Author, poet and leading cider writer James Crowden uncovers the rich history behind the origins and making of cider and offers some tastings. He is joined by Tom Oliver of Oliver’s Cider & Perry.

Crowden says that while cidermaking has been at the heart of country life for centuries, its history dates to myth-infused civilisations of the Mediterranean and the wild apple forests of Kazakhstan. He charts the story of an apple that travelled from east to west and proved irresistible to everyone who tasted it. And he explains how it was in Oxford that a pioneering technique of bottling cider with an extra bit of sugar to produce secondary fermentation put cider on the high table. This technique, now known as méthode champenoise, was later adopted by Champagne makers and by other makers of sparkling wine across the globe.

‘James Crowden is Britain’s best cider writer. I always turn to his work first when I want top research and inspiring opinions. His new Cider Country is the book we have all been waiting for.’ Oz Clarke

Crowden worked for 20 years as a shepherd, forester and cidermaker. He is author of several collections of poetry and of Ciderland, winner of the André Simon Food and Drink Award. Oliver’s make fine Herefordshire ciders and perries with an emphasis on balance and character coupled with drinkability. The drinks are based around the spontaneous ferment of selected varieties of cider apple and perry pear grown in Herefordshire.