What is Cider?
Cider is an alcoholic beverage made from fermented apple juice. To make cider, apples are first pressed to extract their juice. Natural yeasts on the apples' skins then ferment the sugars in the juice into alcohol. Beyond these basic steps, there are many variations in cider production around the world.

Origins and History of Cider
Cider has been produced for centuries across Europe and North America. The earliest evidence of cider dates back to ancient Roman times. Records show that cider production was well established across Roman Britain by the 1st century AD. After the fall of Rome, cider production continued and helped establish orchards across medieval Europe. In North America, cider production began with European colonists in the 17th century. Apples grew well in the New World and cider became an important beverage. By the late 18th century, cider was more widely consumed in America than beer.

Types of Cider Around the World
While all ciders are produced from apples, different styles have evolved around the world influenced by local varieties, production methods, and tastes.

English ciders tend to be drier, more tart, and lower in alcohol than other styles. Traditional ciders from the West Country use bittersweet apple varieties like Kingston Black or Stoke Red. Ciders from Normandy in northern France are often richer and fuller-bodied compared to English styles. Some French ciders are made from both apples and pears in the traditional method. Spanish ciders are characterized by intense aromas and flavors from local apple varieties like the ribbed-skinned Albarino. Irish ciders rely on indigenous bittersweet and sharp apples for a refreshing and tangy taste. American craft ciders have experimented with many techniques from around the world and new styles continue evolving.

Fermentation, Aging, and Flavor Profiles
Once pressed, apple juice enters primary fermentation powered by yeast. How long this stage lasts and which yeast is used helps determine the developing flavors of a cider. Afterward, ciders may undergo malolactic fermentation which softens acidity and adds complexity. Ciders are also influenced by barrel or tank aging which can impart flavors from the material like oak.

Dry ciders contain minimal residual sugars for a crisp, often tart profile accentuating aroma and acidity. Semi-dry or medium-dry ciders retain some residual sugar for balance. Sweet ciders have the most residual sugar and can range from off-dry to dessert styles. Specialty ciders may be carbonated, still, or ice cider styles crafted from frozen concentrated apple juice.

Nutritional Value and Health Benefits of Cider
While an alcoholic drink, cider can confer some nutritional benefits in moderation. Naturally gluten-free, cider provides antioxidants from apple phenols which support heart and brain health. Vitamins A, B, and E are absorbed along with trace minerals like potassium. Cider has less alcohol per volume than beer or wine making it a refreshing beverage choice. As with any alcoholic drink, over-consumption provides no additional health advantages over other low-calorie options. Enjoyed responsibly and as part of a balanced diet, cider can aid healthy living.

Craft Cider Renaissance in the 21st Century
After declining in popularity in the 20th century, cider has experienced a resurgence in interest worldwide led by small-scale craft cideries. In America, the number of cider producers has grown exponentially since the late 1990s. Many orchards have been newly planted and heritage apple varieties rescued from near extinction. Artisanal cider has captured imaginations and palates by experimenting with fermentation methods and apple blends not seen for decades or centuries. Traditional styles are being reinterpreted and new hybrids invented all over. From English farms to orchards in New England, Canada, and beyond, craft cider is thriving and securing cider's place among favorite adult beverages. With growing appreciation for local ingredients and field-to-glass artisanship, cider's future looks bright.

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