Cider's rapid growth mirrors early days of craft brewing movement in the USA. Hard cider is enjoying the early days of a renaissance, according to makers and marketers, evolving into a hip alternative for drinkers seeking something new and refreshingly different.
For US cider producers, the new legislation would address two long-sought-after regulatory changes that increase the alcohol by volume threshold from 7 percent to 8.5 percent for a product to remain classified as a cider and not a specialty wine, which has a higher tax rate.
The legislation also raises the carbonation limits for cider, allowing producers to avoid being taxed at significantly higher rates as specialty wines or champagne. Additionally, the new definition would allow pears as an ingredient in ciders.