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Cider

Cider is an alcoholic beverage produced by the fermentation of apple juice, typically resulting in an alcohol content ranging from 3% to 12% by volume.^[1] It is made primarily from apples, analogous to wine from grapes, and can vary in flavor from dry and tart to sweet and fruity, often featuring notes influenced by the apple varieties used, such as bittersweet or sharp types like Kingston Black or Dabinett.^[2] Unlike non-alcoholic apple juice (sometimes called sweet cider in the United States), hard cider undergoes yeast fermentation to convert sugars into alcohol, distinguishing it as a fermented fruit beverage with a long tradition in agriculture and culture.^[3] The history of cider dates back over 2,000 years, with evidence of its production in ancient Europe, where it became particularly popular by the 9th century and was widely consumed in England by the 11th century.^[1] In North America, European settlers introduced apple cultivation for cider-making in the 17th century, making it a staple beverage in colonial New England and Virginia; by the 1670s, orchards produced up to 500 hogsheads annually, and villages like those in New England reported over 3,000 barrels per year by 1721.^[4] Consumption was ubiquitous, with figures like John Adams reportedly drinking a tankard daily, and it served as a safe, low-alcohol drink for all ages until the early 19th century.^[4] However, cider's prominence declined sharply in the 19th century due to the Temperance Movement starting in the 1820s, the influx of German immigrants favoring beer in the 1840s–1850s, urbanization, and economic shifts that favored grain-based brewing over apple orchards.^[4] Prohibition in the 1920s further suppressed production by destroying orchards, reducing cider to a marginal drink in the United States.^[4] Cider production involves several key steps: selecting and blending apple varieties for balanced acidity, tannins, and sugars; grinding and pressing the fruit to extract juice; and fermenting the juice with yeast, such as Saccharomyces cerevisiae, under controlled conditions to develop alcohol and flavors, often followed by clarification and optional carbonation.^[1] Traditional methods may use spontaneous fermentation, while modern processes include sulfiting for preservation and precise temperature control; the resulting beverage contains compounds like ethyl alcohol, esters, malic acid, and polyphenols that contribute to its aroma, taste, and stability.^[1] Styles range from still (non-carbonated) dry ciders to sparkling sweet variants, with regional specialties like Normandy's keeved cider or Basque txakoli-style apple wines.^[2] In contemporary times, cider has experienced a significant revival, particularly in the United States, where sales have more than doubled since 2015, reaching an estimated $603 million in 2025; as of 2025, the US hosts nearly 4,000 cider production businesses, with regional sales reaching $807 million in 2024.^[5]^[6] The Pacific Northwest alone hosts over 200 cideries across Washington, Oregon, Idaho, Montana, and British Columbia.^[2] Globally, major production centers include the United Kingdom, France (notably Normandy and Brittany), and Spain, with the beverage appealing broadly due to its versatility and lower calorie profile compared to beer or wine.^[2] This resurgence emphasizes sustainable orchard management and heirloom apple varieties, contributing to a continued revival in the category.^[3]

Etymology and History

Etymology

The word "cider" entered English in the late 13th century as a term for "strong liquor," derived from Middle English sider or cidre, borrowed from Old French cisdre or sidre (attested around the 12th century), which in turn stems from Late Latin sīcera. This Latin form appears in the Vulgate Bible as a translation of the Hebrew shekhar (שֵׁכָר), denoting any intoxicating or strong drink, possibly influenced by Semitic roots related to intoxication, such as Arabic sakar.^[7] Regional linguistic variations reflect this shared Semitic-Latin heritage alongside local adaptations. In Spanish, particularly in Asturian contexts, the beverage is called sidra, evolving from the Latin sicera through medieval forms like sizra, maintaining the connotation of a fermented strong drink. French retains cidre, directly from the Old French precursor, emphasizing its Norman and Breton production traditions. By contrast, German uses Apfelwein (literally "apple wine"), a descriptive compound from Old High German apfulwīn, highlighting the fruit's role without direct ties to the shekhar-sīcera lineage, though it denotes the same fermented apple product in regions like Hesse.^[7]^[9]^[10] Historically, the term's meaning shifted from a broad reference to any fermented fruit-based strong drink—encompassing pear, mulberry, or other juices—in early medieval usage, to a more specialized designation for apple fermentation by the mid-14th century in English texts. This narrowing is evident in Middle English works like biblical translations and agricultural records, where "cider" begins to distinguish the apple-derived beverage from grape wines or barley ales, reflecting growing orchard cultivation in England and Normandy. For instance, 14th-century manuscripts, such as those in the Wycliffite Bible tradition, use variants like cidre specifically for fermented apple liquor, marking a key etymological milestone in its specialization.^[7]^[9]

Historical Origins and Evolution

The origins of cider trace back to ancient civilizations where fermented apple beverages emerged as part of early agricultural practices. Archaeological evidence indicates that apples were cultivated in Mesopotamia around 2000 BCE, with Sumerian records referencing their use in food, while in ancient Egypt, apple trees along the Nile date to approximately 1300 BCE.^[11]^[12] These developments laid the groundwork for cider-like beverages, though the precise transition from fresh apples to systematic fermentation remains tied to regional wild apple domestication in Central Asia and the Near East. Cider's spread accelerated through the Roman Empire, where it became integrated into Mediterranean agriculture and documented in classical texts. By the 1st century CE, Pliny the Elder described cider-making processes and various apple varieties suitable for fermentation in his Naturalis Historia, noting techniques like pressing and storage that highlighted its role as a common beverage across Roman territories, from Gaul to Hispania.^[13] This dissemination continued into medieval Europe, where monastic communities drove production and orchard expansions, particularly from the 12th to 15th centuries; records from English abbeys like Battle Abbey in Sussex document cider sales and cultivation, while Norman and Spanish monasteries refined techniques, establishing cider as a staple for laborers and a trade good amid growing orchard networks.^[14]^[15] European settlers brought cider-making traditions to the Americas in the 17th century, where it quickly became a dietary essential due to abundant apple cultivation and unreliable water sources. Colonists in New England and Virginia planted orchards as part of land grants, producing hard cider for daily consumption; Jamestown records from 1607 note its presence at early feasts, and by mid-century, it rivaled beer in popularity among British emigrants.^[16]^[4] The 19th century marked industrialization's impact, with mechanized pressing and the introduction of pasteurization in the 1860s—pioneered by Louis Pasteur for wine and adapted to cider—enabling longer shelf life and commercial scaling, though this shifted production toward sweeter, non-alcoholic variants amid rising beer dominance.^[17]^[18] The 20th and 21st centuries witnessed a revival, spurred by cultural shifts and regulatory changes. In the United States, Prohibition (1920–1933) devastated orchards, but post-repeal growth in the late 20th century, alongside craft movements, restored hard cider production, with sales surging from niche to mainstream by the 2010s.^[19]^[20] In the European Union, protected designations elevated traditional methods; France's AOC for cidre, such as in Pays d'Auge, gained recognition in 1996 and EU PDO status by 2018, ensuring authenticity for Norman varieties and boosting regional economies.^[21]^[22]

Cider Apples and Cultivation

Apple Varieties for Cider

Cider apples are classified into four primary categories based on the tannin and acidity levels in their juice, a system developed by the Long Ashton Research Station in 1903.^[23] Bittersharp apples feature high acidity (>0.45% malic acid) and high tannins (>0.2%), contributing astringency and structure to ciders.^[24] Bittersweet apples have low acidity (<0.45%) but high tannins (>0.2%), providing body without excessive sharpness.^[25] Sharp apples exhibit high acidity (>0.45%) and low tannins (<0.2%), adding brightness and refreshment.^[23] Sweet apples are characterized by low acidity (<0.45%) and low tannins (<0.2%), often used to boost fermentable sugars and alcohol potential.^[24] Prominent varieties illustrate these categories and their roles in cider production. Kingston Black, a bittersweet from England, offers a balanced profile of sweetness, acidity, and high tannins, making it ideal for premium English-style ciders.^[25] Dabinett, another English bittersweet, is versatile for blending due to its reliable yields and moderate tannins, supporting well-rounded ciders.^[25] Yarlington Mill, also bittersweet from England, imparts aromatic notes and higher sugar content, enhancing complexity in blended or single-varietal ciders.^[25] Regional heirloom varieties preserve unique genetic diversity essential for traditional ciders. In Normandy, France, Bedan is a bittersweet cultivar prized for its amber juice, firm flesh, and bittersweet profile that adds depth to local ciders.^[26] In Asturias, Spain, Regona, a bittersharp heirloom, contributes high acidity and tannins, ripening in late November and forming part of the protected Denomination of Origin for Asturian cider.^[27] Efforts to maintain genetic diversity in these regions involve morphological and molecular characterization using SSR markers, alongside germplasm banks housing over 500 local accessions to safeguard against erosion from modern cultivation.^[27] Modern breeding programs, initiated in the late 1980s and expanding through the 1990s, focus on developing disease-resistant hybrids for sustainable cider apple farming. In Asturias, crosses since 1989 incorporate the Vf gene for scab resistance and polygenic traits for fire blight tolerance, yielding cultivars like Raxina 30 with bitter qualities and regular bearing.^[27] Recent advancements as of 2025 include genomic-assisted breeding for cider-specific traits, such as enhanced polyphenols and climate resilience, supported by collaborations among universities and research institutes.^[28] These initiatives prioritize maintaining sensory traits like high polyphenols while reducing pesticide needs.^[29]

