A hundred years ago all cider fitted that description. It was strong, still and flavoursome. Much of today's cider is made from apple concentrate rather than real apples, which is often essential to meet demand and is cheaper that using real home produced apples. Keg cider is filtered to make it clear and, in some cases, may also contain artificial flavourings and colourings. There is an alternative.
Natural cider is made in the traditional way, usually from English apples.
As premium products become more and more in demand, so too does traditionally made cider. Some large traditional cider makers kill off the natural apple yeast and substitute a champagne or similar yeast to keep the product consistent from batch to batch. The pulp is very mushy and must be wrapped and sealed before pressing. Some producers, especially in Somerset, still press their apples through straw. In Herefordshire, even horse hair was used.