By J. Random
From our Spring 2020 magazine, aka The Cider Issue:
Longtime columnist J. Random breaks down the history of cider from Europe to British Columbia.
About the time our ancestors came down from the trees, they developed a taste—or at least tolerance—for the alcohol that naturally develops in rotting fruit. These evolving hunter-gatherers might have fermented a beverage from collected fruit well before agriculture.
Issue: Spring 2020