23 December 2020 — 0733 mst
Hard cider will get harder if Rep. Mark Noland gets his way
Does Montana need — “want” may be a better word — hard apple cider with an alcohol content higher than 6.9 percent by volume? Apparently so. Rep. Mark Noland (HD-10, R-Bigfork) has introduced HB-79, Revising the definition of “malt beverage” to include alcoholic beverages made with malt substitutes; and amending section 16-1-106, MCA. Among its provisions, a clause increasing the amount of alcohol in hard cider:
“Hard cider” means an alcoholic beverage that is made from the alcoholic fermentation of the juices of apples or pears and that contains not less than 0.5% of alcohol by volume and not more than 6.9% 8.5% of alcohol by volume, including but not limited to flavored, sparkling, or carbonated cider.
HB-79’s alcohol content is low compared to what Canadian and European laws allow:
…according to the Food and Drug Regulations in Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume. … Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. Source.
And there are other differences:
In UK law, [cider] must contain at least 35% apple juice (fresh or from concentrate),[12] although CAMRA (the Campaign for Real Ale) says that “real cider” must be at least 90% fresh apple juice.[13] In the US, there is a 50% minimum.[14] In France, cider must be made solely from apples. Source.
Three cheers for France, a nation better known for bottling fermented grape juice for sale at snob prices.
France also produces lower alcohol content ciders using sweeter apples and the laborious, intricate, keeving process. The folks behind HB-79 probably regard keeved cider with the affection serious drinkers reserve for 3.2 beer.
In colonial times, making hard cider was the first step in producing applejack, a whiskey-like beverage sometimes made by freeze distillation.
Hard cider may not be the healthiest beverage:
In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the WHO recommends as an adult’s daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale. Source.
Given how hard cider can be north of the border and across the Atlantic, I’m a bit surprised HB-79 is not seeking alcoholic parity with our neighbors and old country relations.
If Noland’s bill passes, Montana’s hard cider aficionados will be less sober than before, but more sober than they could be elsewhere — and fatter, as drinking more to compensate for the lower alcoholic content means consuming more sugar. Hard cider drinkers who seek a low calorie buzz should consider switching to applejack.