I now know more about apples and ciders than I ever wanted to know but this is interesting. I never knew there were so many different types of apples and that ciders made from them have distinctive flavors. I also thought the orchards were planted in orderly fashion and were cultivated but as they describe orchards, depending on where in the country the orchard is, there are different planting methods that are specific for the area. In California they use the dry farming method where the trees are planted 30 feet apart and there is no irrigation so that the roots will go down deep to find water as well as utilize any water it gets wisely.

I was surprised that old orchards were used for heirloom apples that are rarely or non-existent today. Blending apple varieties gives different flavors and textures to a cider. I found that some varieties were considered extinct but were found in abandoned orchards.

I liked how they gave the history of the area in terms of the development of the land and the planting of apples then went into each areas' apples and growth of the cider industry. I enjoyed reading about the different apples--history and taste when made into cider.

This was interesting but so full of information that I cannot retain it all. I do have a greater appreciation of apples and the ciders made from them. ( )

I received an advance copy of this book via NetGalley.

American Cider sets about--and succeeds--with two major goals. First of all, it essentially lays out American history, region by region, by following the progression of apple trees, and by extension, the brewing of cider. It doesn't ignore the fact that this is also a story of colonialism. White settlers brought their seeds and scions, and the planting of apple trees was among the first things done when establishing households in what was once Native American land. Likewise, when tribes were forced from their homelands and onto reservations, the destruction of their buildings and apple trees was included in that effort. Props to the authors for being up-front about that aspect of apples--that honesty ads a lot to the book, and prevents it from feeling like a lengthy propaganda piece on the awesomeness of apples...

...Though let us not deny, apples are indeed awesome. The authors' passion and knowledge of their subject matter also comes through, loud and clear. This isn't a book for the person vaguely-interested in apples and cider, though it is an engaging read all the way through. This is a book for the foodies, for the people who really love cider and wants to understand it more, and those who are interested in starting their own cidery.

On that note, the book's second major emphasis is describing and exploring up-and-coming cideries across the country. Wow, did these sections make me want to go on a road trip and try everything that was out there. The information is pretty detailed. They lay out the geography and climate and how that impacts apples, what has been grown in the past, what grows now, and various other details about varying business operations. It definitely inspired me to buy cider at Trader Joe's this week when I recognized a name from this book.

I highly recommend this book for anyone who enjoys American cider and wants to understand the history, present, and future trajectory of the beverage. (As for me, I hope that trajectory means it is pouring straight down my gullet.) ( )

A deep dive into the modern cider industry in America.

The authors quickly cover what cider is (and how "hard" cider is really what cider is, and what passes for "cider" in America is really spiced apple juice), the kinds of apples used (most of which you've never heard of), the process of making cider, and the history of cider in the old country and in America. One might think this is what the book is about; it isn't. It's covered very quickly.

The book is really about the modern cider industry in America. The authors go through the entire country by area (southeast, New England, New York, mid-Atlantic, Midwest, Plains/Mountains, California, Pacific NW). Each chapter is introduced by a description of the orogeny/geology of the region (much more about the orogeny than you would ever imagine from a book on cider). The authors then speak of the various cideries currently operating in the area, the kinds of apples used, perhaps a bit of the history of apple trees, apples, and ciders in the area, descriptions of the different apples and their flavor tones, information about the cider makers and what they're doing, and overviews of all the information at the end of each chapter.

One very much sees how small-scale the cider industry currently is but the great potential for growth and expansion. One definitely is given a solid foundation regarding cider in America from this work.

*--galley received as part of early review program ( )