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.

https://spscc.edu/sites/default/files/imce/faculty-staff/hr/jobs/Director%20of%20Craft%20Brewing%20%26%20Distilling.pdf

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!

Unknown.png

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.

www.badgrannycider.com

Help Finnriver Go Solar!!!!

HELP US LIGHT THE WAY AT FINNRIVER WITH A SOLAR POWERED CIDER GARDEN!

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! 

 

https://www.barnraiser.us/projects/solar-powered-cider-garden-at-finnriver

 

 

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 https://wp.me/p52oQB-mt and scroll down.

——

 

Follow the Governor’s Trade Mission with daily updates on ODA’s newsblog at https://odanews.wpengine.com
 

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
https://www.eventbrite.com/e/pressing-matters-proper-cider-and-real-ale-festival-tickets-38778928820
FB Event Page: http://www.facebook.com/events/157727184821727/
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
kristin@sippublishing.com | (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.  https://restaurantfinistere.com  Tickets are available for this limited seating dinner at https://www.tickettailor.com/checkout/view-event/id/109435/chk/50bc

image003.jpg

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.

image008.jpg

To learn more about Alpenfire Cider and their products please visit their website at https://www.alpenfirecider.com/.  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 info@alpenfirecider.com.  For information on sales and distribution, email Philippe Bishop at pb@alpenfirecider.com.

REVEREND NAT’S HARD CIDER SIGNS LEASE FOR NEW CIDERY AND ANNOUNCES NEW INVESTMENT


REVEREND NAT’S HARD CIDER SIGNS LEASE FOR NEW CIDERY AND ANNOUNCES NEW INVESTMENT

The two deals go hand-in-hand to fuel continued rapid growth in the cider industry’s strong market of the Pacific Northwest.

Portland, OR – October 2, 2017

Five and a half years after its first sales, Reverend Nat’s Hard Cider is tripling its cidery space while receiving investment from Shobi Dahl, cofounder of Dave’s Killer Bread. The new facility will be dedicated to production cidermaking. The company’s existing cidery will get a facelift in 2018 to expand the taproom and retail operations.

“I started this business in my basement without imagining that it would be successful enough to move beyond my house,” said Nat West, the eponymous founder of Reverend Nat’s Hard Cider. Since moving into the current cidery in late 2012, the business has added two adjacent spaces in the Bindery Building on 2nd and Schuyler in Northeast Portland, bringing its total space to about 7,000 square feet. 

The new facility, located at 1211 N Loring St in Portland Oregon, is about one mile from the current cidery and is over 21,000 square feet. Reverend Nat’s expects to be able to produce close to 25,000 barrels in the new facility with additional tank capacity. It produced 4500 barrels in 2016 and is on track for 5500 barrels in 2017. The company expects to transfer operations from its current cidery to the new facility in early 2018.

“My team has been looking for a larger cidery for more than a year, but we had very high expectations, including staying in the historic Albina township of Portland. Shobi approached me about a building he was looking to lease to an entrepreneur and we immediately found common ground. I couldn’t be happier with the arrangement,” said Reverend Nat.

Reverend Nat’s Hard Cider was advised by Jake Bigby of CBRE and Leigh Gill of Immix in the transaction.

In addition to leasing the building to Reverend Nat’s, Dahl has made an investment to fuel the company’s continued growth. The terms of the deal were not disclosed.

Reverend Nat is a single-minded cider evangelist and craft beer revolutionary who searches the world for superior ingredients to handcraft the most unusual ciders that no one else will make. Founder Nat West started making cider at home in 2004 and opened Reverend Nat's Hard Cider in September of 2011. With unique products like the multiple-fermented Revival, dry-hopped Hallelujah Hopricot and quinine-bittered Deliverance Ginger Tonic, he is making cider in the creative spirit of beer geeks. To learn more, check out the website at reverendnatshardcider.com or find him on Facebook or Twitter @revnatscider.

Montana Cider Week is back October 1st-7th!

