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Blakstoc, hopped cider from the Styrian hills

They are the first cidermakers in Europe to specialise in dry-hopping their blends.

LA SIDRA.- Blakstoc means “old tree” in Medieval German and stands for the company’s belief that naturally grown trees and wild orchads not only produce the best apples, but it is also the most eco-friendly way of growing them.

Brewmaster Karl Karigl fermented his first cider as a young schoolboy, many years before he was of legal age to taste it. Since then, he has never stopped experimenting with all shorts of fruits and flavours, being apples from the Styrian hills, in the southeast of Austria, the main ingredient.

They use several different hops varieties to create unique flavours with a crisp and bitter finish. The company’s passion for natural ingredients is reflected in their range of craft innovative ciders: lemon and lime, cinnamon and nutmeg, ginger and honey, cassis and quince are examples of their unique cider flavours.

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Born in Xixón, Asturies, in 1973, I studied English Philology at the Universities of Oviedo and Bradford (UK). I've worked as an English teacher, guide, interpreter and translator. I'm very keen on cider and good cuisine. Follow me on the website

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