Cider

Cider is an alcoholic drink made from fermented apple juice. It’s popular in many parts of the world but is most commonly associated with the UK, particularly in the West Country. Three English counties – Somerset, Gloucester and Herefordshire – dominate the industry, but you can find bubbly, golden pints in pubs nationwide.

As well as traditional English cider, modern varieties are widely produced in East Anglia and Kent and further afield in Ireland, Spain, Australia, France and New Zealand.

Cider can range from crisp to dry and clear to cloudy, depending on how it’s made. Some ciders are flavoured with other fruits and berries, such as blackcurrant and strawberry. You can also find varieties made from pears rather than apples, but purists argue that this is a distinct drink known as ‘perry’.

The first recorded reference to cidermaking dates back to the Roman invasion of Britain in 55 BCE, where their armies saw the native Celts fermenting crab apples. The Romans took their discovery back to mainland Europe, with historical evidence of cider being made across the continent.

Cider was also popular among the Normans, and by the 14th century, they had developed a robust cidermaking industry, making the drink in large quantities.

Technological advancements in the later centuries (such as the apple press), further expanded the industry, and cider was widely popular among the colonies in the New World.

Across the English Channel, the French were also developing a thriving cider culture. The drink, known locally as cidre, has thrived in Brittany and Normandy, which have similar climates to the apple orchards of the West Country.

The cider industry continues to evolve, with artisanal cidermakers using innovative methods and focusing on small-batch, high-quality products.

Cider is made throughout the world in various styles. But when most people refer to cider, they’re generally referring to the English variety. This is mostly associated with the West Country – covering Somerset, Gloucestershire and Herefordshire, along with Kent and East Anglia.

These traditions have been shared across the Commonwealth, and you can find similar cidermaking practices in India, Canada, Australia and New Zealand.

There’s also a flourishing cider industry in France, where it’s known as cidre and mainly made in Normandy and Brittany. Elsewhere, Spanish sidra is made in the Basque Country and the Asturias in the northwest. Sweden and Denmark also have a rich cider culture, and beyond Europe, there are emerging cidermakers in South Africa, Argentina and Chile.

As with other fermented alcohol drinks, such as sparkling wine and beer, cider is made in a range of styles:

• Heritage cider combines cooking and bittersweet apples – and sometimes wild and crab apple varieties. Heritage cider is known for its higher tannins, intense flavours and deeper colours, which range from yellow to warm amber.
• Modern cider is made using cooking apples like Granny Smiths and Golden Delicious, contributing to its characteristic high acidity and tannin-bolstered structure. It’s known for its crisp and refreshing taste, ranging in colour from pale gold to yellow.
• Ice cider is a newer style in colder climate countries, such as Canada. Whereas other types of cider are made by adding sugar during fermentation, ice cider uses apple juice that has been concentrated through freezing. The water content is then removed to leave behind natural sugar. This process results in a rich, dessert-like flavour and a golden amber colour.

Cider is typically light and refreshing, with a signature sweet citrus flavour owing to its apple content. Different types offer unique flavour profiles, ranging from richer, sweeter flavours of caramel to warming cinnamon or cardamom.

Ginger is a common flavour found in modern cider, as it balances the naturally tart cooking apple flavour and complements the softer, sweeter baked apple. Heritage ciders, with their higher alcohol content and use of bittersweet apples, can be tangy and crisp, with hints of citrus and green apple peel.

Cider is made similarly to wine, but instead of fermenting grape juice, cidermakers use apple juice. Depending on the type of cider they might use:

• Bittersweet apples, such as Kingston Black and Yarlington Mill.
• Bittersharp apples, such as Stoke Red and Foxwhelp.
• Sweets, such as Golden Delicious and Fuji.
• Sharps, such as Bramley and Granny Smith.

Heritage cider makers might add wild or crab apples into the blend to balance tartness and acidity.

Once the apples have been harvested, they’re crushed in a process known as ‘scratting’. The resulting pulp is then placed in an apple press to extract the juice, which is then strained through a coarse sieve.

The liquid is poured into vats with added yeast, which turns the natural sugars into alcohol. This process can take three months or more. During this time, cidermakers might ‘rack’ the juice to separate any sediment or settled solids.

The fermenting vats are filled to the brim to protect the juice from airborne bacteria. Meanwhile, the remaining sugar ferments to produce a protective top layer of carbon dioxide, creating those characteristic bubbles.

Ciders are almost always gluten-free. It is made from naturally gluten-free apples, and the yeast, which plays a crucial role in cidermaking, is gluten-free too. The only watch-out is the occasional use of additives or flavourings which may contain gluten. Most leading cider brands confirm their products are gluten-free.

Cider is not a beer despite commonly being found next to each other on supermarket shelves.

• Cider is made from apples, whereas beer is made from barley and hops.
• Cider is made by fermenting apple juice, while beer is brewed and fermented.