Cider, sometimes called “hard cider,” though we simply prefer “cider”, is a fermented alcoholic beverage made from apples, much like wine is made from grapes. Less widely marketed and available than wine, beer or spirits today, cider once held a central place in North American history. Once the drink of choice in Colonial America, the nation’s founding leaders were known to be cider drinkers. American homesteaders commonly planted apple trees and many were home cidermakers. However, the rise in popularity and accessibility of beer in the 19th Century and Prohibition took a serious toll on the U.S. cider industry, nearly decimating it.
Over the past decade, cider has been making a triumphant comeback. Rooted in regional agriculture and boasting diverse finished flavors, cider appeals to both men and women. It has become the fastest growing beverage in the U.S today, with sales growing tenfold over the past decade.
This resurgence may be most evident in the Pacific Northwest, a region known for its apples and cider culture. Today, the number of cider producers across Washington, Oregon, Idaho, Montana, and British Columbia has grown to 200+.
Making cider is an art that combines tradition, innovation, and a deep connection to the land. Here’s a step-by-step look at how cidermakers in Washington, Oregon, Idaho, Montana and British Columbia transform apples into cider.
From Orchard to Glass: How Northwest Cider is Made
Cider starts with fresh apples, handpicked or machine harvested by orchardists and farmers across the Northwest. Harvest timing varies by apple variety, growing region, and seasonal growing conditions. After harvest, farmworkers carefully sort and wash apples. Some may be set aside to “sweat,” a natural ripening process. Others are crushed and then pressed immediately, while some are cold stored for later pressing. Some apple varieties may be highlighted in single varietal ciders, but most are artfully blended together to create enjoyable cider profiles.
Pressing is the process of extracting juice, also known as “must,” from fruit pomace (the mixture of peel, core, seed, etc. that is left behind). Before pressing, apples are typically crushed, ground or milled to break them down. Did you know? It takes approx. 20 pounds of apples to produce enough juice to make one gallon of cider!
Fermentation transforms apple juice into cider through the magic of yeast. Cidermakers use either propagated yeast (e.g., wine, beer, champagne yeast) or wild, naturally occurring yeasts to achieve desired cider flavors. Variations in yeast type, fermentation temperature, timing, and other conditions give each cider its distinct character. Apple juice may be co-fermented with other types of juice or botanical additions at this stage. Fermentation takes place in stainless steel tanks, glass carboys, oak barrels, etc., depending on the cidermaker’s style and preferences.
Once the fermentation process is complete, the cider is ready to be finished. Each cidermaker determines how long to ferment the juice, post-ferment additions (e.g. fruit, juice, botanicals, etc), or post-ferment processes (e.g. barrel-aging, etc.) to achieve desired flavor profile. The cider is then packaged in its final storage vessel (e.g. can, bottle, keg, etc.), which may be part of the finishing process, and the cider is ready to be enjoyed by cider lovers everywhere.
Find Your Cider Style
Explore Cider Styles
Discover your own cider style! Learn more about what makes different types of ciders unique. Explore how cider styles can complement your taste, be perfect fit for an occasion or broaden your horizons.
Cider and food—a perfect match! Whether you’re planning a meal or just looking for inspiration, our cider pairing guide makes it easy to find delicious combinations. Get tips, pairing ideas, and creative ways to enhance any dish.
Just have a minute? Cider 101 video shorts are here for you! Watch our series of quick, informative videos to learn more about: apples, tannins & acids, pairing cider and food, how to taste cider and more!
Cider begins with apples, and there are many to choose from.
Cider apples are different from the sweet apples you find at the grocery store. They’re often higher in tannins, acidity, and sugar—key elements that give cider its depth and complexity.
Cider apples fall into four main types: Bittersweet, Bittersharp, Sharp, and Sweet. Each category contributes unique flavors to finished cider.
The Pacific Northwest is home to a growing number of cider apple orchards. While some cideries use culinary or wild apples, others work with cider varieties like Kingston Black, Dabinett, and Yarlington Mill.
Want to learn more? Dive deeper into the world of cider apples and how they shape the craft of cidermaking. Peruse our curated selection of resources to learn more about apples and their essential role in cidermaking.
Answers to some of the most frequently asked questions about cider
Cider has its own unique flavors and culture. Production wise, cider is apple wine. Cider is made like grape wine, through selecting apples, pressing, fermenting and finishing. By contrast, beer is made by brewing and fermenting the starches from grains such as barley and wheat with the addition of hops. Beer contains a large percentage of water that undergoes a heating process, whereas cider does not. Beer typically contains gluten. Cider is naturally gluten free.
Cider varies greatly in flavor and sweetness level, so while it can be sweet, it can also be medium sweet, medium dry, or dry. If conditions allow, the juice from apples may ferment completely dry leaving no residual sugar. Many cidermakers may add some juice or other sweetening back to completely dry cider to achieve ideal balance. If you have only ever tasted sweet cider, keep sampling, there is much more to explore!
Cider can be sparkling with lots of bubbles—what cider experts call “pétillant”—with some bubbles, or completely still. Cidermakers may finish a cider to be still—or without bubbles—or sparkling to varying degrees using different techniques. A bottle conditioned sparkling cider is bottled with a small amount of sugar, which allows the yeast to continue fermenting and producing CO2 inside the bottle, resulting in bubbles. A can or keg of cider is likely carbonated in a pressurized tank with carbon dioxide gas directly injected to the desired amount.
The number of calories in cider can vary depending on the ingredients and the alcohol by volume (ABV). Factors that contribute to total calories include ABV and sugars present in the finished beverage. For example, a low alcohol, dry cider could have 100 calories per 12oz. serving and a higher alcohol, sweeter cider could measure up to 250+ calories.
