Northwest Cider Events

Do you have a cider event you would like added to our Cider Event Calendar? Let us know today.


Finnriver Farm & Cidery and Masala Pop Paired Tasting at Tin Bucket

Come try Finnriver’s craft ciders custom paired with Masala’s organic, non-GMO Indian spiced popcorn for a delicious, dynamic tasting experience.

Finnriver Farm & Cidery, located on Washington’s Olympic Peninsula is a 33 acre organic family farm and an artisan winery producing handcrafted hard ciders and fruit wines.

Masala Pop is a homegrown Portland based company hand-crafting small batches of natural snacks with real ingredients that make people happy.

The paired tasting will be hosted at taphouse, bottleshop and growler fill station Tin Bucket, boasting 40 taps. Craft cider and popcorn samples will be complimentary with product available to enjoy on-site or to go.

 

http://growler-station.com/tinbucket/

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  • Tin Bucket (map)
NWCA Cider Rite of Spring

NWCA Cider Rite of Spring

NWCA_CROS2014.png

April 26, 2014 Northwest Cider Association presents:

Cider Rite of Spring

12 Noon to 5 p.m. 
(VIP hour 11 a.m.to 12 Noon)
Tiffany Emerald Ball Room, 1410 Sw Morrison St Ste 600, Portland, Oregon
www.tiffanycenter.net

Meet the hottest cidermakers in the Northwest! Sample over 60 artisan ciders from Oregon, Washington, British Columbia, and Montana. You can take home your favorites by purchasing limited edition ciders at our cider store during the event. Event tickets are $25 in advance or $30 at the door. NWCA members pay only $20 in advance. Must be over 21 years old to attend. You will be given a tasting glass and tasting tickets. Non alchoholic beverages will be on hand and food will be available for purchase. There is a limited number of tickets for sale so don't delay if you plan to attend. NWCA members get $5 discount on tickets.


Meet the following cidermakers and taste their wares:

1) 2 Towns Cider
2) Alpenfire Cider
3) Blue Mountain Cider
4) Bull Run Cider
5) Carlton Cyderworks
6) Cider Riot
7) Dragon's Head Cider
8) Finnriver Cider
9) Grizzly Ciderworks

10) Portland Cider Company
11) Red Tank Cider
12) Reverend Nat's Hard Cider
13) Schilling Cider
14) Sea Cider
15) Snowdrift Cider Company
16) Tieton Cider Works
17) Wandering Aengus
18) Whitewood Cider Company


To purchase tickets, please click here.


Interested in becoming involved with this event? Please click the box below.

  • tiffany center (map)

OSU Craft Cidery Startup Workshop

"Are you ready to be a craft hard cider entrepreneur? Let our craft beverage industry experts help."

You may be familiar with Oregon State University's craft brewery courses, but did you know they are now holding a beginner craft cidery workshop? This is a hybrid online and onsite workshop to teach the logistics of opening your own cidery.

What you will learn:

  • Recognize craft hard cider making opportunities in your community
  • Work on a sustainable brewing industry business plan
  • Learn best practices for growing and marketing your craft hard cidery
  • Develop capital and infrastructure including how to source ingredients and brewing equipment
  • Gain entrepreneurial insight from local cidery owners
  • Understand current trends in the cider industry
  • Discover elements of a successful craft hard cider company and management culture

Cost: $1,175 plus a $50 non-refundable registration fee

Dates:

Online: April 28 - May 9, 2014

Onsite: May 12 - 16, 2014

More details on this workshop can be found here.

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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.  

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Annual May Day Celebration at Sea Cider

For Immediate Release

April 9, 2014 – Victoria, B.C. Spring has arrived at the Sea Cider orchard and with it a host of traditions to welcome the season’s renewal. Mark your calendar! You’re invited to our Annual May Day Celebration on Sunday, May 4th from 11am to 4 pm.

Bring the family! The day’s festivities include traditional Maypole dances, guided tours of the cidery and orchard, food and cider tastings as well as a crafts and activities for kids of all ages. To commemorate May Day, Sea Cider has crafted the Saanich Sunrise Cider Cocktail, and invites you to raise a glass to the return of the sun.

"May Day celebrates the return of the sun and fertility to the soil – all things we eagerly anticipate in the orchard. It’s when we celebrate spring’s renewal and participate in some of the ancient traditions associated with May Day and farming," says Kristen Jordan, owner and cider master. "It’s a time to connect to the land and to nature as we mark the start of the growing season for another year."

