Ben Watson, an influential figure in the revival of hard cider as a significant part of America’s craft beverage scene, died on August 15 at his home in Peterborough, New Hampshire. He was 64. According to his sister Deborah Watson, the cause of death was uveal melanoma, a rare form of eye cancer.

Watson, widely known among peers as "Brother Apple," played a critical role in reestablishing the apple, particularly heirloom varieties, as a valued ingredient in alcoholic beverages. His efforts helped elevate cider beyond a regional specialty to a beverage recognized alongside wine and craft beer. His 1999 book, *Cider, Hard and Sweet: History, Traditions, and Making Your Own*, is credited with sparking renewed interest in traditional hard cider production and consumption across the United States.

Born in Concord, New Hampshire, on December 3, 1961, Watson grew up near an orchard in Contoocook, where he was exposed to apple cultivation from an early age. After graduating from Yale University in 1983 with a degree in English, he began a career that combined his passion for writing with his interest in sustainable and artisanal food movements. In the 1980s, while writing for *Yankee* magazine, he discovered hard cider and quickly became an advocate for the beverage as he encountered cider makers across New England.

In the early 2000s, Watson launched a preservation effort to save the granite beauty apple, a variety at risk of extinction, by locating surviving trees, taking cuttings for grafting, and distributing new saplings to growers and preservationists. His description of the apple’s flavor illustrates his deep appreciation for the fruit’s qualities and its role in cider making.

Watson’s involvement extended beyond writing; he was a core figure in the cider community, helping organize events such as CiderDays, an annual festival in Western Massachusetts founded by Terry and Judith Maloney, pioneers in small-batch cider production. The festival brought together producers and enthusiasts, and Watson curated the Cider Salon tasting, fostering connections within the expanding cider industry.

In his book, Watson traced cider’s rich colonial history, highlighting its role as a staple beverage and even currency in early American communities. He also aimed to demystify cider making, presenting it as an accessible craft compared to brewing beer or wine. Over time, the popularity of hard cider surged, and Watson’s foresight was confirmed as sales soared, especially among younger and female drinkers.

During the 1990s and 2000s, Watson worked as an editor at Chelsea Green Publishing, known for its focus on sustainability, where he supported literature on organic farming, fermentation, and the slow-food movement. His colleagues credited him with helping steer cultural movements toward valuing artisanal and local food traditions.

Watson did not marry and is survived by two sisters, Deborah and Cynthia Watson. His influence persists through the cider renaissance he helped ignite and the preservation of apple varieties that might otherwise have been lost. As he noted, while some new cider drinkers initially find certain ciders unfamiliar to the apple flavor they expect, he likened it to wine drinkers not expecting grapes to taste the same across all varietals, underscoring the complexity and diversity of hard cider as a craft.