If you've ever stood in front of a bottle shop's cider section feeling overwhelmed by the choices, you're not alone. Australia's cider scene has exploded in recent years, transforming from a handful of mass-market options into a vibrant craft industry with hundreds of distinct products. This guide will demystify the world of cider and give you the confidence to explore this refreshing beverage category.
What Exactly is Cider?
At its most basic, cider is an alcoholic beverage made from fermented apple juice. Unlike beer, which requires grains and a complex brewing process, cider production is remarkably straightforward: apples are pressed to extract juice, yeast converts the natural sugars into alcohol, and the result is a refreshing drink that can range from bone-dry to dessert-sweet.
The term "cider" in Australia always refers to the alcoholic version (typically 4-8% ABV). What Americans call "cider"—the fresh, unfermented apple juice—is known here as "apple juice." This distinction is important when navigating labels and descriptions.
Perry is the pear equivalent of apple cider. Made from fermented pear juice, perry has its own distinct character—often lighter and more floral than apple cider. Some producers label their pear products as "pear cider" for marketing clarity, though traditionalists prefer "perry."
Understanding Cider Styles
Australian ciders broadly fall into several style categories, each offering a distinct drinking experience:
Dry Ciders
Dry ciders have little to no residual sugar, resulting in a crisp, tart flavour profile. The fermentation process converts nearly all the apple's natural sugars into alcohol, leaving behind the fruit's natural acidity and subtle tannins. Dry ciders pair exceptionally well with food, particularly rich or fatty dishes that benefit from the palate-cleansing acidity. Tasmanian producers like Willie Smith's and Mercury are renowned for their dry styles.
Sweet Ciders
Sweet ciders retain more residual sugar, either by stopping fermentation early or by adding apple juice back after fermentation (a process called "back-sweetening"). These ciders are more approachable for beginners and pair well with spicy foods or can be enjoyed as aperitifs. Popular examples include Somersby and Rekorderlig.
Craft and Farmhouse Styles
Craft ciders often showcase traditional cider-making techniques, including wild fermentation, minimal intervention, and the use of heritage apple varieties. These ciders tend to be more complex, with earthy, funky, or wine-like characteristics. Small Acres from Orange, NSW produces outstanding examples of this style.
There's no "correct" sweetness level—it's purely a matter of personal preference. Start by trying ciders across the sweetness spectrum to discover where your taste lies. Use our cider quiz to get personalised recommendations.
The Apples Behind the Cider
Not all apples are created equal when it comes to cider-making. While you can technically make cider from any apple, the best ciders often use specific varieties bred or selected for their cider-making properties:
- Culinary Apples: Varieties like Granny Smith and Pink Lady are commonly used in commercial ciders. They're high in acid and provide a clean, familiar apple flavour.
- Cider Apples: Heritage varieties like Kingston Black, Dabinett, and Yarlington Mill contain higher levels of tannins, creating more complex, structured ciders with greater depth.
- Bittersweet and Bittersharp: These cider-specific categories refer to apples high in tannins (bittersweet) or both tannins and acid (bittersharp). They're rarely eaten but make exceptional cider.
Australian cider regions like Tasmania's Huon Valley and the Adelaide Hills in South Australia have planted significant quantities of traditional cider apple varieties, resulting in increasingly sophisticated products.
How to Taste Cider Like a Pro
Tasting cider engages all your senses. Here's a simple framework to help you evaluate and appreciate cider more fully:
Look
Hold your glass up to the light. Cider can range from crystal clear to hazy or cloudy. Colour varies from pale straw to deep amber, depending on the apples used and oxidation during production. Neither clarity nor colour indicates quality—they're simply style markers.
Smell
Swirl gently and take a sniff. You might detect fresh apple aromas, floral notes, tropical fruit, honey, hay, barnyard (in wild-fermented styles), or even slight vinegar notes in very traditional ciders. The aroma should be inviting and give you hints about the flavour to come.
Taste
Take a sip and let it coat your palate. Notice the sweetness level first, then the acidity (does it make your mouth water?), and finally any tannin presence (a drying, gripping sensation similar to strong tea). The finish—how long flavours linger after swallowing—is another quality indicator.
Serve most ciders between 6-10°C. Too cold and you'll mute the flavours; too warm and it becomes flabby. Craft ciders with more complexity often benefit from slightly warmer serving temperatures.
Getting Started: Practical Tips
Ready to begin your cider journey? Here are some practical suggestions:
- Start with variety: Buy three or four different styles in your first purchase—a dry, a medium, a craft, and perhaps a pear cider. This gives you reference points for comparison.
- Read the label: Look for ABV (alcohol by volume), sweetness indicators, and apple varieties if listed. Many Australian craft producers include detailed tasting notes.
- Consider the occasion: Light, refreshing ciders suit summer drinking and casual occasions. Fuller, more complex ciders work better with food or contemplative sipping.
- Support local: Australian cider has never been better. Seek out products from Tasmanian, Victorian, and South Australian producers who are crafting world-class ciders.
- Take notes: Even informal notes help you remember what you've tried and refine your preferences over time.
Common Cider Myths Debunked
"Cider is just for women"—This outdated stereotype ignores cider's rich history as a working-class drink in England and France. Quality craft cider appeals to all palates regardless of gender.
"All cider is sweet"—Completely false. Bone-dry ciders exist with zero residual sugar, and they're often the most food-friendly options available.
"Cider is lower quality than wine or craft beer"—The best Australian ciders rival any artisanal beverage for complexity and craftsmanship. The industry has matured significantly, with many producers holding formal qualifications and decades of experience.
Your Cider Journey Starts Here
Cider offers an accessible entry point into the world of craft beverages while providing enough depth to keep enthusiasts engaged for a lifetime. From its simple origins—apples, yeast, and time—emerges a stunning diversity of flavours and styles.
Start exploring with an open mind, trust your own palate, and don't be afraid to ask questions at your local bottle shop or cidery. The Australian cider community is welcoming, and every cider maker loves sharing their passion with newcomers.
Ready to find your first cider? Check out our curated product selection or take our personalised cider quiz to get tailored recommendations based on your taste preferences.