Hard cider

Hard cider is an alcoholic fermented beverage made from apple juice. Unlike sweet cider or natural cider, hard cider has a higher alcohol content, generally between 4% and 8%, which gives it a drier and more robust character. It is especially popular in regions with a tradition of apple production, such as Asturias and the Basque Country in Spain, as well as in various countries in Europe and Latin America.

The origin of hard cider dates back centuries, being a traditional beverage in many rural cultures where apples are abundant. Its natural fermentation process converts the sugars in the juice into alcohol, which distinguishes it from sweet cider and makes it a versatile ingredient for recipes, both in the preparation of desserts and in stews and pairings with meats.

Among its notable properties are that it is a beverage low in residual sugars and with a certain refreshing acidity, making it ideal for balancing intense flavors in cooking. Furthermore, it contains natural antioxidants from the apple.

Regarding synonyms or equivalent terms in different Hispanic regions, hard cider may also be found under names such as fermented cider or simply cider -when it is clarified that it is alcoholic-, although there are no very specific terms that clearly distinguish it from other ciders in all countries. In some areas, it is distinguished from "apple wine," although both are similar beverages. For culinary purposes, it is always recommended to specify that it is alcoholic cider to avoid confusion with non-alcoholic ciders or sweet versions.