When it comes to the invention of apple cider, historical records suggest that it dates back to ancient times. The first references to cider can be traced back to Roman times, specifically to 55 BCE when Julius Caesar encountered the Celtic Britons fermenting cider from native crabapples. This discovery indicates that cider production was already well-established in Britain during that period.
Interestingly, cider-making was not limited to Britain alone. The people of northern Spain were also known to be making sidra, their version of cider, even before the birth of Christ. This demonstrates that the production of cider was widespread and not confined to a particular region or culture.
Reflecting on my own experiences as a sommelier and brewer, I have had the opportunity to delve into the history and origins of cider. It is fascinating to learn about the ancient traditions and techniques used by our ancestors to craft this beloved beverage.
To further explore the history of apple cider, it is worth noting that the cultivation of apples for cider-making purposes can be traced back to ancient times as well. The cultivation of apple trees specifically for cider production was a common practice in regions where apples thrived, such as Britain and Spain.
During the Middle Ages, cider production continued to flourish, and the drink gained popularity throughout Europe. Monasteries played a significant role in the production of cider during this time, as they had the resources and knowledge to cultivate apple orchards and perfect the art of fermentation.
As the centuries passed, cider-making techniques evolved, and different regions developed their unique styles and flavors. In England, for example, cider became an integral part of the culture, with distinct regional variations like West Country cider and Scrumpy cider. In Spain, sidra remained a staple beverage, often enjoyed poured from a height to enhance its effervescence and flavor.
In my own journey as a brewer, I have experimented with crafting apple ciders using traditional methods and modern techniques. It is incredible to see how the history of cider has influenced the present-day craft cider industry, with producers embracing both traditional methods and innovative approaches to create a diverse range of flavors and styles.
The invention of apple cider can be traced back to ancient times, with the Romans and the Celtic Britons being among the first to ferment cider from native crabapples. The people of northern Spain were also making sidra before the birth of Christ. Throughout history, cider-making techniques and traditions have evolved, leading to the diverse array of ciders we enjoy today. As a sommelier and brewer, I find great joy in exploring the rich history and flavors of this ancient beverage.