Terroir And The Colonial Roots Of Craft Apple Cider | culture: the word on cheese
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Terroir And The Colonial Roots Of Craft Apple Cider

In colonial times, hard cider was the most popular drink in America, and we soon may see a revival. Many align craft cider with craft beer, since they’re served in similar packaging, both have bubbles, and often sit next to one another on store shelves. However, cider is more closely aligned with wine, and the terrior of hard cider is just as important.

Making cider is very much like making wine. It depends on terroir, the term wine makers use to describe the soil, weather conditions, farming practices and winemaking style that give each wine its own unique personality. Often loosely translated from the French as “a sense of place,” terroir makes a wine what it is. The same can be said for cider-making.

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Photo by Susan Lutz



Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.