Cider in U.S.A.
Cider in U.S.A. is a historical brew coming on its own.
As the sun dips low and paints the sky with hues of orange and pink, one can imagine reaching for a chilled, frosted glass filled with an amber liquid that shimmers with promise: cider. This effervescent brew, kissed with the sweetness of apples and the tang of fermentation, has been a staple in America's beverage history since colonial times. Cider's unique blend of refreshment and nostalgia has quenched our nation's thirst through centuries, intertwining with the fabric of our country's past, present, and looks to continue into its future.
Today, cider is enjoying a resurgence across the United States, rekindling its historical importance and carving out a modern identity that's both innovative and reminiscent of its storied past. This beverage, born from the humble apple, has evolved from a colonial necessity into a craft brew celebrated for its diversity, complexity, and connection to local agriculture. The American cider story is a captivating tale of history, culture, ingenuity, and the enduring allure of a well-crafted drink. Join us as we delve into the rich tapestry of cider's past, its vibrant present, and the effervescent future it is brewing in the U.S.A.
Cider's history in the U.S.A.
Cider's history in America is as old as the country itself, intertwined with the tale of the nation's first settlers. When European colonists landed on American soil in the 17th century, they brought with them not just dreams of a new world but also apple seeds from their homeland. These apple trees took to the American soil, and the fruit they bore soon became a staple in the settlers' diet, owing largely to their versatility and storability.
In this early era, cider, made by fermenting the juice of apples, was the drink of the people. Water was often unsafe to consume, and cider provided a safer alternative that could be produced easily and in large quantities. By the 18th century, cider was so common that it was often a part of a worker's wages, and John Adams, the second U.S. president, was known to start his day with a tankard of cider for breakfast, believing in its health benefits.
The 19th century saw a change in cider's fortunes. The arrival of German immigrants brought beer brewing techniques to America, and beer quickly grew in popularity. Furthermore, the Industrial Revolution drove many from rural to urban areas, shifting alcohol production from homes and farms to factories. With the temperance movement and Prohibition in the early 20th century, cider production dwindled almost to extinction. Apple orchards that once supplied cider mills were replaced with sweeter apple varieties better suited for eating.
Cider's decline, however, was not permanent. Like the apple trees that blossom anew each spring, cider began its comeback in America towards the late 20th century. A new generation of cider makers and enthusiasts were about to reclaim the drink's place in American history, sparking a "Cider Renaissance" that continues today. The roots of the cider tree, so firmly planted in America's past, were ready to burgeon again, heralding a new era of innovation, variety, and appreciation for this historical brew.
The cider renaissance
While the roots of cider in the U.S. reach deep into the soils of history, its recent resurgence paints a vibrant picture of an industry reborn. Beginning in the late 20th century, and accelerating into the present day, America has witnessed a "Cider Renaissance," marked by a rapid growth in craft cider production and an increasing appreciation for this historic beverage among consumers.
This resurgence has been fueled by a confluence of factors. One key driver has been the rise of the craft beverage movement. Mirroring the boom in craft breweries and boutique wineries, small-scale cideries began sprouting across the country, particularly in regions with a strong apple-growing heritage like the Pacific Northwest, New England, and the Great Lakes area. These craft cider makers, devoted to quality over quantity, brought a new level of creativity and innovation to the industry, experimenting with heirloom apple varieties, blending techniques, and even barrel-aging processes to create distinctive ciders that stand out from the crowd.
At the same time, changing consumer tastes have played a significant role in cider's comeback. Today's consumers are increasingly drawn to authentic, local, and artisanal products. Cider fits this bill perfectly. It is a beverage deeply rooted in American tradition and local agriculture, offering a tangible connection to the land and its seasonal rhythms. Many cideries have embraced this farm-to-glass ethos, often growing their apples on-site or sourcing from nearby orchards.
Furthermore, health trends have also boosted cider's popularity. As gluten-free diets have gained traction, many consumers have turned to cider as a naturally gluten-free alternative to beer. Additionally, the relatively low alcohol content of most ciders makes them a good choice for those seeking lighter, more sessionable beverages.
The rise of cider festivals, cider-focused pubs, and even cider sommeliers speaks to the growing interest and sophistication around cider drinking. This cultural shift has seen cider shed its old image as just an autumnal novelty or a sweet alternative to beer, to be recognized as a complex, versatile beverage worthy of year-round enjoyment.
The Cider Renaissance marks a triumphant return of cider to the American drinks table. The beverage that once flowed freely in the homes of the country's earliest settlers is once again flowing, this time into the tasting glasses of 21st-century cider enthusiasts. The seeds planted by those early colonists have grown into a flourishing cider culture, echoing the past, celebrating the present, and toasting to an exciting future.
The production of cider
The production of cider, while simple in essence, allows for a multitude of variations and intricacies that contribute to the rich tapestry of flavors and styles we see in the cider market today. The journey from apple to cider is a fascinating process, akin to the crafting of its cousins, wine and beer, but with its unique twist.
The process begins in the orchard with the harvesting of apples. The variety of apple used plays a significant role in determining the final flavor of the cider. Traditional cider apples are often quite different from the sweet, crisp apples we enjoy eating. They're generally higher in tannins and can range from sweet to sharply bitter. Varieties such as Kingston Black, Dabinett, and Yarlington Mill are favored for their depth of flavor and balance of sweetness, acidity, and tannins.
