Are you “cider curious?” In a recent consumer market research study the Northwest Cider Association conducted with Oregon State University’s Food Innovation Center, researchers defined “cider curious” as “those who purchase cider on occasion but do not routinely seek out cider as their drink of choice.”
During the 2024 cider industry gathering CiderCon, Northwest Cider Association’s Program Manager, Jana Daisy-Ensign, presented their research findings that point to a 10-fold increase in hard cider consumption in the Pacific Northwest over the past decade. As per the American Cider Association, regional cider brand retail sales were up 10.5%, with overall sales up 3.2% in 2023 from the previous year.
When hard seltzer came onto the scene, it impacted cider sales, though retailers report that consumers are now asking for craft alcoholic beverages made with locally produced ingredients. According to consumer focus groups, sensory appeal emerged as the number one factor informing their choice of cider. Some appreciate the gluten-free quality of cider over beer, though taste and aroma played a much larger role in their decision to purchase cider over another alcoholic beverage.
Choosing Cider
While drinkers tend to specify if they want a white, rose or red wine, they too often order “cider” without asking for any particulars. To help educate consumers about the nuances of this fermented beverage, The National American Cider Association broke cider down into five broad categories.
- Cider = just apples
- Perry = fermented pear wine
- Fruit Cider = apples or pears + other fruit (e.g., berries, cherries, currants)
- Botanical Cider = addition of plant-based ingredients, such as hops, spices and herbs
- Dessert Cider = higher ABV ferments, including ice cider, pommeau and apple brandy
The first step in selecting which cider you prefer is to examine your drinking preferences. Those who love hoppy beers and dry white wines might appreciate a hopped or dry cider. Botanical ciders can please the palates of those who gravitate toward gin cocktails. Lovers of bold red wines like Cabernet, Malbec and Syrah may enjoy full-bodied fruit ciders that add tannins, such as black currants. Dessert ciders offer cognac and brandy fans a delicious, lower-ABV alternative than a typical after-dinner cocktail.
Next, read the label. Note the sweetness level, place of origin, list of ingredients and cider style. Awards from competitive competitions such as the Northwest Cider Cup point consumers toward ciders viewed as the best in their class. Look out for any certifications such as B-Corp and sustainable farms practices that align with your values. Veer clear of those ciders containing high-fructose corn syrup and flavor additives, as these items indicate a product containing more apple flavoring than actual apples.
Be mindful of the ABV listed on the product label. Most ciders range from between 5 to 6% ABV, making them comparable to most craft beers. For those who prefer a stronger cider, Imperial Ciders, which offer ABVs of 8% and higher, are a good option. For example, Schilling Cider’s Excelsior Apple (8.4% ABV) Imperial Cider is made by chaptalizing fresh-pressed apple juice with a high-quality blend of Bittersweet and Bittersharp apple concentrates made from heirloom cider apples. Conversely, a growing number of cideries like Seattle Cider Co. have begun producing ciders to meet the demand for low-alcohol drinks. Their VIVID Light Cider (4.2% ABV) is available in Tart Apple, Juicy Pear, Bright Cherry and Fresh Peach flavors.
Tasting Cider
Start by selecting the proper glass, which should be clean and at room temperature. A pint glass works well for a light, seasonable, lower-ABV cider. Try a white wine glass for a medium-bodied cider. Consider allowing the cider to warm up a bit, as this will allow the nuances of the cider to emerge. Switch to a red wine glass for still ciders, barrel-aged ciders and ciders made with traditional bittersweet cider fruit. Consider a snifter for savoring a dessert cider. Bolder and dessert ciders can be served at nearly room temp.
Like with wine, you should begin by looking at the color. Is there any carbonation? When you smell the cider, what aromas do you discern? Now take a sip, and let it linger on the tongue. What flavors do you taste? Explore how the cider feels in your mouth and how long the taste lingers. Take another sniff, try another taste and see what other nuanced sensations you experience.
That said, there are no rules in cider. In lieu of always following proper protocol, consume cider that pleases your palate. If you’re among those who enjoy cider on the rocks, throw some cubes into a pint glass, pour in your newfound favorite cider and sip away. There’s nothing wrong with enjoying your cider straight out of the can or bottle either.
Pairing Cider with Food
Like beer and wine, cider pairs well with a number of foods. Cheese works well with bright, low-ABV or pét-nat sparkling ciders. Hopped ciders go well with fish or salads. Pair a semi-sweet fruit cider with roasted chicken and vegetables. For a hearty steak dinner or BBQ, try a big, bold, bittersweet or barrel-aged cider. Consider drizzling a bit of dessert cider over a scoop of French vanilla ice cream for an after-dinner treat. Or mix it up till you find the food and cider combinations that work best for you.
Joining the Cider Club
Continue your cider journey with a stop at your local cider house. Order a sample tray of new cider styles and cideries. Consider keeping a notebook to record your favorite selections. Over time, a pattern will emerge as you fine-tune your palate.
Now that you’ve transitioned from being cider-curious to cider enthusiast, consider joining a cider club such as NWCiderclub.com. Here, you can choose from a selection of rare craft ciders, many of which are not offered for sale to the general public. Also, keep your eye out for cider festivals such as those offered at Cider Summit for further opportunities to elevate your cider game.