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Cider: The History and Varieties of the Fermented Apple Drink

Cider has been produced for thousands of years, with the earliest production dating back to ancient Roman and Celtic cultures. Apples are very well suited to cider making as they contain high amounts of malic acid and sugars. Early cider was produced simply by crushing apples and allowing the juice to ferment naturally without added yeasts or other processing. Over time, cider making spread throughout Europe and became an important part of cultures in England, France, Germany and elsewhere. By the Middle Ages, cider had become one of the most popular alcoholic drinks in much of Europe.

Known for its complex, full-bodied styles made from a blend of bittersweet and sweet dessert apples. Herefordshire ciders have flavors ranging from berry to dried fruit with high acidity and moderate tannins.

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07:07 AM - Apr 29, 2025 (UTC)

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