Cider
Canada

Cider is produced commercially in every Canadian province except Manitoba and Newfoundland and Labrador, usually with a 5–7% alcohol content although the term is also used for some non-fermented apple juices. According to the Canadian Food and Drug Regulations, alcoholic cider is an alcoholic fermentation of apple juice that does not contain more than 13% absolute alcohol by volume (ABV) or less than 2.5% ABV.

Quebec cider is considered a traditional alcoholic beverage. It is generally sold in 750 ml bottles, has an alcohol content generally between 7% and 13% (with aperitifs ciders having alcohol content up to 20%), and can be served as a substitute for wine. As in the rest of the world, sparkling cider is getting more and more popular in Quebec and thanks to the law cider sold in the province can only be made from 100% pure apple juice. Cider making was, however, forbidden from the early years of British rule as it was in direct conflict with established British brewers' interests (most notably John Molson). In recent years, a new type called ice cider has been sold. This type of cider is made from apples with a particularly high level of sugar caused by natural frost.

The regulations regarding cider in Canada are fairly strict in terms of sourcing and alcohol content. For it to be legally sold as cider, it must be the product of the alcoholic fermentation of apple juice and it must contain no less than 2.5 and no more than 13.0 percent alcohol by volume. However, the list of ingredients that may be added during manufacture is quite flexible and allows for 17 different categories of foods, chemicals and gases.
punctuation:no_comma