History of Apple Cider

History of Apple Cider
There are two types of apple cider; sweet cider and hard cider. Sweet cider is simply the unfiltered juice of pressed apples. Hard cider is the fermented, unfiltered juice of pressed apples. There was a long history of apple cider.

During ancient times, Hebrews drank and called the drink “Shekar” and the Greeks drink “Sikera”. Both obtained by cooking apples with fermented juice. Before the Christian era, the various peoples of Europe had succeeded in producing beverage more or less similar to cider from a variety of fruit.

When the Romans arrived in England in 55 BC, they were reported to have found the local villagers drinking a delicious cider-like beverage made from apples.

By beginning of the ninth century, cider drinking was well established in Europe and a reference made by Charlemagne clearly confirms its popularity.

After the Norman conquest on 1066, cider consumption became widespread in England and orchards were established specifically to produce cider apples. In the 15th century, real progress was made in its presentation. Cider is a way of life.

In 1588, Julien LE PAULMIER, a Norman, publishes a treatise called “De Vino et pomaco”. It contributed to make cider better known and give it the place it deserves as a healthy drink, and praised its medicinal properties. The consumption of cider grew and grew but was then halted several times by permanent state of war.

During colonial era, hard apple cider was by far the most popular alcoholic beverage in America far more than whiskey, wine or beer. Hard cider became the traditional drink of New England not long after the first settlers arrived.

Apple cider continued in its popularity into the 1800s due in part to the efforts of the legendary Johnny Appleseed who planted many apple trees in the Midwest. As a result, apple cider brewing spread into that area of the country.
History of Apple Cider