Malt, Hops, And Cider: What's In Your Beer?

Beer and cider are distinct beverages with different production processes and ingredients. Beer is a fermented alcoholic beverage brewed from malt and flavoured with hops, while cider is made from fermented fruit juice, typically apples. The fact that cider does not contain malt or hops is a key distinction between the two drinks. However, a new trend in bars is the emergence of hopped ciders, which contain hop flavours and aromas usually found in beer but are still not brewed with malt, making them a gluten-free option.

Cider is not beer

The yeast strains used in crafting hard cider are commonly wine or champagne yeast strains, which means hard cider is more akin to an apple wine. Hard cider also often contains sugar, malic acid, sulfites, and natural and artificial colours and flavours. Ciders are typically less carbonated than beer and don't have the same foam or head.

While hopped ciders are becoming trendy, they still don't contain malt, making them a gluten-free beer substitute. Hard cider provides a lighter alternative to beer on a bar menu and is a good option for those following a gluten-free diet.

Cider is made from fermented apple juice

Cider is a fermented alcoholic drink made from apple juice. While cider can be made from the juice of most apple varieties, cider apples are considered the best choice. Cider is widely consumed in the United Kingdom, Ireland, and several Commonwealth countries. In the US, "cider" often refers to unfiltered apple juice, while the fermented drink is known as "hard cider".

Cider is made from fermenting apple juice. The process is quite simple and can be done at home. Here are the steps to make cider:

Steps to Make Cider:

• Fill a fermenting bucket or glass jug with apple juice.
• Add yeast to the juice to start the fermentation process. Seal the container with a rubber stopper and airlock.
• Allow the mixture to ferment. This can take up to two weeks, depending on the desired dryness of the cider.
• Let the mixture sit for up to a week, allowing the yeast to settle.
• Rack the cider into a sanitized vessel with no headspace.
• (Optional) Add gelatin or pectic enzyme to bind and break down unwanted proteins.
• Add sugar to increase the sweetness of the beverage.
• Dispense the cider into bottles.

The type of yeast used for fermentation can impact the flavour, aroma, and overall quality of the cider. White wine yeast and champagne yeast are the two most popular options. White wine yeast enhances the fruity flavours in the cider and can ferment at cooler temperatures. Champagne yeast tolerates high alcohol levels and gives the cider a crisp, effervescent quality.

Beer is made from malt and flavoured with hops

Hops are the spice of beer. They provide bitterness to balance the sweetness of the malt, as well as flavours and aromas ranging from citrus and pine to earthy and spicy. Hops are the cone-like flowers of a rapidly growing vine in the cannabis family. The waxy yellow lupulin glands within the flower contain the acids and essential oils that characterise hops. Bitterness comes from alpha acids, while flavours and aromas come from essential oils.

The level of bitterness in beer depends on the alpha acid content of the hops, the amount used, and the length of time they are boiled. Bitterness can range from very light, as in Scottish ales, to aggressive as in American double IPAs. Hop flavours and aromas tend to fall into seven broad categories: floral, fruity, citrus, herbal, earthy, piney, and spicy.

Malt-driven beers have a degree of sweetness and deep malty notes of nuts, toffee, caramel, toast, and fruit. They range from copper to dark brown in colour, from light to full-bodied, and can have low to high alcohol by volume (ABV). Notable styles include English Mild, Dunkel Lager, and Doppelbock.

In contrast, hop-forward beers derive their most intense flavour contributions from hops, although they typically have some malt richness as well. These beers range from medium to full-bodied, yellow to brown in colour, and can have low to high ABVs. Notable styles include Pilsner, American Pale Ale, and India Pale Ale.

Cider uses wine or champagne yeast

Cider is an alcoholic drink made from fermented apple juice. While cider and beer are both fermented drinks, cider does not contain malt or hops, which are typically found in beer.

Cider is often made using wine or champagne yeast. Wine yeast is frequently used because cider is closely related to wine. Champagne yeast is also a popular choice, as it can give the cider a crisp and effervescent quality. These yeasts can drastically change the flavours and finish of the cider. For example, wine yeast such as Cote Des Blancs will produce esters that complement the apple flavour, while champagne yeast such as EC-1118 will strip the apple flavour and finish extra dry.

White wine yeast is another versatile option for making cider, as it can enhance the fruity flavours and ferment at cooler temperatures. Cider-specific yeast strains are also available, which can add fruity esters and have a lingering finish.

The type of yeast used in cider-making depends on various factors, including the specific objectives for the beverage, the apples or juice used, and the range of yeasts available in a particular region. Ultimately, the choice of yeast comes down to style and preference, as different varieties can significantly impact the process, taste, and even the visual appearance of the cider.

Cider is less carbonated than beer

Cider and beer are two distinct beverages with their own unique characteristics. While both are fermented alcoholic drinks, there are several differences between them, including the ingredients used, the fermentation process, and the resulting flavour and carbonation levels.

Cider, also known as hard cider, is typically made from fermented apple juice, although other fruits can also be used. The fermentation process for cider often involves using wine or Champagne yeast strains, resulting in a beverage that is more akin to an "apple wine". Cider may also contain additional ingredients such as sugar, malic acid, sulfites, and natural or artificial colours and flavours. One of the key distinctions between different types of cider is their level of sweetness, with dry, off-dry, semi-dry, and semi-sweet ciders offering varying levels of residual sugar.

On the other hand, beer is a fermented alcoholic beverage brewed from malt and flavoured with hops. The malt and hops used in the brewing process give beer its distinct flavour and aroma. The carbonation in beer also plays a significant role in enhancing the drinker's experience, as the bubbles rising from the bottom of the glass bring the aroma of malt and hops to the nose.

One notable difference between cider and beer lies in their carbonation levels. Cider is typically less carbonated compared to beer. While beer styles such as German weizen are known for their high carbonation levels, cider can range from still to slightly effervescent or sparkling (highly carbonated). The carbonation in cider can vary depending on personal preference, and it is not uncommon to find still or lightly carbonated ciders.

The difference in carbonation between cider and beer can be attributed to several factors, including the fermentation process, the addition of sugars, and the serving temperature. Cider, with its lower carbonation, may have a more subtle mouthfeel compared to the lively fizz of a highly carbonated beer. The carbonation level also influences the perception of aroma and flavour, with undercarbonated beverages appearing dull and lifeless.

In summary, cider and beer differ in various aspects, including their ingredients, fermentation processes, flavours, and carbonation levels. Cider, with its lower carbonation, offers a different sensory experience compared to the bubbly, aromatic nature of beer. While both drinks have their own appeal, it is essential to understand their unique characteristics to make an informed choice based on personal preferences.

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