{"id":46976,"date":"2024-12-01T11:57:16","date_gmt":"2024-12-01T15:57:16","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=46976"},"modified":"2026-06-24T18:45:32","modified_gmt":"2026-06-24T22:45:32","slug":"what-is-cider-history-production-varieties-characteristics","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/what-is-cider-history-production-varieties-characteristics\/","title":{"rendered":"What Is Cider? History, Production, Varieties and Main Characteristics"},"content":{"rendered":"
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Cider (from Late Latin<\/a> sic\u0115ra<\/em>, “intoxicating liquid”) is an alcoholic beverage obtained through the fermentation of apple juice, though in some regions pears are also used (known as perry or “poir\u00e9” in French).<\/p>\n

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Ciders of the world<\/figcaption><\/figure>\n

Appreciated for its freshness and its connection to local traditions, cider is one of humanity’s oldest fermented beverages, deeply rooted in the history and culture of various regions around the world.<\/p>\n

It is believed that the first fermented apple-based drinks emerged in the Near East, where wild apple trees were already common more than 6,000 years ago.<\/p>\n

The peoples of these regions learned to make use of apple juice, which when naturally fermented produced a mildly alcoholic drink.<\/p>\n

With the expansion of the Roman Empire, apple cultivation and cider production techniques spread to Western Europe.<\/p>\n\n

The Rise of Cider in Europe<\/h2>\n

During the Middle Ages, cider became a staple drink in countries such as France, Spain, and England.<\/p>\n

In Normandy and Brittany (France), the soils and climate favored the production of tannic apples, ideal for cider making.<\/p>\n

In Asturias and the Basque Country (Spain<\/a>), cider became an essential part of local culture, with traditional methods that are preserved to this day.<\/p>\n

In England, especially in the southwest, cider gained popularity as an alternative to wine and beer, thanks to the abundance of apple trees and the ease of their cultivation.<\/p>\n

Innovations and Expansion<\/h2>\n

During the Renaissance, cider underwent significant technical evolution. In England, new apple varieties were developed specifically for cider production.<\/p>\n

Likewise, the invention of sturdy glass bottles and corks made it possible to preserve sparkling ciders, anticipating the “sparkling” style<\/a> we know today.<\/p>\n

During this period, cider began to spread beyond Europe. English settlers brought apple trees and fermentation techniques to North America, where cider became a widely consumed drink during the first centuries of colonization.<\/p>\n

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Decline and Revival<\/h2>\n

The rise of distilled spirits and industrialized beer in the 19th century displaced cider in many regions, relegating it to more local and artisanal consumption.<\/p>\n

However, in regions such as Asturias, Normandy, and Somerset (England), cider remained deeply rooted in cultural identity.<\/p>\n

The 20th century marked the global revival of cider, driven by movements to revitalize local traditions and growing interest in craft beverages.<\/p>\n

In the United States, cider experienced a renaissance in the 1990s and 2000s, led by small cideries focused on traditional techniques and the use of local apples.<\/p>\n

Simultaneously, cider gained popularity in new markets such as Australia, South Africa, and New Zealand, where temperate climates favored apple cultivation.<\/p>\n

In Latin America<\/a>, countries such as Chile and Mexico began developing a cider culture influenced by European traditions and the development of new varieties suited to local climatic conditions.<\/p>\n

Cider Production Process<\/h2>\n

Apple harvesting marks the beginning of the cider production process. This step, known as mayar in Asturian tradition, takes place in autumn and involves gathering and sorting apples according to their flavor and role in fermentation.<\/p>\n

Sweet apples provide the sugars necessary for alcoholic fermentation, while acidic apples maintain the natural color and clean the must, and bitter or wild apples contribute tannins that give cider its body and structure.<\/p>\n

Once sorted, the apples undergo a maceration process, where the pulp rests for a set time before being milled.<\/p>\n

1. Milling<\/h3>\n

Apple milling is carried out using traditional or modern methods.<\/p>\n

In some regions, such as Asturias and the Basque Country, wooden mallets are still used to crush the apples.<\/p>\n

