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Cider Varieties
23 February 2023 - Inn Express
Which Apples Make Cider?
Cider apples make up about half of all apples grown in the UK, most of which due to their acidity and tannin content are not suitable for eating and are as a result grown exclusively for cider making. There are four types of cider apples used in cider making - bittersharps, sharps, sweets and bittersweets.
These apple categorisations are based on an assessment of the acidity and tannin levels in an apple variety. Tannin delivers the dry ‘black tea’ flavour note in cider and helps create the amber colour, while acidity delivers the refreshing sharp notes in cider.
The artistry of cider making is concerned with the balance of acidity, tannin and sweetness to achieve a smooth rounded and well-balanced cider. Below are four of the UK’s most popular styles used in many of the best cider blends today.
The Varieties
The Sharp Ones
These have high levels of acidity and low levels of tannin, the variety of sharps most will be familiar with would be the Bramley apple that is sold in supermarkets for apple pies and apple crumbles. Ciders made from sharps can deliver zesty fresh green notes with a light colour that give the cider an almost white wine like quality.
Typical Varieties - Browns Apple, Bramley’s Seedling, Katy.
The Sweet Ones
Sweets have low levels of acidity and low levels of tannin. Many of these apples are also what would be called ‘eaters’ or culinary apples. The lack of bitterness or sharpness in these apples allows the natural floral and herbal aromas to come through in the cider making process, giving the cider maker the opportunity to create ciders with light delicate notes.
Typical Varieties - Ashmeads Kernel, Cox’s Orange Pippin.
The Bittersweet Ones
Classic cidermaking apples, they have low levels of acidity and high levels of tannin. These make up a large proportion of cider apples grown and as a result are the backbone of many UK produced ciders, delivering a bite without too much acid. This allows the cider maker the opportunity to let the natural sweetness of the cider shine through.
Typical Varieties - Brown Snout, Yarlington Mill, Dabinett
The Bittersharp Ones
Bittersharps have high levels of acidity and high levels of tannin. Their high acid content with the tannin back note ensures they deliver ciders with a sharp zesty pep and a snappy dry finish. Often, they are blended with bittersweets to balance out the cider.
Typical Varieties - Brown Snout, Yarlington Mill, Dabinett