In the UK, cider accounts for 22% of the beer market. In the US, it is just 1% — and that’s after five years of explosive growth. "We are placing a big bet," Ronald den Elzen, Heineken USA's CEO, told Business Insider, "We are big believers in cider."
Following the rise of craft beer, “The figures show there is still strong growing demand for fuller flavored products from small brewers,” Bart Watson, Chief Economist of the Brewers Association explained in this Fortune Magazine article entitled what you didn't know about the craft beer boom. “It shows the premiumization trend that we’ve seen the last few years has room to run.”
“We are where wine was 30 years ago and the craft beer industry was 20 years ago,” said Nick Gunn, co-founder with his wife, Mimi Casteel, of Wandering Aengus Ciderworks in Salem, Ore. “We’ve had a lot of great growth, but we have a long ways to go.”
"The US cider industry’s biggest hindrance is a lack of proper cider apples. The best apples for cider are sharp, bittersweet, obscure and traced from old English and French varieties" - an opportunity for UK producers considering exporting.
Some of the best proof that cider is taking root again in the USA is the growing number of craft cider bars thirsty patrons can now find in New York City, San Francisco, Seattle, Chicago, Rochester, N.Y. Cleveland, Milwaukee and Toronto are slated to get their own cider bars this spring.
Arguably, the epicenter of US Cider production is Oregon with 16 cideries - many with tap rooms - currently in operation. They're "paying it forward" with this Cidermaker's Tool Kit which is a living, breathing, wiki page that is intended to capture the skills, tips, and links for all things related to running a professional cider business.