Hard cider has been called America’s first favorite drink—but its story is bigger than a beverage. It’s the tale of orchards planted by settlers, communities built around the press, and traditions nearly lost to time before finding new life in today’s craft revival.
America’s First Favorite Drink
Before beer filled pint glasses, cider filled mugs. In the 1700s and 1800s, hard cider was the everyday drink for American families—so common that even children sipped watered-down “ciderkin” with their meals.
Cider’s story isn’t just about alcohol. It’s about farming, survival, and culture. From the orchards settlers planted to the craft cideries of today, this drink has mirrored the history of America itself.
Cider’s Old World Roots
Cider wasn’t new when it crossed the Atlantic. In England, France, and Spain, farmers had been fermenting apples for centuries. Settlers carried those traditions with them, along with apple seeds and grafts.
The apple wasn’t native to America, but orchards quickly took root in New England and the Mid-Atlantic. Within a few generations, cider had become the practical—and beloved—beverage of the colonies.
Colonial America: Orchards and Everyday Life
In colonial times, safe drinking water was scarce. Fermented cider, by contrast, was clean, stable, and easy to make. Nearly every farm grew apples, and nearly every household pressed cider for daily use.
Community cider presses became gathering spots. A jug of cider was passed around at barn-raisings, church meetings, and family tables. Presidents like John Adams reportedly started their mornings with a tankard of the stuff.
These orchards gave rise to heirloom apple varieties—many bred for flavor and fermentation rather than fresh eating. Learn more in Forgotten Midwest Heirloom Apples.
The Golden Age of Cider
By the late 1700s and 1800s, cider was everywhere. Taverns served it with meals, farmers relied on it as a staple, and families drank it daily. It was considered wholesome fuel for life.
Cider was also regional. New England ciders tended to be sharp and dry, while Midwestern orchards mixed different apples for broader flavor. Wherever apples grew, cider followed.
Decline in the 20th Century
So why don’t we think of cider as America’s national drink today? A few shifts changed everything:
- Beer on the rise: German immigrants brought lager brewing, which spread quickly in cities.
- Urbanization: As people left farms for cities, they left behind their cider presses.
- Prohibition: When alcohol was outlawed in 1920, many orchards were cut down or repurposed. Unlike beer, cider couldn’t bounce back quickly—orchards take years to grow.
By the mid-1900s, cider had nearly vanished. The word “cider” itself was rebranded, coming to mean the unfermented juice sold at roadside stands and fall festivals.
The Craft Revival
Fast-forward to the late 20th century. As the craft beer movement grew, cider quietly began its comeback. A handful of small producers replanted orchards and experimented with fermentation.
By the 2000s, the revival was in full swing. Craft cideries opened across the country, heirloom apples returned, and cider festivals gained traction.
Today’s cider is diverse: dry or sweet, hopped or spiced, barrel-aged or sparkling. It honors tradition while welcoming new twists.
(Interested in the process itself? See Fermentation 101: How Hard Cider Is Made.)
Why Cider Still Matters
Cider is more than a refreshing drink—it’s a connection to our past. Every sip recalls settlers planting orchards, families pressing apples, and farmers adapting to survive.
For today’s orchards, cider also means resilience. By fermenting apples, farms diversify income, host tastings and festivals, and preserve heirloom apple varieties. Curious why Missouri and Kansas orchards are especially suited to apples? Read Apples in Missouri & Kansas: Why They Grow So Well.
Cider History FAQ
Q: Was cider really safer than water?
Yes. Fermentation killed harmful bacteria, making cider a dependable daily drink in colonial America.
Q: Why did Prohibition hit cider harder than beer?
Beer could rebound quickly—grain grows annually. Orchards take years to mature, and many had been destroyed.
Q: How is today’s cider different?
Modern cider is far more varied, ranging from dry heritage styles to sweet, fruit-forward blends, with craft twists like hops or spices.
Also Read
- 🥂 Fermentation 101: How Hard Cider Is Made
- 🍏 Apple Harvest Guide: Kansas City Orchards
- 🍎 Forgotten Midwest Heirloom Apples
- 🌎 Apples in a Changing Midwest: Holding On and Looking Forward
See It for Yourself
🍂 Want to taste a drink with centuries of history? Explore apple orchard experiences on Delve and discover how America’s oldest beverage tradition is still alive today.
