Regional Cider Trade Association Invests in Increasing Demand and Quality in an Accelerating Industry

NWCA releases annual report amidst 30% annual cider industry growth

The Northwest Cider Association (NWCA), proudly announces the release of their first annual report. This 2018 summary of the work and accomplishments details how almost 100 cidermaker members working together can accelerate the establishment of a new regional industry.


“The report really tells the story of our region and shows what we’re accomplishing together,” says NWCA’s Executive Director Emily Ritchie. “By collectively investing minimal resources, we have been able to increase the awareness, reach, and quality of Northwest ciders as evidenced by a 30% growth in sales.”


Increasing Demand:

In 2018, NWCA raised the bar on trade education in order to create more demand for the great ciders being made in the northwest. They held 5 trade tastings for 160 media and influencers such as distributors, restaurateurs, and writers to taste local cider and meet the makers. Media attention and events in 4 regional cider weeks reached 340,000 consumers last year.

Increasing Quality:

NWCA continued their emphasis on northwest cider as a premium product and one that has a reputation for quality. They increased the amount of professionally trained cider judges to give feedback during their strict cider competition called the Portland International Cider Cup. Additionally, they continued emphasis on education for regional makers, particularly on keeving cider, an old-world technique to naturally ferment a cider to a semi-sweet result without having to back-sweeten.

The report details statistics such as the 31 million pounds of fruit grown for cider, the $238,000 donated to good causes, and the number of members who have their own orchard. “I think that the contents of this report demonstrate a simple truth: this is a great time to be a part of the NW Cider Industry,” says NWCA Board President Eric Jorgensen, co-owner of Finnriver Farm and Cidery in Washington.


The full report can be found here.


About the NWCA:

NWCA’s mission is to raise the PNW cider industry from a niche market into mainstream. Collectively they work to increase demand for cider while constantly increasing the quality of cider made within the region. NWCA’s members can be found in British Columbia, Washington, Oregon, Idaho, and Montana.

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A Weeklong Celebration of Montana Cider September 28 - October 7 2018!

A Week-long Celebration of Montana Cider

Back for its third year, Montana Cider Week will celebrate the craft of hard cider with events across Montana from September 29th through October 7th. Take part in over 30 events across Montana. The week will include cider tastings, parties, cider dinners, orchard tours, tap takeovers, a Cider Professional Certification class at Western Cider, and more. This follows last year’s Montana Cider Week where over 4,000 Montanans participated in celebrating the state’s growing craft cider industry.

This year, the week kicks off with the Bigfork Cider Festival on Saturday the 29th. Throughout the week, participants will have the opportunity to taste award-winning ciders from Montana makers including Western Cider, Montana CiderWorks, Lockhorn Hard Cider, BetterRoot Cider, and Backroad Cider at participating tasting rooms, bars, and restaurants across the state.

The final weekend will include Liquid Apple Night in the Bitterroot Valley where Montana cideries will pour in support of the Ravalli County Museum, as well as the chance to visit some of the orchards where the apples are grown.

For more information about Montana Cider Week and event details, visit @MTCiderWeek on Facebook.


Jon Clarenbach

Matthew LaRubbio

Portland Cider Co. to Participate in Washington Cider Week Events

The Northwest Cider Assn.'s eighth annual Washington Cider Week, an 11-day craft cider celebration, will take place Sept. 6 through Sept. 16 at locations throughout the state. Although not located in Washington, Portland Cider Co. distributes all of its bottled ciders and many of its draft products throughout the state and will participate in a number of highlight events, including:

Snakebite Showdown at Hellbent Brewing Co., Sept. 9 through Sept. 16
Snakebites are a popular English refreshment that blends equal parts beer and cider. Portland Cider Co. will join Elemental Cider, Locust Cider, and Seattle Cider, each featuring a cider on tap that will be paired with a Hellbent Brewing beer. Portland Cider will be competing with Hop’n’Oatrageous, a blend of Portland Cider’s Hop’rageous­­ – a balanced dry cider infused with fragrant Citra hops and bitter orange peel – blended with Hellbent’s Hop & Oats beer.

Cocktail Night at Schilling Cider House, Sept. 12 (6pm to 9pm)
Portland Cider will be pouring its Sangria Cider, Mojito Cider, and a Greyhound Cider, while offering stickers, coasters and conversation. Sangria Cider is a year-round fruit cider that blends the delicious juices of orange, strawberry, pear, passion fruit, elderberry, and lime; it’s fruit punch, for grown-ups! Mojito Cider is a limited release fruit cider featuring hand-muddled Oregon mint and juice from whole limes. Greyhound Cider is also a limited release herbal cider, featuring fresh grapefruit juice infused with gin botanicals from Trail Distilling in Oregon City.

Schilling Cider House Pentathlon, Sept. 15 (12pm to 4 pm)
Five cideries, including Portland Cider Co., challenge the public to complete in leisure skill events for fame and glory.

9th annual Cider Summit Seattle, Sept. 7 and Sept. 8
The ninth annual Cider Summit Seattle will take place at South Lake Union Discovery Center Lawn, 101 Westlake Ave. N. The event will feature over 150 ciders, including Portland Cider Co.’s Hop’rageous, Sangria, and Pumpkin Spice ciders. The cidery will also be taking part in the Oregon Fruit Products and Enartis Fruit & Oak Cider Challenge, featuring pilot batch fruit and oaked ciders from participating cideries with a consumer vote to determine the champion. Portland Cider will be serving a marionberry and rhubarb cider with oaked gin botanicals and black currants.

