What is cider

Overview

Cider is a fermented beverage made from apple juice, typically containing between 4% and 8% alcohol by volume. The term 'cider' generally refers to fermented hard cider in North America and is used for both alcoholic and non-alcoholic apple juice in other regions. Cider production is an ancient practice, with historical evidence showing apple fermentation in medieval Europe dating back centuries. Today, cider production occurs worldwide, with strong traditional industries in the United Kingdom, Spain, France, and increasingly in North America, Australia, and other regions developing modern craft cider industries.

Production Process

Hard cider production begins with apple juice extraction from crushed apples through pressing. The fresh juice undergoes fermentation when yeast—either naturally occurring or deliberately added—converts sugars (primarily fructose and glucose) into alcohol and carbon dioxide. Fermentation typically takes several weeks to several months, depending on yeast strain, temperature, nutrient levels, and desired final product characteristics. After fermentation completes, the cider is racked (transferred to remove sediment) and may be aged, carbonated, and bottled. Some ciders undergo secondary fermentation in bottles, adding natural carbonation. Different producers use different apple variety blends and techniques to create unique flavor profiles.

Apple Varieties and Flavor Profiles

Cider flavor depends significantly on apple varieties used in production. Bittersweet apples contain higher tannin levels, creating complex, dry ciders. Bittersharp apples combine tannins with acidity, adding balance and structure. Sweet apples produce fruity, less dry ciders. Traditional cider producers in regions like Somerset and Hereford in England use heritage cider apple varieties optimized through centuries for fermentation characteristics. Modern craft producers experiment with different apple blends to achieve desired flavor profiles—from bone-dry to naturally sweet with residual sugar. Perry, made from pear juice using similar fermentation methods, follows comparable production principles with its own distinct flavor characteristics.

Regional Traditions and Designations

Cider production varies significantly by region and tradition. The United Kingdom has the world's strongest cider tradition, particularly in West Country regions like Somerset, Hereford, and Gloucestershire, where West Country Farmhouse Cider holds protected geographical indication (PGI) status requiring specific production methods. Spain produces sidra (cider) in the Asturias and Basque regions using traditional methods passed through generations. France makes cider primarily in Normandy and Brittany regions. Ireland has a growing cider industry. These regions often produce ciders with distinct characteristics reflecting local apple varieties, water chemistry, climate, and traditional production techniques.

Alcoholic vs. Non-Alcoholic Cider

Hard cider is fermented apple juice containing alcohol, typically 4-8% ABV, though some craft ciders exceed this range. Non-alcoholic cider or apple cider (in North America) is fresh apple juice, sometimes with added spices like cinnamon and nutmeg for flavor. Non-alcoholic cider is preserved through pasteurization—heat treatment that kills microorganisms and inactivates enzymes, stopping fermentation and extending shelf life without chemical preservation. This allows non-alcoholic cider to maintain fresh apple flavor without fermentation occurring. The non-alcoholic product is popular seasonally, especially in autumn, and appeals to consumers avoiding alcohol or seeking traditional apple beverage experience.