Orchards and Harvesting Practices

Cider apple orchards thrive in temperate climates characterized by moderate temperatures, adequate rainfall, and distinct seasonal changes, which support the trees' dormancy, flowering, and fruit development cycles. Well-drained soils are essential to prevent root rot and ensure optimal nutrient uptake, with pH levels ideally ranging from 6.0 to 7.0. Renowned regions such as Somerset in the United Kingdom exemplify these conditions, where traditional orchards feature widely spaced standard trees on loamy, free-draining soils that contribute to the robust growth of bittersweet and bittersharp varieties. Similarly, in the United States, the Hudson Valley benefits from its humid continental climate and gravelly, well-drained soils, fostering high-quality cider apple production since the colonial era. Sustainable practices in cider orchards have gained prominence since the early 2000s, driven by European Union regulations aimed at reducing environmental impacts and promoting ecological resilience. Organic farming methods, which prohibit synthetic pesticides and fertilizers, enhance soil health and biodiversity by relying on natural composts and cover crops to maintain fertility. Integrated pest management (IPM) strategies, mandated under the EU's Directive 2009/128/EC on the sustainable use of pesticides, prioritize biological controls, monitoring, and targeted interventions over broad-spectrum chemicals, significantly lowering residue levels in fruit. Efforts to boost orchard biodiversity, such as planting wildflower margins and hedgerows, support pollinators and natural predators, aligning with EU policies from the 2000s that incentivize agroecological approaches to counteract habitat loss. Harvesting cider apples occurs primarily in the Northern Hemisphere from late September to October, timed to achieve peak ripeness in sugars and tannins, which directly influence cider flavor complexity and balance. Optimal maturity is assessed through metrics like soluble solids content (typically 10-15% for balanced acidity and sweetness) and phenolic levels, ensuring the fruit delivers the desired astringency without over-ripening that could lead to excessive softness. For premium ciders, hand-picking preserves fruit integrity, allowing selective collection of high-quality apples from the tree, though it is labor-intensive due to the smaller size of many cider varieties. In contrast, mechanical harvesting for bulk production involves trunk shaking to dislodge fruit onto the ground, followed by windrowing and collection, which reduces labor by up to 75% but may increase bruising rates to around 100%, necessitating immediate processing to minimize quality loss. Climate change poses significant challenges to cider apple yields and orchard viability, with 2020s studies documenting warmer temperatures, erratic precipitation, and shifting growing zones that disrupt chill hour accumulation needed for dormancy break. In regions like the northeastern United States, projections indicate potential yield reductions of 10-20% by mid-century due to increased heat stress and frost risks during bloom, prompting adaptations such as cultivar selection for warmer conditions. European analyses highlight northward migrations of suitable zones, with traditional areas like Somerset facing up to 15% yield variability from prolonged droughts, underscoring the need for resilient practices to sustain production.

Production Methods

Preparation and Extraction

The preparation of apples for cider production begins with scratting, the process of grinding whole apples into a coarse pulp known as pomace to maximize juice extraction. Historically, this was achieved using stone mills, often horse- or water-powered vertical millstones rotated in a circular trough to crush apples, as seen in medieval European practices.^[30] In modern operations, hammer mills have largely replaced stone mills, employing high-speed rotating hammers to efficiently break down apples into fine pomace particles suitable for pressing, enabling higher throughput in commercial settings.^[31] Once scratted, the pomace undergoes pressing to separate the juice. Small-scale producers typically use basket presses, which involve layering pomace in a perforated wooden or metal basket and applying pressure via a screw mechanism, yielding approximately 60-70% juice by weight.^[32] For larger-scale efficiency, continuous screw or belt presses are employed, where pomace is fed between rotating belts or screws under uniform hydraulic pressure, allowing non-stop operation and improved yields compared to batch-style basket methods.^[32] The extracted juice often contains suspended solids and pectin, requiring clarification to achieve a stable, clear base for fermentation. Common methods include racking, where juice is siphoned off settled solids after gravity sedimentation, and the addition of fining agents such as bentonite, a clay that promotes flocculation of particles without imparting off-flavors when used at appropriate levels (typically 0.5-2 g/L).^[33] These techniques target 80-120 NTU clarity while preserving the juice's sensory qualities.^[33] Juice yields from pressing average 60-70 liters per 100 kg of apples, though this varies with apple variety (e.g., higher in soft-fleshed types), ripeness, and press pressure, with optimized modern systems reaching up to 80 liters per 100 kg.^[34]

Fermentation Process

The fermentation process in cider production involves the biological conversion of sugars in apple juice into ethanol and carbon dioxide, primarily driven by yeast activity. This alcoholic fermentation typically occurs in two main stages: primary and secondary. Primary fermentation is the initial phase where the bulk of sugar transformation takes place, resulting in the development of alcohol and initial flavors.^[35] During primary fermentation, yeast metabolizes the fermentable sugars in the apple juice, producing ethanol and carbon dioxide as byproducts. This stage generally lasts 1-3 weeks, depending on factors such as yeast activity and environmental conditions. The process is conducted at controlled temperatures between 15-20°C (59-68°F) to optimize yeast performance and minimize the risk of off-flavors from excessive heat or stalled fermentation. Producers monitor progress using a hydrometer to measure specific gravity, which typically drops from an initial reading of around 1.050 to approximately 1.000 as sugars are depleted, indicating completion. The resulting alcohol by volume (ABV) for most ciders falls in the range of 4-8%, influenced by the initial sugar content of the juice.^[36]^[35]^[3] Key control factors include precise temperature regulation to prevent undesirable volatile compounds and the choice between wild and cultured yeast starters. Wild yeasts, naturally present on apple skins, can lead to unpredictable results and potential off-flavors, whereas cultured yeast starters—often wine or cider-specific strains—provide more consistent fermentation outcomes and are preferred in commercial production. Maintaining stable conditions, such as using fermentation vessels with airlocks to limit oxygen exposure, further ensures quality.^[35]^[36] Secondary fermentation, often employed for bottle-conditioned ciders, involves transferring the partially fermented juice to sealed bottles with added sugar or yeast to encourage further activity. This phase produces natural carbonation through the buildup of carbon dioxide under pressure, typically requiring strong glass bottles to withstand up to 4 atmospheres. It enhances effervescence and can refine flavors over an additional 1-2 weeks or longer, depending on the desired style.^[35]^[37]

