Pulpt Ltd Edition 3 Cider review
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Golden, crisp, and steeped in tradition, cider has been a beloved beverage in the UK for centuries. The story of cider is far richer than most people realise. I’ve really enjoyed looking into the origins of our favourite drink. We’ll explore Roman orchards to medieval monasteries, Tudor feasts to wartime fields, cider has flowed through British history as more than just a drink. It’s a symbol of the land, labour, and local pride.
Long before craft beer took center stage, cider was Britain’s drink of choice, especially in rural regions where apples grew in abundance. What began as a rustic refreshment evolved into a commercial product, a cultural touchstone, and now, a thriving part of the artisanal drinks revival.
Join me on this journey through time, where we’ll uncover how cider shaped and was shaped by the UK’s social, economic, and agricultural landscape. We’ll learn all sorts from ancient fermentations to today’s booming craft movement. Whether you’re a cider connoisseur or a curious newcomer, get ready to explore 17 juicy facts about the history of cider in the UK that might just surprise you.
Cider’s story begins not in Britain but in the lands of antiquity. Fermented apple beverages were known to the Greeks and Romans, who often mixed them with honey and spices. Though cider-like drinks existed in various cultures, it was the Roman Empire that played a pivotal role in introducing apple cultivation and fermentation techniques to the British Isles.
When the Romans invaded Britain in 55 BC, they brought with them not only their engineering and roads, but also their horticultural knowledge. They cultivated apples suited for fermentation, introducing an agricultural legacy that would root itself deeply in British soil.
Over the centuries, native Britons began adapting these practices. By the time the Romans departed, the seeds – quite literally – of a cider tradition had been planted.
During the Anglo-Saxon era, cider took on a new role in society. In an age where water could be dangerous to drink, fermented beverages like cider and ale were everyday staples. These drinks were low in alcohol and safer than untreated water.
Monasteries became centers of cider production. Monks cultivated orchards and refined cider-making techniques, storing barrels in cool stone cellars. Medieval documents record tithes paid in cider and orchards tended with religious dedication. It was both sustenance and sacrament.
With the Norman Conquest in 1066 came another wave of apple innovation. Norman settlers brought with them new varieties of apples and refined methods of cider production from France’s Normandy region – a place renowned for its own cider.
They planted vast orchards, improved the fermentation process, and helped establish cider as a respected beverage. By the 13th century, cider had become common in southern England, particularly in counties like Somerset and Herefordshire, which would remain key cider-producing areas for centuries to come.
The Tudor era marked a major turning point. Under Henry VIII, orchards flourished. His enthusiasm for horticulture, especially apples, led to the planting of specialty orchards across England.
Cider moved from being a peasant drink to a fashionable choice among the nobility. It was considered healthy, a cleaner alternative to water, and even used as a tonic. Recipes for spiced or mulled cider appeared in Tudor cookbooks, blending fruits and warming herbs in ornate jugs for royal banquets.
As England entered the 1600s, cider-making became more scientific. The introduction of the screw press allowed producers to extract juice more efficiently, boosting production.
Cider was not just a drink – it became a commodity. It was traded across regions, stored in oak barrels, and transported to London markets. Some families, especially in the West Country, became renowned for their estate ciders, elevating the drink to new economic and social heights.
During the Georgian era, cider held onto its popularity, especially among the upper classes who enjoyed refined, dry blends. However, the Victorian period brought both advancement and adversity.
Industrialisation drew people to cities, reducing the reliance on rural traditions. Cheap gin and beer became more accessible to the working class, and cider consumption declined. Still, estates in the countryside kept producing cider, often using recipes passed down through generations.
The two World Wars had a mixed impact on cider production in the UK. During World War I, orchards were neglected as manpower shifted to the front lines. Many old apple trees were uprooted for timber or to make space for crops essential to the war effort.
However, cider saw a partial resurgence during World War II, when the British government promoted agricultural self-sufficiency. This led to the Wartime Orchard Schemes, encouraging farmers to plant more apple trees, including cider-specific varieties like Kingston Black and Dabinett. Cider provided a morale boost to rural workers and was seen as a valuable, locally made refreshment.
