cider: Definition from Answers.com

Cider is a natural, liquid beverage that is obtained from the pressing of a finely ground fruit such as apples. Under the proper conditions, it undergoes a natural fermentation process, which yields an alcoholic juice. Cider has been made for thousands of years, however it has only recently seen a significant rise in popularity.

Background

Cider is the sweet juice of apples that can be consumed as a beverage or used as a raw material in vinegar making. It is typically a clear, golden drink, which can range in color from a pale yellow to a dark amber rose. It has a fruity flavor and a varying degree of taste from very sweet to tart. Sweet cider is the non-alcoholic versions of cider and it can be made into apple juice by pasteurizing it and adding preservatives to stop the natural fermentation process. Hard cider is the product that results when the juice is allowed to undergo fermentation. This cider contains alcohol. Additionally, it is often effervescent due to the activity of the natural yeasts present.

People have known how to make cider for thousands of years. Archaeological evidence shows that ancient European and Asian cultures used apples to make a crude version of cider as early as 6500 B.C. The art of cider making improved over the years as people developed a better understanding of the factors that impact cider flavor. During the sixth century, a profession of skillful brewers was established in Europe. These people made beer-like beverages and also cider.

By the sixteenth century, Normandy became one of the largest cider-making areas in the world. Experimentation with different types of apples ensued, which resulted in better tasting ciders. England and colonial America also produced cider during this time and it became an important part of each culture. The ciders of this time period were inconsistent however, as small farmers each had their own methods of manufacture. The technology of cider production made significant improvements over time as people developed a better understanding of each step in the cider making process. Today, it is a highly controllable operation, which results in a dependable, good-tasting product.

Raw Materials

Apples are the primary raw material used in cider making. Suitable apples vary in size with diameters from about eight inches wide to less than two inches. Nearly all of the characteristics of the final cider product depend on the quality of the apples from which it is made. To produce the best cider, these apples must be juicy, sweet, well ripened and have adequate levels of natural acids and tannins. The skin of the apples contains many of the compounds that contribute to the taste of the cider so apples are not peeled before being used for cider manufacturing. The seeds are not removed either however, in typical milling machines, they are not broken open, and do not significantly contribute to taste. It should be noted that pears and sweet cherries are also occasionally used to make cider.

A full-bodied cider requires the use of several different types of apples to give it a balanced flavor. This is because certain varieties of apples have flavor characteristics that work well together. There are four different types of apple juices including aromatic, astringent, acid-tart, and neutral tasting. Generally, sweet and tart apples are blended together to create a balanced cider. A typical blend might include 50% neutral base, 20% tart, 20% aromatic, and 10% astringent. In this cider, the flavor is a balance between tartness and sweetness. Beyond apple blending, some cider producers may also improve flavor by adding tannic, malic, and other natural acids. Tannins add a slight bitter taste and astringency to cider. Malic, citric, and tartaric acid give a zesty tingle. They also help to inhibit microbial contamination.

Producing a gallon of cider requires 11-14 lb (5-6.4 kg)of apples depending on the juiciness of the fruit. Fresh cider will remain in its full-bodied state for several weeks if it is refrigerated. After this time natural fermentation process begins. If a non-alcoholic cider is desired, the juice may be pasteurized or preserved by the addition of potassium sorbate. This material effectively kills undesirable organisms. For some cider manufacturers, the alcoholic cider is preferred. Alcoholic cider is made by either letting the inherent fermentation process continue without the addition of any other ingredients, or by adding a variety of ingredients, which give more controllable results.

Fermentation of apple cider is the process by which yeast converts the apple sugars into ethyl alcohol and carbon dioxide. It occurs in two steps. First, yeast converts the sugar to alcohol and then lactic acid bacteria convert the natural malic acid into carbon dioxide. This hard cider contains 2-3% solids and 2-8% alcohol. Fermentation aids include components such as sulfur dioxide, yeast, sugar, and natural acids. Sulfur dioxide is typically added to the freshly pressed juice before fermentation is allowed to begin. It has the effect of killing most of the bacteria and yeasts present in the freshly squeezed juice, or must. Enough of the desirable yeast survives the sulfur dioxide treatment and these organisms will go on to ferment the sweet juice.

Natural yeasts are present in apples, but sometimes cider manufacturers add their own yeast to ensure that a consistent fermentation will be achieved. Some of these strains have been around for generations and they are repeatedly used to produce a distinctive tasting cider. To help yeasts grow and speed up fermentation, yeast nutrients such as ammonium sulfate and thiamine may also be added. For similar reasons extra sugar, honey or other sweeteners may also be added to the unfermented juice. This will improve fermentation and increase the alcohol content of the final product.

The Manufacturing
Process

The cider making process typically involves three stages including crushing the fruit, pressing out the juice, and allowing it to ferment. To begin however, the fruit must be harvested, sorted, and washed.

Harvesting

In the United States, apples are typically harvested in the fall. At this time, field workers pick the apples by hand and transfer them to large storage bins, which can hold about half a ton of fruit. When these bins are filled, they are transported by tractor to the processing plant. At the plant they are stored outside for about a week which allows them to soften. This makes the apples easier to process and increases the amount of sugar in the juice.

