cider

Special apple varieties are used to produce cider, and to produce good cider, you need to know how to mix these varieties correctly. Cider is less intoxicating than wine, less bitter than beer, less sweet than lemonade, and less fizzy than carbonated water. This makes it a good thirst quencher, a great refresher, and goes well with almost any meal.

 

Apple cider is filled into barrels and left to mature for as long as needed. Each type of cider has a different maturation period. After maturation, the resulting juice is cleaned of any remaining sediment to the desired clarity, bottled, and pasteurized. Ciders can be sweet, semi-dry, or dry to bitter, completely without bubbles, slightly sparkling, or pleasantly sparkling.

 

France and England still argue about the primacy of cider production. Although cider is now produced in many different countries around the world, it is universally recognized as a quintessentially English drink.