Modern Cider vs Cider from the Middle Ages: A Comparative Study
While cider had a humble beginning in medieval times, evolving over the centuries to become a widely drunk beverage, the distinctions between traditional cider and modern versions are notable. This article explores the historical context of medieval cider and contrasts it with contemporary methods and products.
The Historical Context of Medieval Cider
In France, cider barely existed during the Middle Ages. It wasn’t until the 16th century that it became a common product. Evidence of its existence can be traced back to records of the Frankish Queen Radegund, who drank perry pear cider, and Charlemagne’s estates, which produced strong apple-based drinks. However, specific details on the production methods of these early ciders remain scarce.
One can only imagine how the cider of later periods would have differed from today's modern cider. For one, it was consistently alcoholic, so fruit juice was never sold but consumed fresh. The Normans, who were the primary cider producers in France, soon realized that Parisians preferred a sweeter taste. Consequently, they made certain ciders specifically for the Parisian market. This adaptation led to the proliferation of ciders around Paris, each tailored to local preferences.
How It Was Made in the Middle Ages
A sixteenth-century French text describes the process of making cider, providing valuable insights into medieval cider-making techniques. Despite the translation, the original account goes on for several pages, detailing the intricate steps involved. These methods involved the use of natural ingredients and simple tools, ensuring that the cider was both clean and free from harmful contaminants.
During the Middle Ages, the production of cider was closely tied to the local environment and available resources. The lack of mechanical aids and industrial materials meant that the process was more labor-intensive and less standardized compared to modern methods. Craftsmanship and experience played a crucial role in achieving the desired flavors and qualities.
The Evolution of Cider Making
The advent of industrialization brought significant changes to the cider production process. Today, cleanliness and pasteurization are paramount, ensuring the safety and freshness of the product. Additionally, modern cider-makers often use chemicals to ‘aid’ the natural fermentation process, leading to a more consistent and potent product.
However, the core steps in the production of cider remain relatively unchanged. Basic components and methods, such as fermentation in wooden barrels and pressing of apples, are still employed. These traditional techniques can produce a product that would seem very different to a medieval drinker, but the fundamental processes remain largely the same.
Scientific Advances and Craft Cider
The 20th century saw significant research at the Long Ashton Research Station, which contributed to the understanding of cider-making techniques. Traditional methods, while not extensively recorded, were likely influenced by the same sensory-based skills used today. The ability to test the acidity and tannin content of apples provides a more scientific approach to production, but it doesn’t negate the importance of artisanal methods.
Specific cider apple varieties have evolved over the centuries, with records suggesting their introduction as early as the 13th and 14th centuries. Modern cider-makers often use wild yeasts for fermentation, a practice that ensures a slower but higher quality process. This method, while slower, can result in a more complex and nuanced flavor profile.
Industrial Cider vs Craft Cider
Lastly, it’s important to distinguish between craft cider and industrial cider. Craft cider relies on traditional methods and ingredients, focusing on quality and consistency. On the other hand, industrial cider is mass-produced and may contain minimum apple juice, a lot of sugar or corn syrup, and requires little talent to manufacture. These products share little in common with true craft cider, which is a refined and handcrafted beverage.
In conclusion, while modern cider and medieval cider share some fundamental similarities, the methods and ingredients used have evolved significantly over time. Traditional craft cider production continues to honor ancient techniques while modern methods strive for consistency and quality. Whether refreshing a medieval palate or satisfying a modern one, the essence of cider remains a testament to the timeless art of apple fermentation.