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why is cider on beer board?

just curious

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  1. Are you asking about cider in general, or hard cider? Typically, hard ciders are consumed where beers are consumed, and sold alongside with it, so that is probably why it is discussed here and not the spirits board.

    I don't think there was ever any intention for non-alcoholic ciders to be discussed here.

    1 Reply
    1. You have a point. Cider production is much more like Wine making than Brewing.

      2 Replies
        1. re: TroyTempest

          Wine Drinkers are likely to order a Cider when at a Beer Bar (assuming they do not like Beer)

      1. I don't know if wine enthusiasts, home winemakers, etc, have historically embraced (hard) cider. I do know that homebrewers have taken an interest in cider (and mead). So it may be sort of a cultural issue.

        A lot of British and US ciders are closer to beer in strength. In the US there is a tax advantage to making cider that is not too strong. I forget the cutoff, but commercial cider incurs the beer tax if below the cutoff, and the higher wine tax if it is stronger, so there is an incentive to keep the alcohol at a modest level.

        A lot of US ciders come in kegs as well as bottles, so there is another thing in common with beer.

        1. This has often puzzled me. Likely because it is served much like beer in places where beer is the main drink. Technically, it is apple wine. I have tried many kinds and really never order a second glass. I would like to try the version made from pears, "pearie" I think.

          1 Reply
          1. re: Tripeler

            The drink made from pears is called Perry. Not to be confused with the awfully sweet pear ciders made by Kopparberg,Bulmers etc.

          2. Where would you put it? Just curious, too.

            1 Reply
              1. Finn River makes a dry-hopped cider that is pretty good.