Cider

Cider or cyder ( /ˈsaɪdər/ SY-dər) is a fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches or other fruit. Cider varies in alcohol content from 2% ABV to 8.5% or more in traditional English ciders. In some regions, such as Germany and United States, cider may be called "apple wine".

In the United States and Canada, "hard cider" usually refers to the alcoholic beverage discussed in this article, while "cider" may refer to non-alcoholic apple cider. When sugar or extra fruit has been added and a secondary fermentation increases the alcoholic strength, a cider is classified as "apple wine".

Cider may be made from any variety of apple, but certain cultivars grown solely for use in cider are known as cider apples. Cider is popular in the United Kingdom, especially in South West England and East Anglia. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world, including H. P. Bulmer, the largest. As of 2006, the UK produces 600 million litres of cider each year (130 million imperial gallons). Much cider today is made from apple pulp rather than fresh apples and may contain added sweeteners or flavours.

The beverage is also popular and traditional in some European countries as Ireland and the French regions of Brittany (chistr) and Normandy (cidre); In Spain it is especially popular in the Principality of Asturias (sidra) although it can also be found in the Basque Country (sagardo) and Galicia (sidra); Germany is another country where cider is drunk, above all in Rheinland-Pfalz, Hessen (Frankfurt am Main). Argentina is also a cider-producing and drinking country, especially the provinces of Río Negro and Mendoza. Australia also produces cider, particularly on the island of Tasmania, which has a strong apple-growing tradition.

Pear cider is used as an alternative name for perry in the marketing of some producers products.