 

MISSOULA, Mont. - Back for its second year, Montana Cider Week will celebrate Montana made hard ciders with events across the state, October 1-7, 2017. From Bozeman to Billings and Missoula to Hamilton, this week-long event will highlight all Montana cideries with apple pressings, tap takeovers, cider dinners, harvest parties and a cider festival.  This follows last year’s inaugural Montana Cider Week in which over 500 Montanans participated in celebrating the state’s growing craft cider industry.

This year, the week will kick-off at 11am on Sunday October 1st at Western Cider’s tasting room with a Harvest Party featuring a brunch with cider cocktails, cider pressing, food truck, live music and a special release fall cider.  Throughout the week, participants in Missoula, Bozeman, Stevensville and Billings will have the opportunity to taste award winning ciders from Montana cideries including Montana CiderWorks, Lockhorn Hard Cider, Western Cider Co., Last Chance Pub and Cider Mill, Backroad Cider and betterRoot Cider at participating tasting rooms, bars and restaurants.

The week will conclude on October 7th with the Bitterroot’s favorite Liquid Apple Night featuring five Montana cideries pouring cider in support of the Ravalli County Museum.  This final celebration will take place from 5pm-9pm at Legion Park on 2nd and Bedford in Hamilton, MT.  Tickets are $25 with proceeds benefiting the Museum.  

“All of these events are a great way to support craft hard cider and Montana’s apple heritage,” says Emily Ritchie, Executive Director of the Northwest Cider Association. “We are excited to have Montana participating again this year demonstrating the strong support for this vibrant and growing industry.”

For more information about Montana Cider Week and event details go to https://www.facebook.com/MTCiderWeek.

 

MTCiderWeek_poster-1.png

2 Towns Ciderhouse Releases Hollow Jack Unfiltered Pumpkin Cider

Corvallis, Ore. — Break out the rain boots and get ready to dive into a pile of leaves! Hollow Jack is back with a taste to inspire fall shenanigans. This unfiltered pumpkin cider is 6.4% ABV and made with over 25 pounds of caramelized heirloom pumpkins and 10 pounds of sweet potatoes per barrel. It’s beautifully seasoned with a unique blend of autumn spices for a treat that will have you embracing fall with open arms!

“When I taste Hollow Jack, it takes me right back to those back-to-school days of fall, heading out the door with a fresh wardrobe of new clothes, the comforting smell of rain, and a whiff of freshly sharpened No. 2 pencils in the air, ” said Scott Bugni, marketing director at 2 Towns Ciderhouse.

“We load this fall favorite with caramelized pumpkin to produce a rich, slightly sweet and super complex cider that has the power to conjure up the nostalgia that so many people feel at this time of year,” added Dave Takush, head cider maker. “Enjoy it while playing a game of Battleship on a blanket spread on the floor, while pausing in between bobbing for apples and dancing to the “Monster Mash,” or sharing a fall picnic with friends after riding bikes down a tree-lined back road. Hollow Jack is the Pumpkin King!”

Hollow Jack is available now through the end of November. It’s available to distributors in 500 ml bottles, 1/2 bbl kegs and 1/6 bbl kegs, primarily in Oregon, Washington and California.

download.jpg

About 2 Towns Ciderhouse

At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We take pride in producing true Northwest craft cider. For more information on 2 Towns Ciderhouse, visit www.2townsciderhouse.com.

PRESS RELEASE: Portland Cider Co. releases Pumpkin Spice fall seasonal cider

Portland Cider Co. releases Pumpkin Spice fall seasonal cider

 

CLACKAMAS, Ore. – Just in time for fall, Portland Cider Company has added Pumpkin Spice to its seasonal line of ciders. Full of all the spices found in pumpkin pie – including cinnamon, nutmeg, cloves, allspice, and ginger – this cider is a delicious tribute to the flavors of fall.

IMG_1188.jpeg

"This is our homage to autumn here in the Northwest," said owner Lynda Parrish. “It features a stunning blend of spices that will remind you of a cool, crisp fall morning.”