However, in recent years, there's been a growing trend among cider makers to explore using heirloom and wild apple varieties. These apples, each with their distinctive characteristics, contribute to creating ciders with unique and exciting flavor profiles, enhancing the craft aspect of modern cider making.
Once harvested, the apples are washed and crushed into a pulp to extract their juice. The extracted juice is then ready for fermentation. Like winemaking, cider production relies on the natural sugars present in the fruit. The juice is fermented using either wild yeasts present on the apples or specially selected strains, much like the process used in brewing beer.
The yeast metabolizes the sugar in the juice, converting it into alcohol and carbon dioxide, creating the alcohol content and potential effervescence in the cider. The fermentation process can take anywhere from a few weeks to several months, depending on the desired end product.
After fermentation, the cider is usually filtered and clarified to remove any remaining solids. It's at this stage where the cider maker can influence the style of the final product. If they want a sweet cider, they might add unfermented apple juice. If they're after a dry cider, they'll allow the yeast to consume most of the sugar.
Cider can be still or sparkling. Still cider is bottled without undergoing any further fermentation, while sparkling cider involves a secondary fermentation process in the bottle, much like Champagne, to produce natural effervescence.
The art and science of cider making, much like its history, are deeply rooted in tradition while constantly evolving. Through the hands of the cider maker, the humble apple embarks on a journey of transformation, resulting in a beverage that's as diverse and dynamic as the country it calls home. The production of cider, therefore, is not just a process but an ode to craftsmanship, tradition, innovation, and the enduring charm of this historical brew.
The enduring charm of cider and the promise of its future
As we've traversed the historic journey of cider in the USA, it's clear that this beloved beverage, born from the humble apple, holds a significant place in the tapestry of American history and culture. From the early settlers who regarded cider as a daily staple, to the craft cider enthusiasts of today who relish in its diverse flavors and styles, cider has proven its enduring charm.
Throughout its history, cider has demonstrated remarkable resilience, navigating through changes in societal tastes, legal restrictions, and agricultural shifts. Now, amidst a promising renaissance, cider is being rediscovered and reimagined, capturing the hearts and palates of a new generation.
The future of cider in the U.S. is as bright as a sunny orchard in the heart of harvest season. The growth of craft cideries, the rising interest in locally sourced, sustainable products, and the evolving sophistication of cider tastings and pairings all point towards an industry that's not only thriving, but also driving innovation and setting new standards.
As we celebrate the past and toast to the future of cider in the USA, we invite you, the reader, to explore this fascinating world. Venture out and taste the myriad varieties of ciders crafted in your local area. Embrace the rhythm of the seasons as mirrored in each glass of cider, from the fresh crispness of spring to the rich robustness of autumn. And perhaps, if you're inspired, try your hand at crafting a homemade batch of cider, following in the footsteps of our nation's earliest settlers.
The story of cider in America is a story of tradition, transformation, and resilience. It's a tale that continues to unfold, bubbling with effervescence, just like the beverage at its heart. Here's to the history, the culture, and the remarkable resurgence of cider – a true American classic.
The cider tour
For those eager to delve deeper into the cider experience, here is a guide to a few notable cideries across the USA, spanning both historic establishments and innovative newcomers. Whether you're a seasoned cider enthusiast or a curious newcomer, these destinations offer an immersive experience into the world of cider.
This cross-country tour provides a glimpse into the depth and diversity of America's cider scene. Each cidery, with its unique approach and story, contributes to the evolving narrative of American cider. Here's to the journey!
Farnum Hill Ciders, Lebanon, New Hampshire
Known for their commitment to cider apples, Farnum Hill Ciders produces a variety of artisanal, farm-to-glass ciders. Their cider orchards have a long history, and a tour here offers a chance to learn about different cider apple varieties and the cider-making process.
Albemarle CiderWorks, North Garden, Virginia
This family-owned cidery boasts an impressive array of heritage and heirloom apple varieties. Their ciders are a celebration of history, offering a taste of the classic flavors appreciated by America's early settlers.
Angry Orchard, Walden, New York
Despite being the largest cider maker in the U.S., Angry Orchard has a dedicated team that's passionate about pushing the boundaries of what cider can be. Their Innovation Cider House is a must-visit for anyone interested in the experimental side of cider.
Argus Cidery, Austin, Texas
As Texas's first cidery, Argus Cidery has paved the way for cider's growth in the Southwest. They offer a variety of unique ciders, including some made with local wild yeasts.
E.Z. Orchards, Salem, Oregon
This orchard has been family-run since 1929, and their transition into cider-making reflects the agricultural heritage of the Willamette Valley. They are well-known for their French-style cidre.
Seattle Cider Company, Seattle, Washington
Seattle Cider Company breaks the stereotype that ciders are always sweet. They pride themselves on crafting ciders that bridge the gap between wine and beer. Their dry and semi-sweet ciders are a testament to the diversity of cider flavors.
Snowdrift Cider Company, East Wenatchee, Washington
Nestled in the heart of apple country, Snowdrift is known for their orchard-based, artisan ciders. Their tasting room offers stunning views of the orchards and surrounding cliffs.
Virtue Cider, Fennville, Michigan
Founded by former Goose Island Beer Company brewmaster Gregory Hall, Virtue Cider draws inspiration from traditional European cider-making techniques. The cidery is situated on a farm, where sustainability is key and all the apples used are sourced from local farmers.