Maturation, Blending, and Bottling

After primary fermentation, cider undergoes maturation to develop and stabilize its flavors, typically lasting from 3 to 12 months in stainless steel tanks, oak barrels, or other vessels.^[38] This period allows for the integration of volatile compounds, reduction of harsh notes, and enhancement of overall balance, with longer durations often reserved for tannic ciders to mellow astringency.^[39] Aging on lees—the sediment of dead yeast cells and other solids—further contributes to complexity by promoting autolysis, where yeast breakdown releases mannoproteins that improve mouthfeel and impart nutty or toasty aromas through gentle oxidation.^[40] Blending occurs post-maturation to achieve consistency across batches, particularly for commercial production, by combining ciders from different apple varieties or fermentation lots to balance acidity, tannins, and sweetness.^[41] In traditional styles like keeved ciders, producers mix sharp (high-acid, low-tannin) and bittersweet (high-tannin, low-acid) bases to create harmony, ensuring a target profile of 4-6 g/L acidity and 1-2 g/L tannins for optimal structure without overpowering bitterness.^[42] This technique mitigates vintage variations from weather or harvest, yielding a uniform product that aligns with style guidelines. Bottling follows blending and involves decisions on carbonation style: still ciders remain uncarbonated for a flat presentation, while sparkling varieties are either force-carbonated via CO2 injection in tanks or bottle-fermented using the méthode champenoise, where residual sugars and yeast generate natural fizz during secondary fermentation.^[43] Historically, pasteurization—developed by Louis Pasteur in the 1860s to stabilize wine and similar beverages by heating to 60-70°C for 20-30 minutes—has been applied to cider since the late 19th century to extend shelf life by inactivating spoilage microbes, though many craft producers now favor unpasteurized options for flavor preservation.^[44] Quality controls during these stages include filtration to clarify the cider by removing sediments and haze-causing particles, often via diatomaceous earth or membrane methods, ensuring visual clarity without stripping desirable aromas.^[45] Sulfites, typically added as potassium metabisulfite at 20-50 mg/L free SO2, serve as antioxidants and antimicrobials to prevent oxidation and microbial refermentation, with EU regulations capping total sulfites at 200 mg/L for dry ciders akin to white wines.^[46] These measures, monitored through pH, dissolved oxygen, and microbial testing, safeguard stability while complying with legal standards post-fermentation endpoints.^[35]

Chemistry and Microbiology

Chemical Composition

Cider is predominantly composed of water, which constitutes approximately 85-90% of its volume, serving as the primary solvent for all other components. This high water content derives directly from the apple juice used in production and remains largely unchanged during fermentation.^[47] The alcoholic component, primarily ethanol, typically ranges from 4% to 8% alcohol by volume (ABV), depending on the fermentation conditions and apple sugar content, contributing to cider's intoxicating and preservative qualities. Residual sugars, mainly fructose and glucose left unfermented, vary from 1% to 5% (10-50 g/L), influencing the beverage's sweetness profile from dry to semi-sweet styles. Organic acids, with malic acid as the dominant one at 0.2-0.7% (2-7 g/L), provide tartness and balance the sweetness, while also aiding microbial stability.^[1]^[48]^[49] Polyphenols and tannins, extracted from apple skins and seeds during pressing, are present at concentrations of 100-500 mg/L, imparting astringency and bitterness that enhance mouthfeel and oxidative stability. These compounds, including procyanidins and chlorogenic acid, vary by apple variety and processing but are crucial for cider's structural complexity. Volatile compounds, particularly esters such as ethyl acetate, contribute fruity aromas and are found at 50-200 mg/L; for instance, ethyl acetate levels around 20-50 mg/L can evoke apple-like notes without overpowering.^[49]^[50]^[51] Nutritionally, cider provides 40-60 kcal per 100 mL, primarily from residual sugars and ethanol, with minimal protein, fat, or fiber. It contains trace vitamins like vitamin C (reduced post-fermentation) and minerals such as potassium, but offers limited overall nutritional value compared to fresh apple juice. Potential allergens include sulfites, added as preservatives at levels up to 50-200 mg/L in some commercial ciders, which can trigger reactions in sensitive individuals, particularly those with asthma.^[52]^[53]

Role of Yeast and Microorganisms

In cider production, yeast and microorganisms play pivotal roles in transforming apple juice into a stable, flavorful beverage through alcoholic and secondary fermentations, influencing aroma, acidity, and overall quality. Saccharomyces cerevisiae serves as the dominant yeast for primary alcoholic fermentation, converting sugars into ethanol and carbon dioxide while producing key volatile compounds that define cider's sensory profile.^[54] This species is favored for its robustness in low-pH, nutrient-limited environments typical of apple must, ensuring efficient fermentation completion. Wild yeasts, such as those from the Hanseniaspora genus, contribute to microbial biodiversity during spontaneous fermentations, particularly in traditional cider-making where they initiate the process before S. cerevisiae dominates. Hanseniaspora uvarum, for instance, enhances fruity ester formation and can reach high populations in co- or sequential fermentations, adding complexity to the aroma without fully completing alcohol production.^[55] These non-Saccharomyces yeasts are often suppressed in controlled settings to avoid inconsistent outcomes but are valued for promoting diverse flavor profiles in heritage styles.^[56] Malolactic fermentation, commonly induced by lactic acid bacteria like Oenococcus oeni in traditional ciders, follows alcoholic fermentation and converts sharp L-malic acid to milder L-lactic acid, softening acidity and improving mouthfeel. This process, driven by phylogroups B and C of O. oeni which thrive in cider's lower ethanol levels compared to wine, typically occurs post-primary fermentation and enhances sensory balance.^[57] In controlled applications, immobilized O. oeni strains enable reliable malolactic conversion, reducing risks of incomplete or stalled reactions.^[58] Spoilage by acetic acid bacteria, such as Acetobacter and Gluconobacter species, poses significant risks by oxidizing ethanol to acetic acid, imparting vinegary off-flavors and compromising cider stability during storage or if oxygen exposure occurs. These aerobes proliferate in poorly sanitized environments or under high oxygen conditions, leading to elevated volatile acidity. Mitigation relies on stringent hygiene practices, including equipment sanitation and minimal headspace to limit oxygen, alongside sulfur dioxide additions (50-150 mg/L) to inhibit growth without fully eradicating beneficial microbes.^[37]^[59] Since the 1980s, modern cider production has increasingly employed selected yeast cultures, such as active dried strains of S. cerevisiae, to achieve consistent fermentation and targeted ester production, replacing reliance on wild populations for industrial-scale reliability. These cultures, often derived from wine or cider isolates, yield reproducible levels of aroma compounds like isoamyl acetate (typically 2-6 mg/L), contributing banana-like notes essential to contemporary styles.^[1]^[60] This shift, facilitated by hydration and direct inoculation, allows precise control over fermentation kinetics and reduces variability in ester profiles.^[61]^[62]^[63]

Types and Styles

Traditional and Heritage Styles

Traditional and heritage styles of cider emphasize time-honored production techniques that preserve the natural characteristics of regional apple varieties, often resulting in still, unfiltered beverages with balanced acidity and tannins. These styles typically involve minimal intervention, such as wild yeast fermentation and no added sugars or carbonation, reflecting pre-industrial practices rooted in specific European locales. Keeved cider, a hallmark of French tradition from Normandy and Brittany, employs the keeving method—where enzymes clarify the juice by forming a pectin gel that removes nutrients, leading to a partial fermentation that naturally sparkles in the bottle without back-sweetening. This process yields a low-alcohol beverage, typically 3-5% ABV, with a semi-sweet profile due to arrested fermentation, highlighting bittersweet apple notes like those from varieties such as Bedan or Kermerrien.^[64]^[65]^[66] Classifications within traditional ciders often hinge on residual sugar levels post-fermentation, influencing perceived dryness or sweetness while maintaining authenticity. Dry ciders contain less than 4 g/L of residual sugar, offering a crisp, tannic finish that accentuates apple acidity, whereas sweet varieties exceed 35 g/L, providing a fuller mouthfeel balanced by natural fruit complexity. These benchmarks align with heritage practices where fermentation is controlled empirically rather than mechanically, as seen in keeved styles that halt before full dryness.^[48]^[66] Heritage examples illustrate regional diversity, such as Basque sidra (or sagardoa) from Spain's Basque Country, which is unfiltered and still, fermented to dryness at around 6% ABV using local acidic and tannic apples pressed after short maceration. This style, served from height in communal settings, emphasizes earthy, woody flavors without clarification. Similarly, English farmhouse cider from the West Country (Herefordshire, Somerset, Devon) draws from single orchards of heritage trees, producing a dry, still 6-7% ABV drink with high tannins from varieties like Dabinett or Kingston Black, often cloudy and fermented with wild yeasts in traditional methods.^[65]^[67] Protected designations safeguard these traditions, notably the PDO for Asturian sidra in Spain, registered with the EU on 24 December 2005, which mandates use of regional apple blends from 76 authorized varieties (such as Raxao, Blanquina, and Coloradona) grown in Asturias orchards. This status ensures still, unfiltered natural sidra at 6% ABV, with acidic, tannic profiles achieved through full fermentation and no additives, preserving the pour-from-height ritual and local biodiversity.^[68]^[65]^[69]

