En Asturias la sidra no se bebe, se vive. Es la bebida por excelencia de la región, y el ritual de servirla, escanciarla, forma parte tan importante de la experiencia como el propio sabor.

La sidra natural asturiana se elabora a partir de manzana, fermentada sin gas añadido, lo que le da un punto ácido y seco muy característico. Precisamente por no tener gas, se sirve «escanciada»: el que sirve levanta la botella por encima de su cabeza y deja caer un chorro fino en el vaso, sujetado bajo la cintura. Ese golpe de aire al caer es lo que despierta el gas natural de la sidra y forma la espuma, el famoso «culín» que hay que beber de un trago antes de que se asiente.

No hace falta saber escanciar para disfrutarla: en cualquier sidrería te la sirven así, y si te animas a intentarlo tú mismo, nadie se va a reír si se te escapa algo de sidra por el suelo — es parte del juego, y hasta hay un rincón del suelo pensado para eso en las sidrerías tradicionales.

Se suele acompañar de tortilla, quesos de la zona o pescado, y es habitual pedir varias botellas para compartir mesa. Si es tu primera vez, no hay mejor sitio para probarla que una sidrería auténtica cerca de Cabrales, con calma y sin prisa: la sidra se disfruta charlando, botella a botella.

In Asturias, cider isn't just drunk, it's lived. It's the region's signature drink, and the ritual of serving it — escanciar, pouring it from height — is as much a part of the experience as the taste itself.

Asturian natural cider is made from apples, fermented without any added gas, which gives it its characteristic dry, sharp edge. Precisely because it has no natural fizz, it's served "escanciada": the person pouring lifts the bottle above their head and lets a thin stream fall into the glass, held below waist height. That impact of air as it falls is what wakes up the cider's natural gas and forms the foam — the famous "culín", which you're meant to drink in one go before it settles.

You don't need to know how to escanciar to enjoy it: any cider house will serve it this way for you, and if you're tempted to try it yourself, no one will laugh if some ends up on the floor — it's part of the game, and traditional cider houses even have a corner of the floor set aside for exactly that.

It's usually paired with tortilla, local cheeses or fish, and it's common to order several bottles to share around the table. If it's your first time, there's no better place to try it than a genuine cider house near Cabrales, taking it slow: cider is meant to be enjoyed while chatting, bottle by bottle.