How to pour cider, Asturias, Spain / Cómo escanciar sidra, Asturias, España

The largest producer of cider in Spain is the Atlantic region of Asturias, where cider is considered not only a beverage but an intrinsic part of its culture and folklore. Asturias amounts more than 80% of the whole production of Spain. The consumption of cider in Asturias is of 54 litres per person/year, probably the highest in any European region. One of the most popular ciders in Spain is called "El Gaitero" (the bagpipe player) which can be found everywhere in Spain and which is produced in this region. However, it must not be confused with the traditional Asturian cider as it is a sparkling cider more in the way of French ciders. It is a factory produced cider, sweet and very foamy, much like lambrusco, different from the more artisan and traditional cider productions. Recently, new apple tree plantations have been started in grounds belonging to the old coal mines, once important in Asturias.
The traditional Asturian sidra is a still cider of 4--8% strength, although there are other varieties. Traditionally, it is served in sidrerías and chigres, pubs specializing in cider where it is also possible to have other drinks as well as traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called escanciar un culín (also echar un culín) and is done to get air bubbles into the drink (espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time. Cider is also poured from barrels in the traditional Espichas.

[@tahani11]

Been there, drank that in Gijon. Wonderful experience.

[@mrausterellis]

One of my best experiences when I visited Gijón several years back. The sidra is incredible.

[@jayhildybrant5726]

The sidra must be poured in such a manner to aerate the product quickly. It forms tiny bubbles that help bring aromatics to the forefront, traditionally only one sip would be poured at a time.

Yes, "must" is maybe a strong word, because is a pretty recent development (early S.XX), but it improves most natural ciders a lot.

[@HardCiderGuy]

Love it! 🎯🍾

[@cronicas_asturies]

Puxa Asturies y la sidra asturiana 💙🍏

[@TheTravelVlogger]

Very Nice :)

[@SuperTrisset]

There is obviously a reason for it. My guess would be to mix it with air/stir up bubbles, something like that.

You are right, is to promote development of CO2 bubbles, increasing both fizzyness and aroma.

[@joelfernando2031]

Even beer you want to pour it like this the flavor is in its foam!

[@poppinsmannered2999]

And reduce acidity, because it is brut cider (not filtered, not refined)

[@PeripateticProfessor]

May I have your permission to use ~15 second clip for a piece I am doing on the Centro Asturiano in Florida?

[@manuelvherrera]

😂😂😂😂 de eso trabajo yo.puxa Asturias....⚽ I can do it , I'm working at similar bar 😜

[@dubb9020]

must be stick af in there

[@snk7799]

Cider houses used to have sawdust covering the floor. I remember growing up and loving the smell of everything. Nowadays they normally pour over a bowl. If the guy who pours the cider is skilled, believe it or not, not much cider is wasted on the floor!

Also, they just clean more often.

[@TheMasterBagziz]

But...why? u can see the floor is wet xD

Improves taste and smell. Yes, it requires a lot of cleaning, that is true. In the past was a non-issue, because more parties were on top of grass.

[@k.s.333]

Only job where it's okay to look like you pissed your pants...

[@manuelvherrera]

If you can do it perfect, never wet any part of your body,just some on the hand.bless you⚽

[@Diedrich92]

but why?

[@tobiashagstrom6463]

" ..to get air bubbles into the drink (espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time"

[@Diedrich92]

But there must be much better ways to air the drink. I've seen different things you pour wine through, or some thing you attach to the wine bottles opening. Pouring half of the drink on the floor seems like a stupid way.

[@tobiashagstrom6463]

+Divad Mlap I guess it's for show, to me it looks retarded and wasteful

[@Osutip]

It's one of the most stereotypical Asturian things. and it's always done that way, no matter if nobody is seeing it and there's no "show". Asturians don't give much thought to it

[@bibianavillanuevacuesta5713]

I´m Asturian and i can tell you that it is not so. We do so to enhance its aromatics qualities and its digestive qualities too. All this is scientifically proven. It has been done for centuries and oenologists from all over the world endorse this technique.

[@manuelamigo2918]

La sidra es una bebida del país Vasco, es vinagre de manzana.

[@Phrosen1]

What a bad way to pour cider

[@bibianavillanuevacuesta5713]

Soy de Ribadesella, Asturias y conozco bien la sidra ya que en mi familia se ha fabricado este producto desde tiempo inmemorial y Asturias está a la vanguardia de la producción a nivel mundial. Le puedo asegurar que escanciada es la forma más correcta de servirla, ya que logra ensalzar todas sus cualidades aromáticas y la hace más digestiva. Incluso existe un campeonato internacional anual de escanciadores en Asturias. Gijón está inscrito en el libro Guinness con más de 11.000 personas escanciando a la vez. Excuse me for answering in Spanish but i do not write very well in English. Greetings.

[@unm0vedm0ver]

It's an ancient tradition that enhances the aroma and flavors of the cider.

[@manuelvherrera]

@@bibianavillanuevacuesta5713 vaya máquina eres jajajaj yo escancio en la cuenca nalón 👍👍 un saludo y bendiciones,vente pa carrio y te echo un par de culetes guapos😜

[@manuelvherrera]

@@unm0vedm0ver yes it is⚽