Learn more at For more information, visit and follow @PortlandCider on social media.

About Portland Cider Company
Portland Cider Company was started in October 2012 by an Oregonian and a family of British expats with the mission of bringing cider, handcrafted in the English tradition, to the Northwest. It has two taproom locations: Portland Cider House at 3638 SE Hawthorne Blvd., Portland, OR 97214; and Portland Cider Co. Taproom & Cidery at 8925 SE Jannsen Rd, Bldg. F, Clackamas, OR 97015. Drink it, it’s good!


Longdrop Cider Co. in May opened its new wholesale, production, packaging and
distribution operation in Cashmere, WA to be closer to its processing and growing
partners who reside in the Wenatchee Valley. “It’s where our partners are, where
the people and market are, where the fruit is . . . Washington State just gets this
industry and is great to work with – it’s a great move for us,” said company Co-
Founder Chris Blanchard.
Founded in 2014 in Boise, Idaho the company underwent rapid growth, more than
doubling its production space between 2015 and 2017 and selling into markets in
Idaho, WA, OR, and Wisconsin. To continue the growth trajectory in late 2017 the
company sold a majority stake to a family with significant growing and processing
operations in the Wentachee Valley.
Longdrop continues to operate its popular tasting room and nano cidery in
downtown Boise, Idaho and has secured a space along Highway 2 in historic
Leavenworth, WA for a second tasting room, opening later this year.
“I couldn’t be more happy with the direction of the company. I’m a Washington
native so it’s great to be here and to get the company settled into North Central
Washington,” noted Blanchard.
The company is currently self-distributing in the Wenatchee Valley, and hopes to
expand distribution to the Westside and eastern portion of the state later in the
For more information contact Chris at or check out their website at
Production facility: 300 Apple Annie Ave. Cashmere, WA 98815
Future Leavenworth location: 894 U.S. 2 Leavenworth, WA 98826
Boise tasting room 603 S. Capitol Blvd. Boise, ID 83705 208-392-8726


NWCA Members Featured in Sunset Magazine "11 Great Craft Cider Tasting Experiences"

Several NWCA members are featured in the recent Sunset Magazine article about great craft cider tasting experiences. Here is the link to the full article but below are the highlights featuring our members!

11 Great Craft Cider Tasting Experiences


In peak apple season, decamp for these star cider mills, where farmers and producers are setting the pace of America’s craft cider movement



Craft Cider Is Having a Moment

Wine has never really fallen out of favor, craft beer has boomed in recent decades, and now craft cider is on the rise again as U.S. imbibers rediscover the founding fathers’ drink of choice. When done right—and so many in the West do—this alcoholic (and, yay, gluten-free!) drink expresses the complex flavors of the apples, which are usually sourced locally and often foraged. There’s a lot of room for experimentation, too: the brew plays well with other fruit and botanicals, resulting in enough range to satisfy the geekiest of drinker. We’re raising a pint glass to these fantastic cideries around the West.

2 of 12 Courtesy of 1859 Cider Co. / Lizz Wells

1859 Cider Co., Salem, OR 

A wine barrel stave sign leads the way to this back alley cidery that’s churning out some of the best drink in the state. With seven generations of farming under their belts and a background in winemaking, Patricia and Dan Fox produce stellar ciders that are fermented for months and sometimes blended, drawing out characteristics more commonly found on wine lists. While the craftsmanship is meticulous here, you don’t have to worry about encountering any snobbery. 1859 is a true social spot with a regular lineup of events, from storytelling to salsa dancing. 


3 of 12 Courtesy of Finnriver Farm & Cidery/ Jen Lee Chapman 

Finnriver Farm & Cidery, Chimacum, WA 

Finnriver—located two hours north of Seattle—has nearly a dozen sub-labels spanning from the traditional styles (like a Spanish sidra) to small-batch, contemporary varieties spiked with flavors like habanero, ginger, and lavender. It’s a Certified B Corporation, which means the owners are also committed to help better the world through sustainability efforts and community projects. Patrons are never in a rush to leave thanks to the welcoming set-up that includes a 60-foot community table outside the quaint barn tasting room; the 10-acre, organic orchard open for self-guided (and guided) tours; and an expansive, family-friendly lawn. 


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Art + Science, Cider + Wine, Yamhill County, OR 

While Kim Hamblin’s and Dan Rinke’s apple and pear trees mature, they’re relying on neighbors and foraging excursions for the bulk of Art + Science’s cider and perry fruit. The couple used to host tastings in their kitchen, and although they’ve opened a tasting room (one of the few in the state that’s actually on the farm), the experience remains personal. For now, tastings are by appointment, and that’s why we love it. On a visit, you can meet the cider makers, walk around the organic farm, taste limited-run styles, and learn all the nitty-gritty behind this operation that’s a true labor of love.  

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WildCraft Cider Works, Eugene, OR 

From the start, this Eugene operation has proven that it’s not just about a bottom line. Instead, WildCraft was built to help restore local agricultural lands and make use of food resources that were going to waste. The crew works with nearly 200 properties within a 35-mile radius (many of which are unmanaged and wild) to help harvest all the apples, plums, pears, and botanicals that go into making the ciders. “We aim to utilize homestead fruit and other agriculture that’s been ignored,” says founder Sean Kelly. Eugene locals get in on the action, too. Through an ongoing drive, neighbors donate unwanted fruit from their backyards in exchange for fresh-pressed juice or cider. A community spirit is palpable in the tasting room, where you can also fuel up on authentic Southeast Asian fare, made by a Thai family who leases the kitchen space. 

