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Cider Making, painting by William Sidney Mount, 1840–1841, depicting a cider mill on Long Island. The history of cider in the United States is very closely tied to the history of apple growing in the country. Most of the 17th- and 18th-century emigrants to America from the British Isles drank hard cider and its variants.
Ironbound Hard Cider worked with Tom Burford to bring the Harrison cider apple back to commercial scale in New Jersey. The cidery uses the Harrison to produce modern versions of three Colonial-era products (Newark Cider, Cider Royal, and pét-nat sparkling cider) on its 108-acre farm in Asbury, New Jersey , about 50 miles west of Newark.
Cider apples are a group of apple cultivars grown for their use in the production of cider (referred to as "hard cider" in the United States). Cider apples are distinguished from "cookers" and "eaters", or dessert apples, by their bitterness or dryness of flavour, qualities which make the fruit unpalatable but can be useful in cidermaking.
In the United States, the definition of "cider" is usually broader than in Europe and specifically Ireland and the UK. There are two types, one as traditional alcoholic hard cider and the other sweet or soft cider, often simply called apple cider. [citation needed] In the 2010s, hard cider experienced a resurgence in consumption in the United ...
New Jersey’s apple cider history starts in Newark. That Newark Cider at Ironbound is much more than the sum of its parts. That is, yes, it’s a complex, refined and ultimately delicious drink ...
He lectured for many years on the history of apple cultivation in the United States and the origins of the apple. He held yearly workshops on apple grafting, including at Monticello. Notably Burford confirmed the identity of the Harrison cider apple when it was rediscovered in the latter 20th century. Previously this variety was believed to be ...
Although due to this wide propagation it is now somewhat variable in form it is usually a red-streaked apple of medium size. [2] It is an early-bearing triploid variety, classed as a "sharp" type under the usual classification of cider apples. Although primarily a cider apple, [3] Tom Putt can also
Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in North America, it is not to be confused with the alcoholic beverage known as cider in other places, which ...