REAL CIDER

Zephyrus, cider with candied orange peel and fresh ginger

Zephyrus, cider with candied orange peel and fresh ginger

Pint of Good Queen Bess, cider with lavender and honey

Pint of Good Queen Bess, cider with lavender and honey

Flight of 6 ciders

Flight of 6 ciders

What is Cider? Cider is fermented apple juice. Some ciders are fermented with the addition of other fruits, herbs, and spices. Cider is naturally gluten free and is the original colonial drink in the US, popular long before the availability of imported wines and industrialized beer--and before Prohibition saw the destruction of cider apple trees.  We refrain from labeling our cider “hard cider,” just as one doesn’t call call beer or wine “hard” to distinguish it from “root beer,” “ginger ale” or “cheerwine.”  These sugary sodas became popular during Prohibition at the same time the word “cider” was misappropriated to signify cloudy apple juice. Traditionally, the word “cider” always meant fermented apple juice, and it still does everywhere in the world except North America.  We aren’t fans of Prohibition so we don’t call our craft “hard cider.”

What Makes a Real Cider?  At Black Mountain Ciderworks + Meadery, we make real cider from 100% apple juice and other actual fruit, free of manufactured flavors. Real cider should be crafted only with real apple juice--not from apple juice concentrate. Apple juice concentrate is used to produce cider much more often than you might think, especially among large industrial cideries. These cider manufactures use concentrate fortified with glucose syrup to make cider on a two week cycle all throughout the year, whereas real cider is made during the apple harvest in the fall, fermented from fresh juice pressed from actual apples. If you’re familiar with fermentation at all, you probably know that two weeks is far too short a turn-around time for an decent alcoholic beverage! This cider, sometimes referred to as “white cider” due to its lack of color, is often quickly fermented to 15% and then diluted down to between 4% and 6%.  The result of this concentrate-glucose monstrosity is a bland but alcoholic wine beverage that then must be gussied up with fake apple flavors and artificial colors.  Sadly, there are even some cideries masquerading as “craft”  who also use concentrate and manufactured flavors.  

Why would these cideries choose to make--not good, real cider--but bad, alcoholic apple soda? Consistency and expense; this version of “cidermaking” is easier and cheaper.  These cideries would have consumers believe that consistency is the most important factor when choosing a cider.  Actually, cider is a natural product, fermented like wine, and exact consistency can be difficult to achieve due to fluctuations in apples’ acid, tannin, and sugar, as well as what side of the tree an apple grew and how much sun it received.  These variations in soil, environment, sunlight and weather that affect how cider will taste-- or the terroir of the region--- is cherished by real cidermakers with but rejected by large industrial cidermakers who just want to turn a profit as easily as possible.  Their cider no more resembles ours than a wine cooler resembles a fine bottle of Bordeaux.  

Real cider is also clean cider.  Cider is clean when it made without manufactured flavors, whether they be natural or artificial.  If we say our cider is made with lavender, it is indeed made with real lavender flowers rather than lavender flavor.

In North Carolina, real cider is truly a North Carolina product. Of all the alcohol produced in our state, cider is made ONLY from produce grown in state. This is not always the case with NC’s numerous wineries and breweries. Other than muscadine and scuppernong grapes, most wine grape varieties do not grow as well in North Carolina’s climate as they do in Europe or California. Therefore, many wine producers source some grapes and juice from other locations, sometimes thousands of miles away. Likewise, some NC breweries use barley that has been malted in the state, but barley doesn’t grow well as far south as North Carolina, so breweries must import barley from New England, Canada or perhaps Europe. However, a proper cidery in NC will use apples from this state, making an authentically North Carolina product.

We graciously adhere to these real cidermaking standards when crafting our ciders. 

 

 

Pomona, our flagship cider

Pomona, our flagship cider

Pint of The Dreadnought, our English-style scrumpy

Pint of The Dreadnought, our English-style scrumpy

Blue Christmas, cider with blueberry and cardamom

Blue Christmas, cider with blueberry and cardamom

We offer over 30 different varieties of cider, rotated seasonally throughout the year. We devote six of our taps at all times to cider. 

Pints and 32 oz growlers of cider to go are available from our taproom. Flights are also available.