But to these two guys, it was cause to study why no one else did it their way. To some, this would have been a stumbling block. But the final flavor would come as a result of the way they blended it. What they unearthed here made them realize what was falling from this tree was ready to be turned loose. That led them to start paying attention to the ways apples grow in the orchard. Their refusal to accept ordinary common fruit set the standard by which their product would be judged. The idea posed a mountain of challenges unseen.Ĭuriosity constantly fueled their determination. They had no money coming in, no product to sell, but what they had was an idea using a truly unique blending proposition. They constantly feed off each other’s ideas. “About 50 percent of the people who come in here call it ‘cider beer,’” Rudolph says.The Ciderboys are basically ordinary guys. Until hard cider becomes a more prevalent drink, many people will keep ordering it as ‘cider beer,’ says Chandra Rudolph, owner of Lost Valley Cider Co. It even confounds people in the liquor business.“I’ve had distributors walk into my bar, and they didn’t even know what their product was,” Borowski says. It’s a very confusing segment to people.”
“Cider is made like wine, but it’s marketed like beer. “Here’s why it’s confusing,” Kate Ansay, operations manager for Ansay International, which imports Ramborn, the only Luxembourg-made cider to the United States.
Cider beer how to#
“We’ve got to figure out how to make our own definition, but it’s hard without having some sort of reference point that people can understand,” says Mattie Beason, owner of Black Twig Cider House, in Durham, North Carolina. “What we mean by ‘ciders that drink like wines’ is instead of a more traditional, sweet apple flavor expectation, we are delivering a dry and effervescent taste, while staying true to the fruit featured,” Zipp says. The Crispin brand, which is owned by MillerCoors, is now trying to get the word out that ciders are more like wines than like beers. “Grapes are to wine what apples and pears are to cider,” says Stephanie Zipp, associate marketing manager for Crispin hard cider. Even if it comes on tap or out of a can or is on the beer list of a bar menu, cider beer isn’t a thing at all. That means that cider beer, despite its common usage, is not a real thing. This is a key difference because beer is always brewed. While there may be differences among ciders in the length of time and the exact methods of fermentation, cider is always, always fermented, and it is never, ever brewed. Cider is never brewed it is always fermented.
When you’re talking about the process of cider making, the juice gets fermented straight out of the pressing. The result is wort, which is then brewed with hops and/or spices, and then finally it is fermented with yeast. Grains, usually barley, are soaked with hot water in a process called mashing.
Some beers, Redd’s Apple Ale chief among them, can be flavored with apples, but beer manufacturing never starts with juice, it always starts with water. The juice can come from freshly pressed apples or straight juice or in some cases, apple concentrate, but the keys here are apples and juice. It can also get bewildering because, cider, like beer has a much lower alcohol by volume than that of wines, and, in fact, its ABV is quite comparable to that of brewskis.īut at its most basic level, hard cider is a fermented beverage made from apple juice.
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