cider

Cider is a beverage produced by fermenting the juice of apples. In many regions it denotes an alcoholic drink, while in North America “cider” often refers to non-alcoholic apple juice, with the alcoholic version commonly called hard cider. Alcohol content typically ranges from roughly 4% to 6% by volume, though some styles and artisan products are stronger or lighter.

Production begins with selecting apple varieties, which may be blended to balance sweetness, acidity, and tannins. The apples are crushed to extract juice, which is then fermented with yeast. Fermentation can be stopped to preserve sweetness, or allowed to continue to dryness. The beverage may be clarified, filtered, pasteurized, and carbonated, either naturally through bottle aging or by forced carbonation. Many producers blend juices from multiple harvests or cultivars to achieve a consistent profile.

Styles vary by region and producer. Cider can be still or sparkling, dry, semi-dry, or sweet. European traditions include cidre in France, such as varieties from Normandy and Brittany that may be barrel-aged or bottle-conditioned. In England, traditional farmhouse ciders such as scrumpy are often rustic and cloudy, while modern ciders emphasize a range of dryness and fruitiness. In the United States and other markets, craft ciders tend toward balanced acidity and tannin with fruit-forward flavors, while mass-market versions may be sweeter. Perry, a pear-based analogue, is sometimes labeled as cider in some markets.

Regulations and labeling differ by jurisdiction, affecting terminology, ingredients, and alcohol content. Cider has a long history in temperate regions and remains a diverse category within fermented fruit beverages.