Alcoholic cider, commonly referred to as hard cider in some regions, is a beverage made through the fermentation of apple juice. This process involves the conversion of the sugars in apple juice into alcohol and carbon dioxide by yeast. The resulting drink has an alcohol content typically ranging from 4% to 8% by volume, but it can vary outside this range depending on the specific production method and the desired outcome.

Hard cider can be produced from a wide variety of apples, including specific cider apple varieties that are often categorized into bittersweet, bittersharp, sweet, and sharp, based on their levels of tannins and acidity. The choice of apples and the fermentation process greatly influence the flavor, aroma, and clarity of the cider.

Dry Cider

Minimal to no residual sugar, offering a sharper, more tart apple flavor.

Sweet Cider

Higher levels of residual sugar, resulting in a sweeter taste.

Sparkling Cider

Carbonated, either naturally through bottle conditioning or by artificial carbonation, providing a bubbly texture.

Still Cider

Not carbonated, offering a smoother, wine-like texture.

Flavored Cider

Additional flavors, such as other fruits, spices, or hops, are introduced to create a variety of taste profiles.

Hard cider is a popular beverage in many parts of the world, with deep historical roots in regions like the United Kingdom, France, Spain, and the United States. Each region has developed its unique cider-making traditions and preferences, contributing to the beverage's rich and diverse global culture.