Caledonian Cider Co.

What Does “Craft Cider” Actually Mean?

Ever since the term “Craft” landed on our shores from the US, there’s been a debate about what exactly it means to us here in the UK.

The US Brewers Association has a strict definition for a craft brewer: Small, Traditional, and Independent. However, we have no equivalent definition in the UK. This regulatory vacuum allows mass-market brands (like Fosters) to align themselves with the term for marketing purposes.

There is obviously something odd with the craft beer situation in the UK, but increasingly, we are seeing the term applied to cider. So, what does this ambiguous—and occasionally controversial—term mean to cider drinkers and makers, and what could it mean for the future?

The thing with “Folk Definitions”

While we don’t have an official definition, we do have a “folk definition.” Generally, consumers expect higher quality at a higher price.

The issue with a folk definition is that it doesn’t stop opportunistic companies. A brand can easily put a standard, low-quality product in a bottle with a colourful label, call it “craft,” and charge a premium.

This damages consumer trust. If a customer’s first foray into craft cider is a rebranded, mass-produced product, they will eventually associate “craft” with “overpriced.”

The Confusion of “Real Cider”

To further confuse the UK cider drinker, we have another term to contend with: Real Cider. Defined by CAMRA (Campaign for Real Ale), the rules are strict regarding ingredients (100% juice, no concentrates) and process (no pasteurization, no micro-filtration).

While this definition ensures purity, it falls short because it attempts to force the principles of Real Ale onto cider. CAMRA is dedicated to products containing live yeast. But is live yeast relevant for cider?

Real Ale is brewed and placed into a cask to finish fermentation in the pub, allowing for natural carbonation. However, cider is seasonal. It is made once a year and often matured for months or years. Unlike ale, there is no reliable method (or requirement) to preserve the yeast from the original fermentation in a state of health for year-round consumption.

In my view, cider has much more in common with wine than beer.

Makers vs. Drinkers: The Divide

To understand how the term “Craft Cider” is interpreted, I asked a simple question on social media: “What do you think the term Craft means when applied to a cider?”

The results showed a stark divide:

• The Makers: Generally dismissed the term as meaningless marketing fluff, or a buzzword for low-quality cider masked by flavour additives.

• The Drinkers: Viewed the term positively. They expected high quality, provenance, and a lack of “chemicals.”

Whether makers like it or not, the term “Craft Cider” implies quality to the people who buy our bottles.

A Proposal for a Definition

It is the responsibility of cider makers to meet that expectation—and to exceed it.

Currently, “innovation” in the industry often refers to adding fruit concentrates (strawberry and lime, anyone?). This isn’t consumer-led innovation; it’s the copying of existing trends, leading to a race to the bottom on price.

So, how do we fix this? I believe “Craft Cider” should be defined by two simple rules:

1. Must be made from at least 85% apple juice (Not From Concentrate).

2. All ingredients used must be listed on the label.

That’s it.

Does this guarantee the cider will taste good? No. It could still be awful. But it guarantees that it is a juice-led product and offers transparency. Quality and transparency are the hallmarks of craft beer—why shouldn’t they be the hallmarks of craft cider, too?