Washington Cider Week 2014

Washington Cider Week 2014


September 4th - 14th. Check out the event line up!

Cidermakers Announce the Third Annual Washington Cider WeekCelebrate the state’s most exciting beverage with more than 75 activities, September 4-14

SEATTLE, WA—The Northwest Cider Association (NWCA) has announced the third annual Washington Cider Week, a 10-day craft cider celebration. Cider Week Washington kicks off on September 4th, and on the 5th the Northwest Cider Summit kicks the party into gear at South Lake Union in Seattle.  Followed by a week long of tasting events. Washington is one of six states in the U.S. celebrating a Cider Week this year, joining California, Michigan, New York, Oregon and Virginia. Fourteen cideries from Washington are participating in this year’s events. 

  • Washington State United States (map)

Northwest Cider Summit

One of the most diverse PNW cider tasting events of the year!

The fourth annual Northwest Cider Summit attracts artisanal cidermakers from producers in Washington, Oregon, British Columbia,  California, Michigan, England, France and Spain. Come taste your way to new cider discoveries while meeting the cidermakers themselves! 


Follow the link for ticketing and more details.

  • South Lake Union Discovery Center (map)
An Apple for Teacher Finnriver Cider Tasting

An Apple for Teacher Finnriver Cider Tasting

Its now back to school time and Finnriver Farm & Cidery is bringing their “An Apple for Teacher Cider Tasting” to Saraveza on Friday, September 5th. Taking place from 6:00 to 9:00pm, Finnriver will be offering complimentary samples of their craft ciders, award-winning port style apple wine and healthy bites of organic, local apples.

An Apple for Teacher Finnriver Cider Tasting as part of their Annual Back to School Cider Showcase. Limited release Seasonal Ciders from Finnriver will be available on draft for the event along with bottles for carryout. Fresh, raw apples will be sliced to taste, showcasing culinary varieties sometimes used in cider making. Attendees are encouraged to learn a bit about culinary and cider fruit, explore a variety of flavors, tastes and generally enjoy the bounty of the fermented and unfermented apples.




The evening’s featured Ciders & Wine include the following.

Farmstead Cider
Farmstead Cider is the product of a community collaboration. Each Fall, Finnriver invites neighbors across the north Olympic Peninsula to bring their bruised, bitter or bizarre backyard apples in honor of World Apple Day. This charismatic collection of fruit is then fermented. The result is a semi-sweet, unfiltered, frontier-style cider with rustic origins and a juicy apple character. Farmstead then returns the good will of the community as Finnriver allocates 1o cents on every bottle sale of this blend to local food banks. 6.5% abv (in bottle)

Forest Ginger Cider
Forest Ginger Cider, a Fall seasonal blend in the Elijah K. Swan Botanical line tastes like a walk through the orchard and in the woods. A crisp cider with a bright apple core, earthy resinous notes and the warmth of crushed ginger root for a hint of heat. Made from a base of organic Washington and heirloom apples with fir tips harvested from the forest at Finnriver and organic ginger. 6.5% abv (on draft & in bottle)

Lavender Black Currant
Lavender Black Currant Cider celebrates the botanical bounty and beauty of the Olympic Peninsula. Savor the lingering tastes of summer with this special limited release cider, also from the Elijah K. Swan Botanical line. A refreshing purple-hued sparkling cider featuring the organic Washington apple fermented and blended with the sweet and tart delights of black currant. Add to that the delicate floral notes of organic Sequim lavender, sourced from Purple Haze farm, and you have a delicious taste of the summer season. 6.5% abv (draft & bottle)

“Elijah K. Swan” Ciders are named after the good folks who sold us the farm (Lige & Kay Christian) and who first planted apple trees here, as well as for the trumpeter swans that overwinter in the valley. This cider is a tribute to them and to those big white birds who remind us that earth is still wild.

Port-Style Apple Wine
Port-Style Apple Wine or Spirited Apple Wine is a richer, dessert offering. The wholesome apple may surprise you with the sultry side revealed in this sumptuous apple wine, handcrafted on Finnriver’s Olympic Peninsula family farm. After fermenting the fruit, the tantalizing sweetness of the apples is captured by fortifying with custom-distilled apple brandy. May it bring you warmth and good cheer! 18.5% abv (in bottle)

DOUBLE GOLD, Finnriver Spirited Apple Wine, WA, Seattle Wine Awards, 2013
GOLD, Finnriver Spirited Apple Wine, Great Lakes International Cider and Perry Competition, 2013
BRONZE, Finnriver Spirited Apple Wine, Great Lakes International Cider and Perry Competition, 2011


  • Saraveza (map)

Course: Cider & Perry Orcharding through the Year - Fall Orcharding

Cider & Perry Orcharding through the Year

Guiding students throughout the production year with in-depth discussions and demonstrations of orcharding techniques needed on a seasonal basis.

Fee: Four-part series-$330. Orcharding section only (3 classes)-$250.  Individual classes-$95 each. All classes include beverages and lunch.
Date/ Time:        (See individual classes for details).
Location:             Skagit Valley Gardens, Mount Vernon, WA

In this series of one-day workshops, we will cover the intricacies of apple and pear orcharding, providing students with information crucial to becoming a successful commercial producer. Training covers everything from evaluating the business plan, to starting an orchard, choosing plant material, orchard maintenance, and equipment needed.  Enterprise Feasibility kicks off the year, followed by Orcharding courses spread out over three seasons.