Modern and Specialty Variations

In the 2010s, the craft cider movement spurred innovations in flavored varieties, incorporating additions like berries, hops, and other fruits to create diverse profiles beyond traditional apple-forward styles. For instance, rosé ciders often blend fermented apple base with red fruit extracts such as strawberry, raspberry, or blackberry juices, yielding jammy, vibrant notes that appeal to contemporary palates.^[70] Similarly, berry-infused ciders, such as those featuring wild berries, emerged as popular options in craft lineups, enhancing the base cider's tartness with sweet, aromatic fruit layers.^[71] Hopped ciders represent a key experimental trend, drawing inspiration from craft beer by adding hop varieties like Cascade or Citra during or after fermentation to introduce citrusy, floral, and bitter elements. These variations mimic the hop-forward character of IPAs, with examples like dry-hopped ciders delivering grapefruit and pine aromas while maintaining cider's crisp acidity.^[72] Barrel-aged ciders further emulate wine production techniques, where aging in oak barrels—often previously used for bourbon or wine—imparts subtle vanilla, caramel, and toasted notes, adding complexity and a smooth mouthfeel.^[73] Non-alcoholic and low-alcohol ciders have gained traction through dealcoholization processes like vacuum distillation, which gently removes alcohol at low temperatures to preserve flavor compounds without harsh heating. This method separates the cider into low-alcohol vapor and concentrated non-alcoholic fractions, allowing reconstitution into a full-bodied, alcohol-free product typically under 0.5% ABV.^[74] Post-2020, the category has experienced robust growth, with global alcohol-free beer and cider sales rising more than 9% in key markets like the UK in 2023 alone; in 2024, the UK no- and low-alcohol market more than doubled year-on-year, with low/no cider seeing rapid retail volume gains.^[75] Craft trends emphasize single-varietal ciders, which showcase the unique terroir of specific apple cultivars—such as the sharp, aromatic Newtown Pippin or the tannic Golden Russet—to highlight regional soil, climate, and varietal traits in unblended expressions. Unlike mass-produced clear ciders that rely on standardized blends for consistency, these artisanal offerings celebrate nuance and seasonality, often fermented to dry finishes that accentuate the apple's inherent complexity.^[76]^[77]

Regional Variations

European Traditions

In Europe, cider production is deeply rooted in regional agricultural practices and cultural heritage, with each country developing distinct styles influenced by local apple varieties, climate, and traditions. France, the United Kingdom, Spain, and several other nations maintain longstanding cider-making customs that emphasize artisanal methods and protected designations, contributing to a diverse array of still and sparkling ciders across the continent.^[78] France's cider tradition is particularly prominent in Normandy and Brittany, where the beverage is known as cidre and produced from bittersweet and bittersharp apple varieties grown in designated orchards. In Normandy's Pays d'Auge region, cidre bouché undergoes bottle fermentation to achieve natural carbonation, resulting in a sparkling, dry style with at least 3.5% alcohol by volume; this method adheres to strict Appellation d'Origine Contrôlée (AOC) regulations established in 1996, which mandate the use of local apples, traditional pressing, and a minimum of six weeks' bottle fermentation.^[79] Similarly, Brittany's Cornouaille AOC, recognized since 1996, focuses on cidre bouché from heirloom varieties like Kermerrien, emphasizing unfiltered, farmstead production that preserves regional biodiversity.^[80] These protections ensure quality and terroir expression, with Normandy and Brittany accounting for a significant portion of France's annual cider output, estimated at over 60 million liters as of 2025.^[81] The United Kingdom boasts one of the world's richest cider heritages, centered in the West Country counties of Somerset and Herefordshire, where over 300 distinct apple varieties—such as Dabinett, Yarlington Mill, and Kingston Black—enable a spectrum of styles from sharp to full-bodied. Scrumpy, a rough, unfiltered cider originating in these regions, is typically farmhouse-made from a blend of local apples, fermented to around 6-8% alcohol, and known for its cloudy appearance and robust, earthy flavors; it remains a staple in rural pubs, often served still or lightly carbonated.^[82] Premium dry ciders from Herefordshire, like those using bittersweet varieties, are clearer and more refined, with producers maintaining ancient orchards that preserve genetic diversity against modern threats like climate change.^[83] The UK's cider industry supports thousands of hectares of orchards, producing around 800 million liters annually as of 2023, much of it exported.^[84] In Spain, particularly Asturias, sidra natural represents a minimalist approach to cider-making, using wild-fermented apple juice from ancient varieties like Regona and Raxao, resulting in a still, unfiltered drink with 4-6% alcohol and sharp acidity. A hallmark of Asturian service is escanciar, the ritual pouring from a height of about 1.5 meters to aerate the cider and create a fleeting foam head, enhancing its aromas of green apple and herbs; this technique is performed at sidrerías during meals, where small culete glasses (about 50 ml) are filled just once.^[85] Sidra is integral to cultural events, including the Nava Cider Festival—held annually since 1969—which features competitions in pouring and bagpipe performances with the gaita asturiana, drawing thousands to celebrate Asturian heritage.^[86] Asturias produces around 45 million liters yearly as of recent estimates, with sidra exports growing due to its authenticity.^[87] Other European countries showcase innovative twists on cider traditions. In Germany, Apfelwein from the Frankfurt region is a low-alcohol (4.8-7.0%) tart cider made from sour apples like Bohnapfel, fermented dry and often mixed with mineral water (Apfelwein-Schorle) for refreshment; it is served in traditional Apfelweinkneipen and embodies Hessian simplicity.^[88] Ireland has seen a craft cider revival since the 2000s, with over 10 producers like Stonewell and Longueville House using native apples such as Bramley and Irish heritage varieties to create complex, medium-dry ciders; this movement, supported by Cider Ireland, has expanded to more than 20 styles, emphasizing sustainable orchards and wild yeasts.^[89] In Sweden, äpplevin—a lightly alcoholic apple wine around 7-9%—often incorporates berry infusions like lingonberry or cloudberry for added tartness and color, reflecting Nordic foraging traditions in small-batch productions.^[90] Across the European Union, the 2020s have emphasized sustainability in cider production, with initiatives focusing on organic farming, biodiversity preservation in 18,000 hectares of orchards, and reduced water use; over 180 companies employ more than 5,000 people in the sector.^[78]

North American Developments

Cider played a central role in early American life, serving as a staple beverage due to the abundance of apples and the ease of fermentation. In colonial New England, nearly every farm produced cider, with production exceeding 300,000 gallons annually by the early 1700s.^[91] The figure of Johnny Appleseed, or John Chapman (1774–1845), exemplifies this era; he planted thousands of apple trees across the Ohio River Valley and beyond in the early 19th century, primarily using seeds from cider apples to supply frontier settlers with fruit for fermentation rather than eating.^[92] These "spitter" varieties, small and tart, were ideal for hard cider, which became a daily necessity safer than water and integral to social and economic life.^[93] The 18th Amendment, enacting Prohibition in 1920, devastated the industry by criminalizing alcoholic cider production and prompting the destruction of countless orchards to avoid legal repercussions.^[94] Commercial output plummeted, and even non-alcoholic apple juice faced restrictions, leading to a sharp decline in apple cultivation for beverage purposes.^[95] The 21st Amendment's repeal in 1933 ended the ban but did not immediately revive cider, as beer and wine dominance, urbanization, and shifting agricultural priorities favored table apples over cider varieties.^[19] A true resurgence began in the late 20th century, accelerating after 2010 with the craft beverage movement, which emphasized local ingredients and traditional methods. In the United States, the post-2010 craft cider boom has led to rapid expansion, with the industry supporting 3,987 production businesses as of 2025, reflecting a compound annual growth rate of 12.5% since 2020.^[5] This growth, driven by farm-to-table initiatives that highlight regional orchards and sustainable practices, has elevated cider's profile in culinary scenes.^[96] Production reached 36 million gallons in 2022, underscoring the sector's scale amid rising consumer interest in gluten-free and artisanal options.^[97] Distinct regional styles have emerged, such as New England ice cider, inspired by Quebec techniques but adapted to local climates; producers like Eden Ice Cider, established in 2006, pioneered U.S. versions by pressing frozen heirloom apples for concentrated sweetness.^[98] In Virginia, heirloom varieties like the Albemarle Pippin and Hewe's Crab underpin complex, dry ciders at operations such as Albemarle Ciderworks, reviving colonial-era blends with modern precision.^[99] In Canada, particularly Quebec, ice cider (cidre de glace) represents a innovative adaptation developed in the 1990s, drawing on the province's harsh winters to freeze apples on the tree or post-harvest, concentrating sugars before pressing and fermentation.^[100] Winemaker Christian Barthomeuf commercialized the style in 1994 at Domaine Pinnacle, establishing standards for a sweet, dessert-like product with 8–13% ABV and at least 140 grams per liter of residual sugar, balancing acidity and fruit notes.^[101] This technique, akin to ice wine production, has positioned Quebec as a global leader, with dozens of producers exporting the viscous, amber elixir that highlights local apple diversity.^[102]

