Why Hard Cider is Listed under Beer on Menus: A Misleading Category Classification
Many consumers and bar staff alike have noticed a curious phenomenon: hard cider is often listed on menus under the category of beer, despite its clear differences in production and the fact that it cannot be classified as beer. This article explores the reasons behind this classification, the definitions of beer and hard cider, and their respective niche markets, to provide a clearer understanding of why this often overlooked detail matters.
Understanding the Definitions of Beer and Hard Cider
At the heart of the matter is the definition of beer, which encompasses any alcoholic drink made from the fermentation of grains such as oats, wheat, rye, rice, corn, and barley, with barley being the most common. According to industry standards, the typical alcohol by volume (ABV) range for beer is around 5 to 7 percent. This means that hard cider, which also has an ABV range similar to that of beer (5 to 7 percent), commonly falls within this category simply because of its alcohol content and fermentation process.
Conversely, hard cider, while sharing a similar ABV range, is produced entirely differently. Hard cider is an alcoholic beverage made from fermented apples. Its production process is more akin to wine-making, as apples undergo a fermentation process that transforms their natural sugars into alcohol. Though technically not a form of beer, hard cider's similar ABV range and similarity in consumption patterns often make it more convenient to list it under the broader category of beer.
The Classification of Cider in the Beer Category
According to industry standards, the placement of hard cider on menus is more a matter of consumer convenience than a strict categorization. Many restaurants and bars opt to list hard cider and other non-traditional ciders with beer because these drinks share similar ABV ranges and consumption patterns. For instance, both are consumed in pubs, sports events, and casual dining settings, making them easily interchangeable in many contexts.
Additionally, the craft beer scene in recent years has greatly influenced the perception and categorization of hard cider. In the 1990s, the craft beer movement introduced a range of innovative and artisanal beverages, many of which have a similar ABV range to hard cider. This raised the profile of non-traditional ciders and made them more acceptable in beer-centric settings. One notable example is the "graff," a hybrid drink combining grains like beer and apples like cider, which has gained popularity among homebrewers and craft beer enthusiasts.
Distinct Differences and Niche Markets
Despite the similarities, there are significant differences between beer and hard cider that should be considered. Hard cider's production process is more aligned with wine-making, with apples undergoing fermentation to produce alcohol. In contrast, beer is made from the fermentation of grains, which can be quite different in terms of flavor profiles, production methods, and the types of grains used.
The distinct differences in production and history also suggest that hard cider should have its own classification. While the ABV range is similar, the craftsmanship involved in making each is vastly different. Craft ciders often focus on high-quality apple varieties and meticulous production methods, which are more common in wine-making than in beer production.
Furthermore, the niche markets for beer and hard cider are distinct. Cider is often consumed in settings where it is traditionally more popular, such as weddings and celebratory occasions. Beer, on the other hand, is commonly consumed in larger quantities in pubs, sports events, and other casual drinking environments. This difference in consumer behavior and market positioning further supports the argument for a separate classification for hard cider.
The Rise of Cider in the U.S.
The recent re-emergence of hard cider in the U.S. followed the trend of the craft beer scene, which saw a significant increase in the 1990s. Similarly, the artisanal wine movement in the U.S. does not use the term "craft" to distinguish itself from the macro industry, starting in the 1970s. These movements, which include the production of high-quality, small-batch ciders, contributed to the trend of categorizing hard cider under beer.
However, the production and care involved in making cider are more akin to wine-making than beer-making. Cider makers often emphasize the quality of their apple sources and the art of fermentation, drawing parallels to the wine industry. This factor, combined with the drink's consumption patterns and the influence of the craft beer scene, partially explains why hard cider and cider-inspired drinks are often listed under the beer category.
In conclusion, while hard cider and beer share similar ABV ranges and some consumption patterns, they are distinctly different products with unique production methods and target markets. The inclusive listing of hard cider under the beer category should be viewed more as a practical accommodation for menus and less as a strict definition of what constitutes beer. As the consumption of hard cider continues to evolve and gain recognition as a unique beverage, the industry may see a shift toward clearer categorization and better recognition of the distinct characteristics of hard cider.