As an expert sommelier and brewer, I have come across various terms and names for fermented apple juice. One term that is commonly used to describe this beverage is “cider.” However, it's important to note that the usage of this term varies depending on the region.
In much of the world, including Europe, the term “cider” typically refers to the fermented alcoholic drink made from apples. This alcoholic cider can range in flavor, sweetness, and alcohol content, similar to wine or beer. It is often enjoyed as a refreshing and flavorful alternative to other alcoholic beverages.
On the other hand, in North America, particularly in the United States and Canada, the term “cider” is commonly used to refer to fresh apple juice that has not undergone fermentation. This fresh cider is often unfiltered and may contain pulp, giving it a cloudy appearance. It is typically enjoyed during the fall season and is a popular beverage at apple orchards and farmers' markets.
To distinguish between the two, the term “hard cider” is used in North America to specifically refer to the fermented alcoholic version of apple cider. This helps to avoid confusion between the non-alcoholic and alcoholic versions of this beverage.
In my personal experience, I have encountered this distinction between cider and hard cider while traveling in both Europe and North America. During a trip to England, I had the opportunity to try traditional English cider, which was delightfully crisp and slightly tart. In contrast, during a visit to an apple orchard in the United States, I enjoyed a glass of freshly pressed apple cider, which had a sweet and refreshing taste.
When it comes to fermented apple juice, the term “cider” is commonly used in many parts of the world. However, in North America, “cider” typically refers to fresh apple juice, while “hard cider” is used to describe the fermented alcoholic version. It's fascinating how the terminology can differ across regions, and these nuances add to the rich and diverse world of cider.