Global and Emerging Regions

Cider production in Asia has seen innovative adaptations, particularly in Japan where the beverage gained traction as an alcoholic drink starting in the mid-20th century. The first commercial alcoholic cider in Japan was produced in 1954 by sake brewer Isamu Yoshii, marking the beginning of a niche market that expanded with canned formats during the global cider revival of the 1970s.^[103] By the late 20th century, canned ciders became popular for their convenience, often featuring light, refreshing profiles suited to Japan's preference for low-alcohol beverages alongside ready-to-drink options like chūhai. In China, apple wine hybrids drawing from cider traditions have emerged in regions like Xinjiang, where wild apple hybrids are cultivated in orchards for their potential in functional fermented beverages; research highlights their high nutritional content, including antioxidants, making them ideal for cider-like productions that blend traditional apple fermentation with local varietals.^[104] These hybrids leverage Xinjiang's arid climate and diverse apple genetics to create balanced, fruit-forward drinks that bridge wine and cider characteristics.^[105] In Oceania, cool-climate regions have fostered distinctive cider styles influenced by local terroir. Tasmania, Australia, produces ciders from heritage apple orchards in its temperate highlands, where subtle eucalyptus notes arise from the surrounding native flora infusing the apples during growth, resulting in aromatic profiles with herbal undertones and crisp acidity.^[106] These ciders emphasize single-varietal expressions from varieties like Kingston Black, highlighting Tasmania's role as a hub for premium, terroir-driven products. New Zealand has positioned itself as an exporter of organic ciders, capitalizing on its clean, sustainable farming practices; producers like Zeffer and Zeden craft organic apple ciders from heirloom fruits grown in regions such as Hawke's Bay, exporting to markets in Asia and Europe with certifications ensuring no synthetic inputs, which appeal to global demand for eco-friendly beverages.^[107] The sector is expanding toward a billion-dollar export industry through specialized cider apple breeding programs focused on disease-resistant, high-yield organics.^[108] Across Africa and South America, cider scenes are evolving through craft innovation and fruit adaptations. In South Africa, the craft cider movement surged after 2010, driven by urban micro-producers forming guilds to promote small-batch, artisanal styles using local apple estates in the Western Cape; brands like Sxollie exemplify this by incorporating rooibos and indigenous botanicals for unique, spiced profiles that reflect post-apartheid entrepreneurial spirit.^[109]^[110] In Argentina and Chile, imported European cider traditions have been localized by blending with native fruits; Patagonian producers in Río Negro create ciders infused with rhubarb and elderberry for tart, vibrant expressions, while Chilean makers in the Cachapoal Valley co-ferment apples with quince and grapes to yield complex, spontaneously fermented hybrids that highlight Andean biodiversity.^[111]^[112] These adaptations transform traditional cider into regionally resonant drinks, often with lower alcohol levels suited to local palates. Emerging trends in the 2020s underscore cider's urban craft appeal in South Asia and East Africa. In India, the market has grown rapidly since 2020, fueled by urban millennials seeking low-alcohol alternatives; craft producers in cities like Mumbai and Bangalore experiment with imported apples and local spices, achieving over 10% annual growth through premium, flavored variants distributed via e-commerce and bars.^[113] In Kenya, small-scale production has taken root using exotic apple varieties like Wambugu hybrids, which thrive in highland orchards; startups collaborate with farmers in regions such as Makueni to create ciders from these resilient, high-yield fruits, incorporating botanicals for refreshing, non-traditional twists that support local agriculture.^[114] These initiatives blend global techniques with regional resources, fostering community-driven growth amid rising interest in artisanal drinks. Tropical climates pose significant challenges to cider production in many global regions, limiting apple cultivation to higher altitudes or requiring imports that increase costs and reduce freshness. In equatorial areas of Asia and Africa, high temperatures hinder traditional European apple varieties, prompting reliance on heat-tolerant hybrids or alternative fruits, though this constrains scale. Global trade mitigates these issues by boosting availability through imports and international collaborations, enabling emerging markets to access equipment, expertise, and varieties that support local innovation without full self-sufficiency.^[115]

Cultural and Culinary Aspects

Cider festivals play a central role in celebrating the beverage's cultural heritage, fostering community gatherings that highlight regional traditions and craftsmanship. In the United Kingdom, events such as the Somerset CAMRA Real Ale and Cider Festival, which was held at Minehead Station in its early years since the late 1990s, draw enthusiasts to sample local ciders alongside live music and historical railway experiences, emphasizing Somerset's longstanding apple-growing legacy.^[116] Similarly, in Spain's Asturias region, the Nava Natural Cider Festival, established in 1969 and declared a Festival of National Tourist Interest, features international sidra pouring competitions where participants demonstrate the skillful high-pour technique to aerate and foam the cider, attracting thousands annually and underscoring Asturias's UNESCO-recognized cider culture.^[117]^[118] These competitions, a highlight of the three-day event in July, culminate in awards for precision and style, blending sport-like rivalry with communal feasting.^[119] Historical rituals further embed cider in social and seasonal customs, particularly in England where wassailing has been practiced for centuries to ensure bountiful orchard harvests. This January tradition involves groups visiting apple orchards at Twelfth Night, singing folk songs, banging pots to awaken the trees, and pouring mulled cider on roots while placing toast in branches as offerings to spirits, a pagan-rooted rite adapted into Christian festivities.^[120]^[121] Documented since the 13th century and revived in modern rural communities, wassailing reinforces communal bonds and environmental stewardship, with events like those in southern England's cider counties continuing to draw participants in the 2020s.^[122]^[123] Cider's social impact extends to tourism-driven initiatives that promote rural economies and cultural exchange. In France, the Route du Cidre in Normandy's Pays d'Auge region serves as a 40-kilometer signposted trail connecting over 20 cider producers, villages, and manor houses, encouraging visitors to explore apple orchards, taste artisanal ciders, and learn about traditional methods since its establishment in 1974.^[124]^[125]^[126] This route boosts local tourism by integrating cider with gastronomic experiences, drawing international travelers to the area's half-timbered landscapes. In the United States, harvest fairs such as Virginia's inaugural Cider Festival at the Frontier Culture Museum in 2025 and the LoCo Cider Fest in Loudoun County highlight colonial cider-making history alongside modern producers, significantly enhancing agritourism by attracting families and food enthusiasts to farm-based events.^[127]^[128] These gatherings promote economic growth in apple-growing regions, with activities like hayrides and tastings fostering appreciation for cider's role in American heritage. In the 2020s, cider festivals have evolved to incorporate wellness themes and inclusive options, reflecting broader societal shifts toward health-conscious socializing. Events increasingly feature non-alcoholic cider variants, such as wellness-infused elixirs with natural ingredients like herbs and fruits, allowing broader participation and aligning with the rising sober-curious movement.^[129]^[130] For instance, festivals like CiderFeast on the East Coast emphasize balanced programming with zero-proof beverages alongside traditional ciders, promoting inclusivity while maintaining the communal spirit of celebration.^[131] This modern adaptation ensures cider's enduring place in social rituals, adapting ancient traditions to contemporary values of accessibility and well-being.