Washing

After the apples have mellowed, they must be washed to remove leaves, twigs, insects, spray residues, and harmful bacteria. To this end, they are automatically poured out from the bins onto a scrubber. This machine rinses and scrubs each apple, removing most chemical residues from the skin. From there, they are moved along a conveyor to a hopper filled with water. A worker is on hand to see that an even stream of apples flows into the bath and makes sure that the apples are thoroughly washed.
From the hopper, the apples are put on a conveyor and moved to another worker. Jets of water aid in moving the apples. During manufacture, only whole apples are used because they have not been exposed to the flavor-damaging effects of oxidation. This means that each apple is inspected and any rotten or moldy fruits are removed. Since cider taste can be negatively effected by many different factors, cleanliness is essential during manufacturing.

Grinding

Next, the apples are put in a large mill and ground to a fine pulp with the consistency of applesauce. This is done to ensure that the maximum amount of juice can be extracted from the apples. The finer the pulp, the greater the yield of juice. Fine grinding has the added benefit of reducing damage caused by oxidation. The pulp is put into appropriately labeled 55 gal (208 1) steel drums with plastic liners. Some of these drums continue on through the cider making process while the rest are sent to a freezer to be used later. The frozen pulp ensures that cider can be produced throughout the year when apple supplies are low.

Pressing

To remove the juice from the pulp, or pomace, it is pressed. Depending on the desired cider flavor, the pomace from various types of apple pulp are used. Typically, anywhere from three to six different types are blended together in a large tank. This blend is then taken by the press operator and stacked for pressing. Wooden racks and forms are used for stacking the pomace. Each form is lined with a nylon cloth. Nylon is used because it is easy to clean and sturdy enough to withstand many pressings. To start, several barrels of pomace are poured onto the cloth. The corners are then folded up and the form is removed. As a result, a square-shaped layer of pomace called a cheese is formed. A rack is placed on top of the cheese and another form is put in place. The process is repeated until 10-12 cheeses are in a stack. The whole stack is put in a large stainless steel tray that has been designed to hold the cider as it is pressed from the pomace. A worker puts the stack under the cider press, called a wring, and turns it on. This delivers as much as 30,000 lb (13,620 kg) of pressure from a hydraulic pump.

Cooling and Filling

The cider is expelled from the pomace and pumped through plastic tubes to a cooling tank. As the cider is transferred to the cooling tanks, it is passed through a screen mesh to remove any pulp pieces from the liquid. It is then chilled and stored at 33° F (0.6° C). This helps to inhibit the contamination by undesirable microorganisms. If this cider is of the unfermented variety, meant to be unfermented, it is sent to a mixing tank and pasteurized. Preservatives such as potassium sorbate are added and the juice is sent off to the filling lines.

Fermen tation

Before fermentation is allowed to proceed, the various fermentation-assisting chemicals are added. Depending on the manufacturer, the cider may be allowed to ferment in a large, sealed bulk tank, or in the individual bottles. If it is fermented in the bottles, the product will be sold with a bottom layer of sediment. The sediment is the remains of the fermentation yeast. In bulk fermentation, the cider is siphoned off after the yeast has died. This allows for a sediment-free product. Complete fermentation may take one month or more.

Filling and packaging

When the cider is ready for filling, it is filtered again and pumped into the appropriate packaging. In this filling process, the empty, sterile bottles move along a conveyor and are passed under a filling machine. The machine pumps cider into the bottles to the desired volume. The caps are then put on the bottles and then labeled. The jugs are put in boxes, then pallets, and stored at just above freezing until the next day when they are delivered to stores.

Quality Control

There are standard quality control measures, which are performed at various points in the manufacturing process. At the beginning, the apples are checked by line inspectors. This ensures that rotten fruit, twigs, and leaves do not make it into the grinding mill. The pomace may also be inspected before being pressed. This is particularly important when using pomace that has been frozen for many months. For fermented cider, the level of sugar is determined. Since the amount of sugar is directly proportional to the amount of alcohol, this allows the manufacturer to correctly label the product for alcoholic content. Acid testing equipment is also used at this stage to ensure the juice has not been contaminated with acetic acid producing bacteria. After the final packaging, the alcohol level of the cider is determined. The taste, appearance, and other physical and chemical characteristics are verified by trained quality control tasters.

The Future

Current data suggest that cider production will show significant growth in the near future. This will be a result of the expected continuing movement toward more natural products. Refinements in the manufacturing process should also be expected. This would include more efficient methods for harvesting and sorting apples and improved presses, which will squeeze even more juice out of the pomace. Manufacturers will also develop more useful yeast cultures, which will produce better tasting cider with increased alcohol content.

Where to Learn More

Books

Macrae, R. et al., editors. Encyclopedia of Food Science, Food Technology and Nutrition. San Diego: Academic Press, 1993.

Proulx, Annie and Lew Nichols. Sweet & Hard Cider. Charlotte, SC: Garden Way, Inc. 1980.

Valentas, Kenneth. Food Processing Operations and Scale-up. New York: Marcel Dekker, 1991.

Periodicals

Curtis, Lauren. "Pop Art: Designing Soft Drinks." Food Product Design (January 1998): 41 - 66.

[Article by: Perry Romanowski]

This article is about the alcoholic beverage. For software, see TransGaming Technologies.

