PRESS RELEASE: NWCA Reports Record Cider Industry Growth



Recent membership survey shows trends and growth throughout British Columbia, Idaho, Montana, Oregon and Washington

SEATTLE – January 21, 2016 – The Northwest Cider Association, a trade organization that represents more than 70 cider makers throughout British Columbia, Idaho, Montana, Oregon and Washington, recently completed a membership survey to gain regional insight into the nation’s fastest-growing beverage category. The results uncovered a variety of trends relating to cider varieties and distribution, but most notably, regarding growth.

In less than two years, more than 33 cider establishments – including tap rooms, cideries and tasting rooms - have opened throughout the Northwest. With 10 opening in 2014 and 23 in 2015, the year showed unprecedented expansion in this area. This growth trajectory isn’t slowing, as there are five tasting room openings already anticipated in the first half of 2016. Survey findings provided insight into trends relating to styles, products and distribution.
Additional highlights include:

  • Several Northwest cideries are experimenting with new varieties and styles, many producing more than 15-20 products each year. These range from delicious perries, as seen in Nashi Orchards’ variety of products made with estate grown Asian pears, to the exotic, such as 2 Towns Cider House’s “Prickle me Pink,” a hot pink cider infused with all-natural juice from the prickly pear.  
  • Many cider makers are experimenting with infusions of Northwest ingredients like hops, as seen in in Finnriver Farm and Ciderhouse’s “Dry Hopped,” as well as ginger, berries, apricot and more.  
  • The culinary inclined are going beyond the glass with cider food products, including gourmet vinegars from Alpenfire and Spinnakers Brew Pub; Howling Moon Cider House has plans to launch a line of barbeque sauce in 2016.
  • As the market matures, many Northwest cider makers are expanding with international distribution outside of North America including Norway, Japan, and Singapore.
“We’re seeing a true sense of cooperation as several cideries are expanding to offer various other Northwest ciders on tap and even sell their cider in their onsite bottle shops,” notes Northwest Cider Association’s Executive Director Sherrye Wyatt. “Whether you are looking for an intimate tasting room in the heart of an orchard, an urban tap house hopping with college students, or charming neighborhood ciderhouse with local professionals, you will find them all throughout the Northwest.”

Year over year, the association’s membership has grown from 52 cideries to 70, marking consistent growth since its 31 cidermakers in 2013. The national cider spotlight will focus on the Northwest this February 2-6, when the US Cider Association’s CiderCon visits Portland Oregon. This cider extravaganza is developed for both cider experts and cider curious, and includes tastings, workshops, after hours events and much more. Visit for more information.  

About Northwest Cider Association:
Founded in 2010, the Northwest Cider Association (NWCA) brings cideries and cider lovers together to learn, experience and enjoy the Northwest cider culture. Representing more than 70 commercial cidermakers from throughout Washington, Oregon, Idaho, Montana and British Columbia, the group is dedicated to supporting, promoting and growing this thriving industry. NWCA hosts cider-themed events throughout the year, as well as Cider Weeks in Oregon, Washington and British Columbia. For more information about the Northwest Cider Association, visit, or follow the growing organization on Facebook and Twitter (@nwcider).


Media Contact:
Erin Osborne
Erin Osborne Communications

PRESS RELEASE: Finnriver Farm & Cidery Joins the B Corp Movement

Media Contact: Crystie Kisler

Finnriver Farm & Cidery Joins the B Corp Movement;
First Certified B Corporation Cidery in Washington;
Making Business a Force for Good in Chimacum

Finnriver Farm & Cidery, located in the Chimacum Valley on the Olympic Peninsula of Washington, is very pleased to announce its certification as a B Corporation, making it the first winery and cidery in Washington State to achieve Certified B Corps status. B Corporations lead the global movement of ‘people using business as a force for good,’ and make a commitment to work for the triple bottom line of people, planet and profit. To become a Certified B Corporation, Finnriver undertook the B Impact Assessment, evaluating their company impact in the categories of environment, employment, customers, community and governance; they also revised incorporation documents to reflect Finnriver’s commitment to making a positive social and environmental impact; and they signed the B Corp Declaration of Interdependence required of all B Corps which states,

“As B Corporations…we believe…that all business ought to be conducted as if people and place mattered.  That, through their products, practices and profits, businesses should aspire to do no harm and benefit all…”

B Corporations voluntarily meet higher standards of transparency, accountability, and performance and, unlike traditional corporations, Certified B Corporations are legally required to consider the impact of their decisions not only on their shareholders, but also on their stakeholders (e.g., employees, suppliers, community, and the environment).  B Corp certification can be compared to Fair Trade, LEED or Organic certification, but represents a comprehensive commitment to harness the full power of the business to solve social, environmental and economic problems.  Other Washington State Certified B Corporations include Sleeping Lady Resort, Grounds for Change, Culinary Collective and Starvation Alley Farms.

Becoming a Certified B Corporation reinforces Finnriver’s mission to ‘serve the land with cider’ through organic agriculture, farmland preservation, renewable energies, habitat restoration, and community outreach, education and celebration.  Finnriver is also engaged in innovative community financing thanks to visionary local investors committed to a rural economic revival.

