Scrumpy vs. Cider

By Jaxson

  • Scrumpy

    Scrumpy is a type of cider originating in the West of England, particularly Devon, Dorset, Somerset, Wiltshire, Gloucestershire and Herefordshire. Traditionally, the dialect term “scrumpy” was used to refer to what was otherwise called “rough”, a harsh cider made from unselected apples.

    Today the term is more often used to distinguish locally made ciders produced in smaller quantities and using traditional methods, from mass-produced branded ciders.

  • Cider

    Cider ( SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is popular in the United Kingdom, especially in the West Country, and Ireland and widely available. The UK has the world’s highest per capita consumption, as well as its largest cider-producing companies. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Portugal (mainly in Minho and Madeira), France (particularly Brittany and Normandy), northern Italy (Piedmont and Friuli), and Northern Spain (especially Principality of 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., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic Apple cider or “sweet cider”, also made from apples.

    The juice of most varieties of apple can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. 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. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that “real cider” must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the WHO recommends as an adult’s daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.Perry is a similar product to cider made from fermented pear juice.

  • Scrumpy (noun)

    A rough cider, normally more alcoholic than usual, and typically produced through natural fermentation.

  • Cider (noun)

    An alcoholic, often sparkling (carbonated) beverage made from fermented apples; hard cider; apple cider

  • Cider (noun)

    A non-alcoholic still beverage consisting of the juice of early-harvest apples, usually unfiltered and still containing pulp; apple cider; sweet cider without pulp such a beverage is called apple juice.

    “She liked an aged cider. He liked a harder cider.”

  • Cider (noun)

    A non-alcoholic carbonated beverage made from apples.

  • Cider (noun)

    A non-alcoholic drink, normally carbonated; equivalent to soft drink.

  • Cider (noun)

    A cup, glass{{,}} or serving of any of these beverages.

  • Scrumpy (noun)

    rough strong cider, especially as made in the West Country of England.

  • Cider (noun)

    an alcoholic drink made from fermented apple juice

    “a bottle of cider”

    “English-style ciders”

  • Cider (noun)

    an unfermented drink made by crushing fruit, typically apples.

Oxford Dictionary

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