This year’s exceptionally hot summer has led to a bumper crop of cider apples, but it has also caused an unexpected problem for cider producers. The increased heat has boosted the sugar levels in the apples, resulting in cider with a higher alcohol content than usual. While this might seem like a positive for consumers seeking stronger drinks, it has actually made the cider unsellable in many pubs.
By law, alcoholic beverages sold in pubs must meet specific alcohol content regulations. The elevated alcohol levels mean that much of this year’s cider batch exceeds these legal limits, forcing producers to find alternative markets or adjust their brewing processes. This unusual situation highlights how climate conditions can directly impact agricultural products and the industries that rely on them.
As cider producers navigate this challenge, it remains to be seen whether regulatory adjustments or innovations in production methods will be needed to deal with the fluctuating alcohol content caused by changing weather patterns.