“We’re very gratified to be part of the B Corp movement,” said Crystie Kisler,  co-founder of Finnriver along with her husband Keith Kisler and business partner Eric Jorgensen.  “In order to align our principles with our process and our products, we wanted to undergo a more thorough self-assessment and measure ourselves according to a respected standard. Through B Corps certification, we were able to learn more about ourselves and about how we can continue to grow a company that is good for our crew, our community and the earth.”
Finnriver Co-owners Eric Jorgensen, and Crystie and Kieth Kisler

Finnriver Co-owners Eric Jorgensen, and Crystie and Kieth Kisler

Finnriver currently grows an array of organic produce and grains, and also produces a nationally distributed line of farm crafted hard ciders and fruit wines made from organic fruit.   Finnriver is in the process of relocating their production facilities and public ‘cider garden’ to a centrally-located 50-acre historic dairy farm at the Chimacum crossroads, and is collaborating with other agricultural entrepreneurs, economic development partners and conservation organizations. Community partners include the Organic Seed Alliance, Essential Blooms, Jefferson Land Trust, North Olympic Salmon Coalition, WSU Sustainable Seed Systems, the PT CoLab and the North Olympic Development Council. The Finnriver Orchard will be rural community gathering place offering fresh, local food and live music, along with educational tours and group events; a working farm growing organic apples, grains and mixed produce; and a food/drink production and processing hub.  Finnriver is also working with Power Trip Energy in Port Townsend and received a USDA REAP grant (Rural Energy Assistance Program) to install a large solar energy system at the new facilities. Finnriver’s goal is to establish a model farm and cidery where rural economic development, ecological restoration and organic agriculture can all converge and thrive.

Crystie Kisler states, "We started Finnriver because we wanted to create a viable, organic farm-based business that would help revive the local food/farm community and help restore people's connection to the land that sustains us.  The cidery then evolved from our quest to diversify and create more economic stability for the farm. Now the farm and cidery are on interconnected paths and both are working hard to grow good things for this community. We feel we are still getting started and that there is so much good work ahead!"

Finnriver’s full B Impact Report is available to the public here:

About Finnriver Farm and Cidery
The Finnriver crew currently works on two farms in the Chimacum Valley, totaling over 80 acres of organic fields and orchards situated along a restored salmon stream.  Both farms are under permanent conservation easements with the Jefferson Land Trust, protecting their vital soils and riparian habitat in perpetuity. While their farm is remote, they're honored to be on the forefront of the Pacific Northwest hard cider revival and are committed to producing both traditional and innovative hard ciders using premium, organic ingredients while maintaining an authentically farmcrafted and land-based operation. They source organic apples from across Washington state and grow their own organic orchard of over 4000 trees, with 20 varieties of heirloom and traditional cider apple varieties. They aspire to serve the land with cider, by caring for their soils, watershed and community while crafting award-winning premium ciders. Their ciders are a tribute to old hard cider traditions but also offer an approachable, fresh perspective on the possibilities of the fermented apple.  Learn more at:

About B Corp & B Lab
Certified B Corporations 1) meet rigorous standards of social and environmental performance; 2) legally expand their corporate responsibilities to include consideration of stakeholder interests; and 3) build collective voice through the power of the unifying B Corporation brand. There are over 1,500 Certified B Corporations from more than 120 industries in nearly 50 countries with 1 unifying goal – to redefine success in business. B Lab is a nonprofit organization dedicated to using the power of business to solve social and environmental problems.  Learn more at:

The B Corp Declaration of Interdependence:

We envision a global economy that uses business as a force for good.
This economy is comprised of a new type of corporation – the B Corporation – Which is purpose-driven and creates benefit for all stakeholders, not just shareholders.
As B Corporations and leaders of this emerging economy, we believe:
That we must be the change we seek in the world.
That all business ought to be conducted as if people and place mattered.
That, through their products, practices, and profits, businesses should aspire to do no harm and benefit all.
To do so requires that we act with the understanding that we are each dependent upon another and thus responsible for each other and future generations.

For more information, contact: Crystie Kisler - - 360-821-9836


Media Contact: Nicole Ledford 206-886-9238

Seattle, WA – December 31, 2015 - Schilling Cider is launching their new “Northwest Sea to Sky” branding on January 1st, 2016. The new brand is inspired by the diverse landscapes of the Pacific Northwest and the people who occupy those landscapes.

Along with the new logo and packaging designs, Schilling Cider is producing some bold and interesting new flavors reflective of the not-so-subtle Northwest style. Starting January 2016, cider-drinking patrons can enjoy Schilling Cider’s new 12oz cans available in six pack boxes:

Edgy and perfectly balanced, this cider is sweet with a tart bite of Washington cranberry and bold, California Pomegranate.

Some things are just too good to change. Ascender is the original Schilling Ginger. It starts with a vigorous, ginger bite, and finishes silky smooth.

This rhubarb cider is rugged and dry with a bright and sweet early autumn pear finish.

Drinks like a cider and pours like a stout! This cider is loaded with cold-brew coffee and is the first nitro cider package we know of! What seems like an unlikely pairing may just be so wrong it’s right.

The 12oz six packs aren’t the only changes to Schilling Cider’s 2016 line up; it’s 16oz Cider Makers Select products will be sold in four pack boxes under the new brand design as well.

In addition to the bold newdesigns and flavors, the recent passing of the CIDER Act (Cider Industry Deserves Equal Rights) lifts the barrier that previously kept carbonation levels low in cider. Cider lovers can expect not only bold new flavors from Schilling Cider, but a more carbonated experience in select ciders.

In 1881, Colin Schilling’s great-great-grandfather, August, founded the Schilling Spice Company in San Francisco. He brought pure, natural, spices to everyone, at a fair price. Today, at Schilling Cider, we carry August’s core values forward and pair them with innovative cider-making techniques to produce quality, complex, hard ciders.
Based in Seattle, Washington, Schilling Cider captures the essence of the Pacific Northwest by creating ciders that are deliberately innovative, bold and flavor forward. Never back-sweetened, we use only 100% fresh pressed apples, locally sourced non-GMO ingredients and individually hand select yeast strains to create a cider experience that is truly unique.