For the non-alcoholic beverage commonly known in Canada and the United States as cider, see Apple cider.

Cider in a pint glass.

Cider (pronounced /ˈsaɪdər/) is a beverage made from apple juice. Non-alcoholic and alcoholic varieties are produced. Alcoholic beverages from cider are made from the fermented juice of apples and are known in the U.S. and Canada as hard cider or Applejack (beverage), while non-alcoholic versions are know as apple cider. Alcoholic cider varies in alcohol content from less than 3% ABV in French cidre doux to 8.5% ABV or more in traditional English ciders.

Although cider can be made from any variety of apple, certain cultivars are preferred in some regions, and these may be known as cider apples. Cider is very popular in the United Kingdom, especially in South West England. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world,^[1] including H.P. Bulmer, the largest.^[2] As of 2006^[update], the UK produces 600 million litres of cider each year (130 million imperial gallons).^[3]

The beverage is also popular and traditional in Ireland; in Brittany (chistr) and Normandy (cidre) in France; in Asturias (Spain) (sidra); in the Rheinland-Pfalz, Hesse (Frankfurt am Main) and other regions of Germany (Viez or Apfelwein); and in the Basque country (sagardoa) of Spain and France.

Pear cider is becoming an increasingly popular term and is seen as an alternative name for perry. Its increased use is driven by drinks manufacturers, in order to make it more accessible and understandable to the younger generation who have been attracted to the category in recent years.^[4]

Appearance and types of cider

The flavour of different ciders differs enormously. They can be classified in the first instance from dry to sweet. The appearance ranges from cloudy with sediment to completely clear. Colour ranges from light yellow through orange to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any filtration. Sparkling and still ciders are made; sparkling is more common.

Modern, mass-produced ciders more closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than processed varieties and taste more strongly of apples. Almost colourless white cider is produced on a large scale. It is typically strong (7%-8% ABV) and available very cheaply. Some ciders produced in the UK are sold under the alternative spelling "cyder".

Cider production

Scratting and pressing

Few traditional horse-drawn circular apple crushers are still in use, but many may still be seen used as garden ornaments, flower planters or architectural features

Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use a mix of eating and cider apples (as in Kent, England), or exclusively cider apples (as in the West Country, England). There are many hundreds of varieties of cultivars developed specifically for cider making.

Once the apples are gathered from trees in orchards they are scratted (ground down) into what is called pomace or pommage. Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times they are likely to be powered by electricity. The pulp is then transferred to the cider press and built up in layers known as cheeses into a block.

Traditionally the method for squeezing the juice from the cheese involves placing sweet straw or hair cloths between the layers of pomace. This will alternate with slatted ash-wood racks, until there is a pile of ten or twelve layers. It is important to minimise the time that the pomace is exposed to air in order to keep oxidation to a minimum.

The set is then subjected to increasing degrees of pressure, until all the 'must' or juice is squeezed from the pomace. This juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The pressed pulp is given to farm animals as winter feed, composted or discarded, or used to make liqueurs.^[5]

Fermentation

Layers of pomace are wrapped in canvas

Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas.

Shortly before the fermentation consumes all the sugar, the liquor is racked (siphoned) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms a protective layer, reducing air contact. This final fermentation creates a small amount of carbonation. Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy.

Apple based juices with cranberry also make fine ciders; and many other fruit purées or flavourings can be used, such as grape, cherry, and raspberry.

The cider is ready to drink after a three month fermentation period, though more often it is matured in the vats for up to two or three years.^[6]

Blending and bottling

For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated.

Health

Alcohol and Health
Short-term effects of alcohol
Long-term effects of alcohol
Alcohol and cardiovascular disease
Alcoholic liver disease
Alcoholic hepatitis
Alcohol and cancer
Alcohol and weight
Fetal alcohol syndrome
Fetal Alcohol Spectrum Disorder
Alcoholism
Blackout (alcohol-related amnesia)
Wernicke-Korsakoff syndrome
Recommended maximum intake
Wine and health

Conventional apple cider has a relatively high concentration of phenolics and antioxidants which may be helpful for preventing heart disease, cancer and other ailments.^[7] This is, in part, because apples themselves have a fairly high concentration of phenolics.

Cider festivals

A cider festival is an organised event promoting cider and usually perry. A variety of ciders and perries will be available for tasting and buying. Festivals may be organised by cider-promoting private organizations, pubs or cider producers.

Uses of cider

A distilled spirit, apple brandy, is made from cider. Its best known forms are calvados and applejack. In Calvados, Normandy, France, calvados is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%. Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation, or by true evaporative distillation. In traditional freeze distillation, a barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 30–40% alcohol by volume. In freeze distillation, methanol and fusel oil, which are natural fermentation by-products, may reach harmful concentrations. These toxins can be separated when regular heat distillation is performed. Home production of applejack is illegal in most countries.

A popular aperitif in Normandy is pommeau – a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit stops the fermentation process of the cider and the blend takes on the character of the aged barrel).

Cocktails may include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne, usually referred to as a "Poor Man's Black Velvet".

A few producers in Quebec have developed ice cider (French: cidre de glace), sometimes called "apple ice wine"), inspired from ice wines, where the apples are naturally frozen either before or after harvest. The alcohol concentration of ice cider is 9–13%.

Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and its flavour.

