On the East Coast, ski conditions can be fickle. Big powder days often end with rain, frigid temperatures result in icy lines and runs are tracked out by 10 a.m. And while we can’t control the weather, there is something that the East truly excels in: aprés ski.
Whether your day was filled with thigh-deep powder or survival skiing on bulletproof ice is irrelevant once you get to the bar.
“In the bar, everyone skied a good line,” says Brett Newton, who has been bartending at Zip’s Pub at Cranmore for six years. “Good day or bad day, it doesn’t matter. In the bar, it’s always a good day.”
The term aprés ski, literally, “after-skiing” in French, originated in the late 19th century in Norway and eventually made its way to the French Alps during the mid-20th century. Skiers often would stop to have a drink after their last run before even changing out of their ski gear, and this eventually influenced a culture that spread to ski resorts around the globe.