The point of splitting cider into sub-categories is to acknowledge each distinct style according to production methods. I’ve tried to identify these below. Most cider would fall within these categories.
ENGLISH STYLE – NATURAL
ENGLISH STYLE – SPARKLING
COMMERCIAL (or a better name)
FRUIT CIDER
KEEVED
APPLEWINE
SIDRA / SAGARDOA
SPECIALIST
ENGLISH STYLE – NATURAL - These would generally include most traditionally made still cider, including ‘bag in a box’ ciders, and most still bottled ciders from small producers who adhere to traditional, seasonal cider-making methods that fall within CAMRA’s definition below. They must:
• not be pasteurised before or after fermentation
• not be filtered
• not receive enzyme treatment
• not contain preservatives or colouring
• not have the natural yeast replaced by a cultured yeast
• not have a nitrogen source added unless essential to start fermentation
• not be diluted
• only contain sweeteners if labelled Medium or Sweet, and then only if they are shown to be safe and do not affect the taste
• be produced from only freshly-pressed fruit, and
• not contain concentrate
• not contain extraneous carbon dioxde
ENGLISH STYLE – SPARKLING - these would be similarly high-juice cider, but pasteurised, and could include some concentrate juice. Many accessible sparkling ciders from independent producers around the world would fall into this category. Many modern cider producers throughout Europe and the US have been taught traditional English production techniques by producers such as Mike at Ross on Wye or Tom Oliver, so the term English-style seems to make sense.
COMMERCIAL (or a better name) – Made using concentrate apple juice, often highly watered down with as little as 35% juice content. Concentrate can be stored for long periods before water is added so can be made year-round, unlike the seasonal ciders in the above categories which are made in the Autumn. The process of adding water to concentrate breaks down flavour compounds, so they gain much of their flavour from sweeteners, artificial aromas and colourings resulting in unnaturally sweet, ‘artificial’ apple fruit character. ‘Alco-pop’ cider such as Rekorderlig, Kopparberg and Old Mout would also fall into this category.
FRUIT CIDER – can be both sparkling and non-sparkling and contain any fruit addition other than apple or pear. The aforementioned ciders in the previous category also commonly have berry additions, so it may be necessary to define these ciders as traditionally made, rather than commercial
KEEVED - A very specific cider-making process involving pulp oxidisation that produces a deep golden colour, brilliant clarity due to removal of protein and a full, naturally sweet flavour due to bottling before fermentation is complete. Keeved cider is made with predominantly bittersweet apples with a low acidity. This category would include all traditionally made French cider, and some English cider. French would not use the word ‘Keeved’ on the bottle label whereas English would always state ‘keeved’ on the bottle, due to differing in character from those in the first two categories.
APPLEWINE – a style of cider that has more in common with wine than standard commercial cider, with a slick wine-like acidity, often with high strength between 7% to 13% ABV. Examples can be found in Germany, Japan, Austria and Quebec. Could also include spritzy Brut cider, plus port and sherry-style ciders.
SIDRA / SAGARDOA
Asturias Sidra has a Protected Designation of Origin from the EU. Whereas French and English ciders rely on bittersweet apples, using small amounts of sharp apples for balance and aroma, Sidra blends around 40% sharp, 25-30% medium-sharp and just 10-15% sweet. It’s fermented with wild yeast with a high amount of volatile acidity from the acetic acid. Also called ‘Sagardoa’ in the Basque Country which has higher volatile acidity than Asturian sidra.
The overall character is sharp, often sour and mostly flat unless poured from height, as is the intended serving tradition, to generate a soft fuzzy carbonation
SPECIALIST - Ciders which don’t necessarily fall into the above categories would be hopped, spiced or wild yeast cider but I can’t think of a better name for these.