Cider was often recorded as been made in England by Monks. They were the repository of much knowledge in the Dark Ages and made cider as well as beer and wine for the Sacraments. Initially to preserve food and provide clean drinking in the winter. Water was notoriously bad and food scare. These were also safe drinks for their thirsty labourers as the fermentation or brewing sterilises liquid, by killing the bacteria water was often harbouring. It’s documented that the Bishop of Bath & Wells, in the south west of England, bought cider presses for his monastery in 1230. The monastery at Ely (Cambridgeshire) was particularly famous for its orchards and vineyards.