EatingWell Taste Test: Hard Cider

By Carolyn Malcoun, "Ciders to Sip," September/October 2010

How hard apple cider is making its comeback.

The demand for hard cider declined soon after that. More immigrants were coming to the U.S. from Germany, bringing with them their thirst for lagers. And Prohibition sure didn’t help. The demand for beer grew and now hard cider has the smallest share of the alcohol industry.

But hard cider is slowly making a comeback—it’s the fastest-growing segment in the alcohol industry, having seen double-digit growth over the past five years.

Simply fermented apple juice, hard cider comes in a variety of styles, from dry and crisp to shockingly sweet. Some are sparkling, while others are still, like wine. Woodchuck Cider, the most popular cider in America, can be found at many bars and restaurants. And artisan cideries, which often use heirloom apple varieties to make their ciders, are popping up all over the country. (To find one near you, go to Here’s to a tradition that’s worth raising a glass to!

Next: 4 hard ciders to try. »

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