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Western Cider, Missoula, MT 

Western Cider’s congenial tasting room is surrounded by dozens of apples trees offering a taste of what’s happening nearby at the orchard, where the team tends more than 5,000 trees and 50 apple varieties. Within just a few months of opening in 2017, the crew took home a Best in Show award at the Portland International Cider Cup—a testament to the care that goes into this brand, built to reclaim part of the Bitterroot Valley’s apple growing history and support local agriculture. Food trucks rotate through the cidery and follow the same line: for example, Take it or Leave It, a mainstay, doles out juicy burgers with meat from its own farm and veggies from its neighbors.  

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Meriwether Cider Co., Boise, ID

Since opening in 2016, Meriwether (named after the famous explorer with whom the owners share ancestry) has been flipping the script on what Idaho thinks about cider—not a syrupy poor-man’s beer made from concentrates, but a carefully crafted, nuanced beverage with as much depth as any other craft beverage. Soon, they’ll expand on that education at a new cider house in downtown Boise. You’ll have to go to the Garden City flagship to see the cider makers in action; but if you want to expand your repertoire, the downtown location will offer flights with Meriwether’s own and other artisan ciders. 

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Tieton Cider Works, Yakima, WA 

To say Tieton Cider Works has been on a meteoric rise is an understatement. What started out as a test project with two acres of cider apples and 200 cases in 2009 is now the largest cider apple farm in Washington, with 55 acres and a booming craft beverage business that shells out 100,000 cases annually. That’s what you get when you combine a family with almost a century of orchard keeping experience (the Campbells, who own Harmony Orchards—the birthplace and still-supplier of TCW) with the savviness of a beverage industry pro (cider maker Marcus Robert). While business is booming, Tieton hasn’t lost its down-home feel: the team regularly hosts behind-the-scenes tours at their Yakima location and lets guests test out new recipes to determine what will end up in the bottle.


2018 Cider Cup Award Winners Announced!

Thirteen Pacific Northwest cideries recently took home sixteen gold medals in total at the Awards Party for the Northwest Cider Association‘s 6th Annual Portland International Cider Cup (PICC). For first time, a cidery from Saanichton, British Columbia, Sea Cider Farm & Ciderhouse, took home the competition’s highest honor and Cup—the Best of Show Award.

The party unfolded at the Lagunitas Community Room in NE Portland and drew in over 100 cidermakers and industry friends, who celebrated ciders crafted in the Pacific Northwest—the largest cider market in the United States for consumption and home to a quarter of the country’s cidermakers. The competition itself was hosted at Square Mile Cider on March 25 and was so popular that it increased exponentially this year, growing to almost 170 ciders from British Columbia, Washington, Oregon, Idaho and Montana. The event featured 60 experienced industry judges from across the nation.

Within the 19 categories sampled, judges found ciders in sixteen categories worthy of gold medals:

  • Sea Cider Farm & Ciderhouse, British Columbia: Bittersweet (English Sweet), Best of Show
  • 2 Towns Ciderhouse, Oregon: Brightcider (Modern Dry)
  • 2 Towns Ciderhouse, Oregon: Nice & Naughty (Spiced/Herbed Cider)
  • 2 Towns Ciderhouse, Oregon: Traditions 2015 La Mure (Wild/Non-Sac)
  • 2 Towns Ciderhouse, Oregon: Traditions 2016 Cidre Bouche (French)
  • Bauman’s Cider, Oregon: Clyde’s Dry (Heritage Dry)
  • Cider Riot!, Oregon: Shaken Tree (English Dry)
  • Dragon’s Head Cider, Washington: Perry (Traditional Perry)
  • Draper Girls Cider Co., Oregon: Aronia Berry (Fruit Cider – Other)
  • Elkhorn Brewery, Oregon: Very Perry (Modern Perry)
  • Liberty Ciderworks, Washington: Manchurian Crab Single Varietal (Specialty)
  • Montana CiderWorks, Montana: Darby Pub Cider (Heritage Sweet)
  • Portland Cider Company, Oregon: Sorta Sweet (Modern Sweet)
  • Rack & Cloth, Oregon: Pêche (Fruit Cider – Stone)
  • Square Mile Cider Co., Oregon: Hopped Apple Cider (Hopped)
  • Swift Cider, Oregon: Marionberry (Fruit Cider – Cane)

These sixteen ciders went on to compete in the Best of Show round, in which the head judges from each table found the Sea Cider Bittersweet to be the best of the best.

"We are thrilled that Bittersweet has been awarded Best of Show at PICC! Bittersweet reflects our farm: it is 100% estate grown, pressed, fermented and bottled at Sea Cider. Bittersweet is also one of our most traditional ciders. It showcases the earthy, spicy phenolics of the traditional bittersweet and bittersharp apples that we grow," said Kristen Needham, founder of Sea Cider Farm & Ciderhouse.

Draper Girls Cider Co. (Mt Hood, OR) won the Best New Cidery award, which carried with it a $500 prize. Awards were given to Montana CiderWorks (Darby, MT), Swift Cider (Portland, OR) and 2 Towns Ciderhouse (Corvallis, OR), respectively, as Small, Medium and Large Cideries of the year. Montana CiderWorks was also the runner up for the cup for the second year in a row! The full list of medalists and past cup winners can be viewed on the Northwest Cider Association website.

