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Cider has its origins in Western Europe as majority of apples that are used for cider production are native to Europe and Central Asia. One of the earliest records of date back to 7000 BC in England and Wales where apples were crushed to extract their juice. By the Iron Age, viticulture had spread throughout Europe and the Mediterranean and production had begun in France, England, Ireland, Germany and Spain. The production of it increased significantly during the Roman times as Romans were quite fond of fermented apple drinks and played a major role in spreading its culture throughout Europe. In Medieval ages, it served as a safer alternative to water which was rarely clean. Monks significantly contributed to the progress of it making during medieval period in Europe by establishing orchards and developing advanced production methods.
Making Process
The basic process of making involves harvesting apples, crushing them to extract juice, fermenting the juice and aging the final product. Fresh Cider apples are hand-picked from orchards during fall season. These apples are then transported to mills where they are washed, sorted and crushed using washers and presses to extract the juice. The extracted juice is then fermented using natural yeasts found on apple skins or commercial yeast cultures. The fermentation converts apple juice sugars into alcohol and carbon dioxide, imparting the alcoholic crisp taste. Once fermentation is complete, it is racked off the lees and aged in stainless steel tanks or oak barrels for few months to develop complexity. Finished cider is then filtered, carbonated and packaged for sale.
Varieties of Apples
There are over 2000 named varieties of apples that are specially bred and cultivated for its making. These include bittersweet, sweet and tannic apples that lend unique characteristics to it. Common apple varieties used include Dabinett, Yarlington Mill, Kingston Black and Brown Snout for bittersharp notes while Foxwhelp, Harry Masters Jersey and Chisel Jersey for sweetness. Cox’s Orange Pippin, Ashmead’s Kernel and Stoke Red are valued for their complex aromas. Tannic apples like Arkansas Black, Medaille d’Or and Severn cider complete the profile by adding body and dryness to the final. Different blends of these varieties result in varied styles ranging from dry to sweet.
Styles
Depending on the variety of apples used, fermentation methods employed and aging styles, it can be classified into multiple styles.
Dry/ farmhouse – Made from tannic apples and aged for longer periods. They have low residual sugars and sharper tannins/acidity profile.
Sweet – Produced from sweet apple varieties. They have high residual sugars and a mellow character.
Sparkling/Draft – Fermented fully to create an effervescent mouthfeel. They are crisp, refreshing and low in alcohol.
Single Varietal – Made from a single named variety of apple imparting distinct aromas.
Ice – Made by pressing apples that freeze on trees for concentration. They are dense, sweet wines with high alcohol.
Fruit – Made by blending apple juice with juice of other fruits like pear, berries, tree fruits.
Perry- Made exclusively from pressed pear juice rather than apples. It has a softer character than it.
Production Around the World
Today production has spread globally but majority is still concentrated in Western Europe led by UK, France, Spain and Germany. UK remains the world’s largest consumer of it producing over 4 million hectolitres annually. In France, cider from Normandy and Brittany holds an admired position. Other notable producing regions include Asturias in Spain known for soft, fruity and Baden-Wurttemberg region in Germany. Its production is also prominent Canada where it is largest alcohol beverage category. Production is picking up in US Pacific Northwest, influenced by European tradition. Emerging regions include parts of South America, Asia and Africa. Artisanal, craft scene is vibrant in many parts led by innovations in styles, production methods and use of new apple varieties.
Health Benefits
It is emerging as a healthy alcoholic beverage choice. Being the fermented juice of apples, it contains antioxidants, polyphenols and flavonoids found abundantly in apples. Studies have linked regular moderate consumption of cider to reduction in risks of obesity, diabetes, heart disease and certain cancers. The acidity and antimicrobial qualities of it makes it easier to digest than other alcohols. The probiotic activity during fermentation aids gut health. Cloudy, unfiltered ciders contain important micronutrients from apple pulp and skins. In moderation, it offers a lower calorie, lower sugar alternative to beer and wine for health conscious drinkers.
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Priya Pandey is a dynamic and passionate editor with over three years of expertise in content editing and proofreading. Holding a bachelor’s degree in biotechnology, Priya has a knack for making the content engaging. Her diverse portfolio includes editing documents across different industries, including food and beverages, information and technology, healthcare, chemical and materials, etc. Priya’s meticulous attention to detail and commitment to excellence make her an invaluable asset in the world of content creation and refinement.
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