Cider Apples (21600773933)

Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). 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 contain less than 2.5% or over 13% absolute alcohol by volume.

The juice of most varieties of apple, including crab apples, 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 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. When distilled, cider turns into fruit brandy.

Appearance and types

The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber 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 need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.

Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV.

Etymology

The word ''cider'' is first mentioned in Middle English in biblical use as ''sicer'' / ''ciser'' "strong drink", "strong liquor" in the 13th century and as ''sither(e)'' / ''cidre'' "liquor made from the juice of fruits"T. F. Hoad, ''English Etymology'', Oxford University Press, 1993 , p. 76b. → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form ''sizre'' "fermented beverage" (''Eadwine Psalter'', LXVIII, 14) and then from another younger French form ''cistre'', later ''sidre'', ''cidre'' "beverage made from fruits".

The specific meaning "fermented beverage from apples" appears in Old French for the first time by the Norman chronicler Wace in 1130 / 1140 (Wace, ''conception de Nostre Dame'').Site du CNRTL : étymologie de ''cidre'

/ref>''Dictionnaire historique de la langue française'', sous la direction d'Alain Rey, réédition 2010, Tome I, p. 719b

/ref> The Old French word ''*cisre'' (''sizre'') is from Gallo-Romance ''*cisera'' found in Medieval Latin by the English author Alexander Neckam (Neckam, ''De nominibus utensilium''). It is an altered form of Church Latin ''sicera'' "fermented drink", itself borrowed from Greek ''sīkéra'', ultimately from Hebrew ''śēkār'', "intoxicating liquor".

The cognates in the different Romance languages : Spanish, Portuguese ''sidra'', Italian ''sidro'', etc.,Jean Perrot, ''La linguistique'' éditions « Que sais-je ? » n° 570, Introductio

/ref> in the Germanic languages : German ''Zider'', etc. are all from French and Breton ''chistr'', Welsh ''seidr'' (through an English form) probably too.

By the 19th century, cider referred to the expressed juice of apples, either before fermentation as ''sweet cider'', or after fermentation, a ''hard cider''.

Cider styles

Geography and origins

Cider is an ancient beverage. The first recorded reference to cider dates back to Julius Caesar’s first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples. He would take the discovery back through continental Europe with his retreating troops. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made from the only resources available to make it, so style was not a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping. Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers.

English cider contained a drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed a sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and the apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase.

Modern ciders

Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji. A sweet or low alcohol cider may tend to have a strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions.

Heritage ciders

Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, and Wickson. Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders also depends on the cider making practices used and will differ by cider maker as well.

In Canada, some cideries market "Loyalist-style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal.

Specialty style ciders

Specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. There is no restriction to apple varieties used and the list of specialty styles continues to expand. Listed on the USACM Cider Style Guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, like cherries, blueberries, and cranberries. Hopped cider is fermented with added hops, common hop varieties being Cascade, Citra, Galaxy, and Mosaic. Spiced ciders have various spices added to the cider before, during, or after fermentation. Spices like cinnamon and ginger are popular to use in production. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours. Sour ciders are high acid ciders that are produced with non-standard, non-Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, in order to reach a sour profile. Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Whole apples are then pressed in order to extract the concentrated juice. For the pre-pressed juice the concentrated solution is drawn off while thawing occurs. Although, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB) cider producers can only label a product 'Ice Cider' if it is produced from apples naturally frozen outdoors.

Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge. Rosé ciders can also be created through the addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus. Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO₂) or by Méthode Champenoise to re-create the traditional Champagne style.

Specific cider styles

Production

Scratting and pressing

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) and West of England. There are many hundreds of varieties of cultivars developed specifically for cider making.

Once the apples are gathered from trees in orchards they are ''scratted'' (ground down) into a pulp. Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to a cider press where the juice is extracted.

Traditionally the method for squeezing the juice from the apple pulp involves placing sweet straw or haircloths between stacked layers of apple pulp. Today, apples can be quickly pressed on a mechanized belt press. The juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The remaining solids (pomace) are given to farm animals as winter feed, composted, discarded or used to make liqueurs.

