History

In Europe, it found popularity during the Middle Ages when it became a commonplace drink for adults and children alike. Monasteries in particular kept orchards and worked hard perfecting recipes in an effort to produce the best ciders possible. As its popularity began to spread across the continent, so did brewing techniques such as the wooden barrels used for fermentation and transportation. By this time, cider evolved beyond simply being a ground up mixture of fruit and water; instead, it became an alcoholic beverage made from apples fermented over the course of several months. This process of producing an adult version of the beloved beverage was perfected throughout centuries in France and further spread across the continent to countries such as Spain and Italy.

How Cider is Made

Hard cider is made from fermented apple juice, also known as cider. The process of making hard cider typically involves crushing apples to extract the juice, then allowing the juice to ferment with yeast for several weeks to several months. The yeast consumes the natural sugars in the juice, producing alcohol and carbon dioxide. After fermentation is complete, the hard cider is aged and bottled. The specific varieties of apples used, as well as the fermentation process, can greatly affect the flavor and character of the final product.

Types of

• Traditional - This style of hard cider is made using only apples and is typically dry and crisp with a balanced acidity.
• Barrel aged - Some ciders are aged in barrels, often oak, which can impart a woody or smoky flavor to the finished product.
• Fruit infused - As mentioned earlier, some ciders are made using fruits other than apples, such as pears or berries, which can add fruity and tart flavors to the cider.
• Spiced - Ciders that are spiced with cinnamon, nutmeg, or other warm spices are often associated with the fall season and can have a sweet, warming flavor.
• Hopped - Some ciders are brewed with hops, which can give them a bitter and floral taste similar to beer.