Beth Demmon is a freelance writer, journalist, and podcast host that specializes in conversations about the culture of craft beer. Her certifications include: Certified level beer judge through thework to redefine this once-favored beverage of choice and refamiliarize drinkers with the breadth and diversity of the category. And as with any courting process worth the effort, a little awkwardness in the beginning is only natural.
The American cider industry hopes to reclaim its position as America’s favorite beverage, but to do that, consumers need to have a better understanding of cider and its identity.By definition, cider is an alcoholic beverage made of fermented juice from apples. Some cider makers insist it’s completely separate from wine, while others don’t mind the association.
Cider’s high production costs align much more with winemaking than beer brewing. “People expect cider to be cheaper, and it is often given a beer margin despite the labor and laid-in costs being much closer to wine,” says Riley Duffie Bresnahan, sales director for Eden Ciders and Iapetus Wine. Additionally, some cider makers utilize certain wild yeasts or strains like Brettanomyces for specific fermentation characteristics. Often referred to as “Brett,” it can give pungent, horsey aromas in a wine. It’s something Walker says remains anathema to winemakers. “When you mention that word around a winery, it’s like you’re talking about the plague,” he says with a laugh. “It’s something see as evil, but find useful.”Despite their differences, cider and wine have quite a bit in common.
Ciders packaged similar to wines and sold in their proximity have a better chance of appealing to wine drinkers, thanks to the suggested value proposition implied. It wasn’t always that way, , says Cavallo.
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