Like wine, cider is made by pressing the juice out of the fruit, and then allowing the natural sugars contained in it to ferment into alcohol. Whether your taste buds prefer ciders that are bone-dry or ones that are honey-sweet, there is a glass for every palate in this region. Local producers blend American heritage traditions with newer techniques from countries like France to create a myriad of styles. Riding the wave of the craft beer boom, cider production exploded in the Hudson Valley. Adobe Stock | Photo by barmalini A Craft Beverage Boom By the 1920s, however, the temperance movement and Prohibition laws put the kibosh on cidermaking church-going farmers cut down their apple trees before having their fruit turned into a “demon drink.” Even after Prohibition was repealed, cider production - which has always been a cottage industry - took years to recover, hitting a new stride in the last several years. Hard cider was immensely popular due to its low cost and high yield. The result was a highly potent spirit reminiscent of brandy. After pressing cider, these pioneer distillers would allow the mixture to ferment. Heritage beverages like Applejack emerged in this period as well. Cheaper than other forms of imported hooch, cider was a favorite of early Hudson Valley residents because it made use of the rich supply of ingredients around them. As far as cider apples go, the Northern Spy has been a mainstay of the Valley since the colonial days. Beloved “eating” and “baking” varieties like Pink Lady, Fuji, and Granny Smith thrive in the longer growing season that the Hudson Valley’s climate offers. Apple picking is a Hudson Valley tradition that remains popular to this day.
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