Thursday, October 6, 2011

Hard apple cider American style

Bon Apetite's Andrew Knowlton sampled 50 American hard ciders and picks four tasty favorites.

Cider used to be at least as big a deal here as in the United Kingdom but never recovered from Prohibition. Today in the States the word "cider" refers to the sweet unfermented version as it comes from the cider press.

I've enjoyed some French ciders (and poiré (perry), pressed from pears), but have been underwhelmed by domestic brews. Of course, it helps to know what to drink.

These are welcome signposts to new-world cider, from Oregon to Michigan to New York to New Hampshire.

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