Glossary · Serving
Glassware
Definition
The vessel a cider is served in, which changes its aroma and appearance. A tapering glass concentrates volatiles at the nose; a wide, thin-walled Asturian glass is shaped for the long pour instead.
- Subject
- Serving
In more detail
Traditional cider glassware is regionally specific and functional rather than decorative: the Asturian glass is wide-mouthed and thin so a falling stream breaks on it, the Frankfurt Geripptes is ribbed for grip, and the Basque sagardotegi glass is a plain tumbler to be held under a jet from the vat.
Related terms
Terms that belong to the same part of the subject, or that this one is routinely confused with.
Serving
Geripptes
The ribbed, faceted glass used for Apfelwein. The diamond cutting gives grip to a hand greasy from food and refracts light through a drink that is otherwise plain in appearance.
Serving
Culete
The measure poured at one time in an Asturian cider house and drunk straight down. The regulating council puts it at not less than 100 millilitres, and six to the bottle.
Serving
Escanciar
The Asturian pour: the bottle held high overhead and the glass low at the hip, so that a thin stream falls a metre or more and breaks on the rim of the tilted glass.
Serving
Serving temperature
The temperature at which a cider is poured, which alters what can be perceived: cold suppresses aroma, sweetness and bitterness, and accentuates acidity and carbonation.
Where to go next
- Cider glossary — The whole vocabulary, by subject and A–Z.
- Comparisons — Terms that are only really clear when set against the thing they are not.
- Search — Finds terms by their aliases and by their spellings in other languages.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
BJCP Beer Style Guidelines — cider and perry categories
Beer Judge Certification Program · classification framework · retrieved 2026-08-24
Opened on 2026-08-24, and the edition matters. CiderHQ registered the 2015 cider guidelines; BJCP has since published a 2025 cider edition, and the old URL now redirects into the current guidelines index. A competition style guide is a dated framework rather than a standing definition, and citing the wrong edition of one is the same class of error as citing a superseded specification. CiderHQ treats BJCP as one competition framework among several and never as the universal cider taxonomy.
Hochschule Geisenheim University — beverage technology
Hochschule Geisenheim · university · retrieved 2026-08-24
German beverage-technology research covering apple wine and fruit juice processing, including the enzymology of clarification.
Denominación de Origen Protegida Sidra de Asturias
Consejo Regulador de la DOP Sidra de Asturias · designation authority · passage verified 2026-08-24
The regulating council for Asturian cider. Read on 2026-08-24, and it turned out to carry far more than a permitted-variety list: an agronomic and technological characterisation of each admitted variety, with total acidity, total polyphenols, vigour, flowering, ripening, cropping and susceptibility to fungal disease. The characterisation is credited to SERIDA’s fruit-research programme. Two things it settles are corrections to what CiderHQ previously held: Asturias sorts cider fruit into nine technological blocks rather than five, and it publishes acidity as sulphuric acid rather than malic. The figures are transcribed into `data/trials/serida-asturias.ts` and cite this source, because this is where they were read.