Asturian-American Migration Forum

Noticia garrá de: www.lasidra.as

N'asturianu: http://lasidra.as/index.php?option=com_ ... :actualida

N'inglés: http://lasidra.as/index.php?option=com_ ... &Itemid=71

Los Estaos Xuníos ca vuelta más sidreros

Les estadístiques recueyen un consumu xorreciente de sidre en Washington.

Dende que nel 2009 la NABC entamó a dar los sos cursos sidreros en collaboración cola Universidá de Washington (collecha de pumares, produción de fruta sidrera y facer sidre, teoría y práutica) la sidre va ganando popularidá a reblagos.

La produciión de sidre casero pasó de 4,5 millones de llitros en 2.010 a 12 millones en 2.011, lo que da una idega de la fuercia cola que ta medrando la cultura sidrera nesa fastera del mundiu.

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United Statres each time more cider lovers

The statistics show an increase consumption of cider in Wasinhgton.

Since 2009, when the NABC began its cider lectures in collaboration with the Washington University (apple trees harvesting, production of cider fruit and cider making, theory and practice), cider is growing more popular in leaps and bounds.

The homemade cider production went from 4'5 liters in 2010 o 12 million in 2011, which gives an idea of the strenght of the growing cider culture in this side of the world.

It's hard to find a good hard cider here in New England. Brands such as Woodchuck and Angry Orchards (which makes several types of cider) are widely available, but very sweet and laden with unfermented sugars. The best I have found is the dry hard cider made by Russell Orchards in Ipswich, Massachusetts. It's delicious, and the closest thing to Asturian cider that is commercially made in New England. As far as I know, it is sold only at the farm. I don't know what kid of apples they use: they grow dozens of varieties.

Deberíes char una meyor güeyá a los sitios que teas cerca que viendan sidre: la cosa más paecía a sidre asturiano en Nueva Inglaterra ye la mesma sidre Asturiano!

Hai dalgunes tribes de sidre que tan afayables n'USA, una de Cortina, daqué difícil d'atopar, y la otra ye del Llagar de Trabanco, cuya variedá ye la más espardía nel to país y tamién más fácil d'atopar.

Pue qu'atopes más información na páxina ueb de Trabanco o en www.lasidra.as

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You better have a closer look to the cider selling places around you: the closest thing to Asturian cider commercialized in New England is Asturian cider itself!

There are some cider varieties available in the USA, one from Cortina, hard to find, and another one by Trabanco Cider Press, whose variety is the most widespread in your country and thus easier to find.

You may find more info looking at Trabanco's website or in www.lasidra.as

Gracias, Anzu

I agree cider is back in fashion here on the east coast of the US.

Here in DC, they serve it at Estadio, a popular hangout on a resurgent 14th St NW. The Trabanco Pomar costs $30 at this place, with the regular Asturian hard Trabanco cider at $22. There's also a Basque sagardoa (cider, in euskara) at $24. Here's the full list, scroll to the bottom:

http://estadio-dc.com/dinner/

With good marketing, the Asturian llagareiros could take advantage of cider's comeback. But knowing the way things work there, ain't gonna happen. The Asturians generally believe that branding their products under a Spanish label is better. Wrong.

With good marketing, the Asturian llagareiros could take advantage of cider's comeback. But knowing the way things work there, ain't gonna happen. The Asturians generally believe that branding their products under a Spanish label is better. Wrong.

Yes and No. I'll explain: It's well true that with proper marketing and promotion of our products they can reach further goals. However the belief of labelling products under the trademark España is a better thing is not just a belief: it's a reality because of the cohesion and the united strength of all the exporters of the nation... Now yes, leaving clear the whole thing with a properly protected Origin Denomination. Well done things work well. Things as they are.

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Sí y no. Me explico: es bien cierto que con la promoción y márketing apropiados de nuestros productos éstos pueden alcanzar metas cada vez más lejanas. Sin embargo la creencia de que etiquetar nuestros productos bajo la marca España es mejor no es sólo una creencia: es una realidad debido a la cohesión y la fuerza conjunta de todos los exportadores de la nación... Ahora sí, dejando claro todo el asunto con una Denominación de Origen debidamente protegida. Las cosas bien hechas funcionan bien. Las cosas como son.

Pues yo toi totalmente dalcuerdu con Is, la sidra nun ye un productu español, ye más, n'España (esceptuando Asturies) nun hai tantu mercáu pa la sidre comu nel mercáu internacional.