Cider Riot! Celebrates New Production Facility with Skimmity Hitchers Live from England

For Immediate Release-PORTLAND, Oregon, December 29th, 2015

Cider Riot! is known for its refreshing dry ciders, produced in founder AbramGoldman-Armstrong’s North Tabor neighborhood garage since 2013.

“After producing nearly 500 barrels (15,500 gallons 58,600 liters) of cider in 2015, the garage is literally bursting at the seams,” says Goldman-Armstrong. Working with Bottlecap Brokers the cidery found a new home, the former @ Large Film studios at 807 NE Couch Street, just behind Burnside Brewing in Portland’s inner east side.

Buildout on the 7200 square foot building will commence in January with the production cidery and tasting room opening in late spring of 2016.

For those eager to catch a glimpse of the space before then Cider Riot! is hosting a party Feb. 5th, featuring England’s Skimmity Hitchers, a Scrumpy & Western band from the cider-sheds of Dorset and Somerset. The Skimmity Hitchers play a blend of folk-punk, rockabilly and ska, with plenty of cider-swigging anthems. Portland Punk Rock Collective will open.
The concert will be held Feb. 5th at 8pm, with special limited edition ciders from Cider Riot! and select local producers including EZ Orchards, Wandering Aengus, Reverend Nat’s, and Portland Cider. Montiel’s Cocina will be providing tamales and tacos.

The show marks the conclusion of CiderCON, an international gathering of cidermakers, which is being held at the Portland Hilton Feb. 3-5th. It also kicks off the Skimmity Hitchers first ever North American tour, presented by Cider Riot! Other stops include Corvallis, Eugene, and Vancouver, BC.

Since starting off in 2013, Cider Riot! has gained a reputation for producing refreshing dry ciders, with an emphasis on traditional cider apples and local ingredients. Cider Riot! is distributed locally by Maletis Beverage, and also may be found in Washington, British Columbia, Norway and Japan.

For more information visit,
Call or email AbramGoldman-Armstrong 503-730-5597.

What: Skimmity Hitchers Live at Cider Riot!
When: Feb. 5th 8pm-midnight, Friday of Cidercon
Where: 807 NE Couch St. Portland 97232
How Much: $5 at the door, free with Cidercon badge, 21+


CIDER Act Passed

CIDER Act Language is part of the year-end tax extenders bill

Passage Benefits Fast-Growing, Job-Creating U.S. Cider Industry

Denver, CO - The United States Association of Cider Makers applauds the inclusion of the CIDER Act language in the year-end tax extenders package, which was passed today in Washington, DC.  The CIDER Act will update the current tax definition of Cider to make American-made ciders more competitive in international markets and increase flexibility for cider makers investing in the fast-growing beverage alcohol category.

 “This legislation represents a huge step forward for cider makers throughout the nation,” said USACM President, Mike Beck of Uncle John’s Hard Cider Company. “We are excited for the positive impact it will have on the U.S. cider industry, which is growing rapidly and creating small manufacturing and agricultural jobs across the country".

The legislation amends the section of the Internal Revenue Code (26 USC Section 5041) that defines hard cider.  Passage of this legislation makes small cider producers more competitive in the market by giving them increased flexibility in production and ingredients and brings the US cider definition into line with international standards for alcohol by volume, carbonation, and allowable recipes.  

The USACM is an organization of cider and perry producers in the United States. It gathers and shares information about cider production, cider regulations, and cider apple growing to help members improve their operations, raise awareness, and advance cider in the market.   

# # #

CLICK HERE to link to the press release on USACM's website.

For more information regarding the CIDER Act please visit the USACM Website.


PRESS RELEASE: Wildcraft Cider Works Installs Press

For Immediate Release: November 29, 2015
CONTACT:   cell:  919-605-1157

Wildcraft Cider Works is committed to the use of whole fruit grown in Oregon. This is exceptionally rare even in the local craft cider market that is increasingly reliant on commodity apple juice and concentrates.

Wildcraft Cider Works is committed to the use of whole fruit grown in Oregon. This is exceptionally rare even in the local craft cider market that is increasingly reliant on commodity apple juice and concentrates.


WildCraft Cider Works' new press will help guarantee the use of locally sourced whole fruit in an industry that is turning to commodity juice and concentrate.

EUGENE, OR—WildCraft Cider Works continues to raise the bar of the regional industry standard for cider making.  They have recently installed and implemented a custom designed press capable of applying 50 tons of hydraulic pressure in their production facility, bringing an additional element of quality control under their own roof.

 “This is very exciting for us in many ways,” says Sean Kelly, manager of WildCraft. “In addition to the increased efficiency and juice per bin of apples, the quality of the juice is improved.  You get more of the subtle essences from the fruit—aromatics and tannins.  Not only that, but the Brix are actually higher.  It’s going to take us to the next level.”

Kelly designed the machine with help from a local fabricator, Jason Elliott, at Elliott Specialty Metal.  It has been nicknamed “Dorothy” after St. Dorthea, the virgin who procured apples from heaven prior to her execution, ultimately converting the beliefs of her persecutors.  The press and crew will be available for lease, if other companies or individuals would like to process their fruit.                                                                    

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Copyright © 2015 WildCraft Cider Works, All rights reserved.


