The Info List - Cider

--- Advertisement ---

(i) (i) (i) (i)

CIDER (/ˈsaɪdər/ SY-dər ), HARD APPLE CIDER, or HARD CIDER in the US, is an alcoholic beverage made from the fermented juice of apples . Cider
is popular in the United Kingdom, especially in the West Country
West Country
, and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Cider
is also popular in many Commonwealth countries , such as Canada, Australia, and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Ireland, Portugal (mainly in Minho and Madeira ), France (particularly Brittany
and Normandy
), northern Italy
( Piedmont
and Friuli
), and Spain (especially 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 .

The juice of any variety 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 pint 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 .

is a similar product to cider made from fermented pear juice .


* 1 Appearance and types

* 2 Production

* 2.1 Scratting and pressing * 2.2 Fermentation * 2.3 Blending and bottling

* 3 Festivals * 4 Uses and variations * 5 Related drinks

* 6 National varieties

* 6.1 Europe

* 6.1.1 Austria * 6.1.2 Belgium * 6.1.3 Denmark * 6.1.4 Finland * 6.1.5 France * 6.1.6 Germany * 6.1.7 Ireland * 6.1.8 Italy
* 6.1.9 Netherlands * 6.1.10 Norway * 6.1.11 Portugal * 6.1.12 Poland * 6.1.13 Spain * 6.1.14 Sweden * 6.1.15 Switzerland * 6.1.16 United Kingdom

* 7 South America

* 7.1 Argentina * 7.2 Chile * 7.3 Uruguay

* 8 Asia

* 8.1 East Asia * 8.2 Pakistan * 8.3 Japan

* 9 Africa

* 9.1 South Africa * 9.2 Kenya

* 10 Southwest Pacific

* 10.1 Australia * 10.2 New Zealand

* 11 North America

* 11.1 Canada * 11.2 Mexico * 11.3 United States

* 12 See also * 13 References * 14 Further reading * 15 External links


This section NEEDS ADDITIONAL CITATIONS FOR VERIFICATION . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed. (May 2014) (Learn how and when to remove this template message )

American cider in a bottle

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. The descriptor black usually comes after the brand name such as Union Black and Barnstormer Black.



Main articles: Cider mill and Cider press

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
West Country
, England). There are many hundreds of varieties of cultivars developed specifically for cider making. Few traditional horse-drawn circular cider presses are still in use, but many may still be seen used as garden ornaments, flower planters, or architectural features

Once the apples are gathered from trees in orchards they are scratted (ground down) into what is called pomace or pommage. 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 the cider press and built up in layers known as cheeses into a block.

Traditionally the method for squeezing the juice from the apples involves placing sweet straw or haircloths between the layers of pomace. This will alternate with slatted ash-wood racks until there is a pile of ten or twelve layers.

The set is then subjected to increasing degrees of pressure until all the 'must' or juice is squeezed from the pomace. This juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The pressed pulp is given to farm animals as winter feed, composted, discarded or used to make liqueurs .


Main article: Fermentation (food)

Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is 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 or some cider makers add yeast, such as Saccharomyces bayanus .

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 used, such as grape , cherry , raspberry , and cranberry .

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


Layers of pomace wrapped in canvas

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.


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


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.

A few producers in Quebec
and England, inspired by ice wine , have developed ice cider (French: cidre de glace). For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13 % ABV .

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.

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


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 but has become unfashionable. Another related drink is cyser – cider fermented with honey.

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.



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 the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, wæs hæl": 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.


In Austria, cider is made in the southwest of Lower Austria
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.


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.


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.


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. It typically comes in a variety of flavours ranging from forest berry to rhubarb and vanilla.


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. Artisanal cider from Brittany

French cidre (French pronunciation: ​ ) 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 (Basse-Normandie), is famous for its pear cider (poiré). The calvados du Domfrontais is made of cider and poiré.