Celebrating the Northwest's bounty, Portland Cider Co.’s seasonal ciders are inspired by local farmers and based on harvest times. Pumpkin Spice joins the seasonal bottle lineup that includes Pineapple, Strawberry, and Cranberry.

Made with 100 percent Northwest apples, Portland Cider Co.’s Pumpkin Spice Cider pairs well with apple or pumpkin pie, smoked chicken, roasted pork loin, and root vegetables. It comes in at 5.5% ABV.

Portland Cider Co.’s Pumpkin Spice Cider is available now through November in 22 oz. bottles and draft kegs. It can be purchased at Portland Cider Co.’s two taprooms and at select retailers in Oregon, Washington, and Colorado.

 

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. For more information, visit www.PortlandCider.com and follow @PortlandCider on social media.

Media Contact: Helen Lewis

503-305-0877 | helen@portlandcider.com

 

# # #

Call for Apples! Portland Cider Community Apple Recycling

Recycle your Backyard Apples with Portland Cider Co. for Charity

PDX Apple Recycling runs August through October to benefit Oregon Wild

 

CLACKAMAS, Ore. – August 11, 2017 Portland Cider Company has announced details for its second annual PDX Apple Recycling, a program that collects bushels of apples from the backyards of neighbors in the Portland Metropolitan area and hand presses them into a community cider to support a local charity.

Portland Cider Co. is encouraging the community to recycle their fallen and unwanted backyard apples, rather than throw them away. Edible quality apples will be accepted daily from 9am to 9pm from now until October 31, with drop off at the company’s Clackamas Taproom + Cidery, located at 8925 SE Jannsen Rd., Bldg. F.

“This full-scale community effort is about bringing people together to create handmade craft cider, using the apples from our own backyards here in the Portland Metro area, while reducing waste with this unique apple recycling program,” stated Lynda Parrish, owner of Portland Cider Co. “We are excited to bring together cider, community, sustainability, tradition and charity with this release.”

The community cider, appropriately named “Oregon Wild,” will be released in December at the Portland Cider Co.’s annual Wassail Party. One hundred percent of the net proceeds of the cider sales will be donated to the Oregon Wild, a nonprofit conservation organization that works to protect and restore Oregon’s wildlands, wildlife and waters as an enduring legacy for all Oregonians.

Portland Cider Co. was the first cidery to join the Oregon Brewshed Alliance, an outreach initiative for Oregon Wild made up of a coalition of brewers that work to protect the public and wildlands in the Northwest. The PDX Apple Recycling collection program is Portland Cider Co.’s annual fundraiser for the organization.

A minimum donation of one bushel (40 lbs.) of edible quality apples applies; in exchange for each bushel, donors will receive one voucher for a pint of cider redeemable at either of Portland Cider Co.’s two taprooms; the opportunity to hand press apples into cider at a pressing party on September 30; tickets to a VIP pre-party for the Portland Cider Co. annual Wassail Party in December; and good karma from Mother Earth, with 100 percent of net proceeds donated to Oregon Wild.

More information is available at www.PortlandCider.com/drive.

About Portland Cider Company:
The 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. They have two taproom locations: Hawthorne, Portland Cider House (3638 SE Hawthorne Blvd., Portland, OR 97214) and Clackamas, Taproom & Cidery (8925 SE Jannsen Rd, Bldg. F, Clackamas, OR 97015). For more information, visit www.PortlandCider.com.

Media Contact: Helen Lewis
503-305-0877 | helen@portlandcider.com

# # #

 

PRESS RELEASE: Finnriver Collaborates with Cider Summit on Saison Cider Release

Cider Summit Special Release

Finnriver Farm and Cidery, producing premium farmcrafted cider on the Olympic Peninsula of Washington state since 2008, is pleased to partner with the Cider Summit festivals to release a special collaboration cider in celebration of their annual cider tasting events. This limited edition ’Saison style’ cider will be featured at each of the four annual Cider Summits in 2017, in Chicago, San Francisco, Portland and Seattle.