Related drinks

Other fruits can be used to make cider-like drinks. The most popular is perry, known in France as poiré, produced mostly in Normandy, and is made from fermented pear juice. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature Champagne-style bottles, was once popular but has become unfashionable. Another related drink is cyser – cider fermented with honey.

Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius, in Book II of De re coquinaria, includes a recipe calling for quince cider.

Another similar drink is plum jerkum, made from fermented plums, traditional of Warwickshire in the English Midlands. It is said that it "left the head clear while paralysing the legs". The Warwickshire Drooper plum from which it is traditionally brewed is now uncommon, which explains the rarity of the drink.^[8]

Cider by country

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Before the development of rapid long distance transportation, regions of cider consumption generally coincided with regions of cider production: that is, areas with apple orchards. For example, R. A. Fletcher notes that in the Liber Sancti Jacobi, cider was said to be more common than wine in 12th century Galicia.

Argentina

In Argentina, cider, or sidra is by far the most popular alcoholic carbonated drink during the Christmas and New Year holidays. It has traditionally been considered the choice of the middle and lower classes (along with ananá fizz, cider and pineapple juice), whereas the higher classes would rather go for champagne for their Christmas or New Year toast. Popular commercial brands of cider are Real, La Victoria, Del Valle, La Farruca and Rama Caída. It is usually marketed in 0.72 litre glass or plastic bottles.

Austria

In Austria cider is made in the south west of Lower Austria, the so called "Mostviertel" and in Upper Austria. Almost every farmer there has some apple or pear trees. Many of the farmers also have a kind of inn called "Mostheuriger". There they serve cider and also something to eat. Cider is typically called "Most".

Australia

In Australia, 'cider' is considered an alcoholic beverage made from apples. The most popular brands of alcoholic cider in Australia are Strongbow, and Mercury Cider made at the Cascade Brewery in Hobart, Tasmania. Cascade's 'Apple Isle' Sparkling Apple Juice is the most popular selling brand of non-alcoholic cider in Australia. Alcoholic cider is sold in bottleshops, while the non-alcoholic version is stocked in the soft-drink aisles of supermarkets. Three Oaks Cider made in South Australia by Vok Beverages has recently entered the market and is the only Australian Cider sold in 375ml cans. Pipsqueak brewed by Little Creatures (brewery) in Fremantle, Western Australia is a new player in the Cider market. Recently, Tooheys released Tooheys Extra Dry 5 Seeds Cider, which is Tooheys first foray into the cider market and unlike most other brands it only offers an 'extra dry' blend. Most brands offer a Sweet, Original or Draft and Dry blend.

Belgium

Scottish & Newcastle own Belgium cider maker Stassen SA, who in addition to their own local brands such as Strassen X Cider also produce Strongbow Jacques, a 5.5% ABV cider with cherry, raspberry and blackcurrant flavours. Zonhoven based Konings NV specialises in private label ciders for European retailers and offers a wide variety of flavours and packaging options to the beverage industry.

Canada

In Quebec, cider is considered a traditional alcoholic beverage. Cider making was, however, forbidden from the early years of the British rule as it was in direct conflict with established British brewers' interests (most notably John Molson). In recent years, a unique variety has emerged on the market: ice cider. This type of cider is made from apples with a particularly high level of sugar caused by natural frost.

In Ontario, apple cider or apple hooch is often home-made. Cider is commercially produced in British Columbia (large and small producers), New Brunswick and Ontario, usually with a 7% alcohol content. It is sold in 341 ml glass bottles and 2 litre plastic bottles, and does not usually have added sugar.

Channel Islands

Along with Normandy, the Channel Islands had a strong cider-making tradition. Cider had been the ordinary drink of people of Jersey from the 16th century, when the commercial opportunities offered by cider exports spurred the transformation of feudal open-field agriculture to enclosure. Until the 19th century, it was the largest agricultural export with up to a quarter of the agricultural land given over to orchards. In 1839, for example, 268,199 gallons (1,219,257 litres) of cider were exported from Jersey to England alone,^[9] and almost half a million gallons were exported from Guernsey 1834-1843,^[10] but by 1870 exports from Jersey had slumped to 4,632 gallons.^[11]

Beer had replaced cider as a fashionable drink in the main export markets, and even the home markets had switched to beer as the population became more urban. Potatoes overtook cider as the most important crop in Jersey in the 1840s, and in Guernsey glasshouse tomato production grew in importance. Small-scale cider production on farms for domestic consumption, particularly by seasonal workers from Brittany and mainland Normandy, was maintained, but by the mid-20th century production dwindled until only 8 farms were producing cider for their own consumption in 1983.^[12]

The number of orchards had been reduced to such a level that the destruction of trees in the Storm of 1987 demonstrated how close the Islands had come to losing many of its traditional cider apple varieties. A concerted effort was made to identify and preserve surviving varieties and new orchards were planted. As part of diversification, farmers have moved into commercial cider production, and the cider tradition is celebrated and marketed as a heritage experience. In Jersey, a strong (above 7%) variety is currently sold in shops and a bouché style is also marketed.^[13]

In Jersey, cider is used in the preparation of black butter (Jèrriais: nièr beurre), a traditional preserve.