Some cider is also made in southwestern France, in the French part of the Basque Country . It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. A recently popular variety is the Akived, a piquant drink served cold.

Calvados , from Normandy, and Lambig from Brittany
are a spirits made of cider through a process called double distillation . In the first pass, the result is a liquid containing 28%–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%.


Main article: Apfelwein "Apfelwein" by Bembel-With-Care , made from traditional Odenwälder orchards

German cider, usually called Apfelwein (apple wine), and regionally known as Ebbelwoi, Apfelmost (apple must), Viez (from Latin
vice, the second or substitute wine), or Saurer Most (sour must), has an alcohol content of 5.5%–7% and a tart, sour taste.

German cider is mainly produced and consumed in Hessen
, particularly in the Frankfurt , Wetterau , and Odenwald
areas, in Moselfranken, Merzig ( Saarland ) and the Trier
area, as well as the lower Saar area and the region bordering on Luxembourg and in the area along the Neckar River in Swabia . In these regions, several large producers, as well as numerous small, private producers, often use traditional recipes. An official Viez route or cider route connects Saarburg with the border to Luxembourg.


Magners cider

is a popular drink in Ireland. A single cider, Bulmers , dominates sales in Ireland: owned by C&C and produced in Clonmel
, County Tipperary , Bulmers has a connected history to the British Bulmers cider brand up until 1949. Outside the Republic of Ireland, C&C brand their cider as Magners. It is very popular in Ireland to drink cider over ice and encouraged in their advertising. Cidona , a non-alcoholic version of Bulmers, is a popular soft drink in Ireland and used to be a C">


In the Netherlands, cider is not as commonly available as in its surrounding countries. In 2007, Heineken
started testing a cider-based drink branded Jillz in a number of bars throughout the country. The beverage, an alcopop made by blending sparkling water, fruit flavoring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken
also introduced Strongbow Gold as a secondary brand to provide the choice of a real cider, which was targeted to a male audience. Both beverages contain 5% alcohol by volume, which is similar to a typical draught beer in the Netherlands. Other brands are available in supermarkets, most noticeably Magners and Savanna Dry, and in liquor stores, generally, a broader range may be obtained.


In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to get a better fermenting process started.

Three brands of sparkling cider with an abv of approximately 10% are available to the Norwegian public through distribution by the monopoly outlet Vinmonopolet , Hardanger Sider Sprudlande from Hardanger , Krunesider from Bergen sourcing apples from Hardanger, and Liersider from Lier . In line with the law of 1975 prohibiting all advertising of alcoholic beverages of abv above 2.5%, the products receive little exposure despite a few favourable press reviews.

Ciders of low alcohol levels are widely available, mostly brands imported from Sweden; carbonated soft drinks with no alcoholic content may also be marketed as "cider".


was once very popular in Northern Portugal where its production was larger than wine production until the 11th century, but nowadays, its popularity has decreased and it is only consumed in the coasts of Minho, Âncora e Lima, where it is used as a refreshment for thirst. In some festivities, it is still used rather than wine. There's also a traditional production of the drink in Madeira .


Poland is the largest producer of apples in Europe. Cider
is known in Poland as Cydr or Jabłecznik. In 2013, Poles drank 2 million litres of cider, which adds up to 1% of the country’s annual alcohol sales. Sales more than doubled from the previous year. In the summer of 2014, Minister of Economy Janusz Piechociński supported in vain the creation of a draft law to legalise television cider publicity.

The category is just gaining popularity among consumers. Areas strong in cider production are focused around the centre of the country in the Masovian and Łódź voivoideships. Large quantities of Polish apple concentrate are exported to UK, Scandinavia, and Ireland for cider production.


Asturian cider being poured ("escanciado") in the traditional manner Asturian cider

The making and drinking of cider is traditional in several areas of northern Spain, mainly Galicia , the Principality of Asturias , Cantabria , and the Basque Country .

