Strongbow vs Magners cider, which is better?

Discover the difference between Strongbow and Magners cider. Two ciders that you can find on Temple Bar's menu.

Based on 2019 data, the United Kingdom, Ireland, Spain, France, and the United States are the top cider consumers in the world. Spain, however, is unique in that cider consumption is mostly limited to the Asturias region, where it is produced.

If you’re perusing Temple Bar’s drink menu, you’ll notice two types of cider: Strongbow and Magners.

While both are delicious, they have distinct differences worth noting. Here are some key factors to consider when selecting the cider that best suits your palate.

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How cider is produced

Cider production press

Cider is a widely consumed alcoholic beverage in many parts of the world, and its production differs from region to region.

The key to a great-tasting cider is in the selection of apples used. Those with high levels of acid and sugar work best – such as the Kingston Black, Dabinett or Yarlington Mill varieties.

 

The process of making cider begins with washing and crushing the fruit, before pressing it to extract the juice. The liquid is then left to ferment naturally with the help of yeasts. The fermentation process can take a few weeks or even months depending on the recipe. Finally, the cider is bottled or stored in barrels for maturation.

Differences between Strongbow and Magners

While both Strongbow and Magners cider are popular choices, there are some notable distinctions between the two. Strongbow has a drier, more bitter flavor compared to Magners’ sweeter, milder taste. Furthermore, the ingredients and brewing process for each brand differ.

If you’re trying to decide between the two, consider the following factors:

Come and try them!

We are at C/ Ferran, 6 in Barcelona.

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