There's something undeniably satisfying about a cold glass of cider that tastes like actual fruit. Not that artificial, candy-sweet stuff you find in six-packs at the grocery store, but real, honest-to-goodness fruit flavor that makes you wonder if someone just liquified summer and handed it to you in a glass.
That's the beauty of craft cider made with seasonal fruit. When cider-makers work with ingredients at their peak ripeness—think sun-warmed peaches in July or tart cranberries in November—the result is a drink that captures a specific moment in time. It's edible nostalgia, except way more fun because there's alcohol involved.
At places like Ciderworks at Story Tavern, this philosophy drives everything we do. Using locally-sourced fruit and hand-crafting each batch means the menu evolves with the seasons, and you're always getting something fresh. Something that’s actually growing right now.
How Fruit-Infused Cider Actually Gets Made
The process starts with good apples. You can't make killer cider without a solid apple base. Some apples bring sweetness, others add tartness, and some contribute that pleasant mouth-drying sensation called tannin that gives cider structure and complexity.
Once you've got your apple juice pressed and ready, yeast gets introduced to start fermentation. This is where sugar becomes alcohol over the course of a few weeks, transforming sweet apple juice into dry, sophisticated cider. But here's where fruit-forward ciders get interesting.
Three Ways to Add Fruit:
- During primary fermentation – The fruit becomes deeply integrated into the cider's DNA, creating unified, complex flavors
- After initial fermentation – Preserves bright, punchy fruit notes that taste freshly picked
- Right before packaging – Delivers an explosion of fresh fruit character
There's no "right" way to do it—just different techniques that create different experiences. The best cider-makers choose their method based on the specific fruit and the flavor profile they're chasing.
Following the Seasons: A Fruit Lover's Calendar
Spring Awakening (March-May)
There's something hopeful about strawberry cider in April, when everything's turning green again and outdoor patios become viable hangout spots. Rhubarb shows up too, adding its signature tart punch that wakes up your palate. Apricots and cherries bring subtle stone fruit notes that complement rather than overwhelm.
Summer Abundance (June-August)
When summer hits full force, the fruit options explode. Peaches create ciders that are dangerously easy to drink—one minute you're taking a sip, the next you've somehow finished three glasses. Berries come into play with blueberries adding depth and those gorgeous purple-blue hues, while raspberries contribute elegant tartness that keeps things interesting.
Here's a confession: watermelon cider sounds weird until you try it. Then it becomes your entire summer personality. Light, refreshing, and perfect for those days when the heat makes you question every life decision.
Fall Harvest (September-November)
Fall is when cider really comes into its own because, well, apples. But it's also when pears enter the picture, creating smooth, slightly floral ciders that pair beautifully with everything from sharp cheddar to grilled chicken. Cranberries bring festive vibes and that tart brightness that cuts through rich holiday foods. Pomegranate adds jewel-toned sophistication and just enough tartness to keep your palate engaged.
Winter Comfort (December-February)
Winter might seem like the off-season for fresh fruit, but blood oranges prove otherwise. Their citrusy brightness feels like a vacation from the cold, while tropical fruits like pineapple provide mental escape to warmer climates. Persimmons create almost honey-like sweetness that feels cozy and comforting—basically a hug in liquid form.
The Art of Balance
Creating memorable fruit-forward ciders isn't just about dumping fruit into fermenting apple juice and hoping for the best. Great cider-makers think about balance the way a chef thinks about seasoning.
Acidity matters more than most people realize. Cranberries and citrus pack serious tartness, so they need careful balancing against sweeter apple bases. Meanwhile, something naturally sweet like peaches can become cloying without enough acidity to provide structure and refreshment.
Aromatic intensity is another consideration. Tropical fruits are bold—they walk into a room and announce themselves. Use too much mango or passion fruit and you'll completely obliterate the apple character that should form the foundation. Stone fruits and berries generally play nicer with apples, creating harmonious flavor profiles instead of fruit-on-fruit combat.
