Cider / Seltzer

Cider

If you don´t have a fancy neither for beer nor wine, but something delicious and refreshing, we recommend you betting on cider. It is a popular beverage worldwide, but especially in the British Isles, France and Spain.

However, it must be said that its origin is not entirely clear. Research shows that ancient European as well as Asian cultures used to process apples to make a similar drink. Cider thus has a history of several thousand years. In the Middle Ages, cider production was significant industry. Monasteries sold a huge amount of strong and spicy cider to public. Farmers received cider as a part of their wages.

In the 14th century, children were baptized with cider as it was purer than water at that time. 16th century became an important period for cider, when Normandy became one of the largest cider producers in the world. Manufacturers began experimenting with different types of apples, which led to an improvement in the taste of the drink. Around the same time, his popularity increased, especially in England and the United States.

European continent experienced the greatest rise of cider production in the 19th century. Today, the assortment of ciders in the world is wide and their taste is influenced by the types of apples as well as the by the amount of sugar used and production processes.

Cider is made by the fermentation of apple juice. Any apples can be used, but the best manufacturers use special varieties, known as cider apples. Alcohol content may be less than 3% but it can be also more than 8%, which is obviously related to the amount of residual sugar.

We recognize ciders as dry, semi-dry, semi-sweet, sweet, as well as saturated and unsaturated. Different colour, degree of turbidity, saturation and taste is caused mainly due to the variety of apples used and the selected production method. Recently, the production of pear cider has been expanding.