493: Cider as a Sport | Sidra in Asturias (Archive Edition)

What is Asturian cider?

Asturian cider (sidra natural) is a traditionally fermented apple cider from Asturias, Spain, served through a high pour (escanciado) and shared socially in small servings called culines.

This episode is part of the Cider Chat archive documenting global cider traditions and producers since 2015.

In this epic replay from Season 2 of Cider Chat, Ria Windcaller traveled to Asturias, Spain, and sat down with Anzu Fernández, international delegate for La Sidra magazine and a lifelong ambassador of traditional Asturian cider culture.

Born and raised in Asturias, Anzu described a world where cider was not positioned as craft, trend, or revival, it is simply life. Families make cider at home, neighbors work the orchards together, and communities gather to celebrate each year’s production. Asturias is not rediscovering cider; it never lost it. Cider here is social, communal, and guided by shared standards passed down through generations.

Cider Chat Ep 493 Feature Anzu fernandez pouring Sidra Natural — Anzu

Why Cider Is Called a Sport in Asturias

In Asturias, cider pouring competitions, regional championships, and strict serving traditions make cider a participatory cultural practice comparable to a sport.

What Makes Asturias Unique

Asturias is one of the few places in the world where cider has remained a continuous everyday tradition rather than a modern craft revival. Unlike many contemporary cider regions, intervention is minimal. Skill lies not in controlling fermentation, but in understanding fruit, timing, and blending decisions shaped by experience.

Traditional sidra natural (SEE-drah nah-too-RAHL) relies on wild fermentation, careful apple selection, and blending skills developed over centuries.

Asturian Cider Culture Defined by Standards

One of the most striking aspects of Asturias is how clearly defined cider customs remain. From how cider is poured and shared to acceptable acidity levels and serving practices, cultural standards guide both producers and drinkers. Cider is shared from the same glass, poured frequently, and consumed socially. Cider knowledge is communal and quality universally understood.

Key Concepts in This Episode

Why Asturias treats cider as a social sport
The traditions of espicha (es-PEE-cha) celebrations
How escanciado (es-kan-SEE-ah-doh) transforms flavor and aroma
Ordering cider by palos (PAH-lohs) instead of labels
The role of igualación (ee-gwah-lah-SYON) blending in production
Wild fermentation and traditional cider standards
Why Asturian cider culture remains uniquely confident and self-defined

Asturian Cider/Sidra Terms to know

Espicha – communal cider-opening celebration
Escanciado – The traditional Asturian method of pouring cider from height to aerate the liquid, release aromas, and enhance flavor just before drinking. Escanciado is performed by trained cider pourers and is central to sidra culture in Asturias, Spain.
- In Asturias, mastering escanciado is considered both a practical skill and a point of regional pride
Culín – small serving of cider meant to be drunk immediately
Igualación – blending cider for balance and consistency
Palos – cider houses served in a sidrería

Asturias is a cider-producing region on Spain’s northern Atlantic coast, known for one of the world’s oldest continuous cider traditions.

Recorded on location in Asturias, this conversation captured traditional sidra culture as it was actively lived and practiced — offering listeners a firsthand look at one of the world’s most enduring cider traditions.

This episode is part of the ongoing Cider Chat series documenting cider makers, regions, and traditions across the global cider world.