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Hard cider production has increased dramatically in the United States in recent years with an annualized growth rate of 50% between 2009 and 2014 and revenues totaling $292.5 million in 2014 ( Petrillo, 2014 ). The growth of the industry has been

Current demands for diverse, natural, and locally produced beverages have resulted in the reappearance of hard apple ( Malus × domestica ) ciders in food markets, restaurants, and bars. In 2018, revenues from hard cider, perry [fermented pear

Hard cider is an alcoholic beverage produced from fermented apple juice or apple juice concentrate. Domestic cider consumption has increased more than 850% in the last 5 years and there are now over 550 cider producers in the United States ( TTB

juice, also frequently referred to as hard cider) industry, cider apples are mostly harvested mechanically ( Merwin et al., 2008 ). In the United States, the production of cider has increased over 10-fold in size since 2005 ( Brager and Crompton, 2017

In the United States, both fresh and fermented apple juice may be called “apple cider,” but “cider” here refers to the alcoholic, fermented “hard” cider product. Food safety considerations regarding apple juice or “sweet cider,” the nonalcoholic

Hard cider made from apples ( Malus domestica ) is an important and growing part of the U.S. beverage market. Sales increased by ≈ 50% annually between 2009 and 2014 ( Petrillo, 2014 ). Global sales were estimated at $4.34 billion in 2018 and are

Hard cider, or simply “cider,” is the alcoholic beverage made from apple ( Malus × domestica Borkh.) juice. In 2016, U.S. cider sales were ≈1.3% the market share of beer, but between 2011 and 2016, cider sales increased 27.3% per year, making it

astringency) can potentially produce a hard cider with a depth of flavor similar to that of wine. Cider-specific apples can have five-times to 10-times more tannins than dessert apples and a wide range of organic acid concentrations (perceived as sourness and

The rapid growth of the hard-cider (henceforth referred to as cider) industry within the United States during the past decade offers an opportunity for apple [ Malus × domestica (Borkh.)] growers in the United States to expand and diversify

Production of hard cider (fermented apple juice) in the United States has grown from 23.1 million liters in 2007 to 173.4 million liters in 2017, making cider the fastest growing beverage sector in the country during this period ( Alcohol and