British transplant Jeffrey House has long believed in the appeal of a pint of fermented apple juice.
But when he landed in California in the 1980s, he found few Americans willing to venture outside the familiar territory of beer and wine.
Fast forward a few decades. Add drinkers who have been groomed by the craft beer movement. Throw in a dollop of gluten avoidance. Now, House’s business is producing 1 million gallons of hard cider a year under the brand Ace Cider, quadruple what he was making in 2008.
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