Comu diz Is, el comercializalo comu productu español ye una tendencia nun solo zuniega sinon que ya n'Asturies ta dexando de siguise, siendo'l meyor exemplu el del Llagar Alonso, qu'amás de poner la so etiqueta n'asturianu, pon "sidre asturiano". Ye más, la Denominacío d'Orixe nun esiste tal cual, esiste la "Denominación d'Orixen Sidre d'Asturies", marca qu'acueye a dellos llagares y qu'en so díi sacose a la escontra les presiones gubernamentales pa col seutor, qu'obliguen a poner na etiqueta "producto de España" o "made in Spain".

D'aquella hebio un ciertu debate so'l tema, que finó cola desvinculación cola normativa estatal y la creación d'esta denominación d'orixe, d'iniciativa privá d'afechu y por tantu menos sosceptible de control públicu.

Eso creo que respuende a Tomberi cuandu fala d'esa "nun solo creencia sinon realidá debío a cohesión y fuercia". Tala cosa nun esiste, siendo l'estáu español el que refuga el so consumu en cualisquier triba d'actos oficiales y la sovención d'eventos al rodiu de la sidre, incluyío n'Asturies por ilóxico que paeza.

Y otru exemplu d'esto, los vascos tampocu enxamás ponen "producto de España" nin cosa que se-y paeza porque amás de nun esistir cohesión dala, comercialícenlo comu sidre vasco, lo que-y da un calter identitariu y propiu, destremándola de la asturiana. Remémbro-vos qu'anguañu namái hai llagares de sidre en Galicia (7), Asturies (197), Cantabria (2) y País Vascu (12).

Equí van enllaces a noticies alrodiu la denominación d'orixen:
http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... &Itemid=71

Sobro la refuga a la sidre asturiana n'actos oficiales:

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... rian-cider

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... &Itemid=71


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But I totally agree with IS, cider is NOT a Spanbish product, what's more, in Spain (with the exception of Asturies), there is not that much market for cider comparing to the international market.

Like Is says, to do the marketing as an Spanish product is not only a consistently negative tendence, but also it is gradually left behind, being the best example Alonso Cider Press, who apart of writting all on its label in Asturian, especifically says "Asturian cider". What's more, there is nothing like a proper "Denomination of Origin", what exists is "Denomination of Origin Asturian Cider", a label that gathers some cider presses and in the day was released against the government pressures with the cider sector, since they force to appear in the label "Spanish product" or made in Spain.

Then there were lot of controversy about that topic, which ended with the decoupling of the statal normative and the creation of this new denomination of origin, made from private initiative and thus less susceptible of being publically controlled.

I think that answers to Tomberi when he speaks abotu thet "not just a belief but a riality because of the cohesion and united strength". There is not such thing, being the rest of the Spanish state who rejects the consumption of cider in any kind of official acts or to support orsubsidize any kind of event around cider, even in Asturias, as ilogical as it sounds.

Another example of this may be the Basques, who never ever write "Spanish product" nor anything similar because there is not any so called "cohesion", so they commercialize it as "Basque Cider", which gives an identitary nature of its own, distinghusi¡hing it fro the Asturian cider. I remind you that nowadays there are cider presses in Galicia (7), Asturies (197), Cantabria (2) and Basque Country (12).

Here you have some links to news about the Denomination of Origin:

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... &Itemid=71

About the rejection of the Asturian cider in official events:

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... :actualida

http://lasidra.as/index.php?option=com_ ... rian-cider

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... &Itemid=71

Vamos a ver, Anzu: El hecho de que tenga mayor hueco en el mercado internacional que en el nacional no quita de que la sidra asturiana sea un producto de España. Haya o no normativa privada aparte. Sin importar las movidas que todas las partes implicadas hayan tenido para crearla. Ni siquiera tú lo puedes negar.

Que; por lo que veo que estás en todo, no hay fuerza ni cohesión ni apoyo al producto asturiano. Vale. Nos has abierto los ojos a mí y a todos los demás que pudiesen tenerlos cerrados. Pero la sidra asturiana es un producto asturiano. De Asturias. España.Y con esto no estoy negando la legitimidad de la asturianía de la sidra.

Y por favor escribe mi nick correctamente. Deja tu acritud a un lado, ¿quieres?

Nun teo acritú dala nin munchu menos pretendo tar en too, namái camiento que teo una información destremada por ganame la vida nesti seutor, namás.

Lo que nun pue negase son los fechos, que ca añu hebia menos "sidra de españa" y más "sidre d'Asturies" nes etiquetes comu tú muy bien dices dexando de llau posibles desavenencies pente empresarios.

En realidá nun ye un problema de distribución internacional o nacional sinon de la propia definición del productu.

Colo de cohesión referíame a nivel estatal más qu'a nivel d'Astures, lo que desplica la tendencia a refugar la clasificación comu "productu d'España", peracertadamente al mio entender, visión que comparten los productores y llagareros en xeneral.