The Cider Summit Seattle returns this Fall to the South Lake Union, featuring over 150 ciders including regional favorites and international classics.  The event takes place on the Discovery Center Lawn at 101 Westlake Ave N (Near Whole Foods)) on Friday, September 8th from 3pm-8pm (VIP hour 2pm-3pm) and Saturday, September 9th 12pm-5pm. 
 

Tickets are available online at: http://www.cidersummitnw.com/seattletickets.html
Also available at: Capitol Cider, 18 Pike St, Seattle, WA 98122

According to Cider Summit founder Alan Shapiro, "A mere handful of years ago artisanal cider was barely on the radar of discerning beverage consumers across the U.S. In an effort to highlight this emerging category, Cider Summit was born in 2010 in Seattle. Over the next several years the event expanded to four cities across the country and has introduced thousands of new consumers to these artfully crafted beverages.”

Finnriver is proud to have been among the earliest supporters of Cider Summit, and together we have designed this new cider to accompany the Cider Summit festivals and to highlight the ongoing renaissance of craft cider in the US.

The Cider Summit collaboration release is a Saison/Farmhouse style cider made from a select blend of Washington Certified Organic apples fermented with a Saison ale yeast at high temperature to bring out the tropical and spice notes of the yeast.

According to Finnriver cidermaker Andrew Byers: 'This cider is a wonderful opportunity to showcase an influential yeast strain and to continue the exploration of cider styles. To compliment the nose and build the mid-palate structure of this Saison-style cider we dunked a sachet of dried fruit and select spices— melding the wild spice notes of a classic saison with the delicious versatility of Washington state organic apple juice.'

This cider joins hundreds of other traditional and innovative ciders available at the Cider Summit events, representing over 100 producers from around the world, and attracting thousands of cider drinkers to immerse themselves in the cider experience.

Finnriver farms and ferments on 80 certified organic acres in the Chimacum Valley, south of Port Townsend Washington, and is Certified Salmon Safe and a Certified B Corporation. Finnriver is committed to wise land stewardship through organic agriculture, farmland conservation, habitat restoration, community outreach and education. Their organic orchard and Cider Garden tasting room are open daily, year-round, with weekend food and live music events, and their farmcrafted ciders are distributed in 12 states across the west coast and midwest.

The Cider Summit special collaboration release will be available at 2017 Cider Summit festivals and at select accounts in each Summit city.  There will be a Seattle release party on Thursday, Aug 17th at Capitol Cider from 7-9pm. Folks can buy Summit tickets there and there will be a pair of tickets raffled as well. 

Finnriver is also doing a tap take-over at Capitol Cider in August as their ‘cider partner’ for the month, with 21 different Finnriver ciders on draft and a Finnriver featured flight through the month as well.

 

Contact Krishna Kiger for more information:

events@finnriverfarm.com
Washington Outreach Coordinator
Finnriver Farm & Cidery
206-853-3955

 

PRESS RELEASE: Portland Cider Co. Releases Strawberry Seasonal

Summer Seasonal Strawberry Cider released by Portland Cider Company

100% Northwest Pears and Oregon Strawberries combine in delicate and delicious fan favorite

 

PORTLAND, Ore. – July 10, 2017 – Strawberry has made its debut in the Portland Cider Company seasonal line of ciders. Delicate and delicious, Strawberry is a blend of Portland Cider Co.’s award-winning Pearfect Perry made with 100% Northwest pears – Bartlett and D’ Anjou specifically – and Oregon strawberries. With its light pink color, fresh strawberry aroma, and 5.4% ABV, Strawberry will quench your thirst and be your go to drink this summer.

Strawberry started as a limited release with the name Straw-Perry, and has joined Portland Cider Co.’s other fan favorites in the brand’s first seasonal bottle lineup. New name, same amazing flavors that had loyal Portland Cider customers blowing through the limited release in record time. Paying homage to the strawberries you can only find in Oregon, Strawberry pairs well with barbecue fare, campfires and summertime water fun.

