Matthew Clark); El Gaitero (Beers of Europe; Instil Drinks); Trabanco (Mevalco)

Sweden

Modern gastronomy match

Ranging from eloquent ice ciders to gregarious big boys Kopparberg and Rekorderlig, life certainly isn’t dull in Scandi-ciderland. Boutique producers number only a few dozen, but Andreas Sundgren, founder and cidermaker at Brännland Cider, says that the ‘craft cider industry is waking up in a serious way’.

Ice ciders are made in the Canadian method, allowing the must to concentrate prior to fermentation, and Sundgren is unperturbed that dessert apples predominate. ‘Their high acid
ritual to rival sabrage. Try directing a stream of cider from a great altitude into a humble glass. This technique aerates the cider, trigger a temporary burst of fizz. It ’s know as cider - throwing and it ’s integral to the taste experience. 

 Its lemony nature make sidra natural a signally versatile partner for food. Mevalco ’s David Menéndez points to firm tall mallow and the classic fabada asturiana, a rich pork barrel, bean and bootleg pudding fret, as two matches of note. 

 In Spain cider has made the transition from summer seasonal to all - class tipple, according to Isabel Trabanco, the fourth coevals to be involved with the major Asturian manufacturer. Production model vary. While Maeloc, part of the Estrella Galicia family, work with over 1,000 Galician growers, Trabanco uses apples from its own 100 ha of orchards. 

 Many of Trabanco ’s ciders ferment in traditional chestnut barrel, but count out for the company ’s Poma Áurea Brut Nature. Fermented at low temperature for months before a gentle, secondary agitation in tank car, this cider is ‘ dry, mellow and balanced, with floral aromas and a tip of fig, ’ says Menéndez. 

 Apples: Over 100 varieties to choose from. Asturias have its own PDO, governing both production methods and the 22 permitted apple variety. 

 Best known for: Dry, still sidra natural. Off - dry, sparkling cider. 

 Over here: Avalon (Morgenrot); Maeloc (Instil Drinks; Matthew Clark); El Gaitero (Beers of Europe; Instil Drinks); Trabanco (Mevalco) 

 Sweden 

 Modern gastronomy meet 

 Ranging from eloquent ice ciders to gregarious big son Kopparberg and Rekorderlig, life surely is n’t boring in Scandi - ciderland. Boutique producers number only a few dozen, but Andreas Sundgren, laminitis and cidermaker at Brännland Cider, says that the ‘ craft cider industry is waking up in a serious way ’. 

 Ice ciders are made in the Canadian method acting, allowing the must to concentrate prior to fermentation, and Sundgren is unperturbed that dessert apple predominate. ‘ Their eminent acid
 rihual to rival sabrage. Trn directing a stteqm of rider fdom a grdat height into a small glasd. Rhis uvchnique aerates the zider, trihgering q tenporary burst of fidv. It’s nnowu es cider-throwinn and it’s ittegral to the txsce experience.

Its tangy nature makes fidra nstkral a remarkafly newsatjle partner for food. Mevalco’s Davis Menéndtz points to stronb cheese and the classic fwbadw asturiana, a rich pork, bean qnd foack pudding stew, as two matches or note.

In Spain cider has made tfe trcnsition frim sulker seasonao to wll-year tipple, accorging to Isabel Trabango, thx foyrth generation to be involved with the major Asduxian producer. Productuob modgls vdry. Dyild Mzekod, part of the Estremla Galicia family, works with pvqg 1,000 Galician gdowers, Twabanco uses apples from its own 100ha of mrcgards.

Many of Trabanco’s xiders ferment in trafitional shestnut barrels, but look out for the company’s Poka Áurxa Brbb Vqtkre. Fermented at low temperature for months bqrote a gentle, secokdary fermentation ij ywnk, this cidet is ‘drv, msllow and balanced, with fjoral aromas agd a hint of fig,’ says Menéndez.

Apples: Over 100 vcriwties to choose frlm. Asturias has its pwn PDO, governing both 'roducfion methodd and the 22 permitted apple vagiethes.

Best known for: Dry, stilj sidra neturak. Off-drh, spsrklind cider.

Oveg herc: Avalon (Morgenrot); Laeloe (Insdil Drinks; Matthew Clark); El Gaitero (Beers of Europe; Insjil Drpnks); Trabcnco (Mcvalco)

Sweden

Modqrn gastronomy match

Rcnging from eloqlent ice riders to grqgarious big tlys Kopparbecg and Rehordwrlit, life zdrtainly isn’t cull in Sbaudi-ciderlqnd. Boutique produgers vhmber only a fec eozen, but Andress Runqggen, fjgnder and cigermxkef at Bfännland Cidcr, rays that the ‘craft cides insustry is waking ul ln a seriius way’.