PRESS RELEASE: Grizzly Ciderworks Re-launches the Hopped Ciders That Started It All

Throughout 2015, Grizzly Ciderworks is releasing six different cider varieties that make up its Founders’ Series.  On October first, The Bruin: Dark & Dry Hopped and HopClaw: Triple Hopped were released together as a tribute to the company’s two-year anniversary of selling their handcrafted ciders.  These were the two recipes that inspired Grizzly’s creators to grow their passion from a weekend hobby to a serious business and share their product with the masses.

“Long before Grizzly even had a name, Andy and I spent many nights and weekends home-brewing ciders in a style we wanted to drink.  With so many products on the market that had a sweet profile, we created ciders that were more beer-inspired.  We used beer yeasts and dry hopping techniques which created end products that were dry, unfiltered, opaque, foamy and full of hop aromas.”
Corey Haugen. Co-Founder - Cidermaker

Founded in the summer of 2013 by partners Andy Petek and Corey Haugen, Grizzly Ciderworks has had a long two years of development from a tiny garage in Woodinville, Washington to its current size and distribution.  Petek and Haugen started Grizzly with a small pool of personal savings and and a huge amount of determination.  Still privately-owned and self-financed to this day, Grizzly remains true to its humble roots.  Their motto, “Our Own Path to Craft,” is a perfect description of the Grizzly startup story.

“In an industry filled with highly-capitalized products from large companies with investors, loans and personal wealth behind them, it’s hard to keep up with the Joneses.  Corey and I got started with nothing but a dusty garage and some wild nights of fermentation.  We both worked full-time day jobs for the first year and brewed hard on the weekends.”  
Andy Petek.  Co-Founder – Director of Sales & Marketing

The Grizzly duo began selling pilot batches in the fall of 2013.  At that point, they decided to spend a year test-marketing their ciders in draft-only format throughout the Seattle area.   In the fall of 2014, after a successful test campaign and outgrowing their facility, Grizzly moved production from it’s Seattle headquarters to the Walla Walla Valley of Southeastern Washington/Northeastern Oregon to be closer to its orchard sources and various partners.

“Strong partnerships in sourcing, production and distribution are paramount to our small business.  We’ve teamed with multiple growers and other cider companies to share resources.  We’ve also partnered with the best distributors and retailers around the region, which has allowed us to compete with companies much larger than ours.  We’re very humbled by the opportunity to sit on the shelf next to some outstanding companies which we look up to.”
Andy Petek.

Grizzly’s development has remained relatively quiet publicly while they’ve searched for their place in the industry.  Now rapidly growing throughout the Northwest and beyond, it will be exciting to see what 2016 has in store for Grizzly.

“We’re still getting the hang of everything when it comes to scaling up and growing outward.  Taking our recipes from 300 gallon batches to 2,000 gallons or more at a time has taken a lot of work to maintain style and strength.  As with any startup company, there have been a few bumps in the road, but as we continue to experiment and develop, the ciders are starting to really shine.  Now that we sell in bottles as well as kegs, we have changed some of the recipes to be filtered, pasteurized and a little more crowd-friendly.  Though we maintain dry styling based on spices and hops, a cider company that makes only heavy hopped varieties would be like a brewery that only made Imperial IPAs.  The people who like them LOVE them, but we want Grizzly to be enjoyed by a larger audience who appreciate dry, local craft ciders.”
Corey Haugen.

Grizzly is currently sold in bottle and keg formats throughout the Northwest and a few states to the east.  With more growth already planned for next year, this little cider company from Seattle is sure to surprise.  Patience, organic growth and creative sales strategies have allowed a company with one full-time employee to compete with the Goliaths of the exploding cider industry.  Keep an eye out for exciting news and updates from Grizzly Ciderworks in the months and years to come.

For more information, visit, follow them on Facebook, Twitter and Instagram or reach Andy directly at



PRESS RELEASE: USACM Announces CiderCON 2016


For Immediate Release

Date 11/10/2015
Phone (303) 695-0780

Cider Experts Gather in Portland

Cider makers large and small meet to network and share information

Portland, OR – Members of the United States Association of Cider Makers (USACM) will convene in Portland on February 2 - 5 for CiderCON 2016, the annual meeting and conference for the nation's cider industry.

Conference sessions will focus on production, distribution, marketing and research, apple growing and sensory analysis. Over 800 attendees will represent the most widely recognized cider brands, as well as smaller cider makers, enthusiasts and growers.  The newly expanded Trade Show will feature exhibits from a wide variety of cider industry support companies. 

Attendees will also have the option of signing up for one of three different bus tours on Tuesday, February 2nd.  Locations include Hood River, Willamette Valley and Portland.  A complete schedule of events may be found at  Registration is open now.

New for 2016 is the Advanced Cider Orchard Production Workshop.  This in-depth session is designed for commercial apple producers who are interested in growing cider apples for fermentation.  The workshop will be held on Wednesday, February 3rd and is open to the public, with advanced registration.  Cost is $65 per person. 

On Saturday, February 6th, the USACM presents The Cider Certification Program.  This first ever cider accreditation program is designed for distributors, servers and others who are interested in becoming trained experts on all things cider.  The Level One course will explore the history of cider, cider making, cider styles, pairings and how to serve cider.  Other levels will look at sensory evaluation, keeping and serving cider, orchard basics, federal definitions of cider and more.  Pre-registration is required.  More information can be found at


The USACM is an organization of cider and perry producers in the United States.  It gathers and shares information about cider production, regulations and cider apple growing to help members improve their operations, raise awareness and advance cider in the market.  The organization was founded in February, 2013 at "CiderCon," the third annual gathering of Cider Makers from across the US.                                                                      

PRESS RELEASE: Blackfin Hard Cider


October 30, 2015


Milton-Freewater, OR - Blackfin Hard Cider is the latest craft brand hailing from the heart of Oregon apple country!  Created in collaboration between members of Grizzly Ciderworks and Blue Mountain Cider Company, Blackfin is a bold new venture into craft cider in a can.

