A cider with one or more added fruits beyond apple, where the added fruit is noticeable and harmonizes with the apple base. The base can be any cider style, so color, sweetness, and strength vary; typically around 5–9% ABV.
In the glass
Appearance
Varies with the base cider and added fruit; often takes on the hue of the fruit.
Aroma
Recognizable added-fruit aroma over an apple-cider base, the two in balance.
Flavor
Apple cider with a complementary fruit character — the fruit should be evident but not overwhelm the cider; balanced sweetness and acidity.
Mouthfeel
Generally medium-light to medium body, tracking the base cider; any carbonation level.
Origin
Adding fruit to cider is an old way to vary and extend it, and the practice has expanded widely in the modern craft-cider revival, with everything from berries and stone fruit to tropical fruit blended into an apple base.
Notes
The category is defined by the added fruit, not the apple: a successful fruit cider keeps both partners legible. Distinct from fruit beer (grain base) and fruit wine (no apple base).
Defining examples
2 Towns Bad Apple (varies)·Eve’s Cidery Beckhorn Hollow·Wandering Aengus Bloom