Siideri

Siideri is a fermented alcoholic beverage produced mainly from pressed apples. The term is Finnish for cider and refers to a range of apple-based drinks. Siideri may be made from 100 percent apple juice or from blends that include small amounts of pear juice or other fruit, and it can be still or carbonated.

Production typically begins with selecting apple varieties for desired acidity, sweetness and tannins, followed by pressing to extract juice and fermenting with yeast. Some producers allow a secondary fermentation to generate natural carbonation, while others carbonate the beverage mechanically. Flavorings such as berries or spices may be added by certain brands. Finishing processes may involve settling, filtration or brief aging in stainless steel or other vessels.

Styles and strength vary widely. Siideri can range from dry to sweet and from lightly to moderately alcoholic. Most commercial siideri fall roughly in the 4 to 6 percent ABV range, though stronger variants exist in craft lines. Non-alcoholic versions are also produced by some producers. The flavor profile generally emphasizes apple with fruit notes, and may include hints of pear, citrus or spice depending on the blend.

History and regional context: Cider has deep traditional roots in parts of Europe, notably France, the British Isles and Iberia. In Finland, siideri gained broader commercial presence from the late 20th century onward, with producers emphasizing Finnish apple varieties and local ingredients, as well as flavored iterations. The product category includes both classic apple ciders and modern flavored or prestige lines.

Serving and consumption: Siideri is typically served well chilled in appropriate glassware and pairs with a range of dishes, including pork, cheese and fried foods. Labeling usually indicates the style, sweetness level and ABV.