“Our Northwest cidermakers make such a wide range of flavorful ciders, innovating from what our ancestors used to make in America's early days. Next time you’re in the grocery store, try one of the medalists,” says Emily Ritchie, executive director of the Northwest Cider Association.

Congratulations to all of the winners!


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Portland Cider Co. releases Pineapple seasonal cider just in time for summer luaus

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CLACKAMAS, Ore. (May 30, 2018) – Summer is almost here, and with it comes the release of Portland Cider Co.’s beloved Pineapple Cider in 22-ounce bottles. Sweetened with fresh pressed pineapple juice, this seasonal cider is like a sun filled day at the beach; it might as well come with a little paper umbrella.

Portland Cider blended fresh pineapple juice from Costa Rica to its cider after fermentation to reach the perfect balance of sweetness. With a semi-sweet finish, this six-percent ABV fruit cider pairs beautifully with barbacoa pork quesadillas, Asian chicken salad and, of course, traditional Hawaiian foods like mac salad and Kahlua pork.

“We've made our Pineapple cider to pay equal tribute to both the pineapple and the Northwest apple,” explained Deron Davenport, head cider maker at Portland Cider Co. “You'll be able to clearly taste the apple, while still getting the incredible tropical notes from the fresh pineapple juice. There are no artificial flavorings or concentrates used here, keeping the flavor of the pineapple delicate and delicious.”

Portland Cider is celebrating the release of Pineapple Cider with a summer luau at its Clackamas Pub & Cidery, located at 8925 SE Jannsen Rd, Bldg. F, on Saturday, June 2 from 11am to 11pm. The event will feature Hawaiian dancers, island and luau tunes, a pineapple bar serving select ciders in whole pineapples, a special Hawaiian food menu, a Hawaiian shirt contest and a tropical photo booth. Pineapple cider bottles will be available to purchase. Minors are welcome at the family friendly event, visit for more details.

Portland Cider Co.’s Hawthorne location will also have Pineapple cider on tap starting June 2, but will not feature any of the Luau festivities due to space constrictions.

Portland Cider Co.’s Pineapple is available June 2 through August in 22-ounce bottles and draft kegs. It can be purchased at either of the company’s two taprooms, as well as at select retailers in Oregon and Washington. Visit for more information.

About Portland Cider Company
Portland Cider Company was started in October 2012 by an Oregonian and a family of British expats with the mission of bringing cider, handcrafted in the English tradition, to the Northwest. It has two taproom locations: Portland Cider House at 3638 SE Hawthorne Blvd., Portland, OR 97214; and Taproom & Cidery at 8925 SE Jannsen Rd, Bldg. F, Clackamas, OR 97015. Visit and follow @PortlandCider on social media.

Bauman’s Cider Company Wins Best in Class Award at GLINTCAP, Partners with Maletis Beverage



Bauman’s Cider receives a “Best in Class” award for their Loganberry Cider and expands distribution throughout NW Oregon and SW Washington via a new partnership with Maletis Beverage.

May 30, 2018 (Portland, OR) – Bauman’s Cider Company entered four ciders, winning medals with all four, in the 2018 Great Lake International Cider and Perry Competition (GLINTCAP), the largest cider competition in the world with nearly 1,400 entries from 11 countries. Most significantly, Bauman’s Loganberry was rated the third best cider out of 154 entries in the Fruit Cider category and received both a Gold Medal and Best in Class award. Furthermore, Clyde’s Dry and Citrus Hop both received Silver Medals while Peach Raspberry received a Bronze.

In addition, Bauman’s Cider is proud to announce their partnership with Maletis Beverage to expand distribution throughout NW Oregon and SW Washington. “Maletis Beverage is excited to begin our new partnership with Bauman's Cider Company. It's not very often we find an Oregon company that is older than our 83 years in the business…but we did!” noted Rob Maletis, President and owner of Maletis Beverage. “Bauman's began farming on the very property they reside on today way back in 1895, making them 123 years old with five generations of family members working on the farm. When Christine began to sample our team with their ciders and share the Bauman’s cider making history we knew we could have a lot of fun expanding their current distribution to our many valued retailer customers.”

Christine (Bauman) Walter, owner and head cider maker adds “Our goal is to stay authentic to our Oregon roots which is why we strive to source as many ingredients as possible from our family farm. Partnering with Maletis, another family with a long history in Oregon, fits perfectly with our values, and we could not be more thrilled to start this partnership together.”

About Bauman’s Cider Company

Bauman’s Cider Company was started in 2015 by Christine (Bauman) Walter on her family’s farm located in Gervais, Oregon. The Bauman Family homesteaded in Oregon in 1895 and has been farming in the Willamette Valley ever since. Christine’s great-grandfather Stephen Bauman was known to make hard cider in one of the old barns. While the original recipe has long been forgotten, Christine strives to make cider Stephen would have been proud of, using as many fruits and other ingredients from the farm as possible in her cider. Bauman’s Cider production and taproom is located at Bauman’s Farm & Garden (12989 Howell Prairie Rd NE, Gervais, OR 97026). For more information visit

About Maletis Beverage

Founded in 1935 by Chris Maletis, Senior, Maletis Beverage is a locally owned and operated distributor of domestic, craft and import beers. The company also distributes a world-renowned portfolio of cider, wine, champagne, mead and sake, as well as an extensive portfolio of non-alcoholic products.

