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2<br />
Sidras <strong>Bereziartua</strong> Sagardoak<br />
Sidras <strong>Bereziartua</strong> Sagardoak is a family business<br />
dedicated to cider making since 1870.<br />
In 1970 we finally committed to producing sagardoa<br />
(cider) in our current facilities in Astigarraga. Since<br />
then and after updating our processes a number of<br />
times, <strong>Bereziartua</strong> has become a key player in natural<br />
cider production, maintaining the family spirit in the<br />
service of tradition and respect and gratitude for our<br />
loyal customers.<br />
Cider<br />
C<br />
ider is a low-alcohol drink manufactured with fermented<br />
apple must. Its fragrant freshness makes cider particularly<br />
attractive in the summer and autumn although it can also be<br />
enjoyed all year round.<br />
Historically, cider has always been rightly considered a natural,<br />
healthy drink.<br />
There are several theories about the origin of apple exploitation<br />
dating our sagardo (cider) tradition back to the Greeks and<br />
Romans and the Old Testament. A legend also states that it was<br />
Basque arrantzales (fishermen) who took cider along the coasts<br />
of Northern Europe and Terranova; but nothing is for sure.<br />
What is certain is that the Basque Country was one of the first<br />
places in Spain where massive production of apple trees started.<br />
In the fourteenth century, cider production and trade were of<br />
key importance for the economy of Gipuzkoa, a province of the<br />
Basque Country, and in particular of Astigarraga, considered to<br />
be the cradle of cider and where our Sidrería <strong>Bereziartua</strong> is<br />
located. This just gives us some idea of the work carried out<br />
over the centuries in this province with the aim of producing<br />
quality cider.
4<br />
Raw material<br />
T<br />
he only raw material used to produce our natural cider<br />
is apples.<br />
To make good cider, fruit must have matured correctly.<br />
Apple harvesting is carried out at the beginning of October to<br />
start production straight away; although this also depends on<br />
varieties and climate conditions. Many apple varieties are<br />
used to make cider, but most of them are: sweet, sour and<br />
bitter. In <strong>Bereziartua</strong>, we use apple varieties from Galicia,<br />
French and local apples and thanks to recent efforts to promote<br />
Basque Country's products and to the support provided<br />
by Eusko Label, we have been able to slowly recover local<br />
apple production.<br />
The preparation<br />
A<br />
t our premises we carry out all the stages leading to<br />
cider production, from delivery of apples by truck to<br />
our cider house, through washing, crushing and pressing, and<br />
down to bottling.<br />
After pressing, the fermentation process takes place in two<br />
types of tanks. In <strong>Bereziartua</strong> we have seventy top-quality<br />
wood, polyester and stainless steel kupelas (barrels). Along<br />
these barrels (kupelas) we also have two chilled industrial<br />
units to control fermentation on the basis of our needs,<br />
which allows us to bottle cider throughout the whole year.
How to serve and drink cider<br />
C<br />
ider must be served cool - between 10 and 12 degrees Celsius - but never cold. Cider<br />
should be served at a certain height, but not excessive, in a wide-bottomed fine glass<br />
so that carbonic anhydride bubbles can be released, burst and quickly disappear.<br />
The glass should be two fingers deep with cider, drunk slowly but in one go as cider<br />
loses its qualities if left to stand.
Our Ciders<br />
6<br />
<strong>Bereziartua</strong><br />
ORIGIN<br />
Natural cider from Astigarraga.<br />
VARIETY<br />
Blend of wild apples such as Txalaka, Urtebia,<br />
Judeline and Judor.<br />
PREPARATION<br />
Cider is produced using advanced methods but in<br />
keeping with tradition, followed fermentation in<br />
wooden and stainless steel vats for a minimum<br />
period of 4 months.<br />
TASTING NOTE<br />
Colour: Straw yellow.<br />
Aroma: Fruity and fresh.<br />
Taste: Very homogenous bitter sweet.<br />
TECHNICAL DATA<br />
Volume: 75 cl.<br />
Alcohol: 6% per volume.<br />
Total acidity: 5-6<br />
Volatile acidity: 1,5-2<br />
pH: 3,5-3,8<br />
<strong>Bereziartua</strong><br />
Gourmet Edition<br />
ORIGIN<br />
Gourmet edition natural cider from Astigarraga.<br />
VARIETY<br />
Blend of wild apples such as Txalaka, Urtebia and<br />
Gezamina.<br />
PREPARATION<br />
Production is carried out on the basis of traditional<br />
methods and followed by fermentation in wooden<br />
barrels for a minimum period of 4 months and with<br />
apples specially selected beforehand.<br />
TASTING NOTE<br />
Colour: Fine, aged gold typical of apple variety.<br />
Aroma: Intense, deep and fruity in a delicate<br />
combination.<br />
Taste: This cider has very characteristic features<br />
in the palate with deep and pleasant taste.<br />
TECHNICAL DATA<br />
Volume: 75 cl.<br />
Alcohol: 6% per volume.<br />
Total acidity: 5-6<br />
Volatile acidity: 1,5-2<br />
pH: 3,5-3,8
Berezia<br />
Eusko Label<br />
ORIGIN<br />
Eusko Label Natural Cider from Astigarraga, guaranteed<br />
by Kalitatea Foundation.<br />
VARIETY<br />
Blend of apples 100% from the Basque Country.<br />
PREPARATION<br />
Production is carried out on the basis of traditional<br />
methods and followed by fermentation in wooden<br />
barrels for a minimum period of 4 months and with<br />
apples specially selected beforehand.<br />
TASTING NOTE<br />
Colour: Fine, aged gold typical of apple variety.<br />
Aroma: Intense, deep and fruity in a delicate<br />
combination.<br />
Taste: This cider has very characteristic features<br />
in the palate with deep and pleasant taste.<br />
TECHNICAL DATA<br />
Volume: 75 cl.<br />
Alcohol: 6% per volume.<br />
Total acidity: 5-6<br />
Volatile acidity: 1,5-2<br />
pH: 3,5-3,8<br />
Sidra Bere<br />
ORIGIN<br />
Natural cider from Astigarraga.<br />
VARIETY<br />
Blend of wild apples such as Txalaka, Urtebia,<br />
Judeline and Judor.<br />
PREPARATION<br />
Cider is produced using advanced methods but in<br />
keeping with tradition, followed fermentation in<br />
wooden and stainless steel vats for a minimum<br />
period of 4 months.<br />
TASTING NOTE<br />
Colour: Straw yellow.<br />
Aroma: Fruity and fresh.<br />
Taste: Very homogenous bitter sweet.<br />
TECHNICAL DATA<br />
Volume: 33 cl.<br />
Alcohol: 6% per volume.<br />
Total acidity: 5-6<br />
Volatile acidity: 1,5-2<br />
pH: 3,5-3,8