Cider

s in Somerset, England Cider ( ) is an alcoholic beverage made from the fermented juice of apples. The juice of most varieties of apple (including crab apples) can be used to make cider, but cider apples are most desirable. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider is widely available in Britain, particularly in the West Country, and Ireland. Together, they have the world's highest per capita consumption and the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider remains traditionally popular across the Anglosphere, such as India, South Africa, Canada, Australia, New Zealand, Hong Kong, and the United States (particularly in New England and the Midwest).

s in Somerset, England]] Cider ( ) is an alcoholic beverage made from the fermented juice of apples. The juice of most varieties of apple (including crab apples) can be used to make cider, but cider apples are most desirable. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider is widely available in Britain, particularly in the West Country, and Ireland. Together, they have the world's highest per capita consumption and the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider remains traditionally popular across the Anglosphere, such as India, South Africa, Canada, Australia, New Zealand, Hong Kong, and the United States (particularly in New England and the Midwest). ==Etymology== In Old English, an alcoholic beverage made from apples was simply called æppelwīn ("apple wine"). The word cider is first mentioned in Middle English in biblical use as sicer, ciser ("strong drink", "strong liquor") in the 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre "fermented beverage" (Eadwine Psalter, LXVIII, 14) and then from another younger French form cistre, later sidre, cidre "beverage made from fruits". The specific meaning "fermented beverage from apples" appears in Old French for the first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame). The Old French word * ( ) is from Gallo-Romance * found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium). It is an altered form of Church Latin "fermented drink", itself borrowed from Greek , ultimately from Hebrew , "intoxicating liquor". The cognates in the different Romance languages : Spanish, Portuguese , Italian , etc., in the Germanic languages : German Zider, etc. are all from French and Breton , Welsh (through an English form) probably too. By the 19th century, in the United States, cider referred to the expressed juice of apples, either before fermentation as sweet cider, or after fermentation, a hard cider. ===Modern ciders=== Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji. A sweet or low alcohol cider may tend to have a strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider-making practices, depending on the cider maker's intentions. There are even Rosé ciders made from apples with red skins and flesh. ===Heritage ciders=== Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirloom, wild, and crab apples. Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, and Wickson. Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber, from brilliant to hazy. Clarity of heritage ciders also depends on the cider-making practices used and will differ by cider maker as well. In Canada, some cideries market "Loyalist-style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal. ===Speciality style ciders=== Speciality-style ciders are open to much more manipulation than modern- or heritage-style ciders. There is no restriction on apple varieties used, and the list of speciality styles continues to expand. Listed on the USACM Cider Style Guide, speciality styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, such as cherries, blueberries, and cranberries. Hopped cider is fermented with added hops, common hop varieties being Cascade, Citra, Galaxy, and Mosaic. Spiced ciders have various spices added to the cider before, during, or after fermentation. Spices like cinnamon and ginger are popular to use in production. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels to aid in the extraction of woody, earthy flavours. Sour ciders are high-acid ciders that are produced with non-standard, non-Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, to reach a sour profile. Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come from the orchard frozen, depending on the harvest date, or are stored in a freezer prior to pressing. When pre-pressed juice or whole apples freeze, sugars become concentrated and largely separate from the water. Whole apples are then pressed to extract the concentrated juice. For the pre-pressed juice, the concentrated solution is drawn off during thawing. However, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB), cider producers may label a product 'Ice Cider' only if it is made from apples that are naturally frozen outdoors. Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge. Rosé ciders can also be created through the addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus. Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO 2 ), or by Méthode Champenoise to re-create the traditional Champagne style. ===Specific cider styles=== ====Netherlands==== In the Netherlands, cider is not as widely available as in neighboring countries. In 2007, Heineken began testing a cider-based drink branded Jillz at a number of bars across the country. The beverage, an alcopop made by blending sparkling water, fruit flavouring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken introduced Strongbow Gold as a secondary brand to offer a real cider, targeted at a male audience. Both beverages contain 5% alcohol by volume, which is similar to a typical draught beer in the Netherlands. Other brands are available in supermarkets, most noticeably Magners and Savanna Cider, and in liquor stores, generally, a broader range may be obtained. ====Norway==== In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to help initiate fermentation. Apples have been grown along the fjords of western Norway since the 13th century, and cider production has a long history along Hardangerfjorden and Sognefjorden. Production thrived between 1890 and 1920, but political regulations and the introduction of Vinmonopolet in 1921 reduced commercial production. Today, more than a hundred domestic, and dozens of imported varieties are available through the state alcohol monopoly Vinmonopolet. Although they can hardly be marketed, in line with the law of 1975 prohibiting all advertising of alcoholic beverages of ABV above 2.5%, therefore the products receive little exposure despite a few favourable press reviews. In 2016 a new law opened for sale of beverages with ABV up to 22% directly from the producers, and by 2022, 130 different brands of Norwegian cider were commercially available. Ciders of low alcohol levels are widely available, mostly brands imported from Sweden; carbonated soft drinks with no alcoholic content may also be marketed as "cider". ====Portugal==== Cider was once very popular in northern Portugal where its production was larger than wine production until the 11th century, but nowadays, its popularity has decreased and it is mostly consumed in the coasts of Minho, Âncora e Lima, where it is used as a refreshment for thirst. In some festivities, it is still used rather than wine. There is also a traditional production of the drink in Madeira. ====Poland==== Poland is the largest producer of apples in Europe. Cider is known in Poland as Cydr or Jabłecznik. In 2013, Poles drank 2 million litres of cider, accounting for 1% of the country's annual alcohol sales. Sales more than doubled from the previous year. In the summer of 2014, Minister of Economy Janusz Piechociński supported in vain the creation of a draft law to legalise television cider publicity. The category is just gaining popularity among consumers. Areas strong in cider production are focused around the centre of the country in the Masovian and Łódź voivodeships. Large quantities of Polish apple concentrate are exported to the European Union for cider production. ====Spain==== The making and drinking of cider is traditional in several areas of northern Spain, mainly Galicia, the Principality of Asturias, Cantabria, and the Basque Country. The largest producer of cider in Spain is the Atlantic region of Asturias, where cider is considered not only a beverage but an intrinsic part of its culture and folklore. Asturias accounts for more than 80% of Spain's total production. Cider consumption in Asturias is 54 litres per person/year, probably the highest of any European region. The first testimony about cider in Asturias was made by Greek geographer Strabo in 60 BC. The traditional Asturian sidra is a still cider with 4–8% alcohol by volume, though other varieties exist. Traditionally, it is served in sidrerías and chigres, pubs specialising in cider, where it is also possible to have other drinks and traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downward. This technique is called escanciar un culín (also echar un culín) and is done to introduce air bubbles into the drink (espalmar), giving it a sparkling taste like Champagne that lasts only a very short time. Cider is also poured from barrels in the traditional Espichas. One of the most popular ciders in Spain is "El Gaitero" (the bagpipe player), produced in this region and found throughout the country. However, it must not be confused with traditional Asturian cider, as it is a sparkling cider more akin to French ciders. It is a factory-produced cider, sweet and very foamy, much like lambrusco, unlike more artisanal, traditional cider production. Recently, new apple tree plantations have been established on the grounds of the old coal mines, once important in Asturias. drinking cider in a sagardotegi (cider house)]] Cider has also been popular in the Basque Country for centuries. While Txakoli and Rioja wines became more popular in Biscay, Álava, and Navarre during the 19th century, there is still a strong Basque cider culture in Gipuzkoa. From the 1980s, government and gastronomic associations have worked to revive this culture in all Basque regions. Known as sagardoa (IPA: /s̺a'gardoa/), it is drunk either bottled or in a cider house (called a sagardotegi), where it is poured from barrels. Most "sagardotegis" are in northern Gipuzkoa (Astigarraga, Hernani, Urnieta, and Usurbil), but they can be found throughout Gipuzkoa, the northwest of Navarre, and the French Basque Country. Cider tasting events are popular in the Basque province of Gipuzkoa, where stalls are set up on the street, selling cider from several producers at low prices, and the cider is served until stock runs out. ====Sweden==== wild-berries cider (Sweden)]] Due to Swedish law, stores in Sweden cannot sell cider with less than 15 percentage juice by volume under the name Cider. "Cider" with none or less than 15% juice is instead usually sold as "Apple/Pear