Leah’s Beer School: Lesson 44
Spanish Cider A part of local Asturian and Basque history, cider production in Spain was initially reported by Roman settlers in the first century. Like many other historical brews, this style of cider was first produced as a low-alcohol farmhouse beverage, before gaining momentum as a commercial industry in the early 20th century. Cider is primarily made in the northern regions of Spain, with Asturias counting for roughly 80% of production, and nearby Basque regions accounting for the majority of the rest. There are more similarities than differences between Asturian sidra and Basque sagardo – Asturian ciders tends to …