Types of Cider Apples
There are many varieties of apples grown specifically for making cider. One of the most common is the Bittersweet apple, known for its high tannin content which gives cider more body and a dry finish. Other popular cider apples include Golden Russet, Ashmead's Kernel, Dabinett, and Yarlington Mill. Cider apples tend to be more tart and astringent than eating apples, with flavors like grassy, honeyed, or vinous notes that are ideal for fermentation. Using a blend of different cider apple varieties helps produce a well-rounded cider with complex aromas and flavors.
Cider Styles
Ciders can generally be categorized into dry, semi-dry, sweet, and sparkling styles depending on the amount of residual sugar left after fermentation. Dry ciders have all or most of the sugar fermented out, giving them a crisp, lean profile with low bitterness. Semi-dry ciders retain some sweetness upfront while still finishing dry. Sweet ciders stop fermentation early, maintaining higher sugar levels and soft, honeyed flavors. Sparkling ciders undergo a secondary fermentation in the bottle to gain effervescence, either through natural or injected carbonation. Within each style category is further variation in acidity, tannins, alcohol content, and oak influence.
Production Methods
There are two main production methods for making Cider: the traditional and the process styles. Traditional ciders are made primarily from sweet apple cider that is naturally fermented without addition of commercial yeast strains or other preprocessed ingredients like apple juice or concentrate. They highlight the distinctive character of the specific apple varieties and terroir. Process ciders may use refined ingredients for consistency and made with selected commercial yeasts to achieve a targeted balance. While more standardized, process ciders can still showcase apple flavors when made skillfully by producers. Other variations include ingredient additions like herbs, spices, or honey to create innovative specialty ciders.
English versus French Ciders
English and French ciders differ noticeably in style due more to differences in traditional production methods than national boundaries. English ciders tend to have higher tannin levels from bittershar apples, more apple character emphasized, and drier, crisper profiles. fermentation is often incomplete, retaining some sweetness. French ciders make greater use of sweeter cider apple varieties, have softer mouthfeels with lower tannins, emphasize balance over intensity of flavor, and may have some residual sweetness as well as lower alcohol. Within each tradition is a spectrum, but these general stylistic guidelines help differentiate the two main schools of cidermaking.
American Craft Cider Renaissance
After dominating the cider market for decades with mass-produced sweet ciders, America has increasingly embraced European-style dry ciders made by small craft producers in recent years. Hard ciders employing techniques adapted from the French and English traditions have become a popular craft beverage rivaling craft beer as consumer tastes for sessionable, complex cider options burgeon. Artisanal cideries across the United States highlight regional orchards, experiments with cider apples varieties old and new, and innovations like barrel aging that speak to American ingenuity and entrepreneurship. The craft cider renaissance continues broadening consumer palates and driving exciting new developments in the cider world.
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