Chile

Cider has been made in Chile since colonial times. Southern Chile accounts for nearly all Cider production in the country. Cider is also often linked to the production of Chicha, a traditional alcoholic drink.

Denmark

Despite a strong apple tradition, Denmark has little cider production. Six places that produce cider in Denmark are Pomona (since 2003), Fejø Cider (since 2003), Dancider (since 2004), Ørbæk Bryggeri (since 2006), Ciderprojektet (since 2008) and Svaneke Bryghus (since 2009). All are inspired mainly by English and French cider styles. The assortment of imported ciders has grown significantly since 2000, prior to that only ciders from Sweden, primarily non-alcoholic, were generally available. On March 31 2008 Carlsberg launched an alcoholic cider in Denmark called Somersby Cider.^[14]

East Asia

Cider in Japan and South Korea refers to a soft drink similar to Sprite or the UK definition of lemonade. The Chilsung Cider brand dominates the Korean market.

Finland

In Finland cider holds the position as one of the most common drinks after beer. The best-known brands are Golden Cap, Fizz and Upcider. They typically contain 4,5-4,7%vol of alcohol. Virtually all Finnish cider is produced from fermented apple (or pear) juice concentrate and comes in a variety of flavours ranging from forest berries to rhubarb and vanilla.

France

Cidre bouché from Normandy.

French cidre is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles (cidre bouché). Many ciders are sold in corked bottles, but some screw-top bottles exist. Until the mid-20th century, cider was the second most-consumed drink in France (after wine) but an increase in the popularity of beer displaced cider's market share outside traditional cider-producing regions. In crêperies (pancakes restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A kir breton (or kir normand) is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional kir. The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The calvados du Domfrontais is made of cider and poiré.

Some cider is also made in south western France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country.

Calvados, from Normandy, is a spirit is made of cider through a process called double distillation. In the first pass, the result is a liquid containing 28%–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%.

Breton cider making employs the technique of keeving (from the French cuvée). In keeving, calcium chloride and a special enzyme are added to the pressed apple juice, causing protein in the juice to precipitate to the top for removal. This reduces the amount of protein available to the yeast, starving it and therefore causing the cider to finish fermenting while sugar is still available. The result is a sweeter drink at a lower alcohol level but still retaining the full flavour of the apples, without dilution.

Germany

Main article: Apfelwein

German cider, usually called Apfelwein (apple wine), and regionally known as Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), or Saurer Most (sour must), has an alcohol content of 5.5%–7% and a tart, sour taste.

German cider is mainly produced and consumed in Hesse, particularly in the Frankfurt, Wetterau and Odenwald areas, in Moselfranken, Merzig (Saarland) and the Trier area, as well as the lower Saar area and the region bordering on Luxembourg and in the area along the Neckar river in Swabia. In these regions, there are several large producers, as well as numerous small, private producers often using traditional recipes. An official Viez route or cider route connects Saarburg with the border to Luxembourg.

Ireland

Magners Cider

Cider is a popular drink in Ireland; for a long time cider production was officially encouraged and supported by a preferential tax treatment. A single cider, Bulmers, dominates sales in Ireland: Owned by C&C and produced in Clonmel, Co. Tipperary, this Bulmers is unrelated to the British Bulmers cider. Outside the Republic of Ireland, C&C brand their cider as Magners. It is very popular in Ireland to drink cider over ice and encouraged in their advertising.

Italy

Cider was once widely produced in Northern Italy's apple growing regions, with a marked decline during fascist rule, due to the introduction of a law banning the industrial production of alcoholic beverages derived from fruits of less than 7% ABV, which was aimed at protecting wine producers.^[15] Present laws and regulations are favourable to cider makers, but production has only survived in a few alpine locations, mostly in the regions of Trentino, and in Piedmont, where it is known as vin ëd pom (apple wine) or pomada, because it traditionally was left to ferment in a vat along with grape pomace, giving it a distinctive reddish colour.^[16] Taxation is equal to comparable drinks and most Italians are not aware of the existence of cider, making cider an unusual and difficult to find drink in most of Italy.

Mexico

There are two types of cider (sidra) sold in Mexico. One type is a popular apple flavoured carbonated soft drink, sold under a number of soft drink brands, such as Sidral Mundet and Manzana Lift (both Coca-Cola FEMSA brands). The alcoholic sidra is a sparkling cider typically sold in champagne-style bottles. Sidra is, due to the expense of imported champagne, sometimes used as a substitute for New Year's Eve toasts in Mexico.

Luxembourg

In Luxembourg, viez (pronounced feetz) is rather like English scrumpy. It is cloudy and varies from non-alcoholic to very alcoholic. It is made only in autumn.

Norway

In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to get a better fermenting process started. The main area for cider production is in the proclaimed "fruit garden" or "apple orchard" of Norway, the Hardanger region.

