Cider
Cider is an ancient beverage. No-one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to Northwestern Europe. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made from the only resources available to make it, so style wasn't a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilization was slow to develop record keeping. Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers.
Cider in the United Kingdom
Beer had replaced cider as a fashionable drink in the main export markets, and even the home markets had switched to beer as the population became more urban. Potatoes overtook cider as the most important crop in Jersey in the 1840s, and in Guernsey glasshouse tomato production grew in importance. Small-scale cider production on farms for domestic consumption, particularly by seasonal workers from Brittany and mainland Normandy, was maintained, but by the mid-20th century production dwindled until only 8 farms were producing cider for their own consumption in 1983.