Instruct: Given a question, retrieve documents that can help answer the question.
Query: What is cider made with?
Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples.[1] 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.[2][3][4] Cider is also popular in many Commonwealth countries, such as India, Canada, Australia,[5][6] and New Zealand.[7] 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.
The fruit is of sufficient quality to make a single varietal cider, and a number of commercial cider manufacturers produce ciders made solely or primarily with 'Dabinett' apples, including The Tricky Cider Co, Thatchers and Sheppy's.
This is a list of cider brands. Cider is an alcoholic beverage made exclusively from the juice of apples, although most commercial ciders have very little apple content and tend to be mostly made up of water and chemicals, including artificial sweeteners like aspartame. Any apple content normally comes from a minimal mix of apple concentrate syrup, and not the freshly picked, ripe fruit often depicted on clever marketing campaigns. Craft cider makers claim this mass-produced drink isn't actually cider at all because of this production process. 
This list does not include perry, which is a similar alcoholic beverage made from pear varieties.
Despite a strong apple tradition, Denmark has little cider production. Six places that produce cider in Denmark are Pomona (since 2003), Fejø Cider (since 2003), Dancider (since 2004), Ørbæk Bryggeri (since 2006), Ciderprojektet (since 2008), and Svaneke Bryghus (since 2009). All are inspired mainly by English and French cider styles. The assortment of imported ciders has grown significantly since 2000, prior to that only ciders from Sweden, primarily non-alcoholic, were generally available. The leading cider on the Danish market is made by CULT A/S.[73] In 2008, Carlsberg launched an alcoholic cider in Denmark called Somersby cider which has an alcohol content of 4.7% and a sweet taste.[74][75]
Cloudy, unfiltered ciders made in the West Country are often called "scrumpy", from "scrump", a local dialect term for a small or withered apple. Ciders from Gloucestershire, Herefordshire and Worcestershire made from traditional recipes have a Protected Geographical Indication (PGI) awarded by the European Union in 1996. There are over 25 cider producers in Somerset alone, many of them small family businesses. Historically, farm labourers in Devon, Wiltshire, Dorset, Cornwall and Somerset would receive part of their pay in the form of a substantial daily allowance of cider and local traditions such as the Wassail recall the earlier significance of cider-apple.
Cider is an ancient beverage. No-one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to Northwestern Europe. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made from the only resources available to make it,[17] so style wasn't a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilization was slow to develop record keeping.[18] Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers.[19]
In her article, Maude Kenyon reports that the Melicks have been making their own apple cider since 1962, when George Melick bought a cider press. While they had always made unpasteurized cider, the presence of e-coli in the cider forced them to begin pasteurization. However, pasteurization done through heating significantly alters the flavor of the cider. In order to accomplish pasteurizing without ruining the cider, the Melicks use an ultra-violet light system that maintains the true cider flavor. This system, often called "cold pasteurization", incorporates the same technology used for water treatment. Despite the high costs of the cider business, Melick’s remains one of the few cider producers in the state. The Melicks know that the cider draws customers to their stands who are likely to buy more products. As of 2001, Melick’s was selling 70,000 gallons of cider each year.
In the US, "cider" refers to unfiltered apple juice, traditionally made with a distinct sweet-tart taste, and in these regions, the fermented beverage is known as "hard cider". In Canada, the terms "cider" and "apple cider" are interchangeable although they generally refer to alcoholic and juice beverages, respectively.
CAMRA defines perry and pear cider as different drinks, stating that "pear cider" as made by the large industrial cidermakers is a pear-flavoured drink, or more specifically a cider-style drink flavoured with pear concentrate, whereas "perry" should be made by traditional methods from perry pears only. (Brothers, Bulmers and other pear ciders are made from pear concentrate, often imported.) Others, including the industry trade National Association of Cider Makers, maintain that the terms "perry" and "pear cider" are interchangeable. Its own rules specify that perry or pear cider may contain no more than 25% apple juice.
Most New Zealand ciders are made from concentrate or from reject apples from the country's significant export apple industry. These ciders are made year round with little consideration given to maturation.
The juice of any variety of apple can be used to make cider, but cider apples are best.[8] The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage.[9][10] Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders.[1] In UK law, it must contain at least 35% apple juice (fresh or from concentrate),[11] although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice.[12] In the US, there is a 50% minimum.[13] In France, cider must be made solely from apples.[14]
Authentic "sparkling cider" is a naturally carbonated beverage made from unfiltered apple cider. "Sparkling apple juice", often confused with it and sometimes even labeled as "sparkling cider", as does the popular Martinelli's brand, is filtered, pasteurized, and mechanically carbonated and thus not true cider.
