American Cider: A Modern Guide to a Historic Beverage

A must-have guide to the booming hard cider industry—what to drink, where it comes from, and where it's heading—by a pioneering cider sommelier, "the hype man cider is lucky to have" (Eater)
Cider today runs the gamut from sweet to dry, smooth to funky, made with apples but also other fruits—and even hopped like beer. In American Cider, experts Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving heirloom apples and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they're made from and where those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage.
And cider is more than just its taste—it's also historical, as the nation's first popular alcoholic beverage, made...