What is natural cider, really?
At CiderCon 2025, this panel session sets out to challenge what they believe is a big misconception in the U.S. cider market: that “natural cider” automatically means something funky, volatile, or flawed. As moderator Haritz Rodriguez explains right from the start, natural cider is often misunderstood as “super funky, super acidic with a lot of volatile,” when in reality it isn’t about chasing faults at all.
Instead, this seminar explores a more accurate definition: natural cider as a philosophy of low intervention, grounded in orchard-driven fruit, careful fermentation, and intentional craftsmanship.
Panelists featured in this seminar
This is a discussion-style seminar (not a formal slideshow presentation) featuring cider makers representing multiple perspectives on natural cider production:
- Haritz Rodriguez (moderator) @cider zale
- Richard Yi — Brooklyn Cider House (New York)
- Jasper Smith — Son of Man (Oregon)
Together, they unpack what “natural” can mean in practice, how it is judged in Spain, and why high-quality natural cider should be evaluated as great cider, period.
Natural cider: a philosophy, not a loophole
One of the most important points of the seminar is that “natural cider” is not legally defined in the U.S. Richard explains that producers can call a cider “natural” without any formal standards or enforcement.
So the real question becomes: what are you representing to the drinker?
Both Richard and Jasper circle back to the same central idea:
- Natural cider is not “doing nothing”
- Natural cider is not a style that must taste one way
- Natural cider is not an excuse for faults
As Jasper puts it, dogma is the worst thing. Over time, his definition evolved into something clearer and more useful:
“Natural cider is an agricultural product. Commercial cider is a commodity.”
“Low intervention” still requires high intention
A major theme in this talk is that minimal intervention does not mean minimal effort.
There’s a critical distinction made between:
- low intervention and being lazy
The panel emphasizes that careful natural cider requires constant attention: tasting, monitoring, choosing harvest timing, and making small adjustments only when needed.
Jasper describes going into each harvest intending to do nothing, and then only making the smallest tweak necessary to protect quality and stability.
Because the reality is simple:
If your cider tastes bad, looks bad, or smells bad… people won’t buy it again.
And that damages not just one brand—but the credibility of natural cider as a category.
Basque cider: natural, alive, and still evolving in the bottle
Haritz also explains a key reason why Basque and Asturian natural ciders can be misunderstood on shelves: they are not stabilized.
That means:
- they keep evolving in the bottle
- storage matters
- light and warmth can spoil them
- consumers may not realize they’re buying a living product
In Spain, “Sidra Natural” is defined by law, and certain practices are allowed—including the use of cultured yeast in some cases. This is often surprising to drinkers who assume “natural” always means spontaneous fermentation only. 489 Natural Cider
The truth about VA: balance, not vinegar
If you’ve ever heard people say:
“Natural cider is supposed to be volatile,”
this seminar gives important nuance.
Basque-style cider traditionally includes volatile acidity (VA) as part of its structure. Haritz shares that the Spanish law allows up to 2.2 g/L of acetic acid, and a well-made cider may sit around 1.5 g/L, with VA increasing as the cider ages.
Jasper describes his process for achieving VA without oxygen exposure, by adding a lactic bacteria strain isolated from a French cider house (in Basque Country) that metabolizes glycerol into propanol, with acetic acid as a byproduct.
But the goal is never “vinegar.”
He compares VA to seasoning in food:
a squeeze of lemon or a splash of vinegar can lift a dish from good to exciting.
Faults still matter: what Spain’s tasting panels reject
his is one of the most valuable parts of the seminar for cider makers and serious tasters.
Haritz explains that for a cider to earn the Basque designation of origin label, it must pass:
- a physical-chemical analysis
- an independent tasting panel
And here’s the takeaway:
Even in a traditional natural cider culture, high levels of faults are punished.
The tasting panel has been trained to detect and reject issues including:
- vinegar overload
- ethanol issues
- Brett (in high quantities)
- reduction
- humidity/mold
- rancid cheese
- butter
- TCA (cork taint)
What flavors are they looking for?
Haritz shares that the positive aroma and flavor markers sought in these ciders include:
- citrus
- tropical fruit
- banana
- pineapple
- floral notes (when present)
- spice (in a positive way) 489 Natural Cider
And again: it all comes back to balance.
Even a small trace of acetone or Brett may add complexity, but if that’s all you have… it’s no longer complexity.
Natural cider and food: the missing link
f you’ve ever poured a Basque-style cider for someone and watched them hesitate after the first sip… you’re not alone.
The panel makes the point that Spanish cider culture is deeply rooted in the table:
Eat, drink, eat, drink.
Natural cider is built for pairing with:
- salty foods
- fatty foods
- fish and seafood
- meat, including red meat
- meals meant to be shared 489 Natural Cider
This is where the cider “clicks.”
Richard says it best: once you experience it with food, it’s game over.
The Natural Cider lineup (tasted in this seminar)
- Zapiain (Basque Country) — imported by Anxo Imports
- Son of Man (Oregon)
- Solstice (Brooklyn Cider House)
Mentions in this Cider Chat
- Cider Salon Canada – March 28, 2026
- Cider Salon Hungary – April 18, 2026
- 2026 UK Blossom Time Cider Tour April 27 – May 3, 2026
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