“This is hands down our most anticipated cider release of the year,” said owner Lynda Parrish. “People are really excited that we’re making more of it this year and putting it in bottles for the first time, mainly because they know they can definitely get their hands on some now! It’s medium sweet, with the perfect amount of tartness from the Oregon strawberries to provide a refreshing drink for hot weather.”

Portland Cider Co. Strawberry is available July through August in 22oz bottles, as well as 1/6 barrel and 1/2 barrel draft kegs. Cider fans can then find Strawberry at select retailers within Portland Cider Co.’s distribution area or at its two taprooms in S.E. Portland and Clackamas. Portland Cider Co. is currently distributed in the states of Oregon, Washington, Colorado, and the Los Angeles area of California.

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. For more information, visit www.PortlandCider.com and follow @PortlandCider on social media.

# # #

 

PRESS RELEASE: Tieton Cider Works Announces “Bourbon Peach” Limited Release

FOR IMMEDIATE RELEASE: July 3, 2017

Tieton Cider Works Announces “Bourbon Peach” Limited Release

Northwest Cider company releases a summertime classic

Yakima, WA:  Today, Tieton Cider Works, a farm-based craft cider company, announced they have released their summertime limited addition called “Bourbon Peach”.  This follows a series of Norwest-based fruit selections that will be part of Tieton Cider Works’ seasonal draft offerings.  Bourbon Peach is made with Northwest-sourced peaches and aged with bourbon barrel.

On the release of Bourbon Peach, Tieton’s Cider Maker, Marcus Robert, said “We are really proud to make ciders that represent the bounty of what the Northwest has to offer.  This is a very popular offering and it’s easy to see why.  The locally grown peaches with a touch of bourbon barrel really make this easy to drink.  This cider is perfect for the hot summer months.”

Bourbon Peach and the Limited Release Draft Program have been developed in response to Tieton Cider Work’s customer requests.  Not to disappoint, Tieton Cider Works will be releasing these ciders in limited quantity and draft only.  You will be able to find them in select locations in Washington, Oregon, California, and Nevada.  Tieton Cider Works’ Cider Club Members will also have a chance of receiving limited bottles.  To be a member of the Cider Club please inquire online at http://tietonciderworks.com/cider-club/.

About Tieton Cider Works
Tieton Cider Works is a farm-based craft cider company in Yakima, WA.  Founded in 2008, Tieton Cider Works has focused on producing authentic, handmade ciders sourced from local ingredients.  You can look for or request Tieton Cider Works at your local grocery or pub.

###

Media Contact:
Marcus Robert                       
Tieton Cider Works
marcus@tietonciderworks.com
509.571.1430

 

PRESS RELEASE: Award Winning Cider from Western Cider Co.

 
 

Western Cider Wins Big!

Montana Cidery Takes Portland International Cider Cup’s Top Awards

 

MISSOULA, Mont. - Western Cider is honored to announce their award for Best New Cidery and Best In Show at the Portland International Cider Cup. Their McIntosh Cider was awarded a GOLD MEDAL in the Heritage Dry category and took the Best In Show honors out of 168 cider entries.

Western Cider’s McIntosh is a perfectly crafted single varietal cider renown for its vivid apple aromatics and quintessential apple flavor. Golden in color it is rich with tannins giving complexity and lingering flavor. The heirloom apples were grown on gnarled eighty-year-old trees from one of the last plantings of Montana’s historic Bitterroot Valley apple era.

For the second year running, a cidery from Montana took home the competition’s highest honor and Cup-- the Best In Show Award. The party, hosted at Portland Cider Company’s Clackamas event space, drew 150 cidermakers, industry press and cider fans. The event was also a celebration of 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. 

“In our first year of operation, it is truly an honor to receive such recognition from the PICC. From planting the orchard in 2010 - to working on Western Cider for the last two years, this has been a vision that has taken many years to realize. We are grateful to be part of a world-class cider making community and look forward to many years ahead as stewards of great cider” said Western Cider Co. founder Michael Billingsley.
 

