In the expanding world of alcohol alternatives, an interesting trend is bubbling up: the rise of non-alcoholic ciders. While non-alc beers have enjoyed a surge in popularity, non-alc ciders are just beginning to gain momentum. But what exactly are these beverages? Why haven’t we seen more of them alongside the explosion of interest in non-alc beers?
What is non-alc cider?
Non-alc cider mirrors the essence of traditional cider but without the alcohol content. Unlike alcoholic ciders, fermentation is halted before alcohol can develop, or alcohol is removed post-fermentation. The result: a drink that aims to maintain the sweet, tangy, and complex profiles of cider without the buzz.
Considering the booming popularity of non-alc beers, it’s curious why non-alc ciders haven’t followed suit just yet. One reason might be beer’s dominance, which has naturally led to a wider variety of non-alc options. Ciders occupy a smaller niche, and their non-alc versions are just now beginning to catch the eyes of consumers. Additionally, there are technical challenges unique to cider. Unlike beer, cider’s flavor profile is heavily dependent on the natural sugars and acids in fruit, which can be altered or diminished through the alcohol removal process. It’s simply more difficult to produce a non-alc cider that retains the depth and complexity of traditional cider. Critics will say: “isn’t that just apple juice?” But, cider brands are pressing ahead.
Gaining momentum
Despite these challenges, non-alc ciders are starting to gain momentum. Large scale alcoholic cider producers like Somersby and Magners have already released non-alcoholic variants. Sheppy’s also offers a non-alc variant designed to taste exactly like their award-winning Classic Draught Cider—it was crafted by David Sheppy, their sixth-generation Master of Cider. These launches signal a growing recognition of demand for non-alc cider options, which aligns with the broader movement toward flex drinking.
Non-alc ciders aren’t limited to traditional apple varieties. Innovative flavors are entering the market, such as Original Sin’s White Widow blackberry cider and Schilling’s Ground Control cherry cider, which launched just four weeks ago. As more producers enter the fray and consumer interest grows, we can anticipate an even broader array of innovative options.
