Most English cyders are grown and fermented in the south west of England. Unually Gaymer's originated in Norfolk eastern England. From small beginnings, most English cyders were grown on farms as part of the workers renumeration, each worker in the west of England receiving a galleon of cyder per day. As times have changed so have the brewing of English cyder, many small farms still ferment their own cyder but most cyder is now brewed commercially. Gaymer's started brewing cyder during the late eighteenth century from a farm near [Attleborough], Norfolk, continuing as a farm concern until 1870 when William Gaymer introduced a hydraulic press and began to sell the cyder commercially for the home market and export. Gaymer's became a national brand, but by 1961 the company had been taken over by Showerings. After several mergers Gaymer's was taken over by Matthew Clark PLC in the mid 1990's. After over 200 years of cyder making in Attleborough production of Gaymer's cyder was transferred to Shepton Mallet in Somerset. With modern brewing technics the new owners were able to replicate Norfolk water and carry on the brewing of the distintive Gaymer's in Somerset without affecting the taste. GAYMER'S OLDE ENGLISH is mostly sold through supermarkets and off licence chains and is readily available and still widely drunk.