Dickens Cider

Cider has been made in central & western Europe for a number of centuries. It was even mentioned by Julius Caesar, in 55 BC, after he saw Celts making it with crab-apples. Now a small home sized traditional brewery has started in the West Country region of Britain. Led by elements of both the locals, and Jutes who had arrived 400 odd years before, the cottage industry is flourishing. Some casks are sent to Old Saxony, Mercia, Northumberland, and Saxony too. The name of it is known by is Dickens Cider.
The community that makes it is skilled in the production of it, yet relies on outside merchants to carry & sell the barrels outside. They are always looking for new revenue. Each family in the area will produce regular barrels from autumn harvest to late spring while tending small orchards of apples. All of these orchards are family owned, and the locals also keep pigs, who are fed the leftovers. Dickens Cider competes with many local brewers in many northern European settlements, but are one of the first to start selling well outside their locality.
As a product, the cider is dry and quite strong, averaging about 14% (28% proof). Most others who drink it outside of the West Country treat it as a luxury, only to be consumed at special events or under particular conditions. Sometimes the cider is served warmed, usually during the winter months.

Item type

Consumable, Food / Drink

Creation Date

About 420 to 430 AD

Rarity

Uncommon to very rare.

Base Price

10gp per barrel