It seems like cider seltzers, cider spritzers and light ciders are suddenly EVERYWHERE. Once a small slice of the hard cider-sphere, we’ve seen more and more low-calorie, low-sugar ciders popping up everywhere, from big corporate brands to homegrown craft brands that, not so long ago, might never have imagined that they’d be adding these types of products to their offerings.
But, as sales numbers have proven, the hard seltzer category has positively exploded over the past few years (according to a Jefferies analysis of Nielsen data, in 2019 hard seltzer sales grew 226.4%, while total beer sales grew less than 1% — that is wild!). To stay competitive, many cider companies are developing their own products to appeal to both their existing fans, and to lure in hard seltzer drinkers. For us, the big question is: How do you make light ciders that don’t suck? Because we’ve had a range of experiences with these products, from the downright enjoyable, to the sad-but-necessary process of pouring an entire can down the sink after just a few sips.
To talk through this with us, Molly Leadbetter, Co-Owner & Marketing Director of Meriwether Cider, will join our 13th installment of Cider School, this Thursday, July 2, at 6 p.m. ET. In mid-June, Meriwether launched a new line of sessionable Cider Spritzers made with real fruit and no added sugars, which have garnered a resoundingly positive response from their customers.
Whether you’re a cider maker considering expanding your product line with light cider or cider seltzers, or you’re just a curious consumer, please join us for this fun, free educational session!
Cider School #13: How to Make Cider Seltzers and Light Ciders That Don’t Suck with Molly Leadbetter of Meriwether Cider
Time: July 2, 2020, at 6 p.m. Eastern Time (US and Canada)
Meeting ID: 839 3567 3481
Feel free to share with your friends, co-workers, or anyone else who might be interested. All are welcome!
- Feature photo: Meriweather Cider