In the context of hard cider, the term indicates a beverage with minimal residual sugar. The fermentation process consumes most of the natural sugars present in the apple juice, resulting in a tart or acidic flavor profile. A cider labeled as such will therefore possess little to no sweetness, offering a crisp and often complex drinking experience.
This characteristic is important as it caters to palates seeking less sugary options. The absence of significant sweetness allows more nuanced flavors of the apples used in production, as well as any aging or fermentation techniques, to become prominent. Historically, drier styles of cider were more common due to less control over the fermentation process and a general preference for less sweet beverages.
