What a start to 2020 it has been right?! But what an exciting 10 years it is going to be in the world of cider. 2019 was a pivotal year globally, producers coming together more than ever before, the growth interest in natural low intervention cider, the rise of ‘cider on keg,’ and new ciders emerging.
But what exactly does that mean?
#RethinkCider is about improving the way cider is perceived – educating people that there is so much more to cider than the mass produced brands dominating the market.
Celebrating its versatility – shouting about the wonderful, diverse and complex styles of cider in the world; supporting both local and global.
Encouraging and pushing forward cider lovers, cider producers, experts, influencers and retailers into a dialogue that embraces change and progression for the drink we all love.
It’s about celebrating history and tradition, while also applauding innovation and modern thinking, but with a firm ethos of high quality, natural ingredients.
If there was one key message to take from 2019, it was that this is just the beginning of this campaign for cider; in the words of Tom Oliver, “we’re in it for the long haul”.
So if 2019 was the year to #ReThinkCider, then 2020 should be about transparency, quality and building on the foundations of the past few years of progress. (Craftynectar, :https://craftynectar.com/blogs/cider/2020-cider-trends-whats-hot-in-the-world-of-cider)
“I can’t help but smile at the progress that cider had made over the last couple of years. The availability and awareness of the best of cider continues to grow. And 2020 promises to take things up to another level.I am still of the opinion that kegs are going to be the way that the majority of drinkers will be able to experience and enjoy what cider has to offer.
I also think that cider makers need to tap into the zeitgeist for all things health conscious, which their products already naturally do. I’m talking about gluten free, vegan friendly and (if dry cider) lower calorie. It’s this final element that will be increasingly important, as the trend for low/no will not work with mainstream cider due to the higher sugar content.” (Gabe Cook, The Ciderologist)
Consumers are becoming increasingly discerning about what they put in their bodies, opting for lower alcohol or natural and organic products. Craft cider is uniquely placed to offer that natural less sugar leaden choice. So I foresee many more producers (including myself) will make 2020 the year they open up and offer drinkers an informed choice.” (James Finch – The Cider Critic)
If you’re health and fitness focused you may have noticed a plethora of low carb, low sugar options coming into the market.These are ‘the next drinking trend’ aimed at a health conscious younger audience who count carbs, sugar intake and generally drink less.
During fermentation, yeast converts sugar into alcohol. Cider that’s fermented to “dryness” (when all of the sugar has been converted) will have no residual sugar. So forget the latest alcopop in a colorful can/bottle, keep it ‘Dry and local’ this 2020. Don’t just take our word for it, cider expert and writer Susanna Forbes has her say on this:
“Dry cider — is going to re-emerge as the choice for the drinks explorer. As more people have a chance to try balanced cider, with good fruit and balanced acidity, they’ll find out we don’t need to hide behind sugar. (Susanna Forbes, Little Pomona Orchard & Cidery, editor Full Juice)
The amount of exciting trends ahead of us speaks volumes for how far cider has already come and the amazing journey still ahead of us. If we can leave you with one message to take away, it would be to “go forth and explore”. We encourage all our readers to seek out new ciders, challenge your taste buds, and support the local cider revolution, as 2020 begins a new decade of the new wave of cider resurgence.