page_title: Cider
hierarchical_section_title: Cider
caption_attribution_description: Somerset Cider Jugs
context_page_description: Cider is an alcoholic beverage made from the fermented juice of apples, although the legal definition for other fruit ciders can differ from country to country. Cider is popular in the United Kingdom and the Republic of Ireland and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Ciders from the South West of England, often referred to as ‘Rouge’ are generally stronger beverages and considered heritage ciders. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Portugal, France, northern Italy, and northern Spain. Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot be called cider if there are no apples.
context_section_description: Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples, although the legal definition for other fruit ciders can differ from country to country. Cider is popular in the United Kingdom (especially in the West Country) and the Republic of Ireland and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Ciders from the South West of England, often referred to as ‘Rouge’ are generally stronger beverages and considered heritage ciders. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Portugal (mainly in Minho and Madeira), France (particularly Brittany and Normandy), northern Italy (Piedmont and Friuli), and northern Spain (especially the Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot be called cider if there are no apples. Furthermore, according to the Food and Drug Regulations in Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.
  The juice of most varieties of apple can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.
  In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.
  Perry is a similar product to cider made from fermented pear juice.
caption: Cider jugs. Somerset, England
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