“Rumors of apple tree blights and diseases that killed the orchards and forced people to switch to beer are not backed up by any evidence.”
The author of this piece is incompetent.
Proper cider requires “bittersharp” and “bitter” apples (i.e., apples with a high tannin content). The tannins give body to the cider, and balance the sweetness of the alcohol. All of the bitter and bittersharp apples of which I am familiar are HIGHLY susceptible to fireblight, and most are susceptible to apple scab as well. In the U.S. it is difficult to grow them anywhere but the pacific coast states. It was, indeed, disease that killed off cider.
I’m a cider lover and an orchardist, and I’d be growing my own cider apples if I could.
Guess I’m stuck with bad cider made out of rotten apples, eh?
If I want alot of tannins, I’ll drink a good Merlot...