As an expert sommelier and brewer, I can confidently say that cider does not go bad if it gets warm. Unlike some other types of alcohol, such as wine or beer, cider is a hardy beverage that can tolerate fluctuations in temperature without spoiling or becoming undrinkable.
Cider is made from fermented apple juice, and the fermentation process helps to preserve the drink and increase its shelf life. This means that even if cider is exposed to warmer temperatures, it will not necessarily go bad or spoil.
In fact, cider can be enjoyed at a range of temperatures, and many cider enthusiasts argue that it is best enjoyed at room temperature rather than ice cold. This is because slightly warmer temperatures can enhance the flavors and aromas of the cider, allowing you to fully appreciate its unique characteristics.
I personally have had the pleasure of enjoying cider at various temperatures, and I find that allowing it to warm slightly enhances the cider's complexity and depth of flavor. This is especially true for more nuanced and artisanal ciders, which often have delicate flavor profiles that can be better appreciated when not overly chilled.
That being said, it is important to note that extreme temperatures, whether hot or cold, can have an impact on the quality of the cider. Excessive heat can accelerate the aging process and potentially lead to off-flavors or spoilage, while extreme cold can cause the cider to freeze or lose some of its carbonation.
To ensure that your cider remains in optimal condition, it is recommended to store it in a cool, dark place, away from direct sunlight and sources of heat. This will help maintain its freshness and prevent any potential damage caused by temperature fluctuations.
Cider is a resilient beverage that can withstand changes in temperature without going bad. While it can be enjoyed at various temperatures, allowing it to warm slightly can enhance its flavors and aromas. However, it is important to avoid extreme temperatures to ensure the cider retains its quality.