Cider is experiencing a renaissance in the U.S. By cider, we’re referring to hard cider, fermented apple juice, not the fresh-pressed sweet brown juice sold in plastic jugs in the fall (which we also love, particularly if it’s that ever-more-rare unpasteurized stuff). Hard cider’s golden age in America was colonial times, when it was easily made at home, on the farm. Interest died out long ago, and only very recently has America’s interest in hard cider been piqued. Now it seems as if every major brewery has a bottled cider offering. They tend to be sweet and simple, with flavors that lean more towards Jolly Ranchers than real apples. Continue reading