Apple Juice, Cider and Hard Cider
In America, fermented apple juice is called "hard cider". "Apple cider" refers to unfiltered (un-fermented) apple juice, typically pasteurized to make it shelf-stable. In New England and parts of Canada, "fresh cider" or sweet cider refers to fresh pressed apple juice; this is unlike any commercial product, and can be found at farm stands and orchards.
American cider (both fresh and hard) is sometimes also made from pears. This is referred to as "pear cider," and is equivalent to perry.
Read more about this topic: International English Food Terms
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