Fermentation

Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by the conversion of simple sugars into ethanol by yeasts, especially ''Saccharomyces cerevisiae''. This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation, or the fermentation is stopped.

Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation is carried out at a temperature of . This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as ''Saccharomyces bayanus''.

During the initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol. In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. Shortly before the fermentation consumes all the sugar, the liquor is "racked" (siphoned) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms a protective layer, reducing air contact. This final fermentation creates a small amount of carbonation. Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy.

Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry, raspberry, or cranberry.

The cider is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years.

Blending and bottling

For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated.

Chemistry

Flavour compounds

Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality." They are important because they control the astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of a common tannin present in cider is Procyanidin B2.

The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to the fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as the fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally.

Most of the natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry. This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process. Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in a bottle if not filtered correctly. Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds.

Apples to cider

An important component in cider-making is the addition of sulphur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides the antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directly related to pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents the finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours.

Nitrogen is also very important nutrient to support yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice. The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect the levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used. Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit. A low crop load can also yield juices with more YAN than a high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples. While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. When the yeast are starved for nitrogen, they stop fermenting and die off. This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in H₂S production; H₂S is responsible for a rotten egg-like smell.

Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of ''Saccharomyces cerevisiae'' and other yeast strains with strong fermentative metabolism traits, including ''Saccharomyces bayanus'' and ''Torulaspora delbrueckii'' strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by ''Saccharomyces cerevisiae'' can produce ciders with similar concentrations of important non-volatile acids (see nonvolatile acid), including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending the time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with ''iso''-butanol, amyl alcohols, and acetoine decreasing 1-propanol decreasing.

Sparkling ciders can be produced using different methods, including the Champenoise method used to produce champagne. Use of different strains of indigenous ''Saccharomyces'' to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, ''i''-butanol and 2-phenylethanol characteristics and acceptable sensory analysis results.

Yeast

The selection of yeast used for cider production is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case, the species tend to be either ''Saccharomyces cerevisiae'' or ''Saccharomyces bayanus.'' Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors, allowing them to out-compete other yeast in the juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider.

"Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which a cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of ''Saccharomyces'', '' Candida'', ''Pichia'', ''Hanseniaspora'' and '' Metschnikowia''. Typically, the native yeast take up residence in the cidery, and can be important to the unique flavour of the product. Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast is the cidery. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to the cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics.

Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve the same purpose as the yeast used in the champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast are selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate, which allows for riddling to remove the yeast when the fermentation has finished. Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavour or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase, β-xylosidase, or polygalacturonase, which ''Saccharomyces'' yeast may not produce.

Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be a significant source of off odors in the finished product. ''Brettanomyces'' species produce volatile phenols, especially 4-ethyl phenol, which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid". While these aromas would be considered spoilage odors in wines, many cider producers and consumers do not consider them a fault. Yeast species like ''Hanseniaspora uvarum'', '' Metschnikowia pulcherrima'', ''Saccharomyces uvarum'',
''Zygosaccharomyces cidri'', '' Candida pomicole'', and ''Pichia membranifaciens'' have also been found to produce enzymes linked to generation of spoilage odors.

Festivals

The western British tradition of wassailing the apple trees and making an offering of cider and bread in Autumn to protect the fertility of the orchard appears to be a relatively ancient tradition, superficially dating back to the pre-Christian Early Medieval period. The autumn tradition of ' bobbing' for apples is due to the abundance of fruit at this time.

A modern cider festival is an organised event that promotes cider and (usually) perry. A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs, cider producers, or cider-promoting private organisations.

Uses and variations

Calvados and applejack are distilled from cider. Calvados is made throughout Normandy, France, not just in the Calvados département. It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%.

Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation. In traditional freeze distillation, a barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30% alcohol by volume. Home production of applejack is popular in Europe.

