While cider isn’t the most popular or the most consumed drink in the world, it’s certainly beloved in Australia.
It’s a solid representation of farming, weekend fresh food markets, festivals and parties. But cider isn’t just a tasty, refreshing drink; it’s got a rich history that begins in ancient times.
The origins of cider are pretty hard to pinpoint, as its core ingredient, the apple, is too widespread to specifically locate. Although there is evidence of apple trees growing along the Nile River as early as 1300 BC, the Egyptians never used them for cider. When the Romans arrived at the British Isles in 55 BC, a very similar cider drink made from apples was a popular and common beverage. Julius Caesar thoroughly enjoyed it, and soon cider spread quickly through the Roman Empire and across Europe. It was particularly beloved in Western Europe, including Brittany and Normandy in France, where cider is a staple of the region.
Currently, there are three main regions of the world where cidermaking has been part of its history for centuries: Southwest England, Northwest France and Northern Spain. These places all have a rich tapestry and method when it comes to producing cider. Northwest France – particularly Normandy – for instance, only uses apples from the Paye d’Auge region, where apple farming is a very familial and traditional concept. Everything from taste to harvesting is distinctly unique; Spanish cider favours foaminess, while in France, cider is aggressively sweeter.
Cider was also America’s first ever alcoholic drink. In fact, Johnny Appleseed, aka the guy who introduced apple trees to the US, did so to make cider. It was incredibly popular in the US, until Prohibition. In the decades after the ban, many apple farms were sold off, as they were too bitter to eat straight from the trees, and so therefore could not be distributed in markets. The only form of cider which existed in the US during this time was an extremely syrupy, sweet drink.
But, undeniably, cider’s success has come down to its cultivation. Cider mills across the world have kept this ancient drink alive by adapting it to its local consumers, which is exactly how it started. Plus, it’s super delicious, which is always a bonus.
