The article discusses the growing popularity of various ciders and fermented fruit drinks in São Paulo, highlighting a festival celebrating these beverages.
In São Paulo, the beverage scene is evolving as various ciders and fermentations made from native Brazilian fruits gain traction, moving beyond the traditional grape offerings. The Cacho Bar is hosting the second edition of the festival 'Sol, Sede, Sidra', which runs until March 7, showcasing artisanal labels from Brazil and Europe. This festival exemplifies the increasing interest in these refreshing drinks, which often feature floral and fruity aromas and serve as a perfect remedy for the sweltering summer heat.
Leandra Lima, a partner at Cacho Bar, extols the qualities of cider, describing it as a century-old fermented beverage that embodies freshness and acidity. Meanwhile, local producers are gradually breaking the stigma that cider is merely a low-cost, mixed drink. Leo Kalash Pires, the creator of Shakal cider, points out the common misconceptions surrounding cider, emphasizing the nuanced flavors and craftsmanship that artisanal cider actually embodies.
As the market for these beverages expands, both producers and aficionados hope to cultivate a better understanding of ciders among Brazilian consumers, inviting them to explore and appreciate a variety of experiences beyond traditional beverages. The festival not only celebrates innovation in local beverage production but also suggests a broader cultural shift toward valuing artisanal and regionally produced drinks in Brazil.