Under the leadership of Chris Maletis, Junior, the company saw tremendous growth as it built a portfolio of brands that have established Maletis Beverage as the preeminent beverage distributor in the Portland metropolitan area.

Since 2000, Rob Maletis has continued to grow Maletis Beverage while also keeping the company true to the principles established by his grandfather and father. Under his guidance, Maletis Beverage has grown into one of the largest beverage distributors in the Pacific Northwest, leading the industry in service, quality products and customer satisfaction.

Media Contact: Christine Walter,


Cider Association Releases Updates to Certified Cider Professional Program

Cider Association Releases Updates to Certified Cider Professional Program
Updates Add Material Important for Service Industry

Portland, OR— The United States Association of Cider Makers (USACM) released updates to its Level 1 Certified Cider Professional (CCP) exam this week. The updated test, official USACM cider style guidelines, and new preparatory materials are accessible on the association's website. USACM has already certified over 400 people, and they anticipate surpassing the 1,000-person benchmark in 2018. The updates are designed to make the test more relevant to the target audience of the CCP program—the front line of cider sales. USACM members receive discounts on exam purchases. 

“We’ve removed much of the more technical cider making content and replaced it with material more important in the world of beverage and culinary professionals,” explained Michelle McGrath, USACM’s Executive Director. 

The updated exam sections are: (1) Apples, the Orchard & History (2) Cider Making (3) Flavor & Evaluation (4) Cider Styles (5) Keeping & Serving (6) Food & Cider. The 'Cider Styles' section follows the USACM cider style guide, which was released just this last fall by the association's board of directors. The guide has already had a noticeable impact on the language used by the industry to describe the extensive variety of the cider category.

Paul Vander Heide, USACM’s Board President and CCP spokesperson, shared that, “Cider is a fascinating beverage with deep historical roots and a vast culture, but outside of cider makers themselves, few people know about it. Our goal is to educate distributors, wholesalers, retailers, and bar and restaurant professionals. We believe their education will result in increased cider sales.”

CCP was launched initially in Portland, Oregon at the 2016 CiderCon, the association’s annual membership meeting and industry conference. The original visionary architect of the program was David Cordtz of Sonoma Cider. It was designed to be akin to the Cicerone program for the beer industry or the sommelier program for the wine industry. 

In fall of 2017, USACM added a working group of four industry professionals to help further develop the CCP program. The committee includes Jennie Dorsey of Schilling Cider, Eric West of the Great Lakes International Cider and Perry Competition, Brian Rutzen of The Northman and Eric McCrory of Angry Orchard. The committee taught an exam prepartion workshop at CiderCon 2018 in early February. 

The association is working with regional cider groups throughout the country to offer workshops in their areas. The goal is to help test takers gain the cider knowledge they need to pass and to be better cider stewards. Just this week, the Minnesota Cider Guild taught a workshop and purchased 50 tests for their cider community.

 “Cider’s rebirth is young and the industry lacks a unified language,” shared McGrath. “When the working group gets together to create direction for the CCP exam, they are making history. The industry is moving toward a shared lexicon, and CCP is a big part of that.” McGrath added that many other industry experts have helped build the CCP program, "It's been a community-wide effort." 

The working group will rotate appointees on a biannual basis. The association plans to roll out levels two and three over the next two years. For more information on CCP you can visit the association’s website at Inquire with the association for bulk discounts on exam purchases. 

Bauman’s Cider Company Announces New Bottle Release of Clyde’s Dry and Loganberry Cider

February 12, 2018 (Portland, OR) – Bauman’s Cider company announces the first ever bottling of their cider with the release of Clyde’s Dry and Loganberry 500ml bottles. The new bottles are available now at Bauman’s Farm and Garden as well as stores, bars and bottle shops through the Portland-Salem metro area.


Clyde’s Dry is named after Clyde Bauman, who was born in 1921 on the farm where he would live his entire 92 years. Clyde’s Dry cider is our tribute to his life and his love of the farm. It is a blend of more than a dozen varietals, including sweets and sharps grown on the family farm and loved by Clyde, farming until his very last days. It draws its tannic character from the blend and the addition of some locally-picked Crab apples.


Loganberries are generally one of the first berries of the season and make this a sweet, fruity cider. Logans are a hybrid between a blackberry and a raspberry and aren’t picked with a machine as they are too delicate and soft, and those attributes come out in the cider as a sweetness from start to finish.

“We wanted to bottle Clyde’s Dry first as a tribute to my Grandpa Clyde who played such a significant role in the richness of Bauman Farms.” said Christine Walter, owner and head cider maker at Bauman’s Cider. “The demand for our Loganberry cider on draught has been so great that it was a natural choice for this first round of bottling. It has such an interesting flavor, we are excited to bring it to a wider audience with the bottles.”

About Bauman’s Cider Company

Bauman’s Cider Company was started in 2016 by Christine (Bauman) Walter on her family’s farm located in Gervais, Oregon. The Bauman Family homesteaded to Oregon in 1895 and has been farming in the Willamette Valley ever since. Christine’s great-grandfather Stephen Bauman was known to make hard cider in one of the old barns. While the original recipe has long been forgotten, Christine strives to make cider Stephen would have been proud of, using as many fruits and other ingredients from the farm as possible in her cider. Bauman’s Cider production and taproom is located at Bauman’s Farm & Garden (12989 Howell Prairie Rd NE, Gervais, OR 97026). For more information visit

Alpenfire Cider releases Discovery Trail "Cider on the Go" in collaboration with the Olympic Discovery Trail.

