As America's most popular alcoholic beverage throughout the colonial era and into the early days of the United States, cider's popularity began to wane in the 1840s as a wave of German immigrants brought beer-making techniques with them into the country. The great breweries of America's cities popularized German-style beers that would eventually become the watered-down, mass-marketed lagers of today. However, just as the craft beer movement has taken off with glorious abandon, reinventing the taste and identity of American beer, hard cider, too, is being given a new platform to shine as a craft product.
Dry ciders dominate the American marketplace, but sweeter varieties also have their devoted partisans. To try a wide array of ciders, take a look at our list of the best in America.
The slightly sweet cider, unlike most other brands, also has a “light” variety that only has 110 calories per bottle.
New Hampshire-based Farnum Hills offers a high-alcohol (7.4 percent) hard cider that is corked, unlike most other American bottled ciders.
While mainly available in New England, Farnum Hill's products are also sold at specialty shops outside of the region.
This cider outfit’s McIntosh cider, a sweet, low-alcohol brew, is an excellent way of introducing hard cider to non-drinkers.