The story of cider begins with the apple, a fruit whose origins stretch back to the wild forests of Central Asia, particularly the Tien Shan mountains in what is now modern-day Kazakhstan.
In these rugged, remote regions, wild apples first grew small, tough, and too bitter to eat. These early apples were a far cry from the sweet, juicy varieties we enjoy today. Their bitter taste served as a natural defence mechanism to prevent animals from eating the fruit before its seeds had fully matured, ensuring the growth of new apple trees.
As trade and migration spread, so did the apple, eventually reaching new regions where it adapted to various climates and conditions. Carried by humans and animals alike, apple seeds travelled vast distances, finding fertile soil in Europe, the Middle East, and North Africa.
Evidence suggests that apple trees were growing along the Nile River as far back as 1300 B.C. However, there is no record of the Ancient Egyptians using apples to produce cider. Still, given that apples were too bitter to eat fresh and the Egyptians’ well-documented love of beer, it is tempting to imagine that they might have experimented with fermenting apples and other fruits.
What is certain is that as apples continued their westward journey, so did the knowledge and practice of fermentation. By the time Julius Caesar attempted to invade Britain in 55 B.C., the Romans encountered the native Celts already fermenting crab apples into an early form of cider. Though Caesar’s campaign was brief and ultimately unsuccessful, retreating soldiers took note of this practice. Recognising the potential of fermented apple beverages, they began planting apple orchards throughout their empire and producing their own cider.
Cider soon spread throughout Europe. Germanic tribes embraced cider alongside their ales and meads, and the Normans, who conquered England in 1066, played a pivotal role in shaping cider’s legacy. They established more apple orchards across the land and introduced the word cider into the English language – a term derived from the Old French cidre (meaning “beverage made from fruits”) and the Latin sicera (meaning “strong drink”).
By the Middle Ages, cider production had become a cornerstone of European agriculture, particularly in regions where grapes were harder to grow. Monasteries also played a crucial role in refining cider-making, just as they did with beer and wine.
In the 17th century, cider’s popularity spread to colonial America, where apples thrived, and cider became a staple of daily life. This was largely due to the challenges early European settlers in the American colonies faced in cultivating grains and barley, which were essential for brewing beer.
Today, England boasts the highest per-capita consumption of cider in the world and is home to the largest cider producers globally. Unlike in Portugal, where wine production has historically reigned supreme, England’s climate made vine-growing and grape harvesting unviable.
Furthermore, wars with France and Spain from the 16th century onwards hampered wine imports, paving the way for cider to establish itself as the country’s go-to alcoholic beverage alongside beer, as apples could withstand cooler temperatures.
Apple cultivation in Portugal was introduced by the Romans, whose empire brought advanced agricultural techniques and a deep appreciation for fermented beverages. As apple orchards spread, local populations began experimenting with fermentation, much like their Celtic and Roman ancestors.
In its early days, Portuguese cider was not a commercial product, but a rustic drink made by farmers for local consumption. Its production was simple: apples were pressed for their juice, which was then left to ferment naturally.
Cider in Portugal remained a regional specialty rather than a national beverage. The fertile Douro Valley and Alentejo regions became renowned for their wines, and Portugal’s focus on exporting port further marginalised cider as a product associated with small-scale, local production.
However, in recent years, there has been a resurgence of interest in cider in Portugal, driven by global trends toward craft beverages and natural fermentation methods.
Now you know that cider is more than just a drink; it’s a taste of history and tradition. Whether enjoyed in an English pub or out in the sun on a Portuguese terrace, it’s a drink for all seasons. It can even be enjoyed hot on crisp autumn days, as there’s nothing quite like the warmth of mulled cider, spiced with cinnamon and cloves. With every sip, cider connects us to the past while adding flavour to the present.
|| features@portugalresident.com
Jay works for a private charter airline, and is also a UX designer and aspiring author who enjoys learning about history and other cultures
