Cider Australia: A Guide to Australian Craft Cider

What is cider made from?

Cider is made from fermented apple juice. Pear cider, known as perry, is made the same way from pears. Producers press the fruit, ferment the juice with yeast and sometimes blend or sweeten the result before bottling.

The apple variety matters. Dessert apples make fresh, fruity ciders, while traditional cider apples with more tannin and acid make deeper, more complex ones. The best craft ciders balance sweetness, acidity and body in the same way that a good wine does.

What cider styles are there?

Dry cider has little residual sugar and is crisp, tart and refreshing. Medium cider balances sweetness and acid, and sweet cider tastes like apple juice with a kick. Sparkling cider is carbonated, and still cider tastes closer to a light white wine.

There are also fruit ciders, such as strawberry and lime, berry or pear. They are sweet, easy-drinking and popular in summer. Check the label for style and ABV, since two ciders at the same price can taste very different.

Where does Australian cider come from?

Cool-climate apple regions drive Australian cider. Tasmania, the Adelaide Hills, Victoria’s high country and parts of New South Wales, including Batlow and Orange, grow apples well suited to cider. Local producers range from large brands to small craft makers who press their own fruit.

The industry has grown quickly, with small cideries now operating in most states. Choosing local cider supports regional growers and gives you a fresher product.

What is pear cider?

Pear cider, or perry, is lighter and more floral than apple cider, with gentle sweetness and a soft texture. It is popular as a refreshing summer drink and as an alternative for people who find apple cider too sharp.

Many mass-market “pear ciders” are made from concentrate and sweetened, while craft perry uses real perry pears and can be dry and complex. Read the label to find out which you are buying.

Which ciders should you try?

Start with a dry cider if you want to see the apple character. Mercury Dry Cider is a crisp style, and Somersby Apple Cider is a popular, sweeter option. For fruit-forward drinks, try Little Fat Lamb Strawberry Lime.

See the full cider collection to compare styles.

Explore: Shop cider

What food goes with cider?

Dry cider’s acidity cuts through rich food, so it pairs well with roast pork, sausages, cheese, charcuterie and fried food. Sweeter ciders suit spicy dishes and desserts such as apple pie. Fruit ciders are good with barbecue and light salads.

Serve cider cold in a tall glass or over ice. For something different, mix it with a splash of bourbon or a squeeze of lemon.

How much alcohol is in cider?

Most cider sits between 4 and 8 per cent ABV, with the standard range around 4.5 to 5.5. A 330 mL bottle at 5 per cent contains about 1.3 standard drinks. Craft and still ciders can be stronger.

Cider is generally gluten-free, since it is made from fruit, but check the label if you have coeliac disease. For more drinks that suit warm days, see our guide to rosé wine and ready-to-drink premixes. Buyers must be 18 or over.

How is craft cider made, step by step?

Apples are washed and milled into pulp, then pressed to extract juice. The juice is fermented with wild or cultured yeast, converting sugar to alcohol over weeks or months. The cider is then racked off the lees, blended, sometimes sweetened or back-sweetened, carbonated or left still, and bottled.

Small craft makers often use single-variety fruit, wild fermentation or barrel ageing, which gives more complex and varied flavours. Large producers focus on consistency and a refreshing, sweeter style.

How does cider compare with beer and wine?

Cider is usually gluten-free, whereas most beer is not. It is typically 4 to 8 per cent ABV, similar to beer and lower than most wine. Calories and sugar vary widely: a dry cider can be low in sugar, while a sweet cider can contain as much as a soft drink.

Check the label for ABV and, where shown, sugar. Cider is a good alternative if you find beer too bitter or wine too heavy, and it matches many foods well.

What are the best cider cocktails?

A cider spritz is cider topped with soda and a slice of lemon or orange. A Snakebite is half cider and half lager. Hot spiced cider, with cloves, cinnamon and orange, is a winter favourite. Cider and bourbon make a smooth, autumnal highball.

Fruit ciders such as strawberry lime can be served over ice with extra fruit. See our bourbon guide for the bourbon mix.

How do you choose a cider for different occasions?

For a barbecue or hot day, choose a crisp, dry or fruit-flavoured cider served over ice. For a roast dinner or cheese platter, pick a dry, complex cider with some tannin. For a celebration, try a sparkling cider in a flute, and for dessert, a sweeter cider or perry.

If you are new to cider, start with a medium style and move towards dry or traditional as your palate develops. Compare labels for ABV and sweetness, and read tasting notes.

How should you store and serve cider?

Store cider upright in a cool, dark place, and drink it within the best-before date. Serve it cold, at about 4 to 8 degrees, in a tall glass or over ice. Bottle-conditioned ciders may have sediment, so pour gently.

Pair with food using the same logic as wine: dry cider with rich dishes, sweeter cider with spicy food or dessert. Ciders also keep well in a cooler for outdoor events, making them easy party drinks.