Cidre de Bretagne are ciders produced in the Brittany region in France, clear or muddy alcoholic beverages made by the fermentation process, with a foamy head and fine bubbles throughout the body. The ciders vary in color from yellow to brown, according to their geographical positions, so ciders from Ille-et-Vilaine, which are more acidic, have a lighter color, and ciders from Finistére have a darker color because of the bitter apples from the area.

Britanny ciders have a rich, rustic, fruity, flowery and bold flavor, and develop spicier flavors as they mature. When in Brittany, do not be alarmed when you order a cider and get it served in a cup instead of a glass, it is a traditional oddly-shaped tea cup, with or without handles, used to drink the local ciders.

Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy are light yellow to dark orange, with a foamy head and fine bubbles throughout their liquid body.

The flavors are intense and rich - fruit, flowery and sweet, with a plethora of undertones reminiscent of apple, citrus fruit, peach, apricots, aniseed, lime, rose, cocoa, caramel and honey. The apples used in the process are sweet or bittersweet varieties, with the addition of perry pears to make the Normandy cider characteristically more acidic. 

Sidra de Asturias or Sidra d'Asturies is an apple cider made with fresh, locally-grown apples or apple must in Asturia, a mountainous region in Spain. There are three products protected under this designation: Sparkling cider, Natural Traditional cider, and Natural New expression cider, all of which have a minimum alcohol content of 5 %.

Sidra de Asturias is traditionally sold in sidrerias, where the bartender serves the cider in rustic glasses. A traditional way of pouring, known as escanciado, sets it apart from any other cider type - the glass is held at hip height, while the bottle is held as high as possible in order to carbonate the drink as it "breaks" against the glass. 

Apfelwein is a traditional cider that is generally associated with Frankfurt and the state of Hesse. It is mainly made from cooking or dessert apples, and it comes in several styles, though dry (trocken) is the most common. German cider is usually light and tart with an alcohol content that generally falls between 5 to 7% ABV.

Apfelwein has a long tradition in Hesse, but it became a household name in the 19th century, and it is now considered a signature regional drink. It is traditionally served in diamond-patterned glasses known as gerippte. Allegedly, this pattern was invented because people often used their hands while eating, and the ribbed design allowed them to have a better hold of the glass. 

This German apple cider is made by heating and fermenting the juice of locally-grown apples from the Granny Smith or Bramley cultivars. The cider has an alcohol content of 4.8%–7% and a very tart flavor. To produce this refreshing, sour beverage, apple juice is fermented with yeast.

Apfelwein is produced in the German region of Hesse, mainly in Frankfurt and Odenwald. Some of the regions even host cider competitions and fairs for local cider producers. In Germany, cider is traditionally served in a so-called 'geripptes' glass that refracts light and improves grip. 

Somerset is one of the centers of cider production in England. The ciders from Somerset are typically dry and full-bodied. Their color can range from yellow to light amber, and they can be clear or cloudy. Most are intensely flavored, fruity, complex, and bittersweet, but they can vary in style and character. Somerset ciders are made by traditional methods and usually with sharper, bittersweet apple varieties such as Jerseys, Kingston Black, or Dabinett.

Most ciders are a blend of apple varieties, but there are some single varietals. Somerset has a centuries-old cider tradition that most likely started in monasteries. It remains one of the most prolific regions for traditional English ciders.

Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze.

It results in full-bodied and fruity ciders that are sweet but should be balanced by subtle astringency and bright acidity. The ciders are usually golden or amber-colored, while the alcohol content varies between 7 and 13%. They are mostly bottled in smaller bottles and are intended for sipping. 

Ireland has been producing cider for centuries. Written evidence of apple cultivation dates to the 12th century, and it is assumed that cider has been produced for at least 2000 years. Irish cider can be made from different apple varieties, and it is produced in many regions, though the production is mainly concentrated around Armagh, Kilkenny, Tipperary, and Waterford.

There is no uniform style among Irish ciders, but they are traditionally made without additives, and they are usually refreshing and crisp. With the recent emergence of the craft cider movement, there has been a greater influx of well-balanced and full-bodied ciders that have significantly improved the general cider quality. 

Basque cider is a naturally produced apple cider from the Basque Country. It is made from pressed apple juice that is then fermented into a cider. Basque cider does not include sugar or any other additions, and more than 100 bitter, acidic or sweet apple varieties are used in its production.

In its native region, this famed cider is known as sagardo or sagarno. To make the cider, the apples are pressed to extract the juice. The juice is then filtered and allowed to ferment, usually for several months. The cider is produced in several styles, though the bone-dry version is prevalent.