Hot apple cider is not necessarily pasteurized. Pasteurization is a process that involves heating a liquid to a specific temperature for a certain amount of time in order to kill harmful bacteria and pathogens. Many commercial cider makers choose to pasteurize their cider to ensure its safety and extend its shelf life. However, smaller farms or artisanal producers may opt to sell their cider unpasteurized.
There are a few reasons why some cider makers choose not to pasteurize their cider. First and foremost, pasteurization can alter the taste and flavor profile of the cider. The heating process can affect the delicate balance of flavors and aromas, resulting in a different taste compared to raw, unpasteurized cider. Some cider enthusiasts argue that pasteurization diminishes the natural qualities of the cider and prefer the raw, unadulterated version.
Additionally, pasteurization equipment can be quite costly, especially for smaller farms or producers who may not have the financial means to invest in such equipment. As a result, they may choose to sell their cider unpasteurized as a cost-saving measure. This allows them to offer a more affordable product while still maintaining the integrity of their craft.
It's important to note that unpasteurized cider carries a slightly higher risk of containing harmful bacteria, such as E. coli or Salmonella, compared to pasteurized cider. However, the risk is generally low as long as proper hygiene and sanitation practices are followed during the cider production process.
As a sommelier and brewer, I have encountered both pasteurized and unpasteurized ciders in my experience. While pasteurized ciders provide a certain level of assurance in terms of safety, I have also enjoyed the unique flavors and complexity of unpasteurized ciders. It ultimately comes down to personal preference and one's comfort level with consuming raw or unpasteurized products.
Hot apple cider is not automatically pasteurized. While many commercial cider makers choose to pasteurize their cider for safety reasons, smaller farms and artisanal producers may sell their cider unpasteurized to preserve its natural flavors and avoid the cost of pasteurization equipment. Consumers should be aware of the potential risks associated with consuming unpasteurized cider but can still enjoy its unique qualities with proper precautions.