With fall around the corner, many farms and craft beer producers are busy readying their best ciders. When the apples are done fermenting, and the ciders are bottled and show up on cafe menus, will you know which varieties to try? Below, Mainstreet Coffee & Wine Bar in Lakeville, MN, shares four types of cider and how they differ so you can come prepared to enjoy this delicious drink.

4 Different Types of Cider

1. Farmhouse Cider

Much of the cider made in America is considered to be farmhouse cider. This variety is known for containing wild yeasts and having a higher alcohol content. Farmhouse cider is often left alone to ferment with no intervention before drinking, so there are no additional flavors. The taste is typically earthy, and the apples may be brewed with other fruits like cherries or even rhubarb for extra taste.

2. Dry Cider

True cider is considered dry and is very acidic with less than .5% sugar content. They’re often aged and take on the flavor of the barrel they’re stored in, such as hints of oak or maple. Dry cider may be flat or carbonated.

3. Semi-Dry and Semi-Sweet Cider

Any cider that has more than 2% sugar fits into this category. Semi-dry varieties are acidic with major apple flavor and pair well with earthy vegetable dishes. Semi-sweet ciders go well with cafe desserts as an aperitif. 

4. Off-Dry Cider

When compared to dry ciders, these beverages are a little thicker and slightly sweeter. They are similarly acidic and bright, but off-dry ciders pair better with food because their overall flavors won’t outdo your meal. 

Ask your cafe server what ciders are available. Notice the flavor notes to see which variety you’d like to try with your meal. The server may offer pairing options of dishes that go well with certain ciders to help you choose. To check out the craft beer, cider, and wine menus at Mainstreet Coffee & Wine Bar, call (952) 985-7650 or visit their website.