Drinks to Celebrate New Year: Cider, Beer, and Mead

Read in EnglishThe time has come to say goodbye to the old year! To toast for closure and the opportunity to start anew. There’s nothing better than seasonal drinks like cider, a beverage that we have all enjoyed during these festivities and that is closely related to beer and mead, as all three undergo a similar fermentation process, with the main liquid in cider being apples. This sweet and refreshing drink has a great tradition around the world, especially in Great Britain, where approximately 700 million liters are produced annually (around 45% of the apples produced in the UK are used to make cider). Its origins date back to the Norman conquest in 1066, when production of this beverage began in monasteries, and by 1300 its consumption had spread to other counties in England. Today, we can find ciders from Ireland, Germany, France, Spain, Belgium, the Czech Republic, Finland, Italy, Norway, Sweden, the Netherlands, Argentina, Chile, Mexico, Canada, the United States, Pakistan, South Africa, and many other countries.There are alcoholic ciders (known in some countries as “Hard Cider,” containing between 2% and 8.5%) and non-alcoholic ones (“Cider”). For the latter, the fermentation process is stopped before sugars turn into alcohol, resulting in a sweet, sparkling, golden-colored drink, ideal for toasting if you don’t consume alcohol or for the little ones at home. How is craft cider made? Just like with beer, the mass production of cider has led various associations to promote the consumption of craft cider, which is recognized as real cider because it must be made with 100% fermented apple juice, with live yeast, both in bottles and kegs; it cannot be carbonated, pasteurized, or made from concentrates, and it must be produced through an artisanal process that consists of the following steps: Preparation: Selection of apples, washing, and removal of leaves and branches.Pressing and crushing.Fermentation: The juices are placed in plastic barrels. No yeast is added, and it is left to ferment during the winter at low temperatures. At the beginning of summer, its clarity, flavor, and alcohol volume are checked to see if it is ready.Mixing: When the cider is at the right point, it is transferred to an oak barrel for aging, where it not only acquires woody notes but usually contains aged cider from previous seasons.Mexican craft cider Cervecería Itañeñe, from Mexico City, produces a craft cider with a blend of apples from Zacatlán, Puebla, and Chihuahua with hops. Both in aroma and flavor, this cider has a predominant apple note with a hint of hops and a slight note of honey. It is the perfect cider to accompany an apple strudel or the traditional turkey with apple salad. MeadMead is also a fermented drink made with honey, instead of apples (cider) or malt (beer). In some styles, other ingredients such as fruits, spices, grains, or flowers like hops are added. In Mexico, there are great examples of this drink like Ídolo de Ámbar, from Tiny Bastards, in Guadalajara, Jalisco, which is a mead made with honey from avocado trees in the Michoacán area, crafted with a blend of Ale and champagne yeasts for a dry and fruity flavor, with a fermentation period of over a year! It pairs excellently with pâtés, soft cheeses, dates, fish, smoked oysters, pasta, or a delicious fruit cake. Beers for those who miss champagneAnd if champagne is your thing, you must try craft beers. This year, Cervecería Patito from Mérida, Yucatán, launched Brut IPA Año Nuevo, a champagne beer with a citrus, fruity, dry, and effervescent flavor. Made with Mosaic hops, it has notes of pine, herbal citrus, and tropical aromas. It is fragrant, pale in color, and has a light to medium body. We recommend trying it with soft cheeses like brie or camembert, with seafood, mainly oysters, as well as raw dishes like sashimi, also with loins and legs. Whatever your choice, remember to support the craft guild and consume local this season. Cheers and happy holidays!