The largest producer of cider in Spain is the Atlantic region of Asturias, where cider is considered not only a beverage but an intrinsic part of its culture and folklore. Asturias amounts more than 80% of the whole production of Spain. The consumption of cider in Asturias is of 54 litres per person/year, probably the highest in any European region. One of the most popular ciders in Spain is called "El Gaitero" (the bagpipe player) which can be found everywhere in Spain and which is produced in this region. However, it must not be confused with the traditional Asturian cider as it is a sparkling cider more in the way of French ciders. It is a factory produced cider, sweet and very foamy, much like lambrusco, different from the more artisan and traditional cider productions. Recently, new apple tree plantations have been started in grounds belonging to the old coal mines, once important in Asturias.

The first testimony about cider in Asturias was made by Greek geographer Strabo
in 60 BC.

The traditional Asturian sidra is a still cider of 4–8% strength, although there are other varieties. Traditionally, it is served in sidrerías and chigres, pubs specializing in cider where it is also possible to have other drinks as well as traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called escanciar un culín (also echar un culín) and is done to get air bubbles into the drink (espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time. Cider
is also poured from barrels in the traditional Espichas. Basque people drinking cider in a sagardotegi (cider house)

has also been popular in the Basque Country for centuries. Whilst Txakoli and Rioja wines became more popular in Biscay, Álava, and Navarre during the 19th century, there is still a strong Basque cider culture in Gipuzkoa . From the 1980s, government and gastronomic associations have worked to revive this culture in all Basque regions. Known as sagardoa (IPA: /s̺a'gardoa/), it is drunk either bottled or in a cider house (called a sagardotegi ), where it is poured from barrels. Most of "sagardotegis" are in the north of Gipuzkoa (Astigarraga, Hernani, Urnieta, and Usurbil), but they can be found everywhere in Gipuzkoa, the northwest of Navarre and the Northern Basque Country .

tasting events are popular in the Basque province of Gipuzkoa, where stalls are set up on the street selling the drink from several producers at cheap prices and served until stock runs out.


A glass of Rekorderlig wild-berries cider

Due to Swedish law, stores in Sweden cannot sell cider with less than 15 percentage juice by volume under the name Cider. "Cider" with none or less than 15% juice is instead usually sold as "Apple/ Pear beverage of cider character" (Swedish: "Äpple-/Pärondryck med Ciderkaraktär"). Brands of cider in Sweden include Rekorderlig , Kivik , Herrljunga and Kopparberg .


In Switzerland cider is called Suure Most or Saft in the German-speaking part, Cidre in the Romandy , and Sidro in the Italian-speaking regions. The drink was made popular in the 19th century when apple production increased due to progress in pomology . At the turn of the century, cider consumption was at 28.1 Liter per person. In the 1920s, advantages in the pasteurisation of apple juice and the emerging temperance movement led to a strong decrease of cider production.

Today, typical Swiss cider consists of fermented apple juice mixed with 30% fresh juice which is added for sweetness. This drink is then pasteurised and force-carbonated . Imported cider is not common as according to Swiss laws cider must contain more than 70% of juice.

United Kingdom

Main article: Cider in the United Kingdom A pint glass of Strongbow cider

There are two broad main traditions in cider production in the UK - the West Country
West Country
tradition and the eastern Kent
and East Anglia tradition. The former are made using a much higher percentage of true cider apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of or are exclusively made from, culinary and dessert fruit; they tend to be clearer, more vinous and lighter in body and flavour.

At one end of the scale are the traditional, small farm -produced varieties. These are non-carbonated and usually cloudy orange in appearance. Britain's West Country
West Country
contains many of these farms which have an abundance of ancient varieties of specialist cider-apples. Production is often on such a small scale, the product being sold only at the site of manufacture or in local pubs and shops. At the other end of the scale are the factories mass-producing brands such as Strongbow and Blackthorn .

Mass-produced cider, such as that produced by Bulmers , is likely to be pasteurised and force-carbonated . The colour is likely to be golden yellow with a clear appearance from the filtration . White ciders are almost colourless in appearance.