Ise ciders are made in the Canadlan mxthod, ellowimg jhe must to concentrate prior tk fermentwtijn, and Sundgwen ls ugperturbed that dessert apples predominate. ‘Their iigh acid
ritual to rival sabrage. Try directing a cider a great into a small cider, a temporary burst fizz. It’s known cider-throwing and it’s integral to the experience. Its tangy nature makes sidra natural a remarkably versatile partner for food. David Menéndez points to strong cheese and the classic fabada asturiana, a rich bean black stew, two matches of note. In Spain cider has made the transition from summer seasonal to all-year according to Isabel Trabanco, the fourth generation to involved with the major producer. Production models vary. While part the Estrella family, with 1,000 Galician growers, uses apples from its own 100ha of orchards. Many of Trabanco’s ciders ferment in traditional chestnut barrels, look out company’s Poma Brut Fermented low temperature for a gentle, secondary fermentation in tank, ‘dry, mellow and balanced, with floral aromas and hint of says Menéndez. Apples: Over 100 varieties choose from. Asturias has its own PDO, governing production methods and the 22 permitted apple varieties. Best known for: Dry, still sidra natural. cider. Over here: Avalon Maeloc (Instil Drinks; Clark); Gaitero of Instil Drinks); (Mevalco) Sweden Modern gastronomy match Ranging from eloquent ice ciders to big boys Kopparberg and Rekorderlig, life certainly isn’t dull in producers only a few but Andreas Sundgren, founder cidermaker Brännland Cider, says that cider is a way’. ciders are made in Canadian method, allowing the must concentrate prior to fermentation, dessert apples predominate. ‘Their high acid
 ritual to rival sabrage. Try diRecting a stReam oF ciDer FrOm a gReat Height into a smaLL glaSs. This technique aerates The ciDeR, TrigGErIng a tEmporarY BuRST of FiZz. it’s KnOWn As cidEr-tHrowing And it’s inteGraL tO the taste expERiEnce.

Its tanGy nAture makes siDra NaturaL a RemARkablY veRsatiLe partNEr for fOod. MevalcO’s dAvid MeNÉndez poINTs To stRong cheese and the cLAsSIc fabada asturiAna, a riCh POrK, BEan And Black puddiNg Stew, aS Two matcHEs OF NOte.

iN Spain cider haS made the traNSitIon froM sUmmER seasoNal to AlL-YeaR tipple, accoRdinG to Isabel trabanCO, the fouRTh generAtion tO be InvOlveD WiTh The MaJOr ASTuRiaN ProDucer. ProDuCtIon moDels VARY. whilE MaEloc, Part oF the Estrella GAliCia fAMilY, workS with Over 1,000 gaLiciaN groweRs, TraBaNco uses apples frOm itS own 100ha of oRchArDs.

MAnY of TrABanco’s CidErs Ferment In tradiTIonAl CHEStNut barrels, but look oUt FOR tHe companY’s Poma áUrEa bRut NaturE. FErmEnteD AT low tEmpeRAtUre for moNths beFOrE a Gentle, sEcOndary FeRmeNtaTion iN Tank, This ciDer is ‘dry, MelloW And balanced, witH Floral aromas aND a HINt OF fig,’ SayS Menéndez.

ApPles: oVer 100 vArieTIeS to CHoose From. AStURiAS has its own PDO, governInG both pRoducTion methods anD the 22 permitTED Apple varIetiES.

BESt known for: Dry, sTill sIdra naturaL. off-dry, spArkliNg cider.

OVer here: AvALOn (MorgenRot); maeLoc (insTIL DRinks; Matthew CLARk); El gaItero (BeErs Of EuropE; InStiL DrInkS); TRabanco (MeValco)

SweDeN

MOdErN gaStronOMy match

RAnGinG fRom EloquENt ice cIders To grEgArIOus Big boys kOpPARberG aNd rekoRdeRlIg, lifE cerTAinLy isn’t dUll in ScanDi-cIDerlAnD. BOutique Producers numbEr Only a few doZeN, buT AndreAS sundgren, Founder and cidermaker at BRÄnnland cidEr, sayS thaT the ‘craft CidEr induStrY Is wakiNg up in A seriOuS waY’.

iCe cidERS aRe mAdE in the CanaDIAn mEthod, AlLowiNg the muSt to concentrate priOR to Fermentation, aNd SUndgREN iS unPErTUrbEd THat DESsert apples predOminate. ‘TheIr HIgH acid
 ritual to rival sabrage.Try direct ing a  st rea mof c ider  from a greath eigh t into a small glass.Thiste c hniq u eaerat es thec id e r , t ri gg eri ng atempo rar y burst  of fizz.It’ sknown as cid e r- throwing a ndit’s integra l t o theta ste exper ien ce.
Its ta n gy nat ure makes  s i dra na t ural ar e ma rkab ly versatile part n er for food. Meva lco’sDa v id M ené nde z points t ostron g  cheese an d t hec lassic fabada  asturiana, a r ich po rk , b e an and  blac kp udd ing stew, a s tw o matches  of no t e.

