Cider
Alcoholic beverage made from fermented apple juice.
Cider is an alcoholic beverage made from the fermented juice of apples. It is an ancient beverage with the first recorded reference dating to Julius Caesar's first attempt to invade Britain in 55 BCE, where he found native Celts fermenting crabapples. Cider is widely available in the United Kingdom, Ireland, and across the Anglosphere, and remains traditionally popular in regions such as France, northern Spain, northern Italy, Portugal, and Germany.
- type
- Alcoholic beverage
- primary_ingredient
- Apple juice (fresh or from concentrate)
- alcohol_content
- 1.2% to 12% ABV (varies by region and style)
- origin
- Ancient Britain (recorded 55 BCE)
- key_regions
- United Kingdom (West Country), Ireland, France (Normandy, Brittany), Spain (Asturias, Basque Country), Portugal, northern Italy, Germany
Lore & Background
Cider is made from the fermented juice of apples, with cider apples being most desirable. The addition of sugar or extra fruit before a second fermentation increases ethanol content. Cider styles evolved based on methods, apples available, and local tastes. English cider traditionally contained a drier, higher-alcohol version using open fermentation vats and bittersweet crab apples, while the French developed a sweet, low-alcohol 'cidre' using the keeving process. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 2.5% to 12% in continental ciders. In UK law, cider must contain at least 35% apple juice, though CAMRA states 'real cider' must be at least 90% fresh apple juice. In the US, the minimum is 50%; in France, cider must be made solely from apples. Perry is a similar product made from fermented pear juice. Cider can be distilled into fruit brandy.
Reader's Guide
Cider holds significance as one of the oldest alcoholic beverages in recorded history, with its origins tied to Celtic Britain and later spread through continental Europe by Roman troops. It remains a culturally important drink in the British Isles, which has the world's highest per capita consumption and largest cider-producing companies. Cider styles range from modern ciders made from culinary apples (e.g., Gala, Granny Smith) to heritage ciders from bittersweet and bittersharp apples, and specialty styles including fruit, hopped, spiced, wood-aged, sour, and iced ciders. The beverage's alcohol content and flavor vary widely, from dry to sweet, still to sparkling, and from almost colorless to amber or brown. In North America, alcoholic cider is often called 'hard cider' to distinguish it from non-alcoholic apple cider. Cider's legacy includes its role in regional identities, such as the West Country of England, Normandy and Brittany in France, Asturias in Spain, and the production of Apfelwein in Germany. The growing popularity of specialty ciders has increased production of diverse styles.
Did You Know?
- The first recorded reference to cider dates to Julius Caesar's invasion of Britain in 55 BCE, where he found Celts fermenting crabapples.
- In UK law, cider must contain at least 35% apple juice, but CAMRA says 'real cider' must be at least 90% fresh apple juice.
- Cider can be distilled into fruit brandy.
- In the US and Canada, alcoholic cider is often called 'hard cider' to distinguish it from non-alcoholic apple cider or 'sweet cider'.
Frequently Asked Questions
What is Cider?
Cider is an alcoholic drink produced by fermenting apple juice, whether freshly pressed or reconstituted from concentrate. Its alcohol by volume typically spans a wide range from roughly 1.2% up to 12%, depending on the style and producing region.
Where and when did Cider first appear?
The earliest documented reference to cider comes from 55 BCE, when Julius Caesar observed native British Celts fermenting crabapples during his first attempted invasion. The drink has since become deeply rooted in the cultures of the UK, Ireland, and the broader Anglosphere.
How much alcohol does Cider contain?
Cider's ABV generally falls between 1.2% and 12%, with the exact strength shifting based on regional production traditions and the particular style being made.
Which regions are most associated with Cider?
Beyond the UK's West Country and Ireland, strong cider traditions persist in Normandy and Brittany in France, Asturias and the Basque Country in Spain, as well as Portugal, northern Italy, and Germany.
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