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Craft Ciders Are Sweeping Across Beer-Crazed Central Europe

At the end of a country lane flanked by linden trees, tall grass and meandering sheep, Michael Jurkovic is intent on changing Slovaks’ drinking habits.

At Jurkovic’s cider houses, workers squeeze apples from local orchards and transform the juice into the bubbly beverage. The cider is then shipped to bars and bistros an hour away in the capital Bratislava to slake the thirst of drinkers weaned more traditionally on beer and wine.