In Argentina, cider, or sidra is by far the most popular alcoholic carbonated drink during the Christmas
and New Year holidays. It has traditionally been considered the choice of the middle and lower classes (along with ananá fizz and pineapple juice), whereas the higher classes would rather go for champagne or local sparkling wines for their Christmas
or New Year toast. Popular commercial brands of cider are Real, La Victoria, "Rama Caida", Tunuyan. It is usually marketed in 0.72 litre glass or plastic bottles. However, there has been lately a campaign by some bottlers to make cider a drink consumed all year round, in any occasion, and not only seasonally. Cider
now comes in smaller bottle sizes and commercials show people drinking at any time (and not only toasting with it around a traditional Christmas
or New Year table).


has been made in Chile since colonial times . Southern Chile accounts for nearly all cider production in the country. Chileans make a distinction between "sidra" ("cider"), in fact, sparkling cider, and "chicha de manzana" ("apple chicha "), a homemade cider that is considered of less quality.


fizz or fizz is a cider variety made by mixing and fermenting various fruit juices other than apple with cider, as ananá fizz (pineapple juice), frutilla fizz (strawberry juice) or durazno fizz (peach juice).



in Japan and Korea refers to a soft drink similar to Sprite or lemonade . A popular drink in China is called " Apple
Vinegar", which is apple juice. Shanxi Province is noted for the "vinegar" produced there.


A filtered carbonated apple juice called "Appy Fizz" was introduced by Parle in India a decade ago and it became a big hit.


Non-alcoholic, apple-flavoured carbonated drinks are popular in the country, with local brands such as Mehran Bottler's Apple
Sidra and Murree Brewery 's Big Apple
in the market.


This section DOES NOT CITE ANY SOURCES . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (June 2016) (Learn how and when to remove this template message )

Draught cider

In Japan, "cider" (サイダー, saidā) refers to a soft drink similar to Sprite or lemonade . The terms "cidre" (シードル, shīdoru) or "apple sparkling wine " refer to the alcoholic beverage. Cidre is also used as a marketing term to describe canned or bottled ciders containing a cider widget or ciders which are cold-filtered rather than pasteurised. The term "cidre bouché" applies to higher quality cider sold in champagne-style bottles. Many ciders are sold in corked bottles, but some screw-top bottles exist.

Popular brands include Asahi\'s Nikka Cidre and Kirin\'s Hard Cidre. Asahi's Nikka Cidre was awarded the International Cider
Challenge silver medal in 2014. Kirin's Hard Cidre is available as draught cider in bars and izakaya throughout the country.



There are two main brands of cider produced in South Africa, Hunters and Savanna Dry. They are produced and distributed through Distell Group Limited . Hunters Gold was first introduced in South Africa in 1988 as an alternative to beer. The Hunters range includes Hunters Dry, Hunters Gold, Hunters Export and Hunters Edge launched in April 2017. Savanna Dry was introduced in 1996 and also comes in a Light Premium variety as well as in a Savanna Dark variant.


East African Breweries launched Tusker Premium Cider
in 2017.



The composition of cider is defined in the Australia New Zealand Food Standards Code and "means the fruit wine prepared from the juice or must of apples and no more than 25% of the juice or must of pears". Cider
has been made in Australia since its early settlement. Primarily this production has been for limited local usage, with national commercial distribution and sales dominated by two brands: Mercury Cider
and Strongbow. Since early 2005, they have been joined in the market by numerous new producers including Three Oaks Cider
, Pipsqueak , and Tooheys 5 Seeds Cider
as well as imported brands like Magners , Weston\'s , Monteith\'s , Kopparberg , Rekorderlig, and Somersby .

