Cider
 American cider in a jar | |
| Type | Fermented alcoholic beverage |
|---|---|
| Origin | Great Britain |
| Alcohol by volume | 1.2–8.5% (traditional English), 3.5–12% (continental) |
| Colour | Pale yellow, amber, brown |
| Ingredients | Apples, yeast |
Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. The juice of most varieties of apple (including crab apples) can be used to make cider, but cider apples are most desirable. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage.
Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The British Isles has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider remains traditionally popular across the Anglosphere, such as India, South Africa, Canada, Australia, New Zealand, Hong Kong, and the United States (particularly in New England and the Midwest).