Stone mills are also preserved in places such as the United Kingdom and northwestern France, where stone wheels rotated in channels filled with fruit to extract the juice.<\/p>\n

Today, grating mills made of materials such as stainless steel are used to prevent metal contamination.<\/p>\n

2. Pressing<\/h3>\n

Pressing is the next step, where the must is extracted from the apple pulp.<\/p>

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For natural cider, mechanical or hydraulic box presses are used, extending the process over 2 to 4 days, with intermediate cuts to optimize extraction.<\/p>\n

In industrial production, faster systems are used, such as hydraulic, pneumatic, or belt presses, which save time and reduce the risk of microbial contamination.<\/p>\n

3. Clarification<\/h3>\n

Must clarification<\/a> is essential to obtain a clean and stable product. This process can be carried out using physical techniques<\/a>, such as sedimentation with chemical agents like bentonite, or centrifugation, which separates solids by mass.<\/p>\n

Biochemical methods are also used, such as enzymatic defecation, common in France, which involves adding enzymes that transform the pectic components of the must.<\/p>\n

4. Fermentation<\/h3>\n

Fermentation is the heart of the cider production process. In this step, the sugar in the must is converted into alcohol through the action of yeasts<\/a>.<\/p>\n

In addition to alcoholic fermentation, cider undergoes malolactic fermentation, in which malic acid is converted into lactic acid, reducing acidity and improving aromas and flavors. This process also contributes to the microbiological stability<\/a> of the drink.<\/p>\n

5. Racking<\/h3>\n

Racking is an essential operation at the end of fermentation. This step involves separating the lees from the bottom of the tank to ensure the stability and quality of the final product.<\/p>\n

Racking is carried out under controlled conditions, such as cold days with high atmospheric pressure, to prevent oxidation.<\/p>\n

6. Bottling<\/h3>\n

Finally, cider is bottled once it has reached a stable density and its aromatic, gustatory, and turbidity qualities have been verified.<\/p>\n

This final step ensures that the cider is ready for consumption, preserving all the characteristics that make it a unique and appreciated beverage around the world.<\/p>\n

General Cider Varieties<\/h2>\n

Since 2015, BJCP (Beer Judge Certification Program)<\/a> has classified ciders into two main categories to serve as a reference for producers, judges, and enthusiasts, establishing benchmark parameters for their production and characteristics.<\/p>\n

1. Standard Cider<\/h3>\n

Standard ciders are characterized by being made exclusively from apple or pear juice, without blending.<\/p>\n

They may contain added sugar to adjust sweetness or density, but exclude other adjuncts such as honey or molasses, which belong to the specialty cider category.<\/p>\n

2. Specialty Cider<\/h3>\n

This category includes more complex styles, such as New England ciders, which may incorporate ingredients such as molasses, or even ciders combined with honey, known as cyser.<\/p>\n

Experimentation is key here, allowing for a unique diversity of flavors and aromas.<\/p>\n

Aromas and Flavors<\/h2>\n

The sensory profile of ciders ranges from dry and complex to sweet and refreshing.<\/p>\n

In dry ciders, fruity aromas tend to be less prominent, giving way to complex notes such as smoke or spice, characteristic of English styles.<\/p>\n

Sweet ciders, on the other hand, require a perfect balance between acidity and sweetness to avoid being cloying.<\/p>\n

Appearance<\/h2>\n

Clarity is an important visual aspect, though certain styles allow for slight turbidity without this being considered a fault.<\/p>\n

Carbonation, which can range from a “still” drink to champagne-like fizz, also adds a distinctive element to the tasting experience<\/a>.<\/p>\n

Mouthfeel<\/h2>\n

The body of cider is generally light, with a refreshing texture. The tannins present in certain varieties, especially those made with tannic apples, provide an astringency similar to that of a red wine<\/a>, intensifying its complexity.<\/p>\n