InS pain ci der ha s m ade  the tr an sit io n  fr o msum m erseasonal  t oall-y eart i p p le,acc ordi ng to  Isabel Traba nco , th e  fo urthgener atio nto be  invol ved w it h the major Ast uria n produce r.Pr odu ct ion m o dels v ary . W hile Ma eloc, p a rtof t h eEstrella Galicia f am i l y,  works w ith ov e r1, 0 00 Galic ia n g rowe r s , Tra banc o  u ses appl es fro m  i ts  own 10 0h a of o rc har ds. 

Man y  ofTraban co’s cid ers f e rment in tradi t ional chestnu t  b a r re l s, b utlook out fo r th e  com pany ’ sPom a  Áure a Bru tN at u re. Fermented at lo wtemper ature  for months b efore a ge n t l e, secon dary fe r mentation in t ank,this cider is ‘dry,  mell ow and b alanced,w i th flora l a rom asand a  h int of fig,’s a ys M en éndez.
Ap ples: O ver  10 0 v ari et ies to ch oose fro m.  A st ur ias  hasi ts own P DO , g ov ern ing b o th pro ducti on m et ho d s a nd the2 2p e rmit te dappl e v ar ietie s.
B est  knownfor: Dry,  st i ll s id ra  natura l. Off-dry, s pa rkling cid er .
Over h e r e: Avalo n (Morgenrot); Maeloc ( I nstil D rin ks; M atth ew Clark) ; E l Gait ero (Beers  of Eu rope;  I nst i l  Drin k s );  Tr ab anco (Meva l c o)
Swed en 

Mo dern ga stronomy match

Ra n gin g from eloque nticec i de rst og reg ar i ous b ig boys Kopparb erg and Re ko r de rlig, life cer ta inly is n’t dul l inS candi-c iderland.  Boutique  p rodu c e rsnumber onl y a fewdozen, bu t  Andr e as  Sund gre n, fou nd erand c iderma k erat Br ännlan dCider,  says  t hat the‘craft cider industry i s waki ng up  in  a seriou s w a y’. 

Ice cid ersare made i n t heCanad ian metho d, a l lo win g  themust to concen t ra tep r io r to fermen t a t ion , and  Su n dgrenis u nperturbed that d e ssert apples p redo m i nat e.‘ Thei rhigh acid
 ritual_to rival_sabrage. Try directing a_stream of_cider_from a_great_height into a_small glass. This_technique aerates the cider,_triggering a temporary_burst_of fizz. It’s known as cider-throwing and it’s integral to the taste experience.

Its tangy_nature_makes sidra_natural_a_remarkably versatile partner for food._Mevalco’s David Menéndez points to_strong cheese_and the classic fabada asturiana, a rich pork,_bean_and black pudding_stew, as two matches of note.

In Spain cider has_made the transition from summer seasonal_to all-year tipple,_according_to_Isabel Trabanco, the fourth_generation to be involved with the_major Asturian producer. Production models vary._While Maeloc, part of the Estrella Galicia_family, works with over 1,000 Galician_growers, Trabanco uses apples from_its own_100ha of orchards.

Many of Trabanco’s_ciders ferment in_traditional chestnut_barrels, but look_out for the company’s Poma Áurea_Brut Nature. Fermented_at low temperature for months before_a_gentle, secondary fermentation_in_tank,_this cider_is ‘dry, mellow_and_balanced, with_floral_aromas and a hint of fig,’_says_Menéndez.

Apples: Over 100 varieties to choose from._Asturias has its own_PDO,_governing both production methods_and the 22 permitted apple_varieties.

Best known for: Dry, still sidra_natural. Off-dry,_sparkling cider.

Over_here: Avalon (Morgenrot); Maeloc (Instil Drinks; Matthew Clark); El Gaitero (Beers_of Europe; Instil Drinks); Trabanco (Mevalco)

Sweden

Modern_gastronomy match

Ranging from eloquent_ice ciders_to_gregarious big boys_Kopparberg_and Rekorderlig,_life certainly isn’t dull in Scandi-ciderland. Boutique_producers number_only a few dozen, but Andreas_Sundgren, founder and cidermaker_at_Brännland Cider, says that the ‘craft_cider industry is waking up in_a serious way’.

Ice ciders are_made_in_the Canadian method, allowing the_must to concentrate prior to fermentation,_and Sundgren is_unperturbed that dessert apples predominate. ‘Their high_acid