Following lengthy navigation through the directives of Norway's complex alcohol laws, three brands of sparkling cider with an abv of approximately 10% are available to the Norwegian public through distribution by the monopoly outlet Vinmonopolet, Hardanger Sider Sprudlande from Hardanger, Krune Sider from Bergen sourcing apples from Hardanger, and Liersider from Lier.^[17]^[18] In line with the law of 1975 prohibiting all advertising of alcoholic beverages of abv greater than 2.5%,^[19] the products receive little exposure despite some favourable press reaction.^[18]^[20]

Ciders of low alcohol levels are widely available, mostly brands imported from Sweden, although carbonated soft drinks with no alcoholic content may also be marketed as "cider".^[20]

South Africa

There are two main types of cider produced in South Africa, Hunters Gold and Savanna Dry. They are produced and distributed through Distell Group Limited. Hunters Gold was first introduced in South Africa in 1988 as an alternative to beer. The range includes Hunters Dry and Hunters Export. Savanna Dry was introduced in 1996 and also comes in a Light Premium variety. Clarens, Free State has a micro brewery called Clarens Brewery that produces 100% natural apple cider. The taste of real apple cider differs enormously from the mass produced variety.

Spain

Asturian cider being poured in the traditional manner

The making and drinking of cider is traditional in several areas of northern Spain, mainly Asturias and the Basque country.

Cider has been popular in the Basque Country for centuries.^[21] Known as sagardoa (IPA: /s̺a'gaɾdoa/), and drunk either bottled or in a cider house called sagardotegi, in which it is directly poured from a barrel. Cider tasting events are popular in the Basque region of Gipuzkoa, where stalls are set up on the street selling the drink from several producers at cheap prices and served until stock runs out.

The Spanish region of Asturias is known for traditional sidra, an alcoholic cider of 4–8% strength. In Asturias cider is traditionally served in sidreríes where it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called to escanciar un culín (also echar un culín) and is done to get air bubbles into the drink, thus giving it a sparkling taste like Champagne that lasts a very short time.

Sweden

A glass of Rekorderlig wild berries cider

Due to Swedish law, stores in Sweden can not sell cider with less than 15 percentage juice by volume under the name Cider^[22]. "Cider" with none or less than 15% juice is instead usually sold as "Apple/Pear beverage with cider character" (Swedish)"Äpple-/Pärondryck med Ciderkaraktär. There is a number of different ciderbrands in Sweden. Some are Rekordelig, Xide®, Kiwik Cider and Kopparberg cider.

The Netherlands

In The Netherlands cider is not as commonly available as in its surrounding countries. In 2007 Heineken started testing a cider brand named Jillz in a number of bars throughout the country. The beverage is promoted mainly towards female drinkers as an alternative to beer^[23] . It contains 5% alcohol by volume which is similar to a typical draught beer in the Netherlands. Jillz is available on draught in bars, pubs and restaurants and is also available in most supermarkets and liquor stores.

The United Kingdom

In the United Kingdom, cider is mostly associated with the West Country and Herefordshire, but is also produced in Wales and across England, particularly Kent, Suffolk and Norfolk. Cider is available in sweet, medium and dry varieties. Recent years have seen a significant increase in cider sales in the UK.^[24]

There are two broad main traditions in cider production in the UK - the West tradition and the Kent and East Anglia tradition. The former are made using a much higher percentage of true cider-apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of, or are exclusively made from, culinary and dessert fruit; Kentish ciders such as Biddenden's, Rough Old Wife and Theobolds are typical of this style. They tend to be clearer, more vinous and lighter in body and flavour.

At one end of the scale are the traditional, small farm-produced varieties. These are non-carbonated and usually cloudy orange in appearance. England's West Country contains many of these farms. Production is often on such a small scale the product is only sold at the point of manufacture or in local pubs and shops^[25] At the other end of the scale are the mass production factories for products such as Strongbow and Blackthorn.

Mass produced commercial cider such as that produced by Bulmers is likely to be pasteurised and force-carbonated. The colour is likely to be golden yellow with a clear appearance from the filtration. White ciders are almost colourless in appearance.

Cheap strong ciders

A key market segment exists in the UK for strong white mass-produced cider at 7.5% alcohol by volume. Cider with higher than 7.5% alcohol has a higher rate of excise duty. Typical brands include White Lightning, Diamond White, Frosty Jack, and White Strike.

By volume of alcohol, the excise duty on cider is lower than any other drink. The duty, as of 2007, was £26.48 per 100 litres of cider of up to 7.5% alcohol. 100 litres of table wine or alcopops would attract £177.99 of duty, wine under 5.5% was charged £75.42, £102.83 for beer under 7.5%, and £146.70 for the equivalent alcohol volume of spirits.^[26]

Before 1996 brands could be labelled at up to 8.4% alcohol when they actually contained 7.4%. This happened because the duty was levied on the actual strength of the alcohol, but Trade Descriptions legislation allowed the label to overstate the alcohol content by up to 1%.^[27] White Lightning was then sold in both 7.4% and 8.4% strengths, due to uncertainty about whether consumers would prefer the pricier, stronger drink, or the slightly weaker, cheap one.^[28]

Until 2005, the market leading White Lightning brand was being sold on an almost continual 50% extra free promotion, giving 3 litres of 7.5% cider for a typical selling price of £2.99. Scottish Courage, which owned the brand, decided that year to restrict bottle size to 2 litres as part of its responsible drinking strategy. A spokesman for the company spoke of white cider in general, "It is the cheapest way to buy alcohol in the UK. This is pocket money these days. There is no other alcohol category that has the same challenge as white cider. One three litre plastic bottle of white cider contains almost the full recommended weekly alcohol intake for a male drinker" (225 ml, 22.5 units, of pure alcohol content compared with the recommended maximum of 28 units).^[29]^[30] This led to a 70% drop in sales of White Lightning,^[31] but increased sales of the brand owner's weaker, more profitable brands. Other manufacturers followed by increasing prices and scrapping their 3 litre bottles.

