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In the US, "cider" often refers to sweetened, unfiltered apple juice, traditionally made with a distinct sweet-tart taste, and in these regions, the fermented (alcoholic) beverage is known as "hard cider". [citation needed] In Canada, "cider" usually refers to the alcoholic drink, while the non-alcoholic juice may sometimes be called "apple cider".
Quebec cider is crafted in the apple-producing regions of Montérégie, Eastern Townships, Chaudière-Appalaches, the Laurentides, Charlevoix and Capitale-Nationale, in Canada. The revival of cider is a relatively new phenomenon, since Quebec 's alcohol regulating body, the Régie des alcools, des courses et des jeux began issuing permits to ...
Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in North America, it is not to be confused with the alcoholic beverage known as cider in other places, which ...
The English word pomace derives from Medieval Latin pomaceum ("cider") and pomaceus ("pomaceous, appley"), from Classical Latin pomum ("fruit, apple"). [2] The word was originally used for cider and only later applied to the apple mash before or after pressing, via various cognate terms in northern French dialects, before being used for such byproducts more generally.
Ice cider was first created in Quebec when Christian Barthomeuf, a winemaker from Dunham, considered the "father of ice cider", [1] created a recipe in 1989 inspired by the ice wines of Germany. [2] Quebec's climate is much more suited to growing apples than grapes, and the same techniques can be applied to both fruits.
Reviewed by Dietitian Annie Nguyen, M.A., RDReviewed by Dietitian Annie Nguyen, M.A., RD. It’s apple season! From classic apple pie and apple crisp to flavorful apple bread and tender apple cake ...
Cider or cyder (/ ˈ s aɪ d ər / SY-dər) is a fermented alcoholic drink made from any fruit juice; apple juice (traditional and most common), peaches, pears ("Perry" cider) or other fruit. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine". [34]
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