ARTICLE
What is Cider?
Cider. It’s crisp, it’s refreshing, and it’s been bringing people together for centuries. But what exactly is it?
Whether you’re new to cider or just curious about what goes into your favourite pint of Magners over ice, here’s everything you need to know.
QUESTION
So, What Is Cider?
At its core, cider is a fermented drink made from apples. That’s it. No fuss, no frills—just fruit, fermentation, and flavour. Depending on where you are in the world, “cider” might mean different things, but in Clonmel, Ireland (the home of Magners), it means authentic, apple-forward refreshment with a bit of sparkle and a lot of character.
Question
What's The Basics of Cider?
Main ingredient: Apples (sometimes pears, if you’re talking perry)
Alcohol content: Usually between 3% and 8.5% ABV
Style: Still or sparkling, dry or sweet—there’s a cider for every taste
At Magners, we use 17 varieties of apples, matured for up to 18 months, to create a cider that’s perfectly balanced and unmistakably Irish.
What Types of Cider You Might Come Across?
With so much choice, what are the main styles?
Traditional (Hard) Cider
This is the classic. Made by fermenting apple juice, it can be dry, medium, or sweet depending on the apples and the process.
Craft Cider
Usually made by smaller producers using specific apple varieties and traditional methods. Often unfiltered, sometimes cloudy, and always full of character.
Fruit-Flavoured Ciders
These start with apples but are infused with other fruits like berries, mango, or citrus. Great for those who like a twist on tradition.
Non-Alcoholic or “Soft” Cider
Especially in the U.S., “cider” can mean unfermented apple juice—often spiced and served warm in autumn. Not to be confused with the real deal.
QUESTION
How Is Cider Made?
At Magners, we’ve been making cider the same way since 1935. Here’s how the magic happens:
Harvesting & Pressing – Apples are picked, washed, and juiced.
Fermentation – Natural or added yeast turns sugar into alcohol.
Maturation – We age our cider for up to 18 months to develop depth and flavour.
Bottling / Canning – Still or sparkling, dry or sweet, ready to pour over ice.
It’s a process rooted in tradition, perfected over time, and designed to deliver that unmistakable Magnertism — the fizz, the flavour, the feeling.
QUESTION
Is Cider the Same as Apple Juice?
Not quite. Apple juice is sweet and unfermented. Cider, on the other hand, is fermented and alcoholic (unless it’s a non-alcoholic version). So while they both come from apples, they’re very different drinks.
QUESTION
Is Cider Different Around the World?
Yes, there are subtle differences in cider depending on where you are.
Ireland & the UK: Home to some of the world’s best cider. Often dry, strong, and served cold or over ice (wonder who started that?!)
France (Cidre): Lower in alcohol, made from bittersweet apples.
Spain (Sidra): Still, dry, and traditionally poured from a height to aerate.
USA: “Hard cider” is alcoholic; “cider” often means non-alcoholic apple juice.
Wherever you are, cider has a story—and at Magners, ours started with William Magner in 1935, a cider press, and a dozen oak barrels.
FINAL SIP
Cider, the Magners Way
Cider is more than just a drink—it’s a tradition, a craft, and a moment to be shared. Whether you like it dry, sweet, sparkling, or fruity, there’s a cider out there for you. And if you’re after something authentic, refreshing, and full of Irish character, you already know where to look.
Pour it over ice. Hear the fizz. Feel the Magnertism.
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