image:cider-thatchers.jpg Cider ( ) is an alcoholic beverage made from the fermented juice of apples mainly, though pears are also used; in the UK, pear cider is known as perry. In the United States and parts of Canada, where the term cider almost exclusively refers to non-alcoholic apple juice (apple cider), the phrase hard cider is used to denote the fermented version.

While any variety of apple, and even other pome fruits such as pear or quince, may be used, certain cultivars are preferred in some regions, and may be known as cider apples. The drink varies in alcohol content from less than 3% ABV in French cidre doux to 8.5% ABV or above in traditional English ciders.

Cider is very popular in the United Kingdom, especially in South West England, in comparison to other countries. The UK has the highest per capita consumption as well as the largest cider producing companies in the world, including H. P. Bulmer, the largest. Overall, the UK produces 500 million litres (110 million imperial gallons) of cider per year.

The drink is also popular and traditional in Brittany (chistr) and Normandy (France) (cidre), Ireland and Asturias (sidra) and the Basque Country (sagardoa) of Spain and France. Pear cider is popular in Sweden and in Basse-Normandie (France) (poiré). The drink is making a resurgence in both Europe and the United States.

Appearance and types of cider

The flavour of different ciders differ enormously. They can be classified in the first instance from dry to sweet. The appearance ranges from cloudy with sediment to completely clear. Colour ranges from light yellow through orange to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any filtration. Sparkling and still ciders are made; sparkling is more common.

Modern, mass-produced ciders more closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than processed varieties and taste more strongly of apples. Almost colourless white cider is produced on a large scale. It is typically strong (typically 7-8% ABV) and available very cheaply.

Some ciders produced in the UK are sold under the alternative spelling cyder.

Scratting and pressing

image:Cider making Jersey.jpg Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use a mix of eating and cider apples (as in Kent, England), or exclusively cider apples (as in the West Country, England). There are many hundreds of varieties of cultivars developed specifically for cider making.