Tours of our orchard & Ciderhouse will be conducted by our owner Kristen Jordan. Morris Dancers around the world perform on May Day. The Island Thyme Morris will perform throughout the day at Sea Cider to ensure the sun will shine on the orchard and bring a good harvest. Between their performances, enjoy folk, country, rock and roll, old time, swing and yes, even bluegrass music from the Bowker Creek Band. Guests receive a complimentary glass of sparkling cider or non-alcoholic sparkling apple juice on arrival. Truffles Catering, Food For Thought Catering and The London Chef will serve spring-themed food items made to pair with Sea Cider ciders. Wannawafle will also be baking their famous Waffles! Tickets for food items and additional cider samples can be purchased for $2 each.

Sea Cider’s May Day celebration runs 11 am to 4 pm on Sunday, May 4 at 2487 Mt. St. Michael Road. The event is free and open to the public. Cidery tours run every hour on the half hour beginning at 11:30. The scavenger hunt, crafts and other activities begin at 11. Morris dancing performances take place at noon and 2pm. Food and cider tastings are continuous throughout the day.

About Sea Cider Farm & Ciderhouse

Sea Cider is a certified organic cidery and orchard located minutes from downtown Victoria. Situated on 10 acres on the Saanich Peninsula overlooking the Haro Strait, the Ciderhouse is open for tastings and tours year round from 11am – 4 pm. Sea Cider is the perfect venue for large and small weddings and corporate events. Producing award-winning ciders since 2007, Sea Cider is available throughout B.C., Alberta, Manitoba, Saskatchewan, and Washington, Oregon and Illinois States.

For more information about the event, or Sea Cider Farm & Ciderhouse contact: Sara Park, Sales & Marketing Manager, 250-544-4824 ext. 2. sara@seacider.ca

2487 Mt. St. Michael Road, Saanichton, BC, V8M 1T7

www.seacider.ca

Suggested Tweet: Mark your calendar! Traditional May Day Celebration at @seaciderhouse on May 4th: https://www.facebook.com/events/236937446494000/ #yyjevents

Course: Cider & Perry Production - Principles & Practice

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.

 Options:

  • 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.

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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Course: Introduction to Cider Fruit Orchard Management

Introduction to Cider Fruit Orchard Management

Class is limited to 30 attendees. A one day orchard management class offering the basics of tree fruit production with emphasis on cider and dessert apple varieties. This is a great opportunity for hard cider makers to learn about cider fruit quality and practices needed to produce large yields. Expert orchardist Gary Moulton will discuss topics on rootstock, nutrient management, pest management, irrigation, orchard layout planting, pruning, and harvest techniques. The class coincides with Cider Production: Principles & Practices but is open to anyone interested in learning about the essentials of orchard management. The format of the class will be a lecture and discussion followed by an optional tour of nearby Red Barn Cider and orchard.

Instructor Gary Moulton started in 1980 with the Fruit Horticulture department at the WSU Research Station in Mt. Vernon. In 1991, he took over management, direction, and leadership of the program. He holds a Master’s from WSU in Plant Pathology specializing in fruit diseases, and a Bachelor’s in Pomology/Fruit Science from Cal-Poly San Luis Obispo. He has authored several WSU Extension publications and produced a widely regarded video on pruning fruit trees.

Fee: $95. Lunch included.  

For more information and registration, contact the Northwest Agriculture Business Center at 306-336-3727.

new NABC logo Jan 2013.jpg

Course: Introduction to Cider Fruit Orchard Management

Introduction to Cider Fruit Orchard Management

Class is limited to 30 attendees. A one day orchard management class offering the basics of tree fruit production with emphasis on cider and dessert apple varieties. This is a great opportunity for hard cider makers to learn about cider fruit quality and practices needed to produce large yields. Expert orchardist Gary Moulton will discuss topics on rootstock, nutrient management, pest management, irrigation, orchard layout planting, pruning, and harvest techniques. The class coincides with Cider Production: Principles & Practices but is open to anyone interested in learning about the essentials of orchard management. The format of the class will be a lecture and discussion followed by an optional tour of nearby Red Barn Cider and orchard.

Instructor Gary Moulton started in 1980 with the Fruit Horticulture department at the WSU Research Station in Mt. Vernon. In 1991, he took over management, direction, and leadership of the program. He holds a Master’s from WSU in Plant Pathology specializing in fruit diseases, and a Bachelor’s in Pomology/Fruit Science from Cal-Poly San Luis Obispo. He has authored several WSU Extension publications and produced a widely regarded video on pruning fruit trees.