Uses, Pairings, and Health Considerations

Cider is frequently paired with a variety of foods to enhance flavors, particularly those with creamy, savory, or spicy profiles. Dry ciders complement sharp cheeses like Cheshire or aged cheddar, where the cider's acidity cuts through the richness, while sweeter varieties pair well with creamy options such as Camembert or blue cheese.^[132]^[133] Pork dishes, including chops or ragus, benefit from cider's apple notes and acidity, which tenderize meats and balance fattiness.^[134]^[135] Beyond drinking, cider serves practical roles in cooking and non-beverage preparations. It is commonly used in marinades for meats like pork, where its natural acidity helps break down proteins and infuse fruity flavors.^[134] Mulled cider, warmed with spices such as cinnamon, cloves, and ginger, provides a comforting hot beverage, often incorporating citrus for added brightness.^[136] In reductions, cider vinegar derived from fermented cider adds tangy depth to sauces and glazes.^[137] Health considerations for cider consumption center on its polyphenol content, which offers moderate antioxidant benefits. These compounds, including flavonoids, contribute to reducing oxidative stress and may lower cardiovascular risks, as supported by studies on fermented apple products from the 2010s.^[138]^[139] However, cider's alcohol content, typically 4-8% ABV, poses risks including dehydration and increased oral health issues.^[140] Its acidity can erode tooth enamel, leading to sensitivity and decay, especially with frequent exposure.^[141]^[142] Nutritional guidelines recommend moderate intake of 1-2 servings daily for adults, defined as 12 ounces of standard cider, to minimize alcohol-related harms while retaining potential benefits.^[143] For individuals with diabetes, low-sugar or dry cider variants are preferable to avoid blood glucose spikes, though they may contain higher alcohol levels; consulting healthcare providers is advised.^[144]^[145]

Comparisons with Similar Drinks

Cider differs from beer primarily in its base ingredients and production process. While beer is brewed from malted grains such as barley or wheat, which introduce gluten and earthy, hop-derived bitterness, cider is fermented from apple juice, resulting in a naturally gluten-free beverage with fruity, tart profiles.^[146]^[147] Both drinks often share similar alcohol by volume (ABV) ranges of 4-6% and levels of carbonation, achieved through fermentation or forced methods, making them comparable in refreshment and sessionability.^[146] A notable crossover exists in hopped ciders, where hops—typically associated with beer—are added to impart bitterness and aroma, blending elements of both beverages to appeal to beer enthusiasts.^[148] In contrast to wine, cider originates from apples rather than grapes, leading to distinct flavor and structural differences. Apples provide higher levels of malic acid, contributing to cider's brighter, more pronounced acidity (pH typically 3.2-3.8) compared to many wines, which balance tartaric and malic acids for a softer profile.^[149]^[150] This acidity, combined with lower natural sugars in apples, results in ciders generally having a lower ABV (around 5%) than wines (often 12%).^[151] Still ciders, lacking carbonation, closely resemble crisp white wines in their dry, acidic finish and fruit-forward notes, offering a lighter alternative for wine drinkers.^[152] Regulatory distinctions further set cider apart, influencing its market positioning and pricing. In the United States, hard cider (defined by the Alcohol and Tobacco Tax and Trade Bureau as apple-based with up to 8.5% ABV and specific carbonation limits) is taxed at a reduced federal rate of $0.226 per gallon, significantly lower than beer's $0.58 per gallon (for a 5% ABV equivalent) or still wine's $1.07 per gallon, which lowers production costs and retail prices for cider producers.^[153] This favorable taxation, established under the Craft Beverage Modernization and Tax Reform Act, treats hard cider as a distinct category rather than aligning it fully with beer or wine, though some states apply beer-like distribution rules based on ABV thresholds.^[153]^[154] In the 2020s market landscape, cider has competed directly with the rise of hard seltzers, low-calorie, flavored carbonated alcohols that surged in popularity around 2020 but began slowing by 2022 and continued to decline, with volume growth projected at -1.2% in 2026.^[155]^[156] Hard seltzers, often artificially flavored and neutral in base, captured share from lighter beers and ciders, yet cider's advantage lies in its authentic, natural apple-derived flavors, which resonate with consumers seeking premium, fruit-sourced options amid seltzer market saturation.^[155] This has enabled cider to outperform in on-premise channels, with volume growth of 17.2% in 2022, and as of July 2024, regional cider retail sales reached $806.7 million, up 3.4% from the prior year, positioning it as a resilient alternative in the ready-to-drink segment.^[155]^[6]

Variations like Ice Cider and Perry

Ice cider represents a specialized variation of traditional cider, developed in Quebec, Canada, during the 1990s through a process known as cryoextraction, where whole apples are frozen outdoors during winter before pressing to concentrate natural sugars by removing water as ice.^[157] This method yields a syrupy, dessert-style cider with an alcohol by volume (ABV) typically ranging from 8% to 12%, characterized by rich caramelized apple flavors and a viscous mouthfeel due to high residual sugars.^[158] The pre-fermentation must achieves a sugar concentration of 30° to 40° Brix, far exceeding standard cider, which limits production to cold climates capable of sustained freezing temperatures below -8°C (18°F).^[159] Perry, the pear-based counterpart to cider, is produced through a similar fermentation process but utilizes specialized perry pear varieties that differ in flavor and structure from eating or cooking pears. These varieties, such as Hendre Huffcap, yield a light, aromatic beverage with a distinct tannin profile that often includes lower to medium levels of astringency compared to many apple ciders, resulting in a smoother, more perfumed finish.^[160] Traditional perry pears like Huffcap are harvested late in the season, crushed, and fermented to an ABV of around 5% to 8%, emphasizing subtle pear notes with hints of spice and minerality rather than the robust fruitiness of apple-based ciders.^[161] Other variations include blends of apple and pear juices, which combine the tartness of cider apples with the floral sweetness of perry pears to create hybrid beverages offering balanced acidity and complexity.^[162] Sparkling ciders, such as the Spanish sidra espumosa, undergo secondary fermentation for effervescence, producing versions with a lively texture suited to regional traditions in Asturias.^[163] Fortified ciders incorporate added spirits to increase alcohol content. These niche products highlight adaptations tailored to specific fruits, climates, and cultural preferences within the broader cider family.