Port Townsend, WA - - Alpenfire Cider is pleased to announce its partnership with the Peninsula Trails Coalition to create a very special cider benefitting the Olympic Discovery Trail (ODT). A percentage of each cider bag sold will go to assist in expanding the trail as well as trail care and maintenance. 

The Discovery Trail Cider is a traditional style, still cider - dry and delicious. Alpenfire's organic bittersweet cider fruit and Olympic Peninsula grown organic heirloom apples are blended together to produce light tannins and refreshing acidity.  The cider is presented in a 1.5 liter recyclable bag that is also BPA Free.  It is lighter and has an 80% lower carbon footprint compared to conventional glass bottles.  Perfect for a trek on the trail!  The cider is currently available in Port Townsend at the Co-op, Getables, and our tasting room when it opens again in March.  Look for it in the greater Puget Sound area soon.

This cider is being used to raise funds for the Peninsula Trails Coalition's goal of completing the ODT.  The trail will eventually extend approx. 130 miles, connecting Port Townsend at its eastern end to the Pacific coast on the western end.  It is available to walkers, hikers, bicyclists, and in many sections, equestrians.  The vision of the ODT was formed over 30 years ago and the actual trail is now about 65% complete, with several beautiful stretches just recently opened. More information on the Peninsula Trails Coalition and the ODT can be found on

Alpenfire Cider is based in the seaport town of Port Townsend, WA. We are a family run, certified organic, estate cidery and orchard planted in 2003.  Celebrating over a decade of traditional cider making with real cider apples. For more information on our orchard please visit our website at, for more information on this cider and to stay informed follow us @alpenfirecider on social media.


South Puget Sound Community College is Hiring a Director of Craft Brewing and Distilling

South Puget Sound Community College seeks a creative, dynamic, and collaborative individual to fill the position of Director of Craft Brewing and Distilling in the Craft Brewing and Distilling Program. Applications will be accepted until January 2, 2018. Please follow link below for a full job description.

Bad Granny Black Currant hits the shelves!!!!!

Bad Granny Hard Cider is excited to announce the release of our  Black Currant hard apple cider! Beginning this month, the Black Current will be available in kegs and six packs of 12-ounce cans.  You can find the Black Currant almost everywhere!! Bars, restaurants, and other fine retailers such as Total Wine and More.  Black Currant is fruit driven, with a crisp dry finish that delivers depth and complexity. Crafted with our proprietary champagne yeast strain, using 100% WA grown apples, Black Currants are jam-packed with powerful antioxidants, including Vitamin C.  Cider and Beer lovers alike will love the notes of blackberry, cherry with just a hint of lemon. At 6.9% ABV, you can’t help but enjoy the dark side of Granny, a little pucker, not too sweet….just like Granny!


Bad Granny WHO??

Although Bad Granny’s heritage lies in the beautiful orchards of Washington State, her creative genesis found its roots beside her sister product, the Karma Vineyards Methode Champenoise Sparkling Wine. Owners Julie and Bret Pittsinger opened Karma in the fall of 2007, creating the first traditional style champagne in the region. As the brand grew to be one of the favored bubblies in the State of Washington, Bret saw an opportunity to partner with his long-term relationships of apple growers that he’d cultivated over several decades. The chemistry between the quality of fruit and the knowledge of the traditional French champagne method, created a unique Hard Cider …and BAD GRANNY was born!

Our philosophy remains consistent… Locally sourced orchards, Long-term relationships both inside and out of the company, and attention to detail create a quality product that can’t help but make you smile. It’s true, she IS so bad, it’s good.

Bad Granny has five styles to try: Original, Black Currant, Rainier Cherry, and (soon to be released) “In the Flesh” and Cider Master Reserve. Come visit us at Karma Vineyards, 1681 S Lakeshore Road, Chelan, Washington.

Help Finnriver Go Solar!!!!


We’re excited to support our friends at Finnriver in constructing a new solar energy system at the Chimacum Cider Garden, to create renewable energy and to be an inspiring educational resource.  Finnriver is embarking on a crowd-funding campaign this month to generate funds for matching a USDA Rural Energy grant to install a 40 Kilowatt renewable energy system at the Cider Garden that, if completed, will be the largest solar installation in Jefferson County.

It’s all about the love and the light!

Visit the link here to view their fun Solar Powered Cider Garden video and to contribute to this important project!



Governor’s trade mission focuses on Japan joined by ODA Director

Governor’s trade mission focuses on Japan
ODA Director Taylor joins Governor Brown as part of an ag-heavy delegation

October 5, 2017… A one-week trade mission to Asia will have a decided emphasis on Oregon food and agriculture as Governor Kate Brown and Oregon Department of Agriculture Director Alexis Taylor lead a delegation that will focus its efforts on doing business with Japan, the state’s top export market for agricultural products. Among the delegates are representatives of eight Oregon companies connected to food and agriculture who hope to make a strong impression throughout the week.

“We have invested in Japan for decades and have established strong relationships with Japanese importers and consumers,” says Taylor. “It’s important for our companies on this mission to build on those relationships already made and also make new ones.”

The ag delegation includes some companies experienced in selling into Japan and others who are making their first effort: Willamette Valley Fruit Company of Salem; OFD Foods of Albany; Northwest Hazelnut of Hubbard; Ponzi Vineyards of Sherwood; 2 Towns Cider of Corvallis; Bossco Trading of Tangent; Weaver Seed Processing of Scio, and Pacific Seafood, headquartered in Clackamas.

