A traditional Basque cider house is not to be confused with a restaurant, according to most cider house owners. Think of it more as a workshop– a brewery of sorts, where the year’s cider is just about finished fermenting. In order to have people taste their cider (which should be sold quickly, as cider is meant to be consumed within a year of bottling), cider house owners began inviting people to come taste the year’s results alongside some delicious home cooked food. At the Basque cider house, there is no menu– you usually pay per person and then the food starts coming!<\/p>\r\n\r\n\r\n\r\n

The typical order of events is as follows:<\/p>\r\n\r\n\r\n\r\n