Escúlpiome por escribir el to nomatu en diminutivu, Maestro Tomberi.

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I did not mean anything with acrimony nor did I pretend to be everywhere, I just think that I may manage a different information because I'm in that sector for a living.

What can't be denied are facts, like that each year there is less "Spanish cider" and more "Asturian cider" in the labels as you very well said leaving behind any possible disagreements between businessmen.

Actually it is not a problem of marketing or distribution international or national wide, but a matter of the proper definition of the product.

When I talked about cohesion I meant statewide, than in Asturian wide, which may explain the tendence to avoid the classification as "Spanish product", rightly in my opinion, view shared by producers and cidermakers in general.

And I apologize for not writting properly your nickname, Maestro Tomberi.

There are many examples for branding terroir products, such as Asturian cider. But it comes down to good marketing, convincing people that it's extraordinary. Asturian cider is certainly that.

Ten years ago, the only cider I found in Seattle markets, and organic co-ops at that, was Basque sagardoa (Zapiain). Given the fact that Basque culture radiates out of Boise, Idaho, and reaches western Washington state, it also made it to Seattle intact with its Basque branding as an edge.

Asturian cider needs to find its own edge, whether it's among British and Irish consumers through the Celtic/Atlantic connection, or with Americans by pitching the product as something fantastic from an unknown European Atlantic region.

Pouring the cider the Asturian way is one way to push that edge. It's a spectacle. Just imagine Americans discovering the pouring technique. I've seen a few people stop dead in their tracks as friends poured cider (Vda. de Angelon) on 16th Street here in DC.

It just takes imagination and a departure from easy comfort zones for Asturians. That's why I said it would never happen, because people there generally aren't used to mentality shifts, even if it allows them to sell their products internationally.

Here's an idea. Why don't the cider producers (llagareros) hire an American (or Irish or British) marketing firm to pitch their product?

I think Is is right. They need an American or Brit to figure out how to market the cider (and cheeses!) in the US and England. The home team (Asturians) won't know what to emphasize. The romantic quality of the Asturian landscape, culture, and history would be very attractive to foodies in the US.

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Creo que IS tiene razón. Necesitan un americano o británico para encontrar la manera de comercializar la sidra (¡y los quesos!) en los EEUU e Inglaterra. El equipo local (asturianos) no sabe cuales aspectos para destacar. La calidad romántica del paisaje asturiano, de la cultura y de la historia serían muy atractivas para los amantes de la cocina en los EEUU.

Quizás una figura como la de Alton Brown fuese la adecuada para dar un impulso que podría ser definitivo entre los gourmets en el mundo anglosajón, pues sé que allí su manera de exponer al público los productos; al estilo de su espacio Good Eats, entusiasma. Yo creo que sería una muy buena idea.

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Maybe a figure like Alton Brown would be the adequate in order to make a jump which could be definitive among anglosaxon foodies, since I know his way of exposing the products to the audience; in the way he does in his Good Eats space, enthusiasms there. I think it would be a very good idea.

Very interesting story on hard cider in Vermont on NPR this morning (Nov. 7, 2012).

Cider consumption is up 65% in the US market in 2012 alone, in part because it's gluten-free and appeals to both men and women. They mention Woodchuck in Vermont, but no international brands: http://www.woodchuck.com

Listen to the podcast:

http://wamu.org/programs/morning_editio ... hard_cider

Wow. Is there gluten in beer? I suppose there could be from the barley. Boy, gluten is in lots of places I'd never thought about!

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Meca. ¿Hay gluten en cerveza? Supongo que sería en la cebada. ¡Vaya, el gluten se encuentra en muchos lugares que nunca había pensado!

Yet another article in the NYT magazine last weekend (11/08/2012) in which the writer (Rosie Schaap) speaks about cider. But it's all about Normandy or Vermont/New Hampshire. No mention of cider produced in Brittany or Asturias:

http://www.nytimes.com/2012/11/11/magaz ... .html?_r=0

Here's an excerpt:

The best French ciders — like my favorite, Etienne Dupont Cidre Bouché Brut — come from orchard-rich Normandy and are unabashedly musty. But there are native, more easily had ciders that make good drinking now, too. I like Crispin’s honey-laced, slightly cloudy Honey Crisp variety (Minnesota) and Farnum Hill’s Kingston Black Reserve (New Hampshire). Depending on the occasion, I drink them either in a pint glass or a stemmed glass.

When I want something a little stronger, I go for Calvados, the delectable apple brandy, which is the perfect cold November nightcap — warming and faintly sweet and fragrant with fruit, like a well-turned-out apple tart in a snifter. Calvados, which also comes from Normandy, is best served on its own, unadorned and unmixed.