beverage of cider character" (Swedish: "Äpple-/Pärondryck med Ciderkaraktär"). Brands of cider in Sweden include Rekorderlig, Kivik, Herrljunga and Kopparberg. As of 2024, there are around 30 producers of cider in Sweden. Cider has a long history in Sweden, dating back to medieval times. Due to the strong influence of the Swedish temperance movement, nearly all beverages sold as cider during the 20th century were sweetened, flavoured, non-alcoholic beverages similar to soft drinks. It was not until the 1990s that Systembolaget began to sell alcoholic cider. The notably sweet "Swedish cider," with flavours of apple and pear or elderberry and wild berries, is consumed in many countries, including the United Kingdom, as an alternative to traditional British cider. ====Switzerland==== In Switzerland, cider is called Suure Most or Saft in the German-speaking part, Cidre in the Romandy, and sidro in the Italian-speaking regions. The drink became popular in the 19th century, when apple production increased due to advances in pomology. At the turn of the century, cider consumption was at 28.1 litres per person. In the 1920s, advances in the pasteurisation of apple juice and the emerging temperance movement led to a sharp decline in cider production. Today, typical Swiss cider consists of fermented apple juice mixed with 30% fresh juice, which is added for sweetness. This drink is then pasteurised and force-carbonated. Imported cider is uncommon because, under Swiss law, cider must contain more than 70% juice. ====United Kingdom==== There are two broad main traditions in cider production in the UK: the West Country tradition and the eastern Kent and East Anglia tradition. The former are made using a much higher percentage of true cider apples and are therefore richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of, or be made exclusively from, culinary and dessert fruit; they are typically clearer, more vinous, and lighter in body and flavour. At one end of the scale are the traditional, small farm-produced varieties. These are non-carbonated and usually cloudy orange in appearance. Britain's West Country contains many of these farms, which have an abundance of ancient varieties of specialist cider apples. Production is often on such a small scale, the product being sold only at the site of manufacture or in local pubs and shops. At the other end of the scale are the factories mass-producing brands such as Strongbow and Blackthorn. Mass-produced cider, such as that produced by Bulmers, is likely to be pasteurised and force-carbonated. The colour is likely to be golden yellow, with a clear appearance due to filtration. White ciders are almost colourless in appearance and must contain only 25% apple. ====Argentina==== In Argentina, cider, or sidra, is by far the most popular alcoholic carbonated drink during the Christmas and New Year holidays. It has traditionally been considered the choice of the middle and lower classes (along with ananá fizz and pineapple juice), whereas the higher classes would rather go for champagne or local sparkling wines for their Christmas or New Year toast. Popular commercial brands of cider include Real, La Victoria, "Rama Caida", and Tunuyan. It was traditionally marketed in 0.72-litre glass bottles, similar to Champagne bottles, and in PET bottles for lower-end brands. However, cider has grown strongly and is becoming a year-round beverage. Most brands now offer half-litre cans, and new flavours such as berries, peer, and some flavoured with plants such as elderberry and cardamom. ====Brazil==== Just like in Argentina, cider, or sidra, is a very popular alcoholic beverage during the festive seasons of Christmas and New Year's in Brazil. Just like in that country, it has also been the traditional choice of the middle and lower classes for traditional sparkling for said season. Cereser, one of the most traditional cider brands in Brazil, claims on its website that "in tune with the Brazilian market", it has diversified its product range over the years from the traditional apple flavour, to other more uncommon ones elsewhere in the world, with fruity flavours ranging from peach to grapes, and including even alcohol-free ciders in its product range. ====Chile==== Cider has been made in Chile since colonial times. Southern Chile accounts for nearly all cider production in the country. Chileans make a distinction between "sidra" ("cider"), in fact, sparkling cider, and "chicha de manzana" ("apple chicha"), a homemade cider considered lower quality. ====Mexico==== Two types of cider (sidra) are sold in Mexico. One type is a popular apple-flavoured, carbonated soft drink, sold under a number of soft drink brands, such as Sidral Mundet and Manzana Lift (both Coca-Cola FEMSA brands), Manzanita Sol (owned by PepsiCo), and Sidral Aga from Group AGA. The other type, alcoholic sidra, is a sparkling cider typically sold in Champagne-style bottles with an alcohol content comparable to that of beer. Due to the expense of imported champagne, sidra was sometimes used as a substitute for New Year's Eve toasts in Mexico, as it is also a sweet, fruity drink. However, the practice is now to drink cider on Christmas Eve, celebrated with family, and champagne on New Year's, celebrated with friends. Cider beverages account for a very small share of the Mexican alcoholic beverage market, with 2009 volume sales totaling only 3.8 million litres. ====United States==== In the United States, the definition