The Rich History and Cultural Diversion of Cider: A Non-Alcoholic Apple Juice in the US, and an Alcoholic Beverage in Europe

Growing up in the United States, I was always fascinated by the stark difference in the meaning of the term 'cider' between my home country and Europe. While in the US, brewed cider is a non-alcoholic beverage, in Europe, it is synonymous with a fermented, alcoholic drink. This cultural divergence has a fascinating history rooted in historical context, linguistic evolution, and regulatory definitions.

Historical Context

The divergence in meanings can be traced back to the history of beverages in both continents. In Europe, particularly in countries like the UK, France, and Spain, cider has traditionally been an alcoholic beverage. However, the United States has a more complex and varied history with cider, influenced by the Prohibition era and cultural perceptions.

Prohibition and Regulation

During the Prohibition era in the U.S. (1920-1933), the production and consumption of alcoholic beverages declined sharply, including cider. Many producers shifted their focus towards making non-alcoholic apple juice. After the repeal of Prohibition, the term 'cider' began to be more closely associated with non-alcoholic beverages in the US. However, the legacy of America's love for craft beverages led to a resurgence of interest in hard cider in the late 20th and early 21st centuries.

Cultural Perception

Back in Europe, the term 'cider' remains a term that primarily refers to an alcoholic beverage. The United Kingdom, in particular, has a strong tradition of hard cider production dating back hundreds of years. Hard cider in Europe is often accompanied by traditional cultural practices and social norms that make it a key component of festive gatherings and celebrations.

Regulatory Definitions

Regulatory bodies in the US and Europe have specific definitions and regulations regarding beverages, influencing how terms like 'cider' are used. In the US, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has defined 'cider' as a non-alcoholic beverage. In contrast, in European countries, cider is regulated differently, often requiring specific conditions for production and classification as an alcoholic beverage.

Understanding Cider in the United States

As a child, I was unaware that 'cider' could be an alcoholic beverage, a concept that struck me when I visited Europe, especially the UK multiple times. Initially, I assumed that 'cider' served in a bar would be hard cider, but I also thought non-alcoholic cider could be found in grocery stores. Indeed, the assumption that cider is exclusively hard cider in Europe, and non-alcoholic in the US, was challenged after my college days, around the mid-1990s, when I discovered the reality of hard cider brands like 'Cider Jack'.

Modern Cider in the US

Today, the US market is flooded with numerous brands of hard cider, including Angry Orchard, Downeast, and Woodchuck, catering to a wide range of tastes and preferences. These products have brought a renewed interest in this traditional beverage, and many American consumers are now embracing the concept of craft hard cider.

Non-Alcoholic Cider in the US

Interestingly, for those seeking a non-alcoholic cider experience, the answer lies in closely examining the labels. In the US, 'cider' typically refers to non-alcoholic beverages, often described as 'apple juice' or 'cider juice.' Fresh cider, made by pressing raw apples without filtration, is a raw apple juice that has not undergone filtering processes. This fresh cider is a seasonal product that can be consumed fresh or stored to ferment and acquire the name 'hard cider.'

Apple Cider and Apple Juice in the US

Even within the US, there's a subtle distinction between apple juice and apple cider. Here, apple juice is generally pasteurized and contains preservatives, while cider is often unpasteurized and retains a natural, seasonal flavor. In regions like New York, the second largest apple-producing state, apple juice is not referred to as cider. However, as outlined by our neighbors in Massachusetts, there is a clear distinction: apple juice and apple cider are both fruit beverages made from apples, but apple juice has undergone processing to remove coarse particles of pulp or sediment.

Finally, the rich history and regulatory distinctions surrounding 'cider' in the US and Europe underscore the diverse and complex nature of this beverage. Understanding these cultural and historical nuances can enhance one's appreciation of the term and the beverage itself.