Fee: $95. Lunch included.

For more information and registration, contact the Northwest Agriculture Business Center at 306-336-3727.

new NABC logo Jan 2013.jpg

Course: Cider & Perry Production - Advanced

Cider & Perry Production – Advanced

Designed for those who have previously attended introductory cider making programs, experienced producers, and individuals from established and growing cider businesses, this advanced class builds on Cider & Perry Production – Principles & Practice and aims to provide an in-depth understanding of cider microbiology & chemistry and key aspects of technology, a detailed insight into the techniques and application of sensory evaluation, and a thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful cider production business. The class is made up of six seminars:

  • Cider Microbiology and Hygiene Control
  • Science, Processes & Technology of Cider Production
  • Laboratory Quality Control
  • Practical Production Development
  • Commercial Production
  • Expert-led Sensory Analysis
  • New product development blending trials & laboratory analysis

 Fee: $999 (includes the Orchard Management: Cider Fruit Production workshop).
Date/ Time: May 12-16 (five-day course).   8:00 AM to 5:00 PM daily.

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

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  • WSU - NW Washington Research & Extension Center (map)

Course: Cider & Perry Orcharding through the Year - Late Spring/Summer 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.

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.

 

Late Spring/ Summer Orcharding

Date/ Time: May 17, 2014.  8:30 AM to 4:30PM.

It’s spring! Temperatures warm, buds break and the orchard comes back to life. Learn the importance of thinning- a technique used to maintain a consistent annual crop. Growth starts to speed up at this time of year:  learn how to keep trees in good form. Winter isn’t the only time to propagate trees –participants will learn how summer budding is accomplished using actively growing wood.   Ascertaining when apples are ripe for harvest will also be covered, as well as the latest on mechanical harvesting- a potential labor-saving device for cider apple growers.   Topics:

• Thinning
• Pest Control (monitoring & execution)
• Summer Pruning & Training
• Summer Budding
• Harvest Measures & Indices
• Soil Testing/Foliar Testing
• Mechanized Harvesting for Cider Apples

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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Pacific Northwest Cider Awards

There will be a collection of Pacific Northwest ciders with a private judging hosted by Capitol Cider, followed by a 3-day event with a "People's Choice" cider.

This event will be held at The Woods (Seattle Cider/Two Beers Brewery Tasting room) and Capitol Cider.

Event Email: eric@seattlecidercompany.com

Event Phone: (253) 365-3780

Website: www.pnwca.com

Twitter: pnwca

Facebook Fanpage: www.facebook.com/pnwca

Oregon Cider Week

The Northwest Cider Association presents Oregon Cider Week

Please keep checking back with us as this fantastic celebration of Oregon cider unfolds!

Northwest Cider Summit, Portland

We believe we’ve created a unique event. We have found a great home in the South Waterfront neighborhood and we expect a terrific range of ciders. Interest in artisanal cider is exploding right now, and this event is the premier sampling opportunity for both the cider enthusiast and cider curious.
— Alan Shapiro, SBS Imports, cidersummitnw.com

 

The third annual Cider Summit NW in Portland will be a summer treat you won't want to miss! This two-day event features live music, a "dog-lounge", bicycle valet, food, and glass tasting-ware! Come out and try the latest creations from PNW cidermakers. After sampling, an on-site store offers you the chance to purchase bottles from your favorite cideries.

 

Time and Date:

Friday June 21st from 3 - 8
Saturday June 22nd from 12 to 6

  • Elizabeth Caruthers Park (map)

Portland International Cider Cup

Attention cidermakers! Here is a great opportunity to find out where your cider stands among other PNW greats!

The Portland International Cider Cup is a competition for commercial cider producers in the Pacific Northwest. You must have a production license to participate. Only ciders are allowed entry, as categories are developed for the cider market specifically. NWCA members receive a discount on their entry fee!

 

Date and time for this year's competition has yet to be announced. Stay tuned!

 

Please follow the link below for entry qualifications and specifics.

  • Reverend Nat's Hard Cider (map)

Summer Cider Day

Northwest Cider Association presents Summer Cider Day!

Schedule:

11:00 am - 12 noon: VIP Hour for sponsors and NWCA members

12 noon - 5:00 pm: Tasting event and Cider Store

 

Stay with us as future details unfold!

  • Northwest Maritime Center (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)

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

 

new NABC logo Jan 2013.jpg

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.

 Options:

  • 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

new NABC logo Jan 2013.jpg

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