The price increases on 7.5% cider has increased sales of 5% mass-market cider, which is still widely available in 3 litre bottles in supermarkets.^[31]

In 2009, health campaigners called for a legal minimum price on alcoholic drink of 50 pence per unit, which would result in a 400% increase in the price of some cheap strong ciders.^{[citation needed]}

The West of England

Ciders made in the West Country are often called "scrumpy", from "scrump",^[32] a local dialect term for a small or withered apple. The archaic spelling cyder is sometimes used, but as a marketing ploy rather than authentic usage. Ciders from Gloucestershire, Herefordshire and Worcestershire made from traditional recipes forms a European Union Protected Geographical Indication. Examples of a working cider house still existed there in recent times, though many have now gone. There are over 25 cider producers in Somerset alone, many of them small family businesses.^[5]

During the 17th and 18th centuries, a condition known as Devon colic, a form of lead poisoning, was associated with the consumption of cider, vanishing after a campaign to remove lead components from cider presses in the early 19th century.

Shepton Mallet, Somerset, is home to the largest cider plant in Europe. This plant produces Blackthorn and Olde English as well as light perry Babycham.

Wales

Smallhold production of cider, made on farms as a beverage for labourers, died out in Wales during the 20th century. Cider and perry production in Wales began a dramatic revival in the early 2000s, with many small firms entering production throughout the country. The Campaign for Real Ale (CAMRA) has actively encouraged this trend, and Welsh ciders and perries have won many awards at CAMRA festivals; meanwhile, the establishment of groups such as UKCider and the Welsh Perry & Cider Society have spurred communication among producers.

Welsh varieties of apples and pears are often distinct from those grown in England, giving cider from Wales a flavour noticeably different to ciders from nearby regions.

Definition of "real" cider

CAMRA defines "real" cider as a product containing at least 90% fresh apple juice, with no added flavourings or colourings. CAMRA appears to endorse chaptalisation of the juice (added sugar prior to fermentation) plus dilution with water afterwards.^[33]

UKCider defines "real" cider as a product containing at least 85% fresh apple juice, with no artificial flavourings or colourings. UKCider campaigns for the percentage juice content to be listed as part of a full ingredients labelling.^[34]

The United States

During colonial times apple cider was consumed as the main beverage with meals because water was often unsafe for drinking. Ciderkin, a slightly alcoholic beverage made from cider pomace, could also be found on colonial tables.

Sometime after Prohibition the word cider came to mean unfiltered, unfermented apple juice. For instance, in Pennsylvania, apple cider is legally defined as an "amber golden, opaque, unfermented, entirely non-alcoholic juice squeezed from apples".^{[citation needed]} Imitation "cider" products may contain natural or artificial flavours or colours generally recognized as safe, provided their presence is declared on the label by the use of the word "imitation" in type at least one-half the size of the type used to declare the flavour. Cider containing more than 0.5 percent alcohol by volume is classified as hard cider.

Cider may also refer to sparkling apple juice, which is often filtered, such as Martinelli's sparkling apple cider, once touted specifically as "non-alcoholic cider". Martinelli's is sold as "cider" or "juice" depending on regional usage.

Alcoholic cider is produced in the United States, especially in New England and upstate New York. Woodchuck cider, from Vermont, is one of the most common brands in the north-eastern US and is made in the traditional way. Some U.S. products which describe themselves as Hard Cider are made by adding flavourless spirit alcohol to apple juice pressed from apples which are juice apples not cider apples. The difference in quality is readily apparent^{[citation needed]}.

Smaller cider breweries are becoming more common as well, some producing varieties of hard cider reminiscent of English ciders.

