Ciders

Europe is known for its wide variety of alcoholic beverages. Among these alcoholic beverages is cider. Cider is basically derived from fermented apples. Cider is popular in the whole world, particularly in European nations. Natural cider is the product derived directly from the fermentation process, with almost nothing added. However, due to the commercialization of cider, and probably to reach a wider market, many cider producers have continuously experimented with cider to produce different cider products. These cider products differ in taste, appearance, alcohol content, among others, to suit the wide range of preferences of cider lovers. However, it is widely noticed that traditional or natural cider is enjoying a comeback nowadays.

Cider in History

Like any other alcoholic beverages, cider had been a part of history. It has been part of the presidential tables that discussed the events that moved countries, as well, as in the tables of hard workers enjoying the end of a day’s work. The birth of cider as a beverage has not been established, but it was known that when the Romans invaded England in the first century, they described an alcoholic beverage made by the natives from apples. Cider also considerably spread in Europe and became a popular drink well in the 9th century. Later, cider became even more popular in England with orchards being set up to produce the drink. Monasteries and farms alike produce cider as a business. Cider production, for a long time, was an important trade in England. Cider was even brought by English settlers in the then newly established American colonies. Changes in times caused the decline of cider production, although now cider is making a comeback, particularly those that are produced in traditional means.

Making Cider

While the cider can be fermented from almost any variant of apples, commercial ciders today are fermented from “cider apples,” apple variants cultivated specifically for cider production. Sometimes, cider is produced from mixed variety of apples. After harvest, these apples are scattered into a “pomace.”
Scattering is done using cider mills which are traditionally made of stone and is driven manually or by animal power. The pulp left is then built up into blocks which are called “cheese.” This is done using a cider press. Minimizing exposure to air, the juice was then extracted from this cheese, strained, and fermented. The fermentation to produce cider can take just three months, although cider can be matured for two or three years before commercialization.

The many kinds of cider differ in many ways, depending on the type of apples used and on the fermentation process. For one, their flavors and colors differ from variant to variant. Their appearance can be very clear or cloudy with precipitations.  The mass-produced ciders tend to be clearer, much resembling sparkling wines. On the other hand the traditional ciders are more cloudy and darker in color.

Drinking Cider and Your Health

Most alcoholic beverages, when taken in moderate amounts, can be good for your health. Cider is not an exception to this, for cider is widely considered as beneficial to people’s health. Cider, as a product of apple, has a high amount of antioxidants and phenolics. These substances are widely regarded as helpful in preventing heart diseases and some forms of cancer, among others. Antioxidants extinguish free radicals which may result to cellular damages that can eventually lead to cancer and cardiovascular disease.

Cider has been one of the most popular and important alcoholic drinks in the world for centuries now. Not only that they are delicious and historic but they are beneficial to your health as well. So now, you can actually say, “an apple cider a day keeps the doctor away.”

Aaron Carver is a food and wine expert. He is a Food Technologist specializing in the production of wine and other alcoholic beverages.

Article Source: http://bb-articles.com