Archived copy". Archived from the original on 4 March 2016 . Retrieved 28 May 2011. {{ cite web}}: CS1 maint: archived copy as title ( link) [ titlemissing] And finally, Westons says outdoor occasions have gained prominence over the past two years as outlets have invested in improving outdoor spaces. Drinkers who choose venues for their outdoor areas tend to be less sensitive to price, so there’s opportunity to grow value sales via trade-up options. Sandall says: “We’re seeing three key drinks trends at the moment – people opting for premium choices and serves, the growing importance of low and no drinks and people choosing brands they trust. In the same way, wine matches well with food, cider can do the same thing. Cook explains that because cider possesses characters found in wines such as acid, tannins, fruitiness and sweetness, food pairing is a great way to present cider. Supplied in 30-litre key kegs, the 0.5% ABV cider “provides the option for anyone who is not drinking alcohol to enjoy a fresh, crisp and tasty cider that is dispensed on the bar, creating theatre and anticipation as the sparkling, golden liquid hits the glass”.

As summer approaches, ciders are always popular at pubs and Cook recommends potentially hosting cider festivals, which could be the method of drawing craft beer drinkers into the cider category. Given the theoretical task of putting three types of cider on at a pub, The Ciderologist is keen to explain his decision in choosing an ‘eastern counties-style’ line, a ‘western counties-style’ option and a flavoured cider too.Molson Coors Beverage Company on-trade category controller Mark Bentley adds: “Consumers are beginning to explore how they can pair new innovations in cider with their favourite dishes in the same way as has traditionally been done with wine. Stodell, Hannah. "Heineken weakens Strongbow with abv cut". thegrocer.co.uk . Retrieved 19 September 2016. Previously Strongbow White was available in Australia, which had a much higher alcohol content (8.5%). It ceased production sometime after 2000. You can go into virtually any pub today and there will be some fantastic pale ales or bitters on hand-pulls, Guinness on tap, two or three great lagers, at least one IPA and they’ll have a fantastic wine list plus a number of spirits but there might just be one cider on tap and maybe a fruit cider in the fridge. And that’s it, that’s the sole extent to what these people think cider is but it’s not their fault because they’ve been told that that’s all cider is.” Hall, James (27 January 2011). "Heineken plans to take Strongbow cider global". The Daily Telegraph. London.

BeverageDaily.com. "Our first ever UK cider can 'challenge' mainstream brands: Carlsberg". beveragedaily.com . Retrieved 19 September 2016. However, some 79% of cider drinkers are very quality-led, highlighting the importance of good-quality cider and communicating this to consumers. Compared to the typical alcohol drinkers, cider drinkers are more likely to be value-led and health conscious. While quality must not be compromised, it’s important for cider brands to be ensure they are considered good value for money, according to Lumina. Additionally, since cider drinkers are more likely to be health conscious, there is scope for more ‘healthy’ low-calorie cider options. We’ve reached peak craft beer… we’re probably already on the other side and those drinkers are going to need something different to keep them drinking through the lines. And this is where craft cider has the opportunity. So go for keg cider, go for true craft cider, have a cider festival, try some of these new great ciders see what people like.” Following the explosion of alcohol-free beers into the market it became inevitable the next innovation was likely to be a premium alcohol-free cider,” says Tom Ward, founder and chief executive of alcohol-free drinks retailer Wise Bartender. In 2007, the company began trials of Strongbow On Ice, a competitor to other ciders that are served over ice. This uses a specially designed pump that creates a "head" of ice made from cider on the top of the pint. [33] Trials were unsuccessful however, and the product was discontinued.

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After discussions with cider producer Crafty Nectar, the businesses made Crafty Nectar 0.5 – a Somerset cider using West Country apples that it claims is a medium-sweet, zingy cider that it believes is the first alcohol-free cider to be available to the on-trade on draught and it could fill a space in a pub operator’s fridge through its 330ml and 500ml bottles. Choosing the right ciders will be key for many operators where cider sales increase over the summer, says Thatchers Cider on-trade sales director Rob Sandall, who adds operators need to have a range that will appeal to their core customers. The late 1990s briefly gave us Strongbow smooth – carbonated with nitrogen instead of carbon dioxide, so much smaller bubbles and a smooth, creamy texture. Bringing together three new Thatchers infused premium fruit flavours in a world first for cider, this summer it’s all about the Thatchers 3 in 1 Fusion Font, the new way of serving fruit cider. It brings craft and world leading innovation together for a great tasting, premium infused cider, with the heritage and provenance of four generations of Somerset cider making from Thatchers. Saving space in the cellar and at the bar, the choice of three infused premium fruit flavoured ciders comes to the bar in one single font, with one keg and one line, meaning lower maintenance, less space and more choice.