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Mainstream Cidermaking
Nowadays, however, few cidermakers in the UK wait for the naturally selected Saccharomyces to establish themselves. Since the 1980's the use of active dried ...
[55]
Chemical Composition and Flavor Characteristics of Cider ... - NIH
Sep 26, 2023 · Our study found several previous important aroma esters identified in ciders, such as hexanoic acid, ethyl ester, octanoic acid, ethyl ester, ...
[56]
[PDF] Keeving and Natural Conditioning of Cider
Normandy Method as discussed. ○ slow arrested fermentation. ○ “bottle conditioned” contains yeast. ➢ 2. Methode Traditionelle (Champagne, Cava). ○ ferment to ...Missing: champenoise partial ABV
[57]
[PDF] Traditional World Cider Styles
Jan 16, 2019 · They range in color from light straw to gold in color, and are clear to brilliant in appearance, and range from 5 to 7% ABV. Some drinkers ...
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C1. Traditional Cider - Beer Judge Certification Program
Typically made sweet to balance the tannin levels from the traditional apple varieties. The French technique of défécation (keeving in English) can be used to ...<|separator|>
[59]
Basque Cider: History, Traditions & Best Food Pairings - Devour Tours
Oct 18, 2025 · The final product is a dry, unfiltered, flat beverage containing about 6 percent ABV. Due to its only ingredient being apples, Basque cider is ...
[60]
Sidra de Asturias / Sidra d'Asturies - GOV.UK
Jan 4, 2021 · Protected food name with Protected Designation of Origin (PDO) ... Date of original registration with the EU: 24 December 2005; Reason ...
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EUR-Lex - 52018XC1228(04) - EN - EUR-Lex
- **Original Registration Date of PDO Sidra de Asturias**: The Protected Designation of Origin (PDO) for Sidra de Asturias was originally registered on **31 October 2017**, as indicated by the EU No PDO-ES-0260-AM01.
[62]
Bay Shore Specialty Beer Menu | Long Island, NY - Beverage Barn
A jammy triple-berry cider made by blending wild blackberry, raspberry, and strawberry juices into our fermented apple cider... Ace Guava. Semi-Sweet Cider · ...
[63]
Thirsty? - Craft New York
ORIGINAL SIN DRY ROSE CIDER, ORIGINAL SIN HARD CIDER, ORIGINAL SIN ORI SIN ... REKORDERLIG WILD BERRIES CIDER, RETURN BREWING BOUNCE FLASH, RETURN BREWING ...
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Nine Hopped Ciders to Put Some Pep in Your Step - CIDERCRAFT
Apr 11, 2016 · This urban cidery presents a unique variation of hopped cider with their Hallelujah Hopricot. Dubbed Reverend Nat's most popular cider, this ...Missing: modern | Show results with:modern
[65]
Barrel Aged Cider - Brew Your Own
The barrel flavor itself will also be much different and a wine barrel is likely to primarily impart vanilla and toasted oak flavors, whereas a whiskey barrel, ...Missing: notes mimicking
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Non-Alcoholic Cider Production With BevZero Equipment
Jun 16, 2025 · Discover how BevZero's ClearAlc equipment powers high-quality non-alcoholic cider production with advanced dealcoholization.Missing: 2020 | Show results with:2020
[67]
https://devourtours.com/blog/basque-cider/
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Single Varietal Focus: Newtown Pippin - Cidercraft Magazine
... Cider is a sure fire cure. Dragon's Head Pippin represents the terroir of where it is grown, covering 1,500 cider apple tree orchard on Vashon Island.
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Industry data - AICV
Over 180 EU companies, employing 5000+ directly, produce cider/fruit wine. 18,000 hectares of cider apple trees are cultivated, with cultural diversity in ...Missing: exports volume 2020s<|separator|>
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Types of Cider - Real Cider
Feb 18, 2009 · There are more than 300 cider apple varieties. These apples are not like the ones you buy from the supermarket, they have special strains ...
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Hundreds of rare cider apples preserved in West country - BBC News
Jan 27, 2016 · Hundreds of varieties of rare cider apples are being planted across England after being donated to the National Trust by a collector.
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Asturian cider: unique tradition, culture and flavour - Turismo Asturias
... of tannins (Regona, Blanquina, Limón Montés, etc.). /documents/39908/67770 ... Image of the interior of one of the cider houses of the Sidrerías de Asturias brand.
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Nava Cider Festival | asturias.com
Sep 27, 2024 · The Nava Cider Festival is a tribute to the liquid element. It is celebrated since the year 1969, always the second weekend of July.
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Apfelwein | Local Cider From Hesse, Germany - TasteAtlas
Mar 26, 2022 · German cider is usually light and tart with an alcohol content that generally falls between 5 to 7% ABV. Apfelwein has a long tradition in ...
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Irish Cider Making History
A revival of craft cidermaking in Ireland, there are now at least 10 producers offering over 20 different ciders.
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18 juicy Irish craft cider businesses to watch
Sep 23, 2024 · The product range at Longways Cider reflects their dedication to excellence and variety. Their flagship Orchard Revival Dry Cider is ...
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Maine's Hard Cider Revival - Maine Farmland Trust
Aug 31, 2017 · Cider was such a staple that by America's founding in 1776, one out of every ten farms in New England ran its own cider mill, often a gathering ...Missing: global reliable
[78]
The Real Johnny Appleseed Brought Apples—and Booze—to the ...
Nov 10, 2014 · Cider was a huge part of frontier life, which Howard Means, author of Johnny Appleseed: The Man, the Myth, the American Story, describes as ...
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Hard Cider, Frontier Fables, and the True (Boozy) Story of Johnny ...
Sep 23, 2018 · The proliferation of cider in colonial America was due to to a 19th century farmer named John Chapman. Better known to students of American ...
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Cider in America: A Brief History
Cider served a massive role for the earliest European settlers in America. The Mayflower itself had a beam damaged in a storm badly enough to consider turning ...
[81]
Prohibition's Impact On Cider - An American Tradition Almost Lost
May 28, 2024 · Discover how Prohibition drastically impacted cider production in the US, leading to the decline of orchards and the rise of bootleg cider.
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Cider Production in the US Industry Analysis, 2025 - IBISWorld
There are 3,987 businesses in the Cider Production industry in the United States, which has grown at a CAGR of 12.5 % between 2020 and 2025.
[83]
https://www.bbc.com/news/uk-england-35407684
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Cider Market Size, Share, Growth Analysis, Foreacst, 2032
According to the S. Alcohol and Tobacco Tax and Trade Bureau, the U.S. cider business released 36 million gallons in 2022 due to rising interest among customers ...
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The Upside Of All This Cold? A Boom In Ice Cider - NPR
Mar 10, 2014 · The first American maker to have a federally approved label is Eden Ice Cider, which got its start about eight years ago in a rural corner of ...<|control11|><|separator|>
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Apple Varieties | Albemarle Ciderworks & Vintage Virginia Apples
200 different apple cultivars. Many of these are wonderfully suited to being pressed and fermented into our ciders, while others are sold for cooking and fresh ...
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[PDF] an introduCtion to iCE CidEr in quEbEC a prEliminary ovErviEw
Although many pioneers began experimenting with ice cider in the late 1980s and early 1990s, ice cider was first developed by winemaker Christian Barthomeuf in ...
[88]
Cold as Ice: Revolution and Evolution of Ice Cider - CIDERCRAFT
Mar 23, 2015 · The first experiments into ice cider began in Quebec during the 1990s, with the first commercial production released in 1994. Since then, a ...
[89]
Cidre de Glace | Local Cider From Quebec, Canada - TasteAtlas
Aug 16, 2025 · Ice cider is a sweet, high-quality alcoholic beverage made from apples, originating in Quebec, Canada, where the cold climate allows for its ...
[90]
As Japan shuns stiff drinks, cider aims for a bigger share of the market
Oct 13, 2024 · Sake brewer Isamu Yoshii was the first person in Japan to produce cider as an alcoholic drink in 1954, paving the way for a possible cider ...
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The effects of simultaneous and sequential inoculation of yeast and ...
A Xinjiang wild apple hybrid group bred by our group was previously found to be a better raw material for producing functional foods with increased ...
[92]
Effect of fermentation time on nutritional components of red-fleshed ...
We have found that the Xinjiang red-fleshed apple hybrid group has some excellent traits as cider apples. The cider fermentation process is a complex ...
[93]
The trees that wept cider - Australian Geographic
An iconic and charismatic Tasmanian tree that is critically threatened by the effects of climate change, the Miena cider gum (Eucalyptus gunnii divaricata).
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Buy Zeffer Cider and Alcoholic Drinks Online – Zeffer NZ
You can buy Zeffer's range of craft beverages online, including ciders and alcoholic ginger beer or lemonade.Crisp Apple Cider · Hazy Alcoholic Lemonade · 0% Crisp Apple Cider · Shop
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Cider Apples New Zealand Limited
Unique cider apple cultivars from Cider Apples New Zealand will help grow New Zealand cider into a billion-dollar export industry. World leading breeding ...
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[Podcast] The hustling mentality: How this couple started a craft ...
Oct 6, 2016 · Husband-and-wife team Karol Ostaszewski and Laura Clacey started a South African craft-cider brand Sxollie, part of their company Crafty ...
[97]
Food Business Africa - Issue 61 by FW Africa - Issuu
Apr 20, 2024 · ... South African Craft Cider Guild. Accoridng to their website, the companies have come together “to grow awareness of craft cider in South ...<|control11|><|separator|>
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What Nature Gives You — Sidra Pülku in Río Negro, Argentina
Sep 14, 2023 · Ruibarbo is the third cider to showcase the region's identity, with the rhubarb's edgy acidity leading the mouthfeel. Coming in both sweet and ...
[99]
https://www.albemarleciderworks.com/orchard/apple-varieties
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India Cider Market Size, Share, Analysis, Trends - Bonafide Research
Rating 5.0 (100) The India cider market is expected to grow at above 10.21% CAGR from 2023 to 2028 as consumer preference for lower-alcohol options increases.
