CIDER

Dry: Characterized by minimal residual sugar and a more acidic, crisp profile. The yeast consumes most of the sugar, resulting in a drier finish and often a higher alcohol content.
Semi-dry (or off-dry): Offers a balance between sweetness and tartness, making it highly approachable for new cider drinkers.
Sweet: Contains a higher level of residual sugar and has a richer, more fruity apple flavor. These often have a lower alcohol content because the fermentation process is stopped early.

Rosé cider: A pink-hued cider made with red-fleshed apples or by adding fruits like cherries or berries during fermentation.
Fruit cider: Combines apple juice with other fruits, like pears (often called perry), berries, or stone fruits, either before or after fermentation.
Botanical cider: Made with the addition of hops, herbs, or spices, creating flavor profiles that can range from floral to earthy and spicy.
Wood-aged cider: Aged in wood barrels to add complex flavors and aromas, similar to some wines and whiskies.
Ice cider: A sweet, concentrated dessert cider made by freezing the apple juice to intensify its natural sugars before fermentation.

English-style (Scrumpy): Often dry, still or lightly carbonated, and made with high-tannin apples, resulting in a richer flavor with a "farmhouse" or earthy funk.
French-style (Cidre): Usually sparkling and lower in alcohol. A traditional French process called keeving can be used to create a naturally sweet product.
Spanish-style (Sidra): Known for being tart, acidic, and traditionally poured from a height to aerate it.
German-style (Apfelwein): A very tart and acidic version of cider, particularly found in the Hesse region.