Speaking with Cider Explorer: European Cider

At CiderScene, we try to tackle the region of the world where we would have most assess to hard cider, meads, etc. We decided a long time ago to truly cover the cider movement in North America and do all we can to make a positive impact in the industry. When choosing to go this route, we knew we were leaving a wealth of cider behind. Left behind but certainly not forgotten.

If you are a fan of cider and want to get that global view, we do have some suggestions, however. Cider Explorer can help provide you your fix of European cider and give you another reason to close the waters for vacation. We had the pleasure of speaking with Natalia, the owner of Cider Explorer and pick her brain on cider culture in Europe.

How is the current cider culture in Europe?

The cider culture in Europe is not growing that fast and strong as in the US but there is a lot of movement in many countries. Countries that don’t have a cider tradition learned to make like a really good cider. Take Brännland from Sweden or Jaanihanso from Estonia as great examples. In these countries, cider gains popularity. In the UK and France, traditional cider countries, a group of people want to change the image of cider from the old man’s drink to a trendy drink that not necessarily has to be made with other fruits than apples or pears in order to taste great.

What is the hottest thing in cider right now?

Europe has always been conservative comparing to the US and cider is no exception here. In Europe, cider is made predominantly from apples, sometimes with addition of quince, elderberries or elderflowers. Eventually with addition of fruits that give some astringency such as fruits of the sorb tree typical for Germany. In terms of the hottest thing in cider, I would say it’s using whole juice without any addition of water or preservatives, etc. This is to distinguish real cider from industrial cider like Somersby, which is made with apple juice concentrate, water and various additives. I guess it shows that cider in Europe is in a completely different place as in the US where you blend various fruits and spices. That’s something yet to come. Here in Europe, we have to fight the demons of the past first.

How is COVID effecting the cider scene currently? How are cideries responding?

Obviously, cider makers have been badly hit by COVID-19 as their orders coming from restaurants/pubs/bars have been canceled. Meaning up to 90% decrease of income. In order to survive these strange times, cideries set up webshops (they should have done that ages ago if you ask me) or offer delivery services. In Frankfurt (Germany), which is famous for restaurants serving Apfelwein (apple wine), one of the restaurants turned into a makeshift drive-thru. Today I learned that cider makers in France will get 22 mio Euro from the Government, which is great news. Even though it’s not enough for them.

What is next for cider in Europe?

Cider will continue to grow despite COVID-19. Since cider has a low alcohol content, is gluten-free and is relatively low in calories (depends on the sugar level), it’s popularity will grow. In my opinion, cider makers will tend to create more entry level ciders. Meaning ciders that are more approachable or similar to something that consumers are already familiar with, e.g. hopped cider or cider with addition of fruits/spices just like in the US.

What is your favorite cider and style of cider?

Actually, I don’t have my favourite cider. It depends on what I eat. I think that Normandy cidre goes great with a soft goat cheese or crepes but I’d rather drink Asturian sidra or German Apfelwein with a schnitzel. And, nothing like fish n’s chips with dry English west-country cider! On it’s own, preferably English cider but rather from a glass of wine than from a pint glass.

Getting to Know Natalia & Cider Explorer

As for me, my name is Natalia, PharmD by training, currently living in Frankfurt am Main, Germany. And, I am a cider aficionado. If you had asked me a few years ago about cider, I would have told you that cider is most probably a kind of beer flavoured with apple juice. A lot has changed in my life since then. I’ve discovered cider and developed a passion for this exciting beverage, started reading about cider making, learned about apple varieties, cider styles and how they typically taste in various parts of the world. I fell in love and decided that I want to spread my passion for cider.

In terms of Cider Explorer, with Cider Explorer I intend to explore cider from various European countries, share my opinion on cider and perry coming from different regions and increase awareness about cider available mainly in Europe.

In addition, by visiting cider bars, cider shops, cider makers and attending cider festivals across Europe; being active on social media such as Facebook, Twitter and Instagram and giving you the feedback I want to promote cider culture and raise awareness about quality/craft cider.

To keep following Natalia’s work with Cider Explorer, you can visit her website at https://ciderexplorer.wordpress.com, or follow her social on Facebook, Twitter, or Instagram.