References

^ "National Association of Cider Makers". http://www.cideruk.com/. Retrieved 2007-12-21.
^ "Bulmers to take on Magners in a cider decider". The Guardian. 2006-06-26. http://www.guardian.co.uk/food/Story/0,,1771479,00.html. Retrieved 2006-06-20.
^ "Interesting Facts". National Association of Cider Makers. http://cideruk.com/media_centre/interesting_facts. Retrieved 24 February 2009.
^ Huddleston, Nigel (2008-04-24). "Pear Perception". Morning Advertiser. http://www.morningadvertiser.co.uk/news.ma/article/60535?N=598259&PagingData=Po_0~Ps_10~Psd_Asc. Retrieved 01/05/2009.
^ ^a ^b James Crowden. "Somerset Cider". Somerset County Council. http://www.somerset.gov.uk/celebratingsomerset/cidermap/home.htm. Retrieved 2006-06-20. , ^a Orcharding year, ^b Somerset cider producers
^ "History of cider". W3commerce. 2000. http://www.history-of-cider.co.uk/index.html. Retrieved 2006-06-20.
^ Mangas, J. J.; Rodríguez, R.; Suárez, B.; Picinelli, A. & Dapena, E. (October 1999). "Study of the phenolic profile of cider apple cultivars at maturity by multivariate techniques.". Journal of Agricultural and Food Chemistry 10 (47): 4046–4052. doi:10.1021/jf9903197. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10552763&dopt=Abstract.
^ "The Great British Kitchen". http://www.greatbritishkitchen.co.uk/rc_northants.htm. Retrieved 2008-02-14.
^ Syvret , Marguerite; Stevens, Joan (April 2001). Balleine's History of Jersey. Phillimore & Co Ltd. ISBN 1-86077-065-7.
^ Cider-making, An Old-time Guernsey industry. Priaulx, Guernsey, nd
^ The Triumph of the Country, Kelleher, Jersey 1994, ISBN 0-9518162-4-1
^ Jersey Society in London, Bulletin, 1983
^ Jersey Evening Post, 22 July 2006
^ Very ApS | Somersby Cider byder foråret velkommen! - Pressesystemet.dk
^ http://www.sottocoperta.net/cucina/enologia/art24.htm
^ http://www.specialissimo.it/eventi/osservatorio-sidro.asp
^ Hofseth, Arne, Bergens Tidende (2006-05-29). "Sprudlande Hardanger i stettglas" (in Norwegian). http://www.bt.no/lokalt/hordaland/article271897.ece.
^ ^a ^b Jacobsen, Aase E., VG (2006-05-29). "Brusende nasjonalfølelse" (in Norwegian). http://www.vg.no/pub/vgart.hbs?artid=139419.
^ Stortinget. "Alkoholloven" (in Norwegian). http://www.stortinget.no/inno/2004/200405-019-005.html.
^ ^a ^b Ørjasæter, Lars Ola, Aperitif (2005-04-20). "Nødvendig opprydding" (in Norwegian). http://www.aperitif.no/index.db2?id=82063.
^ Aymeric Picaud, Codex Calixtinus, c.1134
^ Livsmedelsverkets författningssamling LIVSFS 2005:11 (H 161), (2009-10-21) (in Swedish).
^ http://bizarrebusiness.blogspot.com/2009/04/jillz-cider-gets-diet-coke-treatment.html
^ Matthew Goodman (2006-08-06). "Magners leads the great cider revival". Times Online. http://business.timesonline.co.uk/tol/business/industry_sectors/consumer_goods/article600959.ece. Retrieved 2007-12-21.
^ "Fare of the country; England's Realm Of Cider With a Kick". The New York Times. 1989-04-02. http://query.nytimes.com/gst/fullpage.html?res=950DE4DD1638F931A35757C0A96F948260&sec=travel&pagewanted=1. Retrieved 2006-06-20.
^ "Alcohol Duty Rates". HMRC. http://customs.hmrc.gov.uk/channelsPortalWebApp/channelsPortalWebApp.portal?_nfpb=true&_pageLabel=pageExcise_InfoGuides&propertyType=document&id=HMCE_PROD1_027236. Retrieved 2008-01-20.
^ "Clauses 3,4&5 : Introduces a sparkling cider and perry definition and sets a duty rate". 1996 Budget. HM Treasury. http://archive.treasury.gov.uk/budget/1996/fbill97/1cl003.html. Retrieved 2008-01-20.
^ "Bulmer beats cider tax". The Independent. July 18, 1996. http://findarticles.com/p/articles/mi_qn4158/is_19960718/ai_n14058256. Retrieved 2008-01-20.
^ "Drink firm axes 'supersize' cider". BBC News. 12 September 2004. http://news.bbc.co.uk/1/hi/scotland/3650248.stm. Retrieved 2008-01-20.
^ "SCB strikes Lightning off 'extra free' circuit". Talking Retail website. 22 October 2004. http://www.talkingretail.com/news/53/SCB-strikes-Lightning-off-extr.ehtml. Retrieved 2008-01-20.
^ ^a ^b "SCB puts own-label cider in its sights". Talking Retail website. 22 October 2005. http://www.talkingretail.com/news/1464/SCB-puts-own-label-cider-in-it.ehtml. Retrieved 2008-01-20.
^ "Scrumptious Somerset". The Great British Kitchen. http://www.greatbritishkitchen.co.uk/rc_somerset.htm. Retrieved 2007-12-21.
^ "About Cider and Perry". Campaign for Real Ale. http://www.camra.org.uk/page.aspx?o=aboutciderandperry. Retrieved 2007-12-21.
^ "Real Cider and Perry". UKCider. http://ukcider.co.uk/wiki/index.php/Real_Cider. Retrieved 2007-12-21.

General references

Household Cyclopedia, 1881
Farmhouse Cider & Scrumpy, Bob Bunker 1999
Richard A. Fletcher, 1984. Saint James' Catapult: The Life and Times of Diego Gelmírez of Santiago de Compostela (Oxford University Press)

External links

Wikimedia Commons has media related to: Cider

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cider

Contents

Appearance and types of cider

Cider production

Scratting and pressing

Fermentation

Blending and bottling

Health

Cider festivals

Uses of cider

Related drinks

Cider by country

Argentina

Austria

Australia

Belgium

Canada

Channel Islands

Chile

Denmark

East Asia

Finland

France

Germany

Ireland

Italy

Mexico

Luxembourg

Norway

South Africa

Spain

Sweden

The Netherlands

The United Kingdom

Cheap strong ciders

The West of England

Wales

Definition of "real" cider

The United States

See also

References

External links