Launched on October 1st, Blackfin is now for sale in Washington and Oregon.  The first two varieties are Splash Semi-Sweet and Pacific Peach.

So what sets Blackfin apart from most other can ciders?  
• Estate-grown fruit
• Sustainably certified orchards
• No apple concentrate
• Fresh-pressed juice
• Specialty apple varieties

Utilizing fruit from Blue Mountain’s 1,400 acre family farm in Milton-Freewater, Oregon, the apples used to create Blackfin are fresh-pressed within site of the orchards where were grown.  The five-apple blend also includes multiple specialty heirloom varieties.  This is rare for cider in a can.

“We’re fortunate to have access to over 2,000 acres of apples right off the tree.  Since we can use our own fruit and produce cider just a few blocks from the orchards, our team is able to provide a significantly higher quality product in the price range expected of a can.”
                                 - Andrew Brown, Head Cidermaker

The Brown Family has been growing apples in the Walla Walla Valley for over 40 years.  Now operated by members of the second and third generations, the Browns have been producing Blue Mountain Cider since 2002.  The largest apple grower in the state of Oregon, they pick over 65,000 bins each year, largely sold to grocery stores around the Northwest.  When it comes to their cider, the family uses only the best fruit and spares no expense to provide top quality product in each bottle.

“There’s an expectation in beer as well as cider that product in a can is going to be cheap.  Though this image is changing, there is a price ceiling for aluminum packaging at this point in time.  Our ability to produce cider with estate-grown fruit and the joint purchasing power for other ingredients allow us to make a higher quality product while maintaining the competitive price.”
                                                             - Andy Petek, Blackfin Founder

Blackfin creator, Andy Petek, got started in the cider business in 2013 when he opened Grizzly Ciderworks with co-founder Corey Haugen in Woodinville, Washington.  The pair developed Grizzly by working nights and weekends while maintaining full-time jobs.  Like many startups, what began in a garage quickly grew to a bigger space with more equipment.  The duo grew their brand by conducting a one-year test market of draft-only ciders throughout the Puget Sound.

After the ciders excelled in the test year, Grizzly quickly outgrew its Woodinville space and equipment capabilities.  An opportunity arose to re-locate to the Walla Walla Valley and move into the facility of Blue Mountain.  A unique partnership was born.  Grizzly gained access to Blue Mountain’s production and logistical resources.  In exchange, Blue Mountain got access to Grizzly’s marketing and sales resources.  With Andy’s background in beverage distribution, he took over as Director of Sales and Marketing for both brands, a joint portfolio which they now refer to as Apple Beverage Alliance.

Together with Blue Mountain’s National Sales Manager, Eric Brown, Andy now leads portfolio sales in more than 15 states.  With Grizzly focused on dry-styled ciders blended with spices and hops and Blue Mountain’s main focus on specialty single varieties, Blackfin’s sweeter profile and fruit-blended lineup is the next step in the ultimate cider portfolio from the Northwest.

Look for Blackfin on draft and in a store near you!

For more info, contact Andy Petek at
Blackfin Hard Cider.  235 E Broadway Ave, Milton-Freewater, OR 97862



PRESS RELEASE: Cidre de Francois Xavier Matthieu and The Champoeg Series


Cidre de Francois Xavier Matthieu

AKA “the Boss of Butteville”
“The Boss,” F.X. Matthieu is fruity cider made with Leavy's X-17 experimental hop, which lends its fruity tropical notes to the aroma and flavor. This cider is dedicated to F.X. Matthieu, a Québécois revolutionary, and one of the original founders of the Republic of Oregon at Champoeg in 1843. Matthieu went on to run the Butteville store. In 1979 Cider Riot!’s Izaak Butler was born in Butteville. Raise a glass to Oregon’s revolutionary tradition!

The Champoeg Series

A series of unfiltered dry ciders made with organically grown hops from Pat Leavy's Oregon Hophouse outside of Butteville, near Champoeg Park in the Willamette Valley. Pat Leavy’s grandfather began growing hops in the 1920’s near Champoeg, the site of the first organized government in the Oregon Country.

The first certified organic hop grower in Oregon, Pat Leavy began breeding his own hops, in order to develop varieties uniquely suited to organic agriculture in Oregon’s Willamette Valley. This January Cider Riot! featured a blind tasting of ciders made with two of Pat’s experimental hops at Bushwhacker Cider, X-17 was the hands down favorite, and was remade for the Craft Brewers Conference and Rev Nat’s Hopped Cider Fest.

In September, while Pat was harvesting this year’s crop, cidermakers Philip Rohner and Abram Goldman-Armstrong of Cider Riot! paid a call to the hop farm and Pat was kind enough to share some of his freshly kilned X-17 with them. The result is a new batch of Cidre de F.X. Matthieu redolent of tropical fruit notes with an undercurrent of spiciness and quenching finish.

About Cider Riot!:
A revolutionary Northeast Portland cidery dedicated to the production of flavorful dry ciders, Cider Riot! was founded in 2013, the 250
th anniversary of the Cider Riots of the English West Country. Ciders from Cider Riot! may be found on draught and in bottle throughout the whole of the Oregon Country (including Washington and British Columbia), in Norway and Japan.

The Oregon Hophouse offers certified organic hops grown on the Leavy Farm in the Willamette Valley of Oregon. The farm is located 25 miles south of Portland near the historic town of Butteville. The farm has been in the Leavy family since 1912 and hops have been grown on the farm since the 1920s.

