Farmhouse cider has been produced in the county of Somerset in SW England for centuries and was the lifeblood of the county. The earliest mention of cider is 1066 following the Norman Conquest; the Normans had a strong tradition of apple growing and cider making. Cider is produced naturally from apples; neither carbonated or pasteurized. It has a higher percentage of alcohol than beer. Cloudy, unfiltered ciders are called "Scrumpy", from "scrump", a local term for a small, withered apple.