cyser

Cyser is an alcoholic beverage produced by fermenting honey with apple juice or cider, blending elements of mead and cider. It is a type of mead in which fruit juice contributes significant fermentable sugars and flavors. Cyser can be still or sparkling and ranges from dry to sweet, with alcohol content typically in the 6-12% ABV range, though stronger versions are possible.

Production typically starts with a honey-based must: honey diluted with water, sometimes heated to dissolve sugars and pasteurize the must. Yeast and nutrients are added, then apple juice or pressed cider is blended in. The mixture ferments in sanitized vessels, with primary fermentation lasting one to several weeks. After fermentation, the cyser may be racked off the lees, aged for months, and sometimes spiced with ingredients such as cinnamon, ginger, or vanilla. Carbonation can be achieved by bottle conditioning or forced carbonation.

Flavors combine the floral, sometimes fruity character of honey with the tartness and fruitiness of apples. The balance between honey sweetness and apple acidity determines whether the final product is dry, semi-dry, or sweet. Variations may emphasize spices, or fruit-forward profiles, and some producers experiment with different apple varieties or honey types.

Historically, cyser has roots in medieval and Viking-era mead traditions, where honey was blended with fruit wines or ciders. In modern craft mead and cider communities, it is produced by commercial manufacturers and homebrewers alike.

Cyser is best served chilled or at cellar temperature and ages well, developing complexity over time. Proper sanitation and monitoring of fermentation are important to ensure stability and avoid off-flavors.