For more information about Cider Riot! or F.X. Matthieu contact Abram Goldman-Armstrong, 503-662-8275

PRESS RELEASE: Cider Riot! Releases Opal S.A.S.H.™


Portland, Oregon - The S.M.A.S.H. (single malt and single hop) trend has been sweeping the craft beer world recently. At Cider Riot! we thought we’d take a stab at pairing German Opal hops with Washington grown Opal apples for a zesty dry cider with plenty of hop character. We are very proud to introduce the first in our S.A.S.H.™ (Single Apple Single Hop) series.
European-bred Opal apples are certified Non-GMO and do not brown when cut or milled, resulting in a very pale colored cider. Grown by Ralph Broetje, at Broetje Orchards in Washington, Opal® apples were developed in Europe in 1999. Opal hops were bred at the Hop Research Centre in Hüll, Germany and registered in 2001. They exhibit characteristic noble hop spiciness and pair well with soft flavors of the Opal apples.

The high sugar content of the Opal apples gives this dry cider 7.97% abv. Opal S.A.S.H. is available on draft for a limited time only.

About Cider Riot!
Cider Riot! Is an urban cidery in Portland’s North Tabor Neighborhood dedicated to the production of flavorful and refreshing dry ciders. Cider Riot! was founded in 2013, the 250th anniversary of the Cider Riots in the English West Country.

For more information about Cider Riot! or the Single Apple Single Hop (S.A.S.H.™) Series contact Abram Goldman-Armstrong or 503.730.5597






November 6, 2016


The Business of Making Hard Cider is a one-day business development workshop for new and existing Cidermakers & Cidery operators. Industry professionals will provide information about production, economics, business plans, risk management, tax regulation and marketing that will provide assistance to both the veteran and the aspiring cider maker.

Marcus Robert, Tieton Cider Works Production Manager/Cider Maker is keynote presenter. Marcus provides both practical and invaluable insights from his years of experience as a Cider Maker.  

The goal of this workshop is to help maximize success of the beginning Cidermaker and maximize Cidery financial, sales & marketing performance.

Classes will include:

  • Financing your Operation
  • Business Planning
  • Positioning & Selling Cider
  • Licensing & Labeling Requirements
  • Cidery Investment & Operating Costs
  • Sourcing Considerations
  • Tax and Regulatory Compliance

Date: Friday, November 6, 2015
Fee: $95 per person, Fee includes lunch and beverages
Registration: 8:00 AM
Workshop hours: 8:30 AM – 4:30 PM 
Location: Skagit Farmers Supply-Main Offices, 1833 Park Lane, Burlington WA 98233
Register at:
Contact: Karen Mauden       phone: 425-466-8722

Thank you to our Collaborators:

This program was funded in part by:


NABC is an equal opportunity employer and service provider.

Towns Ciderhouse Releases 'Prickle Me Pink' Limited Release Prickly Pear Cactus Fruit Cider


Beth Larsen
Cell: (541) 286-5417
Office: (541) 207-3915


‘Prickle Me Pink’ Pairs Apple and Cactus for a Radiant Addition to

2 Towns Ciderhouse Limited Release Line

Prickly Pear Cactus Lends Vibrant Hue and Fresh Watermelon-esqueTaste

Corvallis, Ore., - September  14, 2015 – This week 2 Towns Ciderhouse releases Prickle Me Pink, a limited Prickly Pear Hard Cider. Infused with the fruit of a cactus, this precocious cider leads with aromas of fig nectar, watermelon, and an unbelievable fuchsia color derived solely from the prickly pear. This is nature's way of saying ‘yum!’

“When we saw the color of raw Prickly Pear, we were blown away by its outrageously pink flesh,” said Ian McKinnon, Lead Cellarman at 2 Towns Ciderhouse. “Prickle Me Pink matches the incredible color with an equally awesome flavor profile of fresh watermelon without a ton of sweetness. With its unique and spiny ingredients, it was one of our most challenging ciders to make yet, but well worth the fight!”

Prickle Me Pink (6% ABV) uses 100% fresh-pressed NW apple juice and California whole Prickly Pear. The fruit is naturally dense in color and lends the cider a hue that borders on neon. The cactus fruit can be found throughout the arid western states. Although the fruit is edible, the spines found on the outside of the fruit make it a formidable feat to forage.

Prickle Me Pink is now available in the 2 Towns Ciderhouse Tap Room and to distributors in bottles, and 1/6 bbls and 1/2 bbl kegs. Our ciders are available in Oregon, Washington, California, Alaska, Idaho, Hawaii, Chicago and parts of Nevada and Minnesota.

About 2 Towns Ciderhouse
Founded in 2010 by three friends living in the two towns of Eugene and Corvallis, OR, 2 Towns Ciderhouse strives to bring craft hard apple cider back to the people.  2 Towns Ciderhouse is proud to be a part of the resurgence of America’s first craft beverage of choice. In 2012 we began planting our own cider apple orchard, and since the beginning we've been committed to supporting local apple growers by insisting on using the finest fresh-pressed 100% NW apples. We never take shortcuts in the cider-making process—and never add sugar or essence flavorings—but instead let the fresh, naturally fermented ingredients speak for themselves.


Beth Larsen
Public Relations & Human Resources Manager
2 Towns Ciderhouse/Traditions Ciderworks
33930 SE Eastgate Circle
Corvallis,OR 97333
Main: 541-207-3915
Cell: 541-286-5417

Tap Room Hours:
Sun, Mon, Tues & Wed from noon-6pm
Thur, Fri & Sat from noon-8pm

Announcement About Finnriver Relocation

GRAND OPENING at the new Cider Garden at the Finnriver Orchard ~ Labor Day Weekend!

