The exact origins of cider making are a bit unclear. The earliest written mention of cider making is around 55 B.C. when the Romans invaded Britain, where they found the locals making an alcoholic drink out of crab apples. [10] The Roman conquerors enjoyed the drink so much that as the Roman Empire grew throughout Europe, so did the production of cider. While the Romans spread the production of cider and improved its quality, England remained the region where cider production was the highest and the production techniques were most perfected.
The popularity of cider in England was not lost on the pilgrims who left for the colonies in North America. Cider quickly became the preferred American drink, as the New England climate and soil were highly desirable for the cultivation of cider orchards, and less so for barley and other ingredients necessary for brewing beer. By 1775, one tenth of the farms in New England had their own cider mill and in apple-growing regions, people drank a pint a day or more. [10, 14]
Multiple factors lead to a decline in cider's popularity in America. In the 19th century, an influx of German immigrants brought beer brewing and a preference for beer to the United States. In addition, during the time of the prohibition, many apple orchards were burned down. After the end of prohibition, beer breweries were quick to renew production, while apple orchards took many years to convert back to growing cider apples rather than apples for cooking or eating.
While the popularity of cider remains the highest in Britain, it is still consumed around the world with increased frequency. In the United States, cider production increased by 0.4 million gallons in 2011 to 32 million gallons in 2013. [17]
The popularity of cider in England was not lost on the pilgrims who left for the colonies in North America. Cider quickly became the preferred American drink, as the New England climate and soil were highly desirable for the cultivation of cider orchards, and less so for barley and other ingredients necessary for brewing beer. By 1775, one tenth of the farms in New England had their own cider mill and in apple-growing regions, people drank a pint a day or more. [10, 14]
Multiple factors lead to a decline in cider's popularity in America. In the 19th century, an influx of German immigrants brought beer brewing and a preference for beer to the United States. In addition, during the time of the prohibition, many apple orchards were burned down. After the end of prohibition, beer breweries were quick to renew production, while apple orchards took many years to convert back to growing cider apples rather than apples for cooking or eating.
While the popularity of cider remains the highest in Britain, it is still consumed around the world with increased frequency. In the United States, cider production increased by 0.4 million gallons in 2011 to 32 million gallons in 2013. [17]