Subscribers-Archives Access


Public Archives Search

Keyword Search


Beer Insights Extras

Extra beer business news, thoughts and insights from the publishers of Beer Marketer’s Insights, Insights Express, Craft Brew News, Beverage Business Insights and Alcohol Issues Insights.

  • Home
    Home This is where you can find all the blog posts throughout the site.
  • Categories
    Categories Displays a list of categories from this blog.
  • Tags
    Tags Displays a list of tags that have been used in the blog.
  • Bloggers
    Bloggers Search for your favorite blogger from this site.
  • Team Blogs
    Team Blogs Find your favorite team blogs here.
  • Login
    Login Login form
Subscribe to this list via RSS Blog posts tagged in Cider

Posted by on in Uncategorized


In Basque country, just outside San Sebastian, Spain, you’ll find traditional Cider Houses (Sagardotegias) between January and April.  Here, the price of admission gets you tastes from many different wooden barrels (kupelas) of apple juice, fermented without added sugar or gas.  We heard the cry “txotx” (pronounced chotch), meaning tap or break out the cider throughout our visit.  After each txotx we were called to a different cask, which we were instructed to fill holding the glass low at an angle to collect the stream as the glass is slowly raised, aerating the cider and collecting about two fingers worth from each sampled barrel.


We visited Gartziategi, possibly the oldest cider house in operation, since it’s mentioned in 16th century documents. It produces 100,000 liters of cider per year. Our visit coincided with Carnival, a period of parades, costumes marching bands and celebrations. Since children have school vacation for the Carnival celebration, our Monday afternoon visit was packed and included many families, both local Basque and out-of-town visitors.



Along with the cider tastings, family-style large platters of food are presented, without individual plates.  First crusty fresh bread, then a cod omelet, next cod fish with pepper, onions and garlic, a huge grilled salted T-bone steak served rare, and finally walnuts and quince jelly served with local sheep milk cheese.



Tagged in: Cider
Hits: 4825