Despite the wartime boost, cider experienced a decline in the post-war era. The 1950s and 1960s saw a shift towards industrial food production. Mass-produced lager and spirits became dominant, while traditional cider methods fell out of favor.
Major beverage companies began producing cider in large volumes using concentrate and added sugar. This “modern cider” was sweeter, more uniform, and had a longer shelf life, but it lacked the complexity of traditional scrumpy. Many ancient orchards were lost, and regional knowledge of cidermaking nearly vanished.
By the 1970s, cider faced a cultural reckoning. Real cider enthusiasts and traditionalists began pushing back against mass-market ciders. Organisations like CAMRA (the Campaign for Real Ale) extended their advocacy to cider, promoting unfiltered, unpasteurised options made using natural fermentation.
The revival saw the return of small, independent cider makers. People began valuing regional differences and artisanal methods. Scrumpy, once sidelined, returned to farmers’ markets, pub taps, and country fairs. It was the beginning of cider’s second golden age.
In the 2000s and beyond, craft cider took on a life of its own. Consumers wanted local, authentic beverages with a story – and craft cider delivered. Producers focused on single varietals, traditional wild fermentation, and barrel-aging techniques.
Modern brands emphasised transparency, sustainability, and connection to the land. Popularity surged, not just in the UK but worldwide, and British cider gained a newfound respect in culinary circles.
Regional differences became marketing points: the sharp, tannic ciders of Herefordshire, the fruity blends of Devon, and cloudy scrumpies of Somerset offered a diversity unseen in mainstream drinks.
Type | Description | Historical Usage |
Scrumpy | Unfiltered, strong, often cloudy | Farmhouse drink for labourers |
Still Cider | Non-carbonated cider | Common until industrial bottling |
Sparkling Cider | Carbonated, either naturally or with CO2 | Popular in the 19th century onward |
Sweet/Dry Ciders | Based on sugar content and fermentation | Preferred by different regions and eras |
Each style has roots in different centuries, reflecting local preferences and available technology.
These regions are also popular for cider trails, tastings, and orchard tours, making them destinations for cider tourism.
Cider isn’t just a drink – it’s a cultural artifact. One of the most enchanting traditions is Wassailing, a winter ritual where people sing to apple trees to bless them for a fruitful harvest. Often held in January, participants dress in old costumes, sing folk songs, and offer cider to the trees.
Another modern tradition is Apple Day, celebrated in October to honor apple diversity and promote local produce. Cider is often the centerpiece at these festivals, reinforcing its deep connection to the British countryside and community spirit.
Historically, cider was considered healthier than water, especially in the Middle Ages when water sources were often contaminated. Its low alcohol and mild antiseptic qualities made it a preferred drink among laborers, monks, and even children.
Cider was also tied to labor practices – farmworkers received part of their wages in cider, known as a “cider allowance.” It played a vital role in rural life, hydration, and social bonding.
Today, the cider industry faces new hurdles:
Yet, the future is also bright. Sustainable practices, organic farming, and experimental ciders (like rosé and hopped versions) are expanding cider’s appeal to new generations.
Period | Milestone |
55 BC | Romans introduce apple cultivation |
1066 | Normans bring cider apples from France |
1600s | Screw press revolutionises cider-making |
1940s | WWII orchard schemes expand cider apples |
1970s | CAMRA supports traditional cider revival |
2000s | Craft cider movement gains momentum |
These brands continue to honor their heritage while pushing the boundaries of what cider can be.
From Roman orchards to 21st-century craft bars, cider has journeyed through time with the British people. It’s more than a drink – it’s a reflection of culture, community, and the enduring spirit of the land. Whether you’re sipping scrumpy by a hedgerow or enjoying a chilled pint in a city pub, you’re tasting a legacy centuries in the making.
Cider was likely introduced by the Romans, who brought apple cultivation and fermentation techniques to Britain.
Somerset, Herefordshire, and Devon are the most notable cider-producing areas.
Somerset, Herefordshire, and Devon are the most notable cider-producing areas.
It became more commercialised and mass-produced, with a loss of artisanal methods.
Wassailing is a folk tradition where people sing to apple trees in winter to encourage a good harvest.
Cider often contains more sugar, but traditional versions with no added sugars can be a natural alternative to beer.
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