ingredient information
Cider Hard
Cider (pronounced /'sa?d?r/) is an alcoholic beverage made from the fermented juice of apples. Although cider can be made from any variety of apple, certain cultivars are preferred in some regions, and these may be known as cider apples. Cider varies in alcohol content from less than 3% ABV in French cidre doux to 8.5% ABV or more in traditional English ciders. In the United States and parts of Canada, where the term cider refers almost exclusively to non-alcoholic apple cider, the term hard cider is used for alcoholic cider. Cider is very popular in the United Kingdom, especially in South West England. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world,[1] including H.P. Bulmer, the largest.[2] As of 2006[update], the UK produces 600 million litres of cider each year (130 million imperial gallons).[3] The beverage is also popular and traditional in Ireland; in Brittany (chistr) and Normandy (cidre) in France; in Asturias (Spain) (sidra); in the Rheinland-Pfalz and other regions of Germany (Viez or Apfelwein); and in the Basque country (sagardoa) of Spain and France. Pear cider is becoming an increasingly popular term and is seen as an alternative name for perry. Its increased use is driven by drinks manufacturers, in order to make it more accessible and understandable to the younger generation who have been attracted to the category in recent years.