Finnriver Cidery is in the process of moving up the road to a historic farm just south of the Chimacum Corners. You can find us there for cider tastings at the new Finnriver Orchard & outdoor Cider Garden on weekends only in September. Weekdays we will be back at the original 'home farm' location and remain open 7 days a week all winter.  

Look for the large Finnriver Orchard sign at 124 Center Road, Chimacum WA. 

Learn more about our orchard & relocation here.  We hope to see you there!


September 3, 2015

Sea Cider Announces “A Cider Social”, the Official Kick-Off Event of the Inaugural BC Cider Week – October 18th at Sea Cider!

Victoria, BC - Sea Cider is thrilled to welcome the public to Sea Cider Farm & Ciderhouse for the inaugural ‘Cider Social’, the grand opening event for BC Ciderweek on October 18, 2015, from 2-6pm.

Cideries from across Western Canada and the Pacific Northwest will be gathering this harvest season to celebrate the art of craft cider at Sea Cider. Tickets are available to the public for $15 and will include four cider tasting tickets, live entertainment from Jon Middleton of Jon & Roy, and a chance to try dozens of delicious craft ciders!

Cideries in attendance will include some of Sea Cider’s peers to the south, including; Rev Nats, Finnriver, and Teiton Ciderworks who are all distributed by UnTapped in British Columbia. Some local favorites will be on offer, including; Merridale Ciderworks, Tod Creek Craft Cider, Spinnakers, Blue Moon Cider, Dominion Cider, Left Field, Twisted Hills Cider, and of course, Sea Cider. Toque Catering will also be on hand to provide some cider friendly dishes to pair with the numerous ciders on offer.

“We’re so excited to host such a fabulous line-up of ciders out at Sea Cider,” says Kristen Needham, Sea Cider owner and cidermaster. “This will be the first cider tasting event of this kind in British Columbia and we’re ecstatic to be able to bring everyone together and celebrate the many varieties of craft cider with the public."

“We have seen truly amazing growth in British Columbia’s cider industry, with some really innovative styles and products,” said Sherrye Wyatt, Executive Director of the Northwest Cider Association. “Cider lovers throughout the Northwest won’t want to miss these festivities and the chance to meet the makers of truly premium products.”

The event will take place from 2-6pm, on Sunday October 18th at Sea Cider Farm & Ciderhouse located at 2487 Mt. St Michael Rd in Saanichton. The public is encouraged to pre-purchase their tickets online in order to avoid disappointment at the door as event is expected to sell out. More information at:

About Sea Cider

Sea Cider is a certified organic cidery and orchard located minutes from downtown Victoria. Situated on 10 acres on the Saanich Peninsula overlooking the Haro Strait. The company has been producing award-winning ciders since 2007. Sea Cider is available throughout B.C., Alberta, Manitoba, Saskatchewan, and Washington, Oregon, California and Illinois States.

About Northwest Cider Association:

Founded in 2010, the Northwest Cider Association (NWCA) brings cideries and cider lovers together to learn, experience and enjoy the Northwest cider culture. Representing more than 70 commercial cidermakers from throughout Washington, Oregon, Idaho, Montana and British Columbia, the group is dedicated to supporting, promoting and growing this thriving industry. NWCA hosts cider-themed events, including Cider Rite of Spring, Summer Cider Day, and Cider Weeks in Oregon, Washington and British Columbia. For more information about the Northwest Cider Association, visit, or follow the growing organization on Facebook and Twitter (@nwcider).

Media Contact:

Mike Pepperdine, Sales & Marketing Manager Sea Cider Farm & Ciderhouse
c. 250.589.9809
p. 250.544.4824 ext. 4

f. 250.544.4870




Top cidermakers, renowned authors and experts, chefs and cider lovers unite to celebrate at fifth annual festivities

Caption: The Northwest Cider Association’s Fifth Annual Cider Week offers cider tastings, pairing events, and more.

SEATTLE – (September 1, 2015) Northwest Cider Association (NWCA) announces the fifth annual Washington Cider Week, a ten day celebration dedicated to hard artisan ciders from the Northwest.  With an official proclamation from Washington State Governor Jay Inslee dedicating the week to celebrate all things hard cider, more than 100 events are anticipated to take place throughout the state.

 “We are thrilled to be here at the epicenter of what continues to be the fastest-growing segment of the beverage market,” said Sherrye Wyatt, executive director of the Northwest Cider Association. “As awareness and interest in cider increase both nationally and around the world, our Northwest cidermakers continue to be recognized for premium products and innovative styles. Washington Cider Week is the time to celebrate them and spread awareness of our growing craft cider culture.”

The festivities begin with a Cider Week Kickoff and Happy Hour at Capitol Cider in partnership with City Fruit on Thursday, September 10 followed by Seattle Cider Summit, the state’s largest cider tasting event with more than 150 artisan ciders to try on Friday, September 11 - Saturday, September 12.  Additional highlights include an East Meets West Cider Evening at the Burgundian with pours, pairings and cocktails featuring Eden Cider Co. from Vermont and Alpenfire from Washington on Thursday, September 10 and a Cider Fete at Bottlehouse with 10 Northwest cideries, live music and cheese pairings on Sunday, September 13. Finnriver Farm and Cidery has partnered with restaurants around the state for a cider-themed scavenger hunt featuring cider-infused menu items and featured pairings; enter or follow along at #FinnRiverHunt.  Keep an eye on the calendar at for a comprehensive listing of events as they are added.

