Asturian Cider

[Bob]

In general I think that legal controls over naming and stating places of origin for wines and ciders are a good idea, and will add to the stature of the product in other countries.

I just wish I could locate more Asturian ciders here in the US. All have been able to find is a nonalcoholic version. New ENgland makes some good hard ciders, but they aren't the same as the Asturian ones.

[dcoffaro]

Hola,

We are located in Northern New Jeresy, 15 minutes from Newark, and have run into numerous road blocks regarding sidra. We have visited many supermarkets, liquor stores, distributors and have yet to find the _non_ sparkeling sidra.

My girfriend, native of Oviedo, and myself love and miss the _non_ sparkeling sidra. Soooo, if anyone has found a location in NJ, NY or knows where it can purchased online would you lighten up the past 5 years for us by replying with any kind of information.

Gracias,

Denis

[Art]

Hi, Denis,

Welcome to the forum!

I believe that one of our members, Alfonso, has been getting it from someone in your area. As I understand it, they import it for the use by an Asturian group. You and your girl friend might enjoy the group, too.

You can find Alfonso by using the email button on this page:
http://www.asturianus.org/forum/profile ... ofile&u=63
(You have to be logged in to see member info.)

-------------------------

Hola, Denis,

¡Bienvenidos al foro!

Creo que uno de nuestros miembros, Alfonso, lo ha encontrado de alguien en su área. Tal como lo entiendo, lo importan para el uso de un grupo asturiano. Es posible que tú y tu novia podáis disfrutar del grupo, también.

Puedes encontrar a Alfonso por hacer click sobre el botón de correo electrónico en esta página:
http://www.asturianus.org/forum/profile ... ofile&u=63
(Tienes que ser conectado para ver la información de un socio.)

[Fonzu]

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[pkzimmer]

Superfically, this seems like a mere tradition (and perhaps a bit of a macho tradition, since I saw only men pour cider in that manner), but the resultant aeration really improves the taste of the cider immensely.

Pido perdón de los quienes preferían leer en asturianu. Aunque lo puedo leer y entender, todavía no soy capaz de escribir ni hablar en asturianu.


No sé si es un asunto ya muerto en ese fórum, pero hace dos días en el Concurso de Escanciadores en el Festival de la Sidra en Nava, mujeres tomaron los puestos 2, 4, & 5. El presentador hablaba (de broma) de «la muerte definitiva del machismo.»

Abajo tengo una foto de los 5 mejores del concurso escanciando el culín de honor.

---------------------------------

I don't know if it's a dead topic on this forum, but two days ago in the Escanciador (pourer) contest at the annual Festival de la Sidra in Nava, women took 3 of the top 5 spots (2nd, 4th, and 5th place). The m.c. jokingly spoke of "the definitive death of machismo."

I've attached a foto of the top 5 pouring a ceremonial culín.

-----

[/i]

[Bob]

My original comment, that I had seen only men pour sidra during my 1999 visit to Spain,was true, but amplified by one of our our female members. Both she and her sister are quite accomplished at pouring. My own observations were obviously quite limited.

As the father of two daughters and one son, and as the grandfather of two little girls (now ages 4 and 6), for whom I want the world to hold all possibilities open, I am more than happy that equality between the sexes seems to the spreading.

[pkzimmer]

...equality between the sexes seems to the spreading.

Indeed, although Spain still has some ways to go, I've even noticed a marked difference between now and my last trip in 2002.

[Bob]

Here's a link to an interesting article on the qualities of sidra, in English.

http://www.separationsnow.com/coi/cda/d ... d=8&page=1

[pkzimmer]

Interesting, although it brought back unpleasant memories of Organic Chemistry II, the class that singlehandedly convinced me that biology was not the best choice for my future career.

It is also more interesting to me because I've recently started getting in to home-brewing beer, with some decent successes so far. This fall I think I'll see if I can give sidra a shot.

[is]

>This revealed that, as suspected from the findings with beer, smaller >polypeptides with low and medium molecular masses were strongly >associated with ciders that produced good quality foam (thick but >unstable). Blanco-Gomis and his team found that an LDA model based on >the six most discriminating polypeptides was able to classify the ciders >into the two foaming groups with 100% accuracy.

Bob, we need to carry out more empirical studies on the relationship between the molecular mass of the amino acids and the size/stability of the foam in a 'culin'.

Also, the article speaks about lipids in the cider as contributing to the breakdown of the foam (the instability). So if those lipids were chemically neutralized, would we get cider with stable foam like in a Guinness black beer?

And what about a theory based on the incline of the glass toward the stream of cider in the height of the foam? Either way, very intersting; I'll have to forward it to my brother, who is an avid cider drinker.

[Bob]

Sign me up for the empirical study and let me know where to get the sidra.

More seriously, the effect of lipids on foam stability is probably more related to the physical properties of lipids than to their chemical properties, but I would have to defer to my colleagues in chemistry or physics.

[granda]

http://www.youtube.com/watch?v=mq6XkOCNp84

Conan El Mayador

[Art]

Darn. It looks like it's supposed to be funny, but I don't understand enough of the dialogue to follow the "plot."

-----------------------

Meca. Parece que sea gracioso, pero no lo entiendo bastante del diálogo para seguir la "trama".

[davidncpr]

Hi, I've just returned from Uvieu after almost a 20 year absence. I can't believe how much the sidrerias on C/ Gascona and others have been cleaned up! No more sawdust on the floor, everyone gets their own glass, etc. Some sidrerias even look a bit swanky! It's good to see sidra remains popular with the younger generations, but I missed the "old-school" touches.

Anyway, I'm wondering if anyone has made any progress in getting real, non-sparkling sidra in the U.S., esp. in the NYC area, or perhaps in the Montreal area? I live about halfway between both!

We're dying for a nice culin this summer...

David

[Xose]

Gah! No sawdust! Non-shared glasses?!?! WTF! Asturianus, get your collective mierda together and stop this wholesale destruction of your/our culture!