Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is popular in the United Kingdom, especially in the West Country, and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Ireland, Portugal (mainly in Minho and Madeira), France (particularly Brittany and Normandy), northern Italy (Piedmont and Friuli), and Spain (especially Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and parts of Canada, varieties of fermented cider are often called "hard cider" to distinguish alcoholic cider from non-alcoholic "cider" or "sweet cider", also made from apples.
Cider in the United Kingdom
The Campaign for Real Ale (CAMRA) defines "real" cider as a product containing at least 90% fresh apple juice, with no added flavourings or colourings. Their definition prohibits the use of apple and pear concentrates, and prohibits substantial chaptalisation of the juice (adding sugar prior to fermentation) except in years when the level of natural sugar in the fruit is low. They allow the addition of sweetener for taste after fermentation, and allow limited dilution after fermentation. CAMRA states that the practice of adding a substantial amount of sugar at the fermentation stage to produce a high-alcohol (12–14% abv) beverage that is then diluted with water down to 8.5% abv or less does not conform to their definition of real cider. Some traditional cider enthusiasts consider this requirement is insufficiently strict and prefer ciders made wholly from apple juice, using apple peel as the source of yeasts.