As early as 400 BC, ancient records report the pressing of apples in the area of present-day Side. In Greek, the word side means pomegranate and etymologists think that this designation of origin can be found in the French word cidre, the Spanish sidra and the English cider.
A beverage with the name sydre finally appeared in todays Basque country in the 6th century. And only a few centuries later, Charlemagne mentioned cider in his agricultural policy capitulare de villis. In the following centuries, the beverage spread from the Normans into many European regions.
What is cider?
Cider is an alcoholic beverage made from fermented apple juice. Due to its yellow-golden colour and its light carbon dioxide content, many people erroneously believe cider is similar to beer. However, if you look at the way both beverages are produced you will discover that cider has more in common with wine than with beer.
How is cider produced?
Depending on the producer, either normal eating apples or special cider apples are used. After the apples are ground to pomace, an extensive pressing takes place. These procedures used to be performed manually in mechanic cider mills today, this type of work is usually done with electrical equipment.
After the pressing, the juice is separated from the pomace through a sieve. The juice is now ready for fermentation at a temperature of 4 °C 16 °C. Compared to the production of other alcoholic beverages, this temperature is relatively low; however, it ensures that the complex aromas of the cider stay intact. While some producers prefer natural fermentation, many others add yeast to speed up the process.
Just before all the sugar has been converted, the juice is poured into new, airtight casks. During this process, the juice is not only separated from dead yeast parts, it also has the chance to develop carbon dioxide during the second fermentation.
Although cider is ready to drink after the second fermentation, its not unusual for it to rest in casks for two to four years especially for premium brands. Bottle fermentation in champagne bottles is relatively rare in France this type of cider is also known as cidre bouché.
What types of cider exist?
Since the production of cider developed in different European regions over many centuries, cider differs from country to country:
In Great Britain, cider with an alcohol content of 12% is normal. Usually, the drink doesnt contain a lot of carbon dioxide. The term white cider refers to industrially produced ciders which are made with a lot of water and sugar and are therefore seen as inferior.
The classic, tart cidre brut from Belgium and France contains only 5% alcohol. The sweeter cidre doux contains even less (2.5%).
In many Scandinavian countries like Sweden and Finland, cider is widely popular and can be ordered in any pub. Interestingly, cider is often available in many different flavours for example blueberry, elderberry or strawberry.
Which cider brands are there?
The most successful cider brands today come from Great Britain. Thanks to the high cider consumption, many brands have flourished there and are now international household names. The most popular brands include Bulmers, Strongbow Cider, Woodpecker Cider and Thatchers Cider. In our online shop, you can find many interesting brands from Great Britain and Scandinavia. Browse our assortment now!
