Cider making has a long history that dates back thousands of years. Archeological evidence shows that it was produced in England as early as the Roman occupation beginning in 43 AD. It was also made extensively across Europe with places like Normandy and Brittany in France and Asturias in Spain renowned for their Ciders . In America, its making began with the earliest European settlers in the 17th century who brought apple varieties from their home countries. It became very popular in the Colonial United States and was integral to early frontier life.

Types

There are different styles and types based on factors like the type of apples used, fermentation process and any additional ingredients. Some common varieties include:

- Sweet - Unfiltered and unfermented type made from apples. It has a low alcohol content of around 1-3% ABV. Sweet type is often served fresh in the fall.

- Hard - Typically made from culinary apples and contains higher alcohol levels of 4-8% ABV after undergoing fermentation. It can be dry, semi-sweet or sweet depending on residual sugar levels.

- Perry - Similar to it but made from fermented pear juice rather than apples. It has a slightly sharper and drier flavor profile compared to apple.

- Ice Cider - Made from very ripe, late-harvest apples that are frozen to concentrate the juice. This results in a richer, sweeter with alcohol levels up to 15% ABV.
It made with a blend of apples and other fruits like berries, peaches or grapes which contribute different flavor notes.

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