Originating in Quebec, and inspired by ice wine, ice cider (French: ''cidre de glace'') has become a Canadian speciality, now also being produced in England. For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13 % ABV. Cidre de glace is considered a local speciality in Quebec and can fetch high prices on the international market. In Canada, ice cider is produced by natural, outdoor freezing. In Europe and the United States, a similar product may be achieved through artificial, interior freezing, though often not under the name 'ice cider.'

A popular apéritif in Normandy is ''pommeau'', a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and the blend takes on the character of the aged barrel).

Cocktails may include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne.

Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour.

Related drinks

Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry. It is called ''poiré'' in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable. Another related drink is a form of mead, known as cyser. Cyser is a blend of honey and apple juice fermented together.

Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius, in Book II of ''De re coquinaria'', includes a recipe calling for quince cider.

National varieties

Europe

Before the development of rapid long-distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, "wæs hæil": it is what would have been said by Saxons as a toast at Yuletide. Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius, whose famous cookbook does not contain a single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork.

Austria

In Austria, cider is made in the southwest of Lower Austria, the so-called "Mostviertel" and in Upper Austria as well as in parts of Styria. Almost every farmer there has some apple or pear trees. Many farmers also have a kind of inn called a "Mostheuriger", similar to a heuriger for new wine, where they serve cider and traditional fare. Non-sparkling cider is typically called "Most". Austria's most popular sparkling cider Goldkehlchen is produced in south Styria and marketed internationally since 2013 by the company founders Adam and Eva.

Belgium

Cidrerie Ruwet SA, established in 1898, is the only independent craft cider producer in Belgium. In addition to their own brand Ruwet, the company produces 'high-end' ciders for private labels.

Heineken owns the other Belgian cider maker Stassen SA, who in addition to their own local brands such as Strassen X Cider also produce Strongbow Jacques, a 5.5% ABV cider with cherry, raspberry, and blackcurrant flavours. Zonhoven-based Konings NV specialises in private label ciders for European retailers and offers a wide variety of flavours and packaging options to the beverage industry. ''Stella Artois Cidre'' is produced in Zonhoven and has been marketed since 2011.

Denmark

Despite a strong apple tradition, Denmark has little cider production. Six places that produce cider in Denmark are Pomona (since 2003), Fejø Cider (since 2003), Dancider (since 2004), Ørbæk Bryggeri (since 2006), Ciderprojektet (since 2008), and Svaneke Bryghus (since 2009). All are inspired mainly by English and French cider styles. The assortment of imported ciders has grown significantly since 2000, prior to that only ciders from Sweden, primarily non-alcoholic, were generally available. The leading cider on the Danish market is made by CULT A/S.
In 2008, Carlsberg launched an alcoholic cider in Denmark called Somersby cider which has an alcohol content of 4.7% and a sweet taste.

Finland

The best-known brands labelled as cider are ''Golden Cap'', ''Fizz'', and ''Upcider''. They typically contain 4.5–4.7 %vol of alcohol. Virtually all Finnish "cider" is produced from fermented apple (or pear) juice concentrate mixed with water and is not cider as per the traditional description of the drink. Flavoured ciders, available in a large selection, are very popular and widely available in stores, with a variety of flavours ranging from forest berry to rhubarb and vanilla.

France

France was one of the countries that inherited a knowledge of apple cultivation from both the Celtic Gauls and the later Romans, who ruled the country for approximately 500 years: both had knowledge of grafting and keeping apples. The earliest mentions of cider in this country go back to the Greek geographer Strabo: he speaks of the profusion of apple trees in Gaul and describes a cider-like drink.

In the 9th century, Charlemagne, in the Capitulars, ordered skilled brewers (the Sicetores) to always be present on his estates to make him ale, "pommé" (pomacium), perry and all the liquors liable to be used as drinks, and also ordered an expansion of planting apple trees in what is now Northern France.

French ''cidre'' () is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles (''cidre bouché''). Many ciders are sold in corked bottles, but some screw-top bottles exist.
In crêperies (crêpe restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A ''kir Breton'' (or ''kir normand'') is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional '' kir''. The Domfrontais, in the Orne

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