There will also be a strong presence by Oregon State University and the Portland-based Food Innovation Center.

Director Taylor and two ODA staff members experienced in the international market will provide assistance to all companies making the trip.

“For someone who has been exporting into Japan already, we can introduce them to new buyers or to some new markets in Japan,” says Taylor. “Maybe they have concentrated their efforts in Tokyo but other parts of the country might have interest in their products. For the first time exporter, we will help them learn about the Japanese market, the taste profiles, what the Japanese consumer is looking for from American products, and how you brand and market the product.”

Taylor says ODA’s expertise provides value to those who are part of the trade mission.

“We want to make sure our companies leave Japan having made solid relationships that lead to solid sales.”

The trade mission begins with a one-day stop in Hong Kong, a gateway for trade into Asia, that includes a tour by Governor Brown of Cathay Pacific’s new air cargo facility. Nearly a year ago, Cathay Pacific began direct air cargo flights from Portland to Hong Kong which are key for export of Oregon’s perishable ag products such as fresh cherries, live Dungeness crab, and cut greens. In response to demand during the harvest season, Cathay Pacific added two extra flights each week through the summer.

From Hong Kong, the full agricultural delegation will join the governor in Japan for the balance of the trade mission.

Among the highlights next week will be an Oregon reception in Tokyo with key customers of Oregon food and agricultural products attending, a panel discussion of women in leadership from Japan and the US, and a special “Doing Business in Oregon” seminar targeting Japanese food processing companies that may want to open operations in the state.

Governor Brown and Director Taylor will be part of the women in leadership panel.

“Having led the Women in Agriculture Initiative my last year at USDA, women leadership is near and dear to my heart,” says Taylor. “It’s an exciting time to see women taking on more leadership roles in the US and in Japan. For example. the current mayor of Tokyo is a woman.”

The seminar for food processors gives OSU and the Food Innovation Center a chance to be introduced. OSU’s research chef, Jason Ball, and the FIC’s Sensory Program Manager, Ann Colonna, will demonstrate some of the resources available to Japanese companies interested in operating in Oregon– the same resources available to US companies. Specifically, Colonna will conduct a taste test using four different craft ciders from Oregon. In the past three years, Oregon has gone from having zero craft ciders in the Japanese market to eight brands.

Chef Ball will also showcase several Oregon ingredients– including hazelnuts, blackberries, rockfish, and freeze dried chicken– as part of uniquely created dishes that will be sampled by Japanese attendees.

In Japan, food service is a huge sector. Japanese consumers are increasingly dining out. They also expect top notch quality. That’s why Japanese food buyers are looking for quality ingredients and products from Oregon to sell into restaurants and retail grocery stores.

“The mission is largely focused on food ingredients and beverages, which is exciting because Oregon grows and produces high quality and safe food products,” says Taylor. “Japan is an evolving market looking for the things we excel at growing. With Oregon’s proximity to the Pacific Rim, there continues to be a huge opportunity. We’ve capitalized on that in Japan over the past several years and decades, we want to continue building upon that success now and in the future.”

Rank and title carry a great deal of importance in Japan. Having a governor and a state director of agriculture on the mission helps cement existing relationships and opens some doors to meetings that the accompanying businesses would not get otherwise.

For a state that doesn’t have the population to consume all that it produces, an export market is important. And there hasn’t been an export market any more important than Japan.

“When you look at the numbers, more than $1.5 billion of agricultural goods from Oregon go to Japan every year,” says Taylor. “That’s an amazing number. Think about how many jobs that stimulates in the economy of our state, how much additional economic value that’s bringing to Oregon.”

Maintaining strong relationships in Oregon’s top export market and building new ones is a lot easier done face-to-face. The upcoming governor’s trade mission is the type of event that helps make it possible.

For an audio recap of this story, please go to and scroll down.



Follow the Governor’s Trade Mission with daily updates on ODA’s newsblog at

Cider Riot! Hosts Pressing Matters Proper Cider and Real Ale Festival November 18th