The best cider-makers understand these dynamics intuitively. They know that blackberries need less intervention than strawberries, that grapefruit requires a different approach than blood orange, and that sometimes the most interesting ciders come from unexpected combinations that somehow just work.
What to Eat with Your Cider
One of craft cider's best-kept secrets is how phenomenally well it pairs with food. The natural acidity and fruit sweetness create this perfect middle ground between wine and beer, making cider ridiculously versatile at the table.
Cheese Pairings That Work:
- Berry ciders cut through tangy goat cheese or sharp cheddar beautifully
- Stone fruit ciders make creamy brie even more luxurious
- Tropical fruit ciders balance funky blue cheese surprisingly well
Main Course Matches:
- Pork and cider share a long history—peach cider with pork chops or cranberry cider with tenderloin are excellent life choices
- Citrus or tropical-forward ciders enhance grilled fish and shellfish without overwhelming delicate flavors
- Lighter berry or stone fruit ciders won't dominate vegetarian dishes the way heavier beverages might
Don't be afraid to experiment. The worst that happens is you learn something about your preferences. The best that happens is you discover a pairing so good you want to tell everyone about it.
Why Craft Cider Beats the Alternatives
Walk into any grocery store and you'll find shelves of mass-produced cider claiming to taste like everything from caramel apple to watermelon mojito. Here's the thing: most of them taste like someone described fruit to an AI and the AI tried its best to recreate the flavor using chemicals.
Craft cider takes a radically different approach. Real fruit, often sourced locally. Small batch production that allows for experimentation and adaptation based on how this season's peaches or berries actually taste. No corporate committee deciding what's "marketable"—just skilled cider-makers following their instincts and respecting the ingredients.
What Makes Craft Cider Special:
- Real, locally-sourced fruit instead of artificial flavorings or concentrates
- Small batches that allow for seasonal adjustments and creative experimentation
- Support for regional agriculture and sustainable farming practices
- Flavor innovation that big companies would never attempt
There's also the sustainability angle. When craft cideries work with local orchards and farms, they're supporting regional agriculture and keeping food miles low. Using seasonal fruit isn't just about flavor—it's about working with natural growing cycles instead of demanding strawberries in December.
Frequently Asked Questions
What's the difference between hard cider and regular cider?
Hard cider contains alcohol (typically 4-8% ABV) because yeast ferments the apple sugars during production. Regular apple cider is just pressed apple juice—delicious, but definitely not going to give you a buzz. The "hard" designation clarifies that yes, this is the fun version with alcohol.
How long does fruit-infused cider stay fresh once opened?
Treat it like wine or beer. Once opened, cider stays good for about 2-3 days if refrigerated and properly sealed. The carbonation will fade gradually, and the bright fruit flavors will mellow. That said, most people don't have leftover cider lying around—it tends to disappear pretty quickly.
Can I make fruit-infused cider at home?
Absolutely! Home cider-making has a devoted following and requires less equipment than home brewing beer. You'll need basic fermentation equipment, quality apple juice or fresh-pressed cider, yeast, and your choice of fruit. Plenty of online resources and communities exist to guide beginners. That said, professional cideries have the advantage of experience, quality control, and consistent access to bulk fruit at peak ripeness—so supporting your local craft cidery while experimenting at home is the best of both worlds.
The Ciderworks Experience
At Ciderworks, the commitment to hand-crafted cider means the menu constantly evolves. What's pouring in June looks completely different from December's lineup, and that's the point. You're tasting what's fresh now, what's at peak ripeness, what the cider-makers got excited about at the farmers market last week.
The pet-friendly patio adds to the experience because honestly, few things beat sipping seasonal cider in good weather with your dog lounging nearby. The food menu is designed to complement the ciders rather than compete with them, which shows an unusual level of thoughtfulness for a casual spot.
At Story Tavern and The Ciderworks @ Story Tavern in downtown Burbank, every visit is shaped by community, flavor, and connection. From rotating cider flights to our wide craft beer selection, you’ll always find something new to explore — whether you’re a first-time guest or a local regular. Pair your drink with dishes designed to complement your glass, from savory comfort foods to sweet indulgences that elevate the experience.