American dry cider makes a comeback

11/10/2013 | New York Times (tiered subscription model), The

American cider producers are mimicking French and Spanish makers by leaving out the sugar and letting the apple's natural flavors shine in dry versions, writes Eric Asimov. Small craft producers as well as corporate giants including Anheuser-Busch are embracing the trend, and more restaurants and retailers are offering dry ciders that are good for drinking year-round.

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New York Times (tiered subscription model), The

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