I just drank cider. Time to criticize it. What do you think of this drink?

Is cider an underrated drink or just rubbish?

Cider divides opinion between those who elevate it to a gastronomic product of national identity and those who dismiss it as a source of gas or an overrated industrial product. As the debate moves between Asturian natural cider and commercial supermarket versions, the question arises as to whether this fermented apple drink really has a future in today's market.

Natural cider versus the dictatorship of the industrial

The forum debate highlights the gap between natural cider, characterized by its acidity and traditional fermentation process, and the industrial options that fill the shelves. Some defend cider as the perfect accompaniment to hearty dishes, from cachopo (a breaded veal cutlet stuffed with ham and cheese) to grilled sea bream, claiming it as a bastion of Spanish identity against the homogenization of global drinks. On the other hand, skepticism is notable: from users who criticize the price of brands like Ladrón de Manzanas, calling it a rip-off, to those who simply don't find it appealing enough to displace other alternatives.

The identity crisis in cider consumption

Beyond taste, the conversation turns to the disappearance of specific products from large stores, such as pear cider, and the inevitable comparison with European consumption models where cider on tap competes in price with beer. The question hanging in the air is whether Spanish consumers are losing their taste for their own products, replacing local liquid heritage with imported fads. Is cider a product with a future, or are we facing a relic that only survives through cultural inertia?

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