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New Wave Cider

New Wave Cider
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Nearly 25 years ago I moved out East for school and fondly recall my introduction to the ubiquity of fresh apple cider and its harvest festival offspring, the cider doughnut. What I didn’t know then is that fresh cider is merely the “soft drink” remnant of an historic hard cider culture that took root in America during early colonial times and held sway up through the close of the 19th century. In its unrefrigerated heyday, fermented cider was as pervasive as its fresh counterpart is now — you could find it on every breakfast table and at every local tavern. Though Prohibition brought the beverage to near extinction, today a cider resurrection is underway in New York’s Hudson Valley.

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