Cider

Cider is a fermented alcoholic beverage made from apple juice, produced in many styles ranging from dry and still to sweet and sparkling. It has a long tradition across apple growing regions of northwestern Europe, especially England, where cider making dates back at least to the medieval period, and Frances Normandy and Brittany regions and Spains Asturias region, each with its own distinct varieties of cider apple and production methods. Cider is typically lower in alcohol than wine and is often served chilled, and in several producing regions it holds a cultural importance comparable to wine or beer in local food and drinking traditions.