A Canadian Staple
Apple cider has a rich heritage in Canada, rooted in the practices of early settlers. As Canada's apple orchards flourished, so did the art of cider-making. Over the years, it transitioned from a household staple into a commercial enterprise, with various regions developing their own signature variations.
Production
The process of cider-making is straightforward but requires precision. It starts with the selection of appropriate apple varieties. Once harvested, the apples are cleaned, crushed, and pressed to extract juice. This juice is then fermented; sugars are naturally converted to alcohol by yeasts. Depending on the desired end product, the fermentation process can vary in duration and technique.
Varieties
Apple cider in Canada is not a one-size-fits-all beverage. There's a wide range of ciders available, from sweet to dry, still to sparkling, and even specialty blends incorporating additional flavors or ingredients. This diversity is a reflection of both the variety of apples grown in the country and the innovation of its cider makers.