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Cider

Cider is made by fermenting apple juice and is an extremely popular drink in the UK and in the Normandy and Brittany regions of France, though it is also made in many other countries. In the U.S. there are two types of cider. In all other countries, cider is by default an alcoholic beverage, but in the U.S. non-alcoholic apple juice is also called cider, with the alcoholic variety typically called hard cider to distinguish it from the juice variety. U.S. sales of cider are slowly increasing, with an expansion in the numbers of craft cideries and improved quality, but it still lags a very long way behind beer. Cider has also traditionally been a local drink, varying regionally with the type of apples grown, although today apples are more easily imported. Most U.S. cider apples originate in Washington state, regardless of where the cider is made, and increasingly ciders are being barrel-aged or flavored with herbs, spices, or other fruit.

Top Cider Posts:

Martinelli’s 1868 Hard Cider
2015 Ferme de Romilly Cidre Brut and Demi-Sec
Strongbow Hard Apple Ciders