Cider
Cider is an ancient beverage. No-one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to Northwestern Europe. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made from the only resources available to make it, so style wasn't a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilization was slow to develop record keeping. Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers.
Basque cider
Basque cider is an apple cider from the Basque region of Europe served at sagardotegi (cider houses). Known as Sagardoa, the cider in Basque cuisine is produced at cider houses in areas such as Astigarraga, Spain, an apple growing region. It is sold in bottles, is flat (non-carbonated), and poured from height. Salted cod omelette is a traditional dish eaten in Basque cider houses. Quince jelly and nuts are also served as well as steak.