The Orcharding section of this four-part series is led by fruit production expert Gary Moulton.  Gary worked in the Fruit Horticulture department of the Washington State University - Mount Vernon Research and Extension Center from 1980 to 2010.   In 1991 he took over the management, direction, and leadership of the Fruit Research program. He holds a Master’s Degree from WSU in Plant Pathology specializing in fruit diseases, and a Bachelor of Science Degree in Pomology/Fruit Science from California Polytechnic State University, San Luis Obispo, California. These courses are listed in the Events Calendar under Cider and Perry Orcharding Through the Year.


Fall Orcharding

Date/Time: September 19, 2014.  8:30 AM to 4:30PM.
Location: Skagit Valley Gardens (Mount Vernon, WA).

This workshop will explain orchard layout based on rootstock performance, guide students to choose the best varieties for particular markets, determine correct spacing, and cover factors affecting fruit production yields. Students will get an overview of routine tasks for fall orcharding, including calculating fertilizer needs and using equipment to apply them, preparing for Winter, the do’s and don’ts of scion wood, and the surprisingly tricky task of working with a nursery to order grafted trees.  Topics:

• Orchard Layout
• Soil Testing & Amendments
• Rootstock Selection for fruit varieties
• Fall Clean-Up & Pest Control
• How to Collect & Store Scion Wood
• Working with the Nursery


These courses are very popular and advanced reservations fill quickly.  Please contact Northwest Agriculture Business Center for availability and registration. 360-336-3727

For more information go to http://www.agbizcenter.org


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NW Ciderfest Benefits the Muscular Dystrophy Association

2014 marks the inaugural year for the NW CIDERFEST benefitting the Muscular Dystrophy Association.

Located at Pioneer Square in downtown Portland sample ciders from over 20 different NW vendors, cheese and food pairings, enjoy live music, family fun activities including bobbing for apples, petting zoo and live on-stage contests.

The NW Cider Association and the local chapter of the MDA have partnered to offer this fun filled event celebrating all things autumn.

For more information contact cking@mdausa.org or 503 223 3177.  

Course: Cider & Perry Production - Principles & Practice

Cider & Perry Production - Principles & Practice

A two-part course, with optional NACM certification*.  Part one may be taken separately, with or without the certification.  The class is typically held in conjunction with the Introduction to Cider Fruit Orchard Management workshop on a Saturday preceding or following the Cider course.  The course is suitable for beginners, new businesses and existing producers (large & small-scale) alike.  An additional registration fee of $145.00 is payable for those wishing to enter for the NACM Certification in Cider & Perry Appreciation. This additional fee includes a complimentary copy of the official textbook: Out of the Orchard – Into the Glass.

*NACM certification: Students may opt to receive a certificate in cider production from the National Association of Cider Makers, based in the UK.  The NACM Certificate in Cider & Perry Appreciation is the only formal cider industry specific qualification available in the world.  Certification can be a useful marketing and promotional tool for the aspiring cider professional.  More information about the NABC can be found on their website: http://cideruk.com/nacm 

Part 1: An Understanding of Cider & Perry:
Including extensive sensory analysis of cider & perry, this section aims to enable the participant to:

  • Develop a broad appreciation of the main types and styles of cider and perry, along with an understanding of the cider industry;
  • Gain an outline knowledge and unerstanding of the main principles and practices involved in making cider & perry;
  • Explore ways in which to encourage the positive  & responsible development of the industry & its products.

Part 2: Practical Production of Cider & Perry:
Including hands-on practical production and laboratory work, this part aims to provide:

  • A thorough grounding in the main methods and processes of cider and perry production; 
  • A wealth of knowledge, insight and technical know-how, drawn from many years of practical experience;
  • The skills, knowledge and understanding necessary for the production of quality cider and perry

The tutor:
Peter Mitchell-a highly qualified and internationally recognized expert in cider and perry making and tasting, leads the class. With over 30 years of practical experience, he is a professional trainer, a UK and USA cider competition judge and an award-winning producer in his own right.


  • Full course (Part 1 & 2): $999 (includes Orchard Management: Cider Fruit Production  class
  • Full course with NACM certification*: $1,144
  • Part 1 only: $395
  • Part 1 with NACM certification*: $540 

Class size is limited to 20 attendees.   Lunch, beverages, snacks and course materials are included with all options.

Official date in December, 2014 TBA. More details to come. 

This course is very popular and advanced reservations fill quickly.  Please contact Northwest Agriculture Business Center for availability. 360-336-3727 or www.agbizcenter.org

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Workshop: Business of Making Hard Cider

Business of Making Hard Cider

The Northwest Agriculture Business Center, WSU - Northwest Washington Research& Extension Center, and the Northwest Cider Association will present a one-day cider making business development workshop for new or existing operations. Industry professionals will provide information about production, economics, business plans, risk management and marketing that will provide assistance to both the veteran and the aspiring cider maker. The goal of this workshop is to help maximize cidery business performance.

Classes will include:

  • Cidery Investment and Operating Costs
  • Buying Apples/Cider from the Producer

Fee: $95. Lunch and guided tasting of local ciders & cheeses included. Class is limited to 40 attendees. 


Exact date in December TBA. More details coming soon.

new NABC logo Jan 2013.jpg