With the growth in interest in cider, the number of local producers has increased. Some cider producers are attempting to use more traditional methods and traditional cider apple varieties. Other smaller brands rely on the available culinary (standard eating - supermarket and cooking apples) fruit. From Victoria's Yarra Valley come Coldstream cider, Kelly Brothers cider and Napoleone "> Frozen apples in Quebec
for the making of ice cider

cider is considered a traditional alcoholic beverage. It is generally sold in 750 ml bottles, has an alcohol content generally between 7% and 13% (with aperitifs ciders having alcohol content up to 20%), and can be served as a substitute for wine. As in the rest of the world, sparkling cider is getting more and more popular in Quebec and thanks to the law cider sold in the province can only be made from 100% pure apple juice. Cider
making was, however, forbidden from the early years of British rule as it was in direct conflict with established British brewers' interests (most notably John Molson ). In recent years, a new type called ice cider has been sold. This type of cider is made from apples with a particularly high level of sugar caused by natural frost.


Two types of cider (sidra) are sold in Mexico. One type is a popular apple-flavoured, carbonated soft drink , sold under a number of soft drink brands, such as Sidral Mundet and Manzana Lift (both Coca-Cola FEMSA brands) and Sidral Aga from Group AGA. The other type, alcoholic sidra, is a sparkling cider typically sold in Champagne-style bottles with an alcohol content comparable to beer. Sidra was, due to the expense of imported Champagne , sometimes used as a substitute for New Year\'s Eve toasts in Mexico, as it is also a sweet, fruity drink. However, now the practice is to drink cider on Christmas
Eve, celebrated with the family, and Champagne on New Year's celebrated with friends. Cider
beverages form a very small share of the Mexican alcoholic beverage market, with the figures for 2009 volume sales amounting to only 3.8 million litres.


Main article: Cider in the United States

In the United States, the definition of "cider" is usually broader than in Europe and specifically Ireland and the UK. There are two types, one being traditional alcoholic hard cider and the other sweet or soft cider, often simply called apple cider.


* Drink portal

* Fassbrause
* Hard soda * List of cider brands
List of cider brands
* List of beverages


* ^ A B Dworkin, Martin; Falkow, Stanley (2006). The Prokaryotes: Proteobacteria: alpha and beta subclasses. Springer. p. 169. ISBN 9780387254951 . Retrieved 29 July 2011. * ^ "National Association of Cider
Makers". Archived from the original on 2001-01-24. Retrieved 2007-12-21. * ^ Bowers, Simon (2006-06-26). "Bulmers to take on Magners in a cider decider". London: The Guardian. Retrieved 2006-06-20. * ^ "Interesting Facts". National Association of Cider
Makers. Archived from the original on 14 February 2009. Retrieved 24 February 2009. * ^ http://www.cideraustralia.org.au/ * ^ https://www.hospitalitymagazine.com.au/australias-most-popular-cider-brands/ * ^ http://www.nzherald.co.nz/viva-magazine/news/article.cfm?c_id=533&objectid=11342219 * ^ Lea, Andrew. "The Science of Cidermaking Part 1 - Introduction". Retrieved 2 November 2011. * ^ Lindsley, E. F. (Nov 1960). "Popular Science Vol. 177, No. 5": 137. Retrieved 29 July 2011. * ^ Sanborn Conner Brown (1978). Wines & beers of old New England. UPNE. p. 100. ISBN 9780874511482 . Retrieved 29 July 2011. * ^ "Consider cider". The Guardian. 9 August 2011. Retrieved 20 July 2014. * ^ Gallagher, Paul (25 November 2012). " Pear cider boom angers purists". The Independent. Retrieved 20 July 2014. * ^ Badeker, Andy (13 November 2002). "Crush on cider". Chicago Tribune. Retrieved 20 July 2014. * ^ Blenkinsop, Philip (20 December 2012). "Insight: Cider, the golden apple of brewers\' eyes". Reuters. Retrieved 20 July 2014. * ^ Malnick, Edward (29 March 2014). "Hidden levels of sugar in alcohol revealed". The Telegraph. Retrieved 20 July 2014. * ^ Huddleston, Nigel (2008-04-24). " Pear Perception". Morning Advertiser. Retrieved 2009-05-01. * ^ Crowden, James. "Somerset Cider". Somerset County Council . Missing or empty url= (help ), A Orcharding year, B Somerset cider producers url= http://www.somerset.gov.uk/celebratingsomerset/cidermap/home.htm accessdate= 2006-06-20 * ^ "History of cider". W3commerce. 2000. Retrieved 2006-06-20. * ^ Fletcher, R.A., Liber Sancti Jacobi * ^ "Konings maakt Stella Artois Cidre". Knack. 30 March 2011. Retrieved 2012-09-10. * ^ Business.dk http://www.business.dk/foedevarer/cult-overhaler-somersby-cider * ^ "Somersby Cider". Carlsberg Group. Retrieved 28 September 2014.