of "cider" is usually broader than in Europe, specifically Ireland and the UK. There are two types, one as traditional alcoholic hard cider and the other sweet or soft cider, often simply called apple cider. In the 2010s, hard cider experienced a resurgence in consumption in the United States. ====Uruguay==== Cider fizz or fizz is a cider variety made by mixing and fermenting various fruit juices other than apple with cider, such as ananá fizz (pineapple juice), frutilla fizz (strawberry juice), or durazno fizz (peach juice). ===East Asia=== Usually, "cider" in East Asia refers to a soft drink similar to Sprite or lemonade. ====China==== A popular drink in China is called "Apple cider vinegar" ( ). Shanxi is noted for the "vinegar" produced there. ====Japan==== In Japan, the terms or "apple sparkling wine" usually refer to the alcoholic beverage to distinguish it from the nonalcoholic sparkling soda, cider, although both terms are now used interchangeably. While Japan is not historically a cider-making country, there is currently a renaissance of new, younger cider makers in the prefectures of Aomori and Nagano, such as Aomori's A-Factory. In 2019, the number of international ciders imported into Japan increased, signaling the start of their popularity among Japanese consumers. ===South Asia=== ====Pakistan==== Non-alcoholic, apple-flavoured carbonated drinks are popular in the country, with local brands such as Mehran Bottler's Apple Sidra and Murree Brewery's Big Apple in the market. ===Africa=== ====Kenya==== East African Breweries launched Tusker Premium Cider in 2017. ====South Africa==== There are two major cider brands produced in South Africa: Hunters and Savanna. They are produced and distributed through Heineken, which acquired Distell in April 2023. Hunters Gold was first introduced in South Africa in 1988 as an alternative to beer. The Hunters range includes Hunters Dry, Hunters Gold, Hunters Export, and Hunters Edge, launched in April 2017. Savanna Dry was introduced in 1996 and also comes in Light, Angry Lemon, and Alc Free variants, excluding limited-run variants such as Loco, Blackbeard, and Neat. The Elgin Valley, east of Cape Town, grows around 60% of all apples in South Africa. As a result, the region also has a vibrant craft cider scene, with brands like Sxollie, Everson's, Cluver & Jack, Windermere and Terra Madre all produced in the area. Sxollie Cider is increasingly being exported worldwide, especially to the UK. Almost 90% of all the Sxollie produced is exported. Sxollie is pronounced like "skollie". Sxollie's Pink Lady Cider won Supreme Champion at the International Cider Challenge in 2019. Windermere Cider began brewing in 1994 and is regarded as the oldest craft cider brewery in South Africa. Loxtonia Cider, produced in the Ceres area, was crowned the overall champion at the 11th International Cider Challenge in London in 2021. Loxtonia's Alexandra Blush Méthode Traditionnelle was named Supreme Champion in 2021 and won the Rosé Trophy as the best cider in the rosé category. ===Oceania=== ====Australia==== The Australia New Zealand Food Standards Code defines cider as "fruit wine prepared from the juice or must of apples and no more than 25% of the juice or must of pears". Cider has been made in Australia since its early settlement. Primarily, this production has been for limited local usage, with national commercial distribution and sales dominated by brewery-owned brands such as Mercury Cider, Strongbow and imported ciders such as Somersby and Rekordelig With growing interest in cider, the number of local producers has increased. Some cider producers are attempting to use more traditional methods and traditional cider apple varieties such as Henry of Harcourt and Crucible in S.W. Victoria. In Western Australia, the number of cider producers has also grown in the southwest region, particularly in areas where wine is also produced. ====New Zealand==== In New Zealand, cider is categorised as a fruit wine and the rules which define what can be called a cider are very lax; the standards do not even specify a minimum for the amount of apple juice required to call a drink "cider". At the same time Ready to Drink beverages are not permitted for sale in supermarkets and grocery outlets. These two factors have led to the production of a wide range of low-juice-content, sweet, often flavoured drinks marketed under the "cider" banner to circumvent this restriction. Most of these ciders are produced and marketed by the three large brewers (Lion Nathan, DB and Independent). Most New Zealand ciders are made from concentrate or from rejected apples from the country's significant apple export industry. These ciders are made year-round with little consideration given to maturation. A few producers have demonstrated that NZ apples can be used to make cider. Peckham's Cider is the principal producer in this class. They make whole juice ciders from apples grown specifically for cidermaking, principally from their own orchard of 30 heritage cider varieties. They have won Champion Cider in the NZ Cider Awards in 2015, 2016 and 2017. ==See also== Cider apple Applejack Calvados List of cider brands List of cideries in the United States ==References== ==Further reading== Farmhouse Cider & Scrumpy, Bob Bunker 1999 Household Cyclopedia, 1881 The History and Virtues of Cyder, R. K. French (Robert Hale 1982 – reprinted 2010) ==External links==

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