U.S. cider market dollar sales 2014-2015
Cider market - additional information
Cider, an alcoholic drink made by fermenting apple juice, was the most popular beverage in England and in North America among the early settlers. Whether cider was introduced in the UK before or after the Norman Conquest remains to be disputed. Nevertheless, the Normans contributed greatly to the history of cider-making. Northern France was well-known for the size and quality of its orchards and vineyards. However, the region had become less favorable for growing grapes due to changes in climate. Eventually, people began to drink more cider than wine, and consequently, cider production became widespread. Between the 17th and 19th centuries, the estate which produced the best cider in Britain drew top laborers because a considerable fraction of their wages was paid in cider. In 1887, the Truck Amendment Act banned this type of compensation.
There are various styles of cider: traditional, heavy with complex flavor, pale and light fruity ciders. Its alcohol content ranges from 1.2 percent to a little bit below 8.5 percent ABV. Cider could be produced from virtually any type of apple, but cider apples continue to be the preferred variety of cider makers in the West Country and in Northwest France. Cider apples are classified into sweet, bittersweet, sharp and bittersharp categories, depending on their acid and tannin content.
In the United States, traditional cider is referred to as hard cider to distinguish it from its sweet and non-alcoholic counterpart. Leading U.S. cider brands include Angry Orchard, Woodchuck and Johnny Appleseed.