[101]
Made In Kenya: Company using fruits and botanicals to make ciders ...
Dec 2, 2024 · Made In Kenya: Company using fruits and botanicals to make ciders and iced teas Start up works with farmers in Makueni to supply raw ...
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Cider Market Size and Share | Analysis - 2030
Rating 4.5 (5) The global Cider Market was valued at USD 5.71 billion in 2022 and is predicted to reach USD 8.79 billion by 2030 with a CAGR of 5.2% from 2023 to 2030. Cider ...Missing: 2020s | Show results with:2020s
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WSR :: West Somerset Railway :: Old News
The weekend of 13 and 14 September will mark the 15th Anniversary Somerset CAMRA Real Ale and Cider Festival at Minehead Station. The opening hours will once ...Missing: attendees | Show results with:attendees<|separator|>
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Natural Cider Festival in Nava - Turismo Asturias
This festival, in which there is a cider and cider pouring competition, has numerous activities linked to the world of apples and cider, and Asturian culture ...
[105]
Asturian cider culture - UNESCO Intangible Cultural Heritage
It is also an integral part of local cuisine and of traditional events and festivals such as pilgrimages, tasting and pouring competitions, amagüestos (the ...
[106]
Nava 2025 Cider Festival - Asturias.com
Sep 11, 2025 · The XLVIII Nava Cider Festival 2025 will take place over three days: July 11, 12 and 13. It is declared Festival declared of National Tourist Interest.
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Wassailing Twelfth Night traditions | National Trust
Find out about the Twelfth Night tradition of wassailing, a pagan Christmas tradition that involves singing, dancing and drinking cider from a wassail cup.
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Wassailing - Historic UK
Jan 3, 2010 · The wassailing, or blessing of the fruit trees, involves drinking and singing to the health of the trees in the hope that they will provide a bountiful harvest ...
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Toast, Trees and a Wassailing Queen: An Ancient English Ritual Is ...
Feb 13, 2025 · The centuries-old tradition of wassailing is making a comeback in rural England, with rituals and revelry meant to chase away evil spirits ...
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Wassailing the old English apple tree - BBC
Jan 15, 2012 · Around 17 January, thousands of people in southern England descend on the local cider orchards in a bid to awaken the trees from their ...<|separator|>
[111]
The Normandy Cider Route
Dec 20, 2019 · The Cider Route is a 25 mile signposted trail that criss-crosses the Pays d'Auge down picturesque country lanes connecting the villages of Beuvron-en-Auge.
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The Cider Route, discovery Pays d'Auge in Calvados - Normandy
Located in Normandy, in the heart of the Augeronne countryside between Caen and Lisieux, the Cider Route is a 40 kilometer tourist circuit that crosses the ...
[113]
https://www.globaldata.com/store/report/india-beer-and-cider-market-analysis/
[114]
LoCo Cider Fest - Virginia Tourism
LoCo Cider Fest is a brand-new fall festival in Loudoun County, VA—home to Virginia's wine and hard cider country. Held at the award winning, family-owned Great ...
[115]
Non-alcoholic cider is here to stay - Cidercraft Magazine
Nov 8, 2024 · As the sober movement gains momentum, it's safe to say that the new market for non-alcoholic cider is here to stay.
[116]
http://www.wsr.org.uk/news201406.htm
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CiderFeast HQ - 2025 East Coast Cider Circuit
Join CiderFeast's journey to Portland, Haverhill, Brooklyn, and Boston and enjoy an incredible range of local hard ciders and food.
[118]
Cider And Cheese Pairings For Any Occasion
Jul 25, 2019 · These can include fresh herbs, dried fruits, local honey, nuts, edible flowers or locally grown fresh fruits. Here's an advanced example using ...Missing: pork | Show results with:pork
[119]
Top food pairings for cider (updated) - Matching Food & Wine
Foods that make beautiful pairings with cider. Think creamy sauces, quiche lorraine, cold cuts, mushroom soup, savoury crepes and Camembert-style cheese.
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Marinate Pork Chops In Apple Cider For Fall Flavor - Food Republic
Sep 22, 2024 · Pork chops, in particular, love long baths in acidic ingredients like apple cider because it helps break down their tissues, infuse them with flavor, and ...
[121]
Craft Cider and Italian-American Food Pairings
Jan 15, 2019 · Pork and Mushroom Ragu over Pasta or Polenta. I love Big Fish Cider's Monterey Maple, with its layers of flavor from both apples and the apple ...
[122]
Spiced Mulled Apple Cider - Serious Eats
4 hr 5 minOverly tart ciders can be used for mulling, but may need a touch of added sugar to balance out the acidity and bring out the flavor of the spices. Which brings ...
[123]
What are the health benefits of apple cider vinegar?
Apr 15, 2024 · Apple cider vinegar, a liquid made by fermenting apples, can help with weight loss efforts, lower sugar cravings and reduce bloating.
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Polyphenols in fermented apple juice: Beneficial effects on human ...
Cider is considered a therapeutic agent with medicinal power (antioxidant and antimicrobial activity), enhancing longevity and reducing cardiovascular diseases ...
[125]
Apple phytochemicals and their health benefits - PMC
Apples contain a wide variety of phytochemicals, many of which have been found to have strong antioxidant activity and anticancer activity.
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Alcohol and Tooth Decay and Gum Disease - Penn Dental Medicine
Jun 25, 2023 · And beer, red wine and white wine, and cider all contain acid that will slowly dissolve enamel, leading to sensitivity or pain. People with ...Missing: content acidity
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Alcohol consumption can damage oral health, warn dental surgeons
Jan 4, 2019 · Tooth erosion: High alcohol use can also increase the risk of tooth erosion – regular consumption of acidic drinks such as wine, cider and ...Missing: acidity | Show results with:acidity
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What does alcohol do to your teeth? – Green Square Dental
Oct 11, 2019 · Acidic alcoholic drinks such as wine and cider can damage the teeth by softening tooth enamel, making teeth sensitive and potentially causing oral health ...
[129]
Alcohol - Diet and Health - NCBI Bookshelf
Accordingly, Turner et al. (1981) proposed that to qualify as moderate, one's alcohol consumption should not exceed 0.8 g/kg of body weight (bw) per day (an ...
[130]
Alcohol and diabetes | Managing your diabetes
Avoid low-sugar beers and cider – sometimes called diabetic drinks. They might have less sugar, but there's more alcohol in them.Missing: serving moderate
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The 10 Best Types of Alcohol for People with Diabetes - Healthline
Dry and Brut varieties are low in sugar. For example, a 5-oz (150-mL) serving of extra-dry champagne provides 1.8 to 2.5 g of sugar. Brut champagne in the ...Missing: variants | Show results with:variants
[132]
The Expert's Guide To Cider And Hard Cider - Spike Brewing
Jun 20, 2023 · Hard cider typically has an alcohol content ranging from 4% to 8% ABV (alcohol by volume), although some ciders can have higher alcohol content.
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Gluten-Free Sips: Why Cider Is a Beer Alternative - Story Tavern
Jun 13, 2025 · Unlike beer, which is brewed from gluten-containing grains like barley, wheat, or rye, cider is traditionally made from fermented apple juice.Missing: carbonation ABV<|separator|>
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Types of Cider: A Comprehensive Guide - Butford Organics
Dec 21, 2023 · This cider is fairly strong, with 7-13% alcohol, and exceedingly sweet, with at least 130 grams of sugar per liter. Perfect for sipping by ...
[135]
Is Cider Acidic? Understanding the Acidity and Its Effects
Jun 25, 2024 · The answer is yes, cider is acidic, with a pH level typically between 3.2 and 3.8. Cider, like many fermented beverages, owes its acidity to the fermentation ...
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Acidity in Cider and Perry - Beer Judge Certification Program
Jan 25, 2017 · Though unripe grapes can have as high as a 3:1 malic/tartaric ratio, malic acid is reduced significantly during the ripening process, so by the ...
[137]
Cider vs. Wine - City Vino, Inc.
Jan 31, 2018 · Because apples contain less natural sugars than ripe wine grapes, the alcohol content of cider is less than that of a dry wine – a wine where ...
[138]
Drinks Tip: All About Cider - Wine Spectator
Sep 19, 2016 · In fact, ciders above 7 percent ABV are considered wine: Like wine, they must have a TTB-approved label but are not required to include ...
[139]
Alcohol Excise Taxes: An Overview - EveryCRSReport.com
Sep 12, 2024 · For hard cider, the small domestic producer credit rates are adjusted to $0.062 per gallon for the first 30,000 gallons, $0.056 per gallon on ...Missing: distinctions | Show results with:distinctions
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Cider Distribution Rules by State - Sovos
In Arizona, ciders with an ABV of 7% or less are taxed at $0.16 per gallon, and ciders with an ABV greater than 7% are taxed at $0.84 per gallon. Does Arizona ...
[141]
CiderCon Data Talk: Cider to Reach 'Natural Equilibrium' As ...
Feb 9, 2023 · Cider outperformed most subsegments in the on-premise in 2022, increasing volume in the channel +17.2% in the 52 weeks ending November 5, and ...Missing: advantage | Show results with:advantage
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https://greensquaredental.co.uk/what-does-alcohol-do-to-your-teeth/
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ACA Advocates for Ice Cider Standards
Jun 21, 2022 · The definition is as follows: “Ice Cider” – cider obtained by the fermentation of juice of apples that has a pre-fermentation sugar content of ...Missing: history | Show results with:history
[144]
Brannland Ice Cider: A Journey of Discovery - Bon Coeur Fine Wines
Dec 13, 2023 · Origins. Ice cider originated in Quebec, Canada in the early 1990s where they harvest the apples at the end of January when the apples have been ...
[145]
Hendre Huffcap perry pear trees for sale
Out of stockHendre Huffcap is a well-known traditional English perry pear variety, and a reliable cropper. It makes a light, low-tannin good quality perry.
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Two Approaches to Perry - Brew Your Own
This helps resolve all the short tannins into longer tannins that deliver a smooth yet complex perry.Missing: method | Show results with:method
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https://www.storytavernburbank.com/blog/gluten-free-sips-why-cider-is-a-beer-alternative
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https://butfordorganics.co.uk/types-of-cider-a-comprehensive-guide/