Episode 118 The History of Cider

Nov 21

Ep. 118: Cider’s Glow-Up – A Comeback Story

Welcome to Season 7 episode 118 of The Art of Drinking with Join Jules and Your Favorite Uncle

Move over, fancy cocktails—this week we're cracking open the truth about cider, the beverage world's most underappreciated beverage. Join us as Jules whips up some stovetop cider magic (yes, your kitchen will smell amazing), while Uncle Brad proves that cider deserves a spot on your shelf, or in your fridge. We learn there are regional differences, which may explain why you may not like cider – you've only had 1 type or a specific brand. Uncle B also gives us a few tips on how cider could play well with others in your cocktail shaker. We're here to defend cider's honor and rescue it from its undeserved stepchild status—because this drink has history, regional flair, and deserves a permanent spot in your fridge. Uncle Brad takes us on a surprisingly fascinating journey through the history of the apple and then gives us the history behind cider – there's a connection here. Pour yourself something delicious and let's give cider the love it deserves.

TIP: whole spices vs. Ground spices

Thinking about purchasing a Klaris ice machine? Go to craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, you won’t regret it ;-)

Make sure you’re following us on the Insta

Art of Drinking Podcast | Your Favorite Uncle | Join Jules

Brief History of Cider

The production of fermented apple drinks goes back thousands of years; in Europe the apple-pressing and fermentation of apple juice is at least medieval in origin.
In England and France (especially Normandy and Brittany) cider became a common rural beverage, sometimes safer than water, and often consumed by all ages.
Colonists brought apples and cider-making knowledge to North America — in early U.S. history cider was one of the most common fermented beverages.
Over the 20th century, with industrialization, consolidation of beverage industries, changing tastes, legal changes (e.g., Prohibition in the U.S.), cider’s popularity declined in many places.
In the past decade or so, cider has experienced a resurgence: craft cideries, interest in apples beyond juice, new styles (dry, sparkling, fruit-infused, low-ABV), and renewed focus on heritage apple varieties.
Today cider occupies a niche between beer and wine, appealing to consumers seeking variety, lower-ABV alternatives, gluten-free options (since apples contain no gluten), and artisanal production stories.

This weeks tip section will be dedicated to answering YOUR questions