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The apple, it seems, has learned to love the hop — and not only hops but bourbon barrels and beer yeasts. As the American cider industry goes through a seemingly endless growth spurt, it is diversifying, too, with artisans sometimes borrowing flavors and techniques from their craft-brewer cousins. “There are the purists on one end, just caring about the apples. But then there are a lot of cidermakers, younger ones in particular, who are taking cues from craft beer,” Kyle Sherrer says.