Learn & Discover
Learn & Discover
Flavoured cider
Additional fruits, flavours and spices
The category or style of flavoured ciders is a contentious one and now accounts for a third of all the cider consumed in the UK. There are a number of flavoured ciders available in the UK market that do not represent the best of cider. But that doesn’t mean that all flavoured ciders should be tarred with the same brush. History shows us that other natural flavourings have been added to cider for centuries. Today, there are many excellent exponents of ciders made with the addition of fruits, hops, herbs and spices. In this guide Gabe helps us navigate flavoured ciders.
Gabe Cook
With 10+ years of experience working in the cider industry, Gabe is leading the charge for a cider revolution. AKA ‘the Ciderologist‘ Gabe is an international consultant, writer, broadcaster, and educator on all matters cider.
Beer dispense containers
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Emma Inch
A CAMRA member since 1997, John is volunteer with a keen interest in the technicalities of beer dispense, a GBBF bar manager, editor of Manchester’s Beer Buzz magazine and sits on CAMRA’s Technical Advisory Group.
There have been three great battlegrounds for cider over the course of the last 25 years or so. The first has pertained to juice content, with the fact that until 11 years, there was no quantity of apple juice legally required in order for a drink to be labelled or taxed as a cider. That was a food quality standards issue of USA chlorinated chicken proportions. Thankfully a minimum standard was set in 2010, but at only 35%, it is still pretty minimum.
There have been three great battlegrounds for cider over the course of the last 25 years or so. The first has pertained to juice content, with the fact that until 11 years, there was no quantity of apple juice legally required in order for a drink to be labelled or taxed as a cider. That was a food quality standards issue of USA chlorinated chicken proportions. Thankfully a minimum standard was set in 2010, but at only 35%, it is still pretty minimum.
Secondly, the great championing by CAMRA over the last four decades for Real ciders only being able to be presented ‘live’ to the consumer without any form of stabilisation beyond natural conditioning.
“The final battleground is that of flavoured ciders – whereby cider has the addition of adjuncts that communicate colour, flavour and aroma.”
“You get soft, almost wine like aromatics, refeshing… acidity and apple driven, when you try Kent and Eastern style ciders”
— Alison Taffs
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