Any time can be the right time for cider, with hard cider experiencing a remarkable surge in popularity over the past decade. Even so, you may be asking yourself, “What exactly is hard cider?”
Hard cider is cider with alcohol content. Traditionally crafted through the fermentation of apples, and now even pears and various other fruits, hard cider can exhibit a wide spectrum of alcohol content, ranging from a modest 1.2% to a robust 12% ABV. It can take on various characteristics, with some ciders either still or effervescent, dry or sweet. There really is something for everybody when it comes to hard cider, thanks to a rich history and creative production process.
The sky's the limit for this beverage, especially right here in Idaho as the state's cider industry continues to grow. Read on to learn more about cider and the best ways to enjoy delicious, locally-produced offerings.
Hard cider has been a beverage staple since the first recorded evidence of it in England in 55 B.C. It also has a deep-rooted history in the United States, dating back to the arrival of the first colonists. While there were some native varieties of apples in the Americas, European settlers brought their own apple varieties and cuttings. Apples were a practical choice as they were filling, had a long shelf life, remained fresh during winter, and, rich in vitamin C, warded off scurvy. It was convenient to produce and store a batch at home. Apples naturally undergo fermentation if left undisturbed, so making hard cider was a matter of guiding the process.
Today, cider occupies only a small portion of the U.S. alcohol market compared to beer, but its growth over the past decade has made a notable impact on the alcohol industry.
The cider-making process closely parallels that of grape-based wines. Similar to wine production, cider begins with the cultivation and harvesting of fruit, followed by crushing and pressing. The resulting juice is transferred to a container, where yeast is introduced to kickstart fermentation, converting sugar into alcohol and carbon dioxide. From here, some cideries opt to ferment their cider until it reaches a completely dry state and then reintroduce non-fermentable sugars to enhance its appeal to consumers.
What's particularly intriguing about cider-making is its wide scope for experimentation. Cider artisans enjoy ample creative freedom, allowing for an exhilarating and continuously evolving craft. Producers can explore a multitude of techniques to manipulate the cider's taste, fine-tuning acidity levels and experimenting with diverse juicing methods to craft unique flavor profiles.
Cider continues to grow in popularity statewide. It was just over five years ago that Idaho had only one cidery within the entire state; Meriwether Cider. Now, there are eight! You can find them in most of the growing regions:
The Leadbetter family—Gig, Ann, Kate, and Molly—are the passionate team behind Meriwether Cider, Idaho’s trailblazing cidery. Former wildland firefighters, their love of adventure sparked the creation of a cidery that blends their talents and creativity. Meriwether Cider has paved the way for the Idaho Cider industry with their fun and inventive take on a beverage being served since before the 18th century.
Molly Leadbetter, the owner of Meriwether Cider, has cultivated an inviting space at their Garden City and Downtown Boise locations where everyone can enjoy their unique ciders, some of which have earned prestigious awards. Molly even launched the Annual Cider Fest, a community event showcasing ciders from five different states!
According to Molly, Idaho’s distinctive climate creates both challenges and opportunities for cider-making. Unpredictable frosts, shorter growing seasons, and warm summers influence the apple’s growth and development, impacting cider’s flavors. Most Idaho ciders use dessert apples, as heritage apple varieties are harder to come by in the state. Yet, Idaho cider makers embrace these variables to craft inventive and bold ciders.
Cider, much like wine, can be paired with food. There are some heritage ciders that can have as much tannins as a glass of red wine. Steak and cider? Yes please! Molly wishes more people understood how cider can be bone dry or fruit forward and how absolutely phenomenal its range is!
Molly is the state’s first and only certified pommelier, a huge accomplishment for the Idaho wine and cider industry! You might be wondering what a pommelier is. Much like a sommelier (an expert in wine), a pommelier is an expert in, you guessed it, cider. Becoming a certified pommelier had been on Molly’s bucket list and she knew that this certification would not only boost her knowledge of cider, but would also boost Meriwether’s growth - and it did both. Be sure to check out their newly released Frost Cider, which was influenced by her pommelier studies.
With cidery events happening around the state, the annual Idaho Cider Fest in October, and Idaho Wine and Cider Month in June, there are plenty of ways to celebrate the amazing ciders made right here in the Gem State.
Tis the season! As we head into the holiday season and the weather outside starts being frightful, you can be guaranteed to feel that holiday spirit by sipping on Meriwether’s Hot Mulled Cider or their Cranberry Crosscut. Come visit our local cideries and cheers to discovering your next favorite sip in Idaho’s thriving cider scene!