About Portland International Cider Cup
The Portland International Cider Cup was formed in 2013 by members of the NW Cider Association.  There were 168 ciders entered in 2017 from over 40 cideries in British Columbia, Washington, Oregon, Idaho and Montana, an increase of 150% from the prior year. This competition is held with the utmost regard and judges are asked to score only deserving ciders. There were 48 experienced industry judges tasting ciders in 14 different categories.  A maximum of one gold, one silver and one bronze may be awarded per category. Gold medals from each category will advance to the Best of Show competition for which a single winner will be selected by the lead judges from each judging group.
 

About Western Cider Co.
WESTERN CIDER’S story began in 2012 when Michael Billingsley planted a cider apple orchard in Montana’s Bitterroot Valley. This unique orchard is comprised of rare, heritage cultivars grown specifically for making cider. Michael continued to plant trees every year and currently has over 4,500 trees in his orchard with more than 50 varieties. Now, Western Cider is using those apples, as well as fruit from Pacific Northwest orchards, to produce a diverse range of easy going and traditional ciders, including their Poor Farmer canned line. Western Cider’s tasting room and production facility are located on the banks of the Clark Fork River in Missoula, Montana. Currently you can find Western Cider in the Missoula, Butte, Kalispell, Whitefish and Bozeman, Montana markets.


Media Contact:
Matthew LaRubbio
Co-Owner; Marketing & Tasting Room Manager
C: 406-241-5862
W: 406-540-4477
matt@westerncider.com

 

# # #

PRESS RELEASE: Liberty Ciderworks Scrumpy Cider Release

FOR IMMEDIATE RELEASE
June 19th, 2017

Save an Apple, Feed a Neighbor, Pour Some Backyard Cider!

SPOKANE, Wash. Liberty Ciderworks is releasing a special batch of cider to benefit Second Harvest. Called Spokane Scrumpy Cider, it’s made from apples rescued from backyards, roadsides, and abandoned orchards in the Spokane area. Last harvest season volunteers collected more than 6,000 pounds of fruit that otherwise would have gone to waste and delivered it to Second Harvest for use in the cider.

Scrumpy is a unique addition to the ciders produced by Liberty Ciderworks, not only because it’s made from apples which aren’t quite market-quality, but because of its organic nature.

“We wanted to focus on what volunteers were collecting and let the cider become what it may,said Austin Dickey, co-owner and founder of Liberty Ciderworks.

Liberty Ciderworks, located in downtown Spokane, pressed and began fermenting the cider last fall. Juice from the apples was allowed to ferment with the “wildyeast found on the fruit, at cool temperatures during a process that took about three months.

“A good wild yeast is often better than a cultured yeast you get more interesting, layered flavors,Dickey said.

This batch turned out light but complex with some buttery chardonnay notes,” Dickey said. “If you respect white wine, you will appreciate it. It’s a little sweeter and more buttery than some of our other ciders. Our approach to Scrumpy was just to let the apples and yeast do the talking.

Second Harvest provides nutritious food at no cost to thousands of people facing hardship throughout Eastern Washington and North Idaho every day.

“We love the Scrumpy Cider project. Not only does Second Harvest appreciate the generous donation from Liberty Ciderworks that allows us to get more food to more people, but rescuing unused apples is in line with our tenet of no food waste” said Drew Meuer, Second Harvest Chief Development Officer.

You can sample the Scrumpy Cider and learn a little about cider production during a release event on June 27, from 5:30 to 7:30 p.m. at the Second Harvest Kitchen. A portion of all proceeds from the sale of Spokane Scrumpy Cider will benefit Second Harvest. Guests will also have the opportunity to talk barbecue sauce and rub secrets with Casey Booey, of Booey’s Gourmet. His fiery fun sauces will be paired with food prepared by staff at The Kitchen at Second Harvest. To register for the event, go to www.2-harvest.org/scrumpy.

###

Media Contact:
Julie Humphreys,
Community Relations Mgr. Second Harvest
1234 East Front Avenue Spokane, WA 99202
(509) 252-6252
cell - (509) 954-8408
julie.humphreys@2-harvest.org