{"id":46688,"date":"2021-02-23T14:35:16","date_gmt":"2021-02-23T18:35:16","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=46688"},"modified":"2026-06-12T16:03:48","modified_gmt":"2026-06-12T20:03:48","slug":"the-culture-of-asturian-cider-production-consumption-and-denomination-of-origin","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/the-culture-of-asturian-cider-production-consumption-and-denomination-of-origin\/","title":{"rendered":"The Culture of Asturian Cider: Production, Consumption, and Denomination of Origin"},"content":{"rendered":"
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By Manuel Mu\u00f1iz<\/a><\/strong><\/span><\/p>\n

Like any product of agricultural origin, cider has very specific production rhythms tied to the seasons. Of course, the key in this case lies in the apple.<\/p>\n

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Asturian cider<\/figcaption><\/figure>\n

The process begins from mid-April, when the apple trees bloom, covering the “pumaraes” (apple orchards) of Asturias with white flowers. But it is in October and November when the apple begins to turn into cider<\/a>.<\/p>\n

The trees are “ximielgan” (shaken) to make the fruit fall\u2014although apples that have fallen from the tree on their own should never be used for cider\u2014and these are collected, washed, and then “mayada” (crushed) to extract the juice.<\/p>\n

This first cider must is called “sweet cider,” which is the first one children drink (as it is nonalcoholic).<\/p>\n

After the apple harvest and “mayado” (crushing) in November, the “amag\u00fcesto” is celebrated, a festival\u2014usually outdoors\u2014where sweet cider is drunk and chestnuts are eaten. This is the first celebration around the new cider vintage.<\/p>\n

Others will follow, such as the presentation of the first cider of the year (at the end of March, when the fermentation process ends) or the “espichas,” which we will discuss later.<\/p>\n