What traditional British pub drink is made from fermented apple juice?

Cider, a beloved staple in British pubs, is an alcoholic beverage crafted through the fermentation of apple juice. The process begins with pressing apples to extract their juice, which then undergoes fermentation with yeast. This natural conversion of sugars into alcohol gives cider its distinct taste and character, ranging from dry to sweet varieties.

The history of cider in Britain is extensive, with roots dating back to ancient times. Evidence suggests that Celts in Britain were making a form of cider from crab apples as early as 3000 BCE. The Romans later introduced more advanced apple cultivation and orcharding techniques around 50 CE. The Norman conquest in 1066 further influenced cider production, bringing new apple varieties and improved pressing methods. Throughout the medieval era, cider became a common and often safer alternative to water, consumed daily by both peasants and nobility, with monasteries playing a significant role in its production.

Cider has long been intertwined with British culture, particularly in the West Country where cider apples thrive. During the 17th century, it experienced a golden age, even surpassing beer in popularity for a time. Today, the United Kingdom holds the distinction of being the largest consumer of cider globally. While commercial ciders are widely available, a resurgence in craft cider has brought renewed appreciation for traditional methods and a diverse range of flavors, from still to sparkling and various levels of sweetness.