* ^ Very ApS Somersby Cider
byder foråret velkommen! - Pressesystemet.dk Archived 2012-05-26 at Archive.is
* ^ "About "Cidre"". La Chouette. Retrieved 28 September 2014. * ^ " Cider
History". Apple
Journal. Retrieved 28 September 2014. * ^ " Cider
Ireland the best source for real cider in Ireland". www.ciderireland.com. Retrieved 2017-05-04. * ^ " Orchard
Thieves - Heineken
Ireland". Heineken. Retrieved 26 October 2016. * ^ Henry Tiziana. "SIDRO: TRA I FOLLETTI E LE FATE .." sottocoperta.net. Retrieved 24 August 2011. * ^ "Osservatorio per il sidro". specialissimo.it. Retrieved 24 August 2011. * ^ "Savanna Cider". Retrieved 28 September 2014. * ^ Hofseth, Arne, Bergens Tidende (2006-05-29). "Sprudlande Hardanger i stettglas" (in Norwegian). * ^ A B Jacobsen, Aase E., VG (2006-05-29). "Brusende nasjonalfølelse" (in Norwegian). * ^ Stortinget. "Alkoholloven" (in Norwegian). * ^ A B Ørjasæter, Lars Ola, Aperitif (2005-04-20). "Nødvendig opprydding" (in Norwegian). * ^ A B Hélder Marques (1987). "A Região dos Vinhos Verdes" (PDF). Faculdade de Letras da Universidade do Porto. p. 139. Retrieved 30 July 2012. * ^ Sedia, Giuseppe (16 September 2015). "The Rise of Polish Cider". Krakow Post . Retrieved 11 November 2015. * ^ Joanna Pienczykowska (2013). "Cydr z polskich jabłek". Polska The Times. Retrieved 2013-08-31. * ^ "...Before the Christian era, the various peoples of Europe had succeeded in producing beverages more or less similar to cider from a variety of fruit. STABON, the Greek geographer, described the abundance of apple and pear trees in Gaul
and mentioned the "Phitarra" in the Basque country, which was a beverage obtained by boiling pieces of apples in water with honey...". Cider
history. Volcler, Societe. www,applejournal.com * ^ Livsmedelsverkets författningssamling LIVSFS 2005:11 (H 161), (2009-10-21) (in Swedish). * ^ Die Texte zu den Produkten sind in der Regel in der jeweiligen Landessprache abgefasst (German) * ^ Schweizerische Gesellschaft für Ernährung SGE: Das Cassis-de-Dijon-Prinzip (German) * ^ Lewis, Paul (1989-04-02). "Fare of the country; England\'s Realm Of Cider
With a Kick". The New York Times. Retrieved 2006-06-20.

* ^ Sidra Real. YouTube. 15 November 2011. Retrieved 9 May 2015.


* Farmhouse Cider
& Scrumpy, Bob Bunker 1999 * Household Cyclopedia , 1881 * The History and Virtues of Cyder, R. K. French (Robert Hale 1982 - reprinted 2010)


Wikimedia Commons has media related to CIDER .

* Cider
at Encyclopædia