Renowned authors and cider experts will visit to take in the Pacific Northwest cider scene. On Tuesday, September 15, Capitol Cider will host England-based Bill Bradshaw, the world's foremost expert on cider and author of several award winning cider books for cider tasting and book signing. Author of Cider Cocktails: Another Bite of the Apple and cider expert Darlene Hayes will visit Cider Summit Sept. 11-12 to share highlights and samples from her book.   When applicable, tickets and reservations are strongly encouraged for some events, such as the Northwest Cider Summit and cidermaker dinners. Follow along via @NWCider and #WaCiderWeek.

About Northwest Cider Association
Founded in 2010, the Northwest Cider Association (NWCA) brings cideries and cider lovers together to learn, experience and enjoy the Northwest cider culture. Representing more than 70 commercial cidermakers from throughout Washington, Oregon, Idaho, Montana and British Columbia, the group is dedicated to supporting, promoting and growing this thriving industry. NWCA hosts cider-themed events, including Cider Rite of Spring, Summer Cider Day, and Cider Weeks in Oregon, Washington and British Columbia. For more information about the Northwest Cider Association, visit, or follow the growing organization on Facebook and Twitter (@nwcider).


Media Contact:
Erin Osborne
Erin Osborne Communications




The Northwest Cider Association launches week-long celebration to mark growing industry; kick-off event set for October 18 at Sea Cider Farm and Ciderhouse

Vancouver Island, British Columbia – August 25, 2015 - The Northwest Cider Association (NWCA) announces the first annual BC Cider Week, an eight day craft cider celebration with more than 50 cider events, tastings and festivities anticipated throughout British Columbia.
The official BC Cider Week kick-off event takes place Sunday, October 18 from 2 – 6- p.m. at Sea Cider Farm and Ciderhouse on Vancouver Island (2487 Mt. St. Michael Rd. Saanichton).

This tasting-style event with local food purveyors and live music by Jon Middleton will present a variety of Northwest ciders, including BC selections from Tod Creek Craft Cider (Victoria), Merridale Ciderworks (Cobble Hill), and Sea Cider. Additional Northwest cideries include Oregon’s Reverend Nat’s Hard Cider (Portland) and Anthem (Salem), as well as Washington’s Finnriver (Chimacum), and Tieton Cider Works (Yakima).  A $15 ticket provides 4 tasting tickets, and $2 tickets for additional tastes or food will be available for purchase. Discounts for cyclists and free entry for designated drivers will be offered.

“We have seen truly amazing growth in British Columbia’s cider industry, with some really innovative styles and products,” said Sherrye Wyatt, executive director of the Northwest Cider Association. “Cider lovers throughout the Northwest won’t want to miss these festivities and the chance to meet the makers of truly premium products.”

Additional festivities include a Halloween bash on Saturday, October 24 at Tod Creek Cider, complete with pig roast and barn dance in costume. Throughout the week you'll find a wide range of tasting events at 11 cideries and dozens of other venues. Watch the calendar at as events are added.  When applicable, tickets and reservations are strongly encouraged for some events, such as the BC Cider Week Kick-off and cidermaker dinners. Follow along via @NWCider and #BCCiderWeek15. BC Cider Week is sponsored by Sip NW and CIDERCRAFT.  

About Northwest Cider Association
Founded in 2010, the Northwest Cider Association (NWCA) brings cideries and cider lovers together to learn, experience and enjoy the Northwest cider culture. Representing more than 70 commercial cidermakers from throughout Washington, Oregon, Idaho, Montana and British Columbia, the group is dedicated to supporting, promoting and growing this thriving industry. NWCA hosts cider-themed events, including Cider Rite of Spring, Summer Cider Day, and Cider Weeks in Oregon, Washington and British Columbia. For more information about the Northwest Cider Association, visit, or follow the growing organization on Facebook and Twitter (@nwcider).


Media Contact:
Erin Osborne
Erin Osborne Communications

Cider Riot! Releases 1763 Vintage 2014

When English Prime Minister John Bute imposed a cider tax in 1763 the people of the West Country rose up in a revolt known as the Cider Riots. 250 years later Cider Riot!, a small scale cidery in Portland's North Tabor neighborhood made its first cider, fittingly entitled 1763 Revolutionary West Country Cider. The 2013 vintage was highly acclaimed, declared in the top three best ciders in Oregon by
Willamette Week, and garnering a silver medal at the Great Lakes International Cider and Perry Festival.

Introducing 1763 Vintage 2014
Yamhill County grown Yarlington Mill, Harry Masters Jersey, Dabinett, & a few French cider apples lend robust tannins, and rich flavours to a cider that’s worth fighting for. Fermentation from natural yeasts from the apple skins is augmented with wine yeast, for a full, dry cider with 7.5% alcohol by volume, unfiltered in the tradition of a Somerset scrumpy.

An estate cider made with only apples from the legendary White Oak Cider in Yamhill County, Oregon, 1763 is the cider that started it all. Cider Riot! founder and cidermaker Abram Goldman-Armstrong learned to tell good apples from bad at White Oak in high school and college, taking inspiration from Alan Foster, a Northwest cider visionary, who planted his initial orchard of English cider apples in 1989.

The hot summer of 2014 raised the sugar content of the cider apples, so this version of 1763 is stronger, at 7.5% abv, than the 2013 vintage. It has the same broad tannins as the 2013 version, but a rounder fruitier flavor.

We invite you to cellar 1763 for special occasions, and recommend pairing it with bold blue and cheddar style cheeses. It is the perfect accompaniment for a traditional ploughman's lunch. Best served at 46-52oF, 1763 pours a hazy golden amber, and will open up