cider, in Europe, fermented juice of apples; in the United States, unfermented apple juice, unless allowed to ferment, in which case it is typically known as hard cider. Selected apples are grated in a mill, and the juice is expressed and, for hard cider, fermented and filtered. The commercial product is usually pasteurized or treated with preservatives and is frequently blended to balance the chief constituents, sugar, malic acid, and tannin. In France cider is made principally in Normandy and Brittany. It is at its best after a year or two in cask. English cider from the southern and western counties is noted and rivals beer as a popular alcoholic beverage. Cider is popular also in Germany, Spain, and Switzerland. Perry is a similar beverage made from pears.
The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.
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