Non-Alcoholic Cider is increasing in popularity - and we're pleased to offer a mix of some of the finest examples of N/A, hard cider alternatives. There are a few different techniques used for making these alcohol free cider products, and a diverse range in flavor profile amongst these options based on how they are made. 

How is Non-Alcoholic Cider Made? What are the best Non-Alcoholic Apple Ciders?

Most sparkling non-alcoholic cider products available today are made by carbonating fresh apple juice and then pasteurizing the sparkling cider to prevent fermentation from occurring. The result is a cider that is fairly sweet and bubbly. The more interesting and higher quality N/A ciders have complex characteristics that will differentiate them from simple sparkling apple juice. They're made by either a) using cider apple or perry pear varieties that are more complex than the dessert apple varieties we've grown up eating; or b) blended with other fruits and botanicals to add nuance. 

The Eric Bordelet Perlant ciders are an example of non-alcoholic cider made from unique apple varieties that result in an N/A cider with remarkable complexity. Eric Bordelet is one of the worlds best cider makers from Normandy, France. The Jus de Pommes A Sydre is his N/A Sparkling Apple Juice; and the Jus de Poires à Poiré is made from French perry pear varieties. Both are sweet, yet complex and highly refined. 

The Temperance Series from Sea Cider Farm & Ciderhouse in British Columbia are great examples of non-alcoholic ciders made by blending in additional ingredients. Most are cocktail inspired and infused with fruits and botanicals that make for a refreshing yet complex beverage on it's own, or that work very well in creating your own cocktail (non-alcoholic or otherwise). Temperance Eden is their only pure-apple N/A cider, with no added flavor components; while Temperance Ava is infused with apricots and elderflowers, Temperance Cherie is blended with fresh cherries, Temperance Bonnie is infused with Blackberries, Lavender, and Mint, and Temperance Roxie is infused with raspberries and lemon zest. 

Non-alcoholic cider can also be made by removing the alcohol from an otherwise traditional hard cider. This process was pioneered by our friends at Tilted Shed Ciderworks in Sonoma, California. We don't sell their ciders (yet!), but we highly recommend trying out any of their Ellie's Non-Alcoholic Cider releases. They make a batch or two of this annually from different cider blends - and it's easily the closest thing you'll find to a traditional, dry cider but with no alcohol. We've recently gotten our hands on Trabanco's Sin Alcohol Asturian Sidra - made true to the traditions of ciders of Asturias, then the alcohol is removed. It's dry, still (no carbonation), tart and sour. It lacks in body from having the alcohol removed and no carbonation, but is very refreshing. To add some body back to the cider, Trabanco ages the cider on the lees after removing the alcohol (lees is the leftover or spent yeast that settles out after cider or wine fermentation). 

There are other Non-Alcoholic cider products on the market that come in cans and are made slightly differently. Common practices are to water down apple juice to make the product less sweet, then add other flavors including in some cases apple cider vinegar in order to add tartness and complexity.