Basque Cider With Hops Oiharte
Natural cider fermented with hops.
They perfectly combine the freshness of Euskal Sagardoa and the subtle bitter character of hops. Cider made with apple from the Basque Cider D.O., fermented with hops. It is a natural cider when tasted, but the scents of hops are appreciable.
Oiharte has all the soul and the charm of the 18th-century farmhouse, but it boasts all modern amenities after being refurbished and converted into country holiday accommodation in 2002. The new cider brewery, equipped with the latest technology, stands next to the house. It is approximately equidistant from Bilbao, Pamplona, Donostia/San Sebastián and Vitoria-Gasteiz, in the heart of Goierri, in Zerain. Nature lovers in search of peace and quiet in one of the most beautiful corners of the Basque Country will find a welcoming family atmosphere in Oiharte.
- It is recommended to keep the natural cider in a cool place, at about 14-15ºC. At temperatures that are too high or too low, the cider can lose its properties sooner.
- To consume the Basque natural cider, it is recommended to cool it in the refrigerator and take it out 5 minutes before consumption. The ideal temperature to taste it is between 10-13ºC.
- We open the bottle and to serve the cider, we can use the pourer cork that some bottles have or attach a traditional pourer to it.
- We serve the cider at about 15 cm. from the glass, and a little less than the wine glass. We can consume the cider both in a fine and long glass or in a wine glass. The first choice will help us to enjoy a quicker drink, since by pouring it we will have the natural carbon from the cider. In the second one, we will better appreciate the aromas of the product and by serving it at a shorter distance, we will be able to enjoy a more leisurely drink.