Apple cider in Mexico is mostly drunk for the Christmas and New Year’s holidays. It is generally sweet, mildy alcoholic, and carbonated. The most famous variety is made in and around the town Huejotzingo, which hosts an annual cider and handcrafts Fair. It is made with locally grown apples and comes in two varieties: rose (mixed with red wine) and natural. It is sold in various parts of the country. Cider and fruit wines are commonly made in small enterprises in the north of the state, in communities such as Acaxochitlan, which makes one wine from a local fruit called acachul. The Copa de Oro cider enterprise in Huejotzingo hosts a museum dedicated to cider making in Puebla, especially to the history of the enterprise, with photographs, documents, and keepsakes.
In the UK there are two broad styles of cider, determined by the types of apple available. The style associated with the east of England (East Anglia, Kent, Sussex) used surplus dessert and cooking apples and was therefore characterised by an acidic, light-bodied cider. The other style, using specific cider apple cultivars with higher tannin levels, is usually associated with the West Country, particularly Somerset, and Three Counties. Within these broad types there are also a number of more specific regional styles. The ciders of Devon were often made largely from sweets, the cultivars low in acid and tannins that typified the county's orchards. Devon cidermakers also specialised in "keeved", or "matched" cider, where fermentation was slowed to produce a naturally sweet finish, though such ciders were usually intended for the London market and a fully fermented, dry "rough" cider was preferred for home consumption. Somerset ciders, by contrast, have tended to be stronger and more tannic. Bittersweet cultivars, locally known as "Jersey" apples, were typical of Somerset, although the county's most famous apple, Kingston Black, was a mild bittersharp. The West Midland county of Gloucestershire traditionally favoured bittersharp apples, giving strong ciders with a higher bite of acidity and tannins: neighbouring Worcestershire and Herefordshire also favoured acidic cider apples, but their growers also made plantings of dual purpose apples to take advantage of markets in nearby industrial centres.
There are two broad main traditions in cider production in the UK: the West Country tradition and the eastern Kent and East Anglia tradition. The former are made using a much higher percentage of true cider apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of, or are exclusively made from, culinary and dessert fruit; Kentish ciders such as Biddenden's, Rough Old Wife and Theobolds are typical of this style. They tend to be clearer, more vinous and lighter in body and flavour.
Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles.[21] Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji.[21] A sweet or low alcohol cider may tend to have a strong aromatic and flavor character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavors.[21] Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity.[21] Clarity can be altered through various cider making practices, depending on the cider maker's intentions.[21]
Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples.[21] Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, and Wickson.[21] Heritage ciders are higher in tannins than modern ciders.[21] They range in color from yellow to amber, and range from brilliant to hazy in clarity.[21] Clarity of heritage ciders also depends on the cider making practices used and will differ by cider maker as well.[21]
Cider is made in Scotland mainly by small producers, such as Thistly Cross Cider and Waulkmill Cider. The apples are sourced in Scotland, and the resultant brews are mainly sold near to the place of origin. Thistly Cross Cider produce many fruit flavoured ciders which are now being sold in Scottish Waitrose and Peckham's stores. Waulkmill Cider is made only with apples collected from within Dumfries and Galloway, and is mainly sold at farmers markets and festivals. Other Scottish cideries are Cairn O’Mohr and Scruffy Dog Cider, and in the Highlands there's Caledonian Cider Co.
Cider has been made in Chile since colonial times. Southern Chile accounts for nearly all cider production in the country. Chileans make a distinction between "sidra" ("cider"), in fact, sparkling cider, and "chicha de manzana" ("apple chicha"), a homemade cider that is considered of less quality.
French cidre (French pronunciation:​[sidʁ]) is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles (cidre bouché). Many ciders are sold in corked bottles, but some screw-top bottles exist. In crêperies (crêpe restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A kir Breton (or kir normand) is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional kir. The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The calvados du Domfrontais is made of cider and poiré.
In New Zealand, cider is categorised as a fruit wine and the rules which define what can be called a cider are very lax – the standards do not even specify a minimum for the amount of apple juice required to call a drink "cider".[97] At the same time Ready to Drink beverages are not permitted for sale in supermarkets and grocery outlets. These two factors have resulted in the production of a wide range of low juice content, sweet, often flavoured drinks under the "cider" banner being used to circumvent this restriction. Most of these ciders are produced and marketed by the three large brewers (Lion Nathan, DB and Independent).
Cider is a fermented alcoholic drink made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches, pears ("Perry" cider) or other fruit. Cider may be made from any variety of apple, but certain cultivars grown solely for use in cider are known as cider apples. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world, , the U.K. produces 600 million litres of cider each year (130 million imperial gallons).
Apple cider (also called sweet cider or soft cider or simply cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most of the world, called hard cider in the US. 
"Pear cider" has in recent years been used as an alternative name for alcoholic drinks containing pear juice, in preference to the term perry . According to the BBC, the term was first used when Brothers Cider, a product industrially made from pear concentrate, rather than the traditional method using perry pears, was sold at Glastonbury Festival in 1995: nobody understood what perry was and were told that it was "like cider, but made from pears".
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it. 