cider

Cider is best known as an alcoholic beverage made from fermented apples—think crisp autumn days and cozy evenings. However, depending on where you are, it can also refer to non-alcoholic, unfiltered, fresh-pressed apple juice. The word "cider" comes from the Old French cidre, ultimately tracing back to a term meaning "strong drink." Historically, cider was incredibly popular in England and colonial America, sometimes even more so than beer. You might enjoy a warm mug of spiced cider on a chilly day or a crisp, dry, alcoholic cider paired with a delicious meal.

Cider is a drink made from the fermented juice of apples—though in certain regions, it can also simply be unfermented apple juice. This distinction is important! "Hard cider" contains alcohol, created through a fermentation process where yeast converts the natural sugars in the juice into ethanol. It is often carbonated and ranges in profile from bone-dry to syrupy-sweet, much like a sparkling apple wine.

In the United States and Canada, the term "cider" frequently refers to fresh-pressed, unfiltered, non-alcoholic apple juice. This version is a seasonal staple, usually enjoyed chilled or simmered with spices like cinnamon and cloves for fall festivals and holiday gatherings. Conversely, in the UK and much of Europe, "cider" almost exclusively implies an alcoholic beverage.

The context of usage usually reveals which version is being discussed. A pub menu will feature hard ciders, while a roadside orchard stand will likely sell gallons of sweet, cloudy cider. The term even extends beyond apples: pear cider (known as poiré in France or perry in England) is also a traditional favorite. Whether you are craving a bubbly alcoholic treat or a comforting autumn staple, cider offers a delightful taste of the orchard in every sip.