Orchard Origins: The History of Cider Making in Different Cultures

Cider—a simple drink of fermented apple juice—has been cherished across continents and centuries. Yet behind its crisp taste lies a rich tapestry of cultural traditions, rituals, and regional identities. From ancient rituals in English orchards to communal feasts in Basque cider houses, cider tells a story of land, people, and time. Let’s journey through the orchards of the world and explore how different cultures have embraced and shaped this beloved beverage.

Britain: The Heartland of Cider and Orchard Lore

Cider has deep roots in Britain, where apple cultivation and fermentation date back to at least 55 BCE, when Julius Caesar found the native Celts fermenting crabapples. Over time, cider became a staple in British life, especially in the West Country. In regions like Somerset and Devon, cider making evolved into a craft, with farmers pressing apples into juice and fermenting it into a drink that was both sustenance and celebration.

One of the most enchanting British traditions is the Apple Wassail, a winter ritual aimed at blessing the orchards for a bountiful harvest. On Twelfth Night (January 5th or 6th), communities gather in orchards, singing songs, making noise to ward off evil spirits, and offering cider-soaked toast to the trees. This practice, dating back to at least 1585, reflects the deep connection between cider and the land.

In recent years, there’s been a resurgence of interest in traditional cider making in the UK. Artisanal producers such as Find & Foster are reviving heritage apple varieties and natural fermentation methods, offering complex, terroir-driven ciders that contrast with mass-produced versions. Events like the London Cider Salon celebrate this renaissance, connecting cider enthusiasts with passionate makers.

France: The Elegance of Cidre and Calvados

In France, cider—known as cidre—has a storied history, particularly in the regions of Normandy and Brittany. The earliest mentions of cider in France date back to the 9th century, when Charlemagne ordered skilled brewers to produce “pommé” (an early form of cider) on his estates.

French cidre is renowned for its balance and refinement. Styles range from cidre doux (sweet) to cidre brut (dry), with alcohol content typically between 3% and 5%. The French also produce Calvados, an apple brandy distilled from cider, which has its own appellation contrôlée regulations ensuring quality and regional authenticity.

The invention of the cider press in the 13th century allowed cider production to flourish in France. By the 16th century, cider had become widely accessible, transitioning from a noble indulgence to a popular beverage among the general population.

Spain: The Communal Spirit of Sidra

In northern Spain, particularly in Asturias and the Basque Country, cider (sidra) is more than a drink—it’s a cultural cornerstone. Asturias, often dubbed the “cider capital,” produces over 80% of Spain’s cider. Here, cider is traditionally poured from a height to aerate it, a practice known as escanciar.

The Basque Country offers a unique cider experience in its sagardotegi (cider houses). During the cider season, guests gather for communal meals featuring cod omelettes, steak, and cheese, punctuated by calls of “txotx!” signalling the opening of cider barrels for fresh pours. This tradition fosters a sense of community and celebration around cider.

In recognition of its cultural significance, UNESCO added Asturian cider culture to its Intangible Cultural Heritage of Humanity list in 2024, highlighting the deep-rooted traditions and communal practices surrounding cider in the region.

Norway: Cider Along the Fjords

Norway’s cider (sider) tradition, particularly along the Hardangerfjord and Sognefjord, dates back to the 13th century. Apples have been cultivated in these regions for centuries, and cider production thrived between 1890 and 1920. However, political regulations and the introduction of state-controlled alcohol sales in 1921 curtailed commercial production.

In recent years, Norwegian cider has experienced a revival. A 2016 law allowed producers to sell beverages with up to 22% alcohol directly, leading to a surge in artisanal cider production. By 2022, over 130 different brands of Norwegian cider were commercially available, showcasing the country’s renewed interest in this traditional beverage.

Portugal: A Rustic Tradition

In Portugal, cider has historically been a rustic, locally consumed beverage. Apple cultivation was introduced by the Romans, and over time, local populations began fermenting apple juice into cider. While not as commercially prominent as in neighbouring countries, Portuguese cider remains a regional specialty, particularly in areas where apple orchards are abundant.

United States: From Colonial Staple to Modern Revival

Cider was once America’s beverage of choice. Early colonists found apples easy to grow, and cider became a staple drink, often safer than water. However, the temperance movement and Prohibition in the early 20th century led to a decline in cider production.

In recent decades, cider has experienced a renaissance in the U.S., with craft producers embracing traditional methods and heirloom apple varieties. This revival reflects a broader interest in artisanal, locally sourced beverages and a reconnection with America’s cider-making heritage.

A Global Tapestry of Cider Traditions

From the orchards of England to the cider houses of Spain, the story of cider is one of cultural richness and enduring tradition. Each region has infused this simple beverage with its own customs, rituals, and flavors, creating a diverse tapestry that continues to evolve. As we raise a glass of cider, we partake in a global heritage that celebrates the apple’s journey from orchard to cup.