What’s more American than warm apple pie? Turns out to be a big jug of hard cider. Apple trees introduced by English colonists grew especially well in the Northeast, and were spread across the country by farmers and Johnny Appleseed. Before refrigeration, fermenting juice from apples was the easiest way to retain most of their useful calories. The resulting alcoholic brew kept much longer and, much like its malty cousin beer, served the crucial need for safe hydrating beverages in the ages before advanced water treatment.