Learn & Discover
Learn & Discover
World of Cider: Asturias
A fabulous array of ciders are made all over the world. In the ‘Old World’ of Western Europe, we have the cultural powerhouses of Asturias and the Basque Country in Northern Spain – as well Brittany and Normandy in France. Every region produces idiosyncratic ciders based upon different apple varieties, terroir and traditional methods of production. In the ‘New World’, regions without longstanding heritage, dessert apples are utilised to create an array of ciders, often with significant influence from the world of beer and wine. In this next episode of World of Cider Gabe explores the region of Asturias, one of the world’s oldest cider cultures. A land of rugged hills, beautiful coastlines, exquisite ciders and glorious food. Join Gabe as he learns more about the history of cider in Asturias as he meets cider makers across the region and as he visits some of Asturias’ many cider bars.
Gabe Cook
With 10+ years of experience working in the cider industry, Gabe is leading the charge for a cider revolution. AKA ‘the Ciderologist‘ Gabe is an international consultant, writer, broadcaster, and educator on all matters cider. Resident cider expert for C4’s Sunday Brunch.
Cider blending & maturation: Pt. 1
A CAMRA Learn & Discover video guide
In this 2 part series on cider blending and maturation, Bill Bradshaw guides us through a series of conversations with some of the foremost blenders at the zenith of the cider-makers craft. The kind of ciders that find us at the bottom of an empty glass, savouring the moment and dreaming of what led us there. This series features Tom Oliver of Oliver’s Cider, founders of Little Pomona cider, James and Susanna Forbes, founders of Find and Foster fine ciders, Mat and Polly Hilton and retired biochemist, cider maker and veteran of Long Ashton Research Station (the National Fruit and Cider Institute), Andrew Lea. (This video features robust language in praise of cider).
“The varieties here tend to be more acid driven, but with differing amounts of bitterness and natural sweetness in there as well. In fact over 500 different varieties have been recognised over the course of centuries [in Asturias].”
— Gabe Cook
