Apple Cider Beer: Hops Or No Hops?

Apple cider is a fermented alcoholic beverage made from fruit juice, most commonly and traditionally from apple juice, but also from the juice of other fruits. Beer, on the other hand, is brewed from malt and flavoured with hops. While cider does not contain malt or hops, it is sometimes dry-hopped with hops added during or after fermentation, in a similar way to beer. This gives the cider a more bitter taste.

Hops in apple cider beer primarily contribute to flavour and aroma

The addition of hops to apple cider is a relatively modern concept, with cidermakers looking for new methods to enhance their ciders and attract craft beer drinkers. The idea of dry hopping cider is thought to have originated with Salem, Oregon's Wandering Aengus Ciderworks, which blended its cider with an IPA. This introduced beer drinkers to the idea that hops "worked really well with the sweet apple character of the cider".

When hops are added to cider, they primarily contribute to flavour and aroma, as the hops are not heated and no isomerization of alpha acids takes place, meaning that only hop aromas and flavours are imparted to the cider. The key is to line up the right hops with the apple flavours present, as using the wrong hops can mask the apple flavours or introduce competing off-flavours.

Citrusy and fruity hops are often chosen to complement the apple flavours in cider, with popular choices including Cascade, Citra, Palisade, Amarillo, Simcoe, Galaxy, Sorachi Ace, Nelson Sauvin, and Centennial. Traditional bittering hops like Galena or Fuggle can also be used, imparting earthy or nutty tones to the cider.

The amount of hops used and the duration they are left to sit in the cider will also affect the final flavour. Most cidermakers recommend approximately 2 ounces (57 grams) per 5-gallon (19-litre) batch, but this can vary depending on the pungency of the hops. The hops can be left in the cider for anywhere from three days to three weeks, with regular sampling important to achieving the desired flavour.

Some cidermakers also experiment with different hopping methods, such as using a hop back or weighted grain bag to contain the hops, or simply throwing the hops directly into the cider.

Citra and Mosaic hops are popular choices for apple cider beer

Citra hops are often used by cidermakers due to their ability to enhance the citrus and grapefruit notes in cider. Citra hops can be used in conjunction with other hops, such as Amarillo and CTZ, to create a subtle dankness that melds well with the apple flavour. Citra hops are also available in whole hops or pellets, with pellets providing a greater surface area and more hop aroma.

Mosaic hops are another popular choice for dry hopping cider. Mosaic hops are known for their fruity and citrusy characteristics, which can add a unique and interesting flavour to cider. Mosaic hops can be used on their own or in combination with other hops, such as Amarillo, to create a well-rounded and complex cider.

When using Citra or Mosaic hops for dry hopping cider, it is important to consider the amount of hops added, the duration of the dry hopping process, and the desired flavour profile. Too much hops or too long of a dry hopping process can result in vegetal qualities that are not typically desired in cider. Finding the right balance between the hop aroma and the apple flavour is crucial to creating a successful cider.

Apple cider beer is gluten-free

Cider is a great alternative for beer lovers who are gluten intolerant or have celiac disease. Celiac disease is a digestive condition triggered by the consumption of gluten, which is found in foods containing wheat, barley, rye, and sometimes oats.

Most leading cider brands are gluten-free, including Angry Orchard, Crispin, and Strongbow. However, it is important to note that some ciders may contain trace amounts of gluten due to the use of gluten-based yeast in the fermentation process. These include Hornsby's and Harpoon, which have been measured to contain less than 20 parts per million of gluten, meeting the FDA's proposed threshold for gluten-free products.

While apple cider beer is gluten-free, it is important to be cautious of other additives or flavorings that may contain gluten. Additionally, cider may be processed in facilities or with equipment that is also used for brewing or bottling beer or other gluten-containing beverages. Therefore, it is always recommended to look for a gluten-free label or do further research before consuming cider if you have a gluten intolerance or celiac disease.

Hops can be added to apple cider beer during or after fermentation

When hops are added during fermentation, they can be left in the cider for anywhere from one to three weeks. Leaving the hops in the cider for too long can add vegetal qualities that aren't typically desired. When hops are added after fermentation, they are usually left in the cider for a minimum of two weeks, and up to three and a half weeks.

The hops used in cider are typically in the form of whole-leaf hops or compressed pellets. Whole-leaf hops are often avoided since they absorb more liquid and have less contact area with the cider, requiring more agitation to get the full potential of the aromatics.

The amount of hops added to cider can vary depending on the desired result. Stem Ciders uses approximately 0.25 ounces of hops per gallon, while Colorado Cider Company recommends using double that amount for a dry-hop addition.

When adding hops to cider, it is important to consider the type of hops used and the desired flavour profile. Citra and Mosaic hops are commonly used by cidermakers due to their fruity and citrusy profiles. Cascade hops can add grapefruit notes to cider, while Idaho 7 hops can contribute tropical fruit notes.

Some cidermakers choose to dry-hop their cider, which involves adding hops during or after fermentation without boiling the cider. This allows for the extraction of aromatic compounds from the hops without adding bitterness.

Overall, adding hops to apple cider beer during or after fermentation can be a great way to enhance the flavour and aroma of the beverage, but it is important to consider the type of hops, the amount used, and the desired flavour profile.

Apple cider beer is often less carbonated than beer

The level of carbonation in a drink is also influenced by the type of yeast used in the fermentation process. Different types of yeast have different levels of carbon dioxide output, which affects the carbonation level of the final product.

In addition to fermentation and yeast type, the carbonation level of a drink can also be affected by the presence of other ingredients. For example, sugar can increase carbonation by providing food for the yeast to consume during fermentation.

Another factor that can influence carbonation is the temperature at which the drink is served. Carbonation levels tend to be higher in colder drinks because lower temperatures allow for more carbon dioxide to be dissolved in the liquid.

Finally, the method of serving can also affect carbonation levels. For example, drinks that are poured or served with a lot of "head" or "foam" tend to have higher carbonation levels.

Frequently asked questions