Cider

Cider is an alcoholic drink created by fermenting the juice of apples. While most apple varieties, including crab apples, can be used, cider apples are the preferred choice. Adding sugar or extra fruit before a second fermentation boosts the alcohol content.

The drink is common in the United Kingdom, especially the West Country, and in Ireland. The British Isles have the highest per capita cider consumption globally and are home to the largest cider producers. Ciders from South West England tend to have higher alcohol levels. Cider also has a traditional following throughout the Anglosphere, including India, South Africa, Canada, Australia, New Zealand, Hong Kong, and the United States (particularly New England and the Midwest).

The word "cider" has a long history. In Old English, an alcoholic apple drink was called *æppelwīn* ("apple wine"). The term "cider" first appears in Middle English during the 13th century as *sicer* or *ciser* (meaning "strong drink"), and by the 14th century as *sither(e)* or *cidre* (meaning "liquor from fruit juice," later specifically "beverage from apples"). It likely came from Old French *sizre* ("fermented beverage") and later *cistre*, then *sidre* or *cidre*. The specific meaning "fermented beverage from apples" first appears in Old French around 1130–1140 in the work of Norman chronicler Wace. The Old French *cisre* comes from Gallo-Romance *cisera*, found in Medieval Latin by English author Alexander Neckam. This is an altered form of Church Latin *sicera* ("fermented drink"), borrowed from Greek *sīkéra*, ultimately from Hebrew *šēkār* ("intoxicating liquor"). Cognates in Romance languages (Spanish *sidra*, Portuguese *sidra*, Italian *sidro*) and Germanic languages (German *Zider*) all come from French. Breton *chistr* and Welsh *seidr* likely came through English. By the 19th century in the United States, "cider" referred to both unfermented apple juice ("sweet cider") and fermented apple juice ("hard cider").

Cider is an ancient beverage. The first recorded reference is from Julius Caesar's invasion of Britain in 55 BCE, where he observed native Celts fermenting crabapples. He brought this knowledge back to continental Europe. Ciders are generally split into two styles: standard and specialty. Standard includes modern ciders (made from culinary apples like Gala) and heritage ciders (made from heritage, cider-specific, crab, or wild apples like Golden Russet). Historically, cider was made from whatever apples were available, so style wasn't a major concern. Apples were originally confined to cooler climates in Western Europe and Britain, where record-keeping was rare. Early cider was made from crab apples, ancestors of the bittersweet and bittersharp apples used today by English makers. English cider was traditionally drier and higher in alcohol, using open fermentation vats and bittersweet crab apples. French cider developed as a sweet, low-alcohol "cidre," using sweeter apples and the keeving process. Styles evolved based on methods, available apples, and local tastes. Production developed by trial and error, with variables like spontaneous fermentation, vessel types, environmental conditions, and apple varieties. Refinements came later with commercial production. Growing popularity has increased production of specialty styles.

Cider alcohol content ranges from 1.2% to 8.5% ABV or more in traditional English ciders, and 2.5% to 12% in continental ciders. UK law requires at least 35% apple juice (fresh or from concentrate), though CAMRA defines "real cider" as at least 90% fresh apple juice. In the US, the minimum is 50%. In France, cider must be made solely from apples. Perry is a similar product made from fermented pear juice. Cider can be distilled into fruit brandy. In the US and Canada, alcoholic cider is often called "hard cider" to distinguish it from non-alcoholic apple cider or "sweet cider." In Canada, cider must contain between 2.5% and 13% alcohol by volume. Besides the UK and its former colonies, cider is popular in France (especially Normandy and Brittany), Portugal (mainly Minho and Madeira), northern Italy (specifically Friuli), and northern Spain (specifically Asturias and the Basque Country). Ciders can be considered a fruit wine of apples, though definitions vary. Germany produces a tart version called *Apfelwein* in Rhineland-Palatinate and Hesse.

Cider flavor ranges from dry to sweet. Appearance varies from cloudy with sediment to completely clear, and color from nearly colorless to amber to brown. Clarity and color differences mostly come from filtering between pressing and fermentation. Some apple varieties produce clear cider without filtration. Both sparkling and still ciders are made, with sparkling being more common. Modern, mass-produced ciders closely resemble sparkling wine.