A celebration of traditional cider apples and cask-conditioned ales, the Pressing Matters Proper Cider and Real Ale Festival will be held at the Cider Riot! Pub and Production Facility on 807 NE Couch St in Portland, November 18th from noon to 7pm.
Just as fine wine is pressed from specific wine grape varieties, the best cider is pressed from specific varieties of apples. Sometimes referred to as “spitters” these bittersweet and bittersharp cider apples pack a flavorful punch. In England more cider apples are grown than eating apples. Here in North America only a small amount of cider apples are being grown, but more and more are planted each year as cider continues to grow in popularity.
“At Cider Riot! we’re lucky enough to make cider from bittersweet and bittersharp cider apples grown at two established orchards in Yamhill County and we love the results,” says Cider Riot! founder and cidermaker Abram Goldman-Armstrong.
“We’ve invited some of the best cidermakers from around the continent to showcase their finest ciders made with true cider apples at the Pressing Matter Festival. We want people to experience the depth and diversity of flavors that fermenting these traditional cider apples provide.”  
In addition to cider there will be traditional cask-conditioned ales from some of the region’s finest brewers, Morris Dancing, cider apple tasting and cheese pairings.
Advance tickets are $25 and include a logoed tasting glass and 10 tasting tickets, $30 at the door. Single tickets and disposable cups are also available. Additional tasting tickets are $2 each, and 4 oz tastes of ciders cost 1-2 tickets each depending on price and rarity of the ciders.
Cider Riot! ciders on tap: Shaken Tree Yarlington Mill Cider, Burncider Dry Draft Cider, 1763 Revolutionary West Country Cider 2015 and 2016 vintages, EZ Orchards Collaboration, 2016 Kingston Black, Porter's Perfection.
Cideries: Alpenfire Cider, Bull Run Cider, Stone Circle Cider, Foggy Ridge Cider, 2Towns Ciderhouse, Reverend Nat's Hard Cider, Carlton Cyderworks, Wildcraft Cider, Baird and Dewar Farmhosue Cider, Runcible Cider
Breweries: Gigantic Brewing, Machine House Brewery, Brewers Union Local 180, Falling Sky Brewing
What: Pressing Matters Proper Cider and Real Ale Festival
When: Nov 18th 12-7pm
Where: Cider Riot! 807 NE Couch St, Portland, OR 97232
Why: To celebrate traditional cider apples and cask-conditioned beer
Who: The event is all-ages, minors must be accompanied by an adult, valid ID required
How: Advance tickets available through Eventbrite, $25, $30 at the door, Single tasting tickets available on site for $2 each. Contact Cider Riot! 503-662-8275
FB Event Page:
About Cider Riot! Founded in 2013 in a North Tabor neighborhood garage, Cider Riot! is dedicated to producing flavorful refreshing dry ciders from Cascadian grown apples. Cider Riot! ciders have won awards in numerous local and international cider competitions including the prestigious Bath and West Show in Somerset, England. In 2016 Cider Riot! opened its pub and production facility at 807 NE Couch St, just off East Burnside. The pub is open 4-11pm weekdays, and Noon-11pm weekends, shut Tuesdays.

Sip Northwest Magazine Announces the 2017 Best of the Northwest!

(Seattle, WA – October 6th, 2017) – Sip Northwest magazine is excited to release its sixth annual Best of the Northwest issue. This collector’s edition showcases the winners of the grand tasting competition from wine, beer, spirits and cider, along with top Northwest beverage trends, locally focused restaurant and bars, upright industry influencers and more.
An open call for submissions last spring drafted more than 530 entries from wine, 263 beers, 114 from spirits and 130 ciders. The magazine recruited an accomplished, qualified group of nearly 80 of the Northwest’s premier palates to assess and determine the top four, plus Judges’ Picks, in each respective beverage category. Together, Sip Northwest and the judging panels built a comprehensive listing of medaled winners to add to readers’ liquor cabinets, beer fridges, wine cellars and cider coolers.
The issue also profiles some of the most influential personalities in each beverage, along with features of locally supporting restaurants, bars, tours, festivals and retailers.
“This competition is always so eye-opening as to what spectacular beverages are being produced across the Pacific Northwest,” says Erin James, editor-in-chief of Sip Publishing, publishers of Sip Northwest. “As an authority in regional drinks coverage, it is our duty to create such an extensive issue to showcase these beverages and producers, from large to small and everything in between.”
Sip Northwest’s 2017 Best of the Northwest issue is a versatile compilation of the top billing beverages of the year. To read the full list of winners, please CLICK HERE.

About Sip Northwest Magazine
Sip Northwest magazine is a locally owned-and-operated quarterly magazine that showcases the wines, beers, spirits and ciders of the Pacific Northwest. The award-winning magazine was created to be the leading authority and resource on the emerging and flourishing beverage scene, covering everything from recipes and the culture to the faces and the stories behind all that is produced in the Northwest.
Media Contact:
Kristin Bacon Ackerman
Publisher and CEO, Sip Publishing | (206) 467-4578

ALPENFIRE CIDER: New Ciders, New Look, New Decade

Port Townsend, WA -- Alpenfire Cider is celebrating a new decade of producing organic cider in the Pacific Northwest with the release of new vintages and a new look to the family owned brandmark.  

As part of this celebration, Alpenfire will be launching their much anticipated Cider Club which will allow members access to limited release vintages and special events.  A new website showcasing the revamped label designs will be launched on October 1st.  On October 13th, Alpenfire will also be hosting a cider-paired five course dinner, aptly named “Firestarter”, at Port Townsend’s newest restaurant, Finistere.  Tickets are available for this limited seating dinner at


Alpenfire’s certified organic orchard was established in 2003, when Steve (Bear) and Nancy Bishop planted their first 900 trees.  “Our understanding of cider and a determination to produce exceptional cider was formed travelling through the cider regions of England, France, and Spain” says Bear.  “We came home determined to craft ciders unlike anything else produced in the United States.”  They released their first two commercial ciders in 2007.   Today, Alpenfire has an established track record of awards and recognitions for their ciders.  

When the orchard was first planted it was for a specific blend of cider, as the orchard has matured, so has the range of that blend.  Apples grown include bitter-sharps like Kingston Black and Foxwhelp which give the ciders an acidic balance and bitter-sweets like Vilberie and Muscadet de Dieppe which provide an enticing earthy flavor and tannic structure. Alpenfire ciders are given a minimum of eight months to age before blending and bottling, they are not filtered or fined, and most are bottle conditioned.


To learn more about Alpenfire Cider and their products please visit their website at  Their tasting room is open every Saturday and Sunday from noon till 5pm through December 3rd and will re-open again in the Spring of 2018.  For more information on the tasting room, email  For information on sales and distribution, email Philippe Bishop at