Sagardoaren lurraldea

The new cider maker's handbook


All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.

variedad fermentación mosto sidra elaboración de la sidra manzana manzanal


  • Autor: Claude Jolicoeur
  • Fecha: 2013
  • Clasificación: 2.1. Sidra
  • Tipo documento: Libros
  • Fondo: Sagardoetxea Fondoa
  • Signatura: L163
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  • Código: BO-000218