What Is Hard Cider: An Introductory Guide
How do you define hard cider? It's a simple question, but the answer depends on who you ask.
Technically, any drink made from fermented apples could be considered hard cider, but the term typically refers to apple-based alcoholic beverages containing at least 5% alcohol by volume (ABV). Stuart Madany, Seminary Hill's cider master, explains.
What is Hard Cider?
With so many terms, the world of cider can be confusing. To answer the question in simple terms, hard cider is apple juice that we've fermented (turned into alcohol).
Here's a brief history lesson to clear up the confusion. In the 18th and 19th centuries, the word "cider" in the US meant only alcoholic cider, but that changed during Prohibition in the 1920s when cider came to mean unfermented, unfiltered apple juice. Today cider can mean either alcoholic or non-alcoholic, and the descriptors "hard" (alcoholic) and "sweet" (non-alcoholic) denote the difference. At Seminary Hill, when we say cider, we mean the hard stuff. After all, etymologically, cider comes from a Hebrew word meaning "strong drink." Easy, right?
What are the different types of cider?
Are you the kind of person who likes food made from super high-quality local ingredients, prepared in ways that let those ingredients shine through?
If so, when selecting a cider, you'll want to find a cidery that takes an orchard-driven or harvest-driven approach, like Seminary Hill. This approach means we focus intensely on the apples, growing them in a way that maximizes their attributes.
Just as there is a wide range of wine grapes, there are thousands of apple varieties (no one knows how many) with a tremendous range of aromas, flavors, and tactile qualities. The possibilities are limitless. Delving into an apple's qualities and how it expresses itself in our location in the western Catskills is endlessly fascinating. It is forever varied and yet always an expression of this place. The interaction of the trees, land, and cider-making process always involves discovery and risk. A new story unfolds in each glass.
Some apples have substantial tannins and acid, from the Chisel Jersey to the Puget Spice and Ellis Bitter. Sometimes, familiar eating varieties, like the Golden Russet, have great aromatics when fermented. But you don't need to be an expert in each apple variety to know this: when you visit a cidery that takes an orchard-driven or harvest-driven approach, you can trust that we meticulously selected, grew, and cultivated the apples like we're making fine wine. In our case, following the organic standard and dry farming (no irrigation) practices.
Ultimately, this approach helps cideries like Seminary Hill differentiate themselves from the national brands you might find in the grocery store. Of course, the type of cider you choose depends on your personal preferences or the occasion you're planning. If you're looking to experience the best in what this category offers, you want to seek out cideries that take an orchard-driven or harvest-driven approach.
Where can I get hard cider?
Hard cider is widely available, but the type of cider will have implications for where you can find it. Ciders made in ways that are less dependent on place or the yearly cycle are usually readily available in grocery and convenience stores. Harvest-driven ciders, as the name implies, begin with the harvest and are made on an annual cycle. They will reflect that year's crop and may vary significantly yearly. They may also sell out before the next vintage replaces it. These ciders are often available at the cidery, nearby shops, and restaurants, especially farm-to-table restaurants focusing on local ingredients.
You can shop Seminary Hill cider on our website or visit our Tasting Room at 43 Wagner Lane in Callicoon, New York. We also offer cider club memberships that guarantee seasonal shipments and special nano batches you won't find anywhere else.
How to serve hard cider
We recommend drinking hard cider from a wine glass, which helps capture and direct the aromas to the drinker's nose. The stem also allows the drinker to warm up the cider (by holding it by the bowl) or maintain its cool temperature (by holding it by the stem). Serve harvest-driven cider cool, not cold. 50-55° is about right. You don't need a special wine fridge to serve cider at the perfect temperature. Just put the bottle in the refrigerator for an hour or two before serving it.
How to store hard cider
Sure, if you have a wine cellar or wine fridge, that would be perfect, but anywhere away from heat, wide temperature swings, or direct sunlight will be fine.
How to pair hard cider with food
You can't go wrong if you pair hard cider with cheese, pork, shellfish, or Asian dishes. Beyond that, the same guidelines apply to cider for wine and beer. Match intensity level of food and cider so that one doesn't overpower the other. And then, look for flavors that are either similar or a nice contrast. For example, a bright, acidic cider might cut through the fat of a rich brisket and refresh the palate for the next bite, while citrus and herbal cider nodes might match and amplify those flavors in a fish dish. Above all, don't worry - try things out and see what you like!
Now that you know a little bit about hard cider head to our online shop or learn more about our cider club subscription.
