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In the United States, the definition of cider can be more broadly defined than in Europe, specifically Ireland and the UK. There are two types of cider: one being the traditional fermented product, called hard cider, and the second sweet or soft cider. Sparkling cider is also sometimes used as a nonalcoholic version of champagne.[1] Within the broad 'hard cider' category, there are a number of subcategories – Modern Cider – primarily made with culinary apples, Heritage Cider – primarily made with cider specific fruit, Traditional Cider – made in the style of English or French cider, and Fruit Cider – with non-pomme fruits or juice added. There are additional categories such as hopped cider, botanical cider, rose cider, spiced cider, wood-aged cider, sour cider, ice cider, New England style cider, and specialty or unlimited cider.[2][3]
^"United States Cider Guide".
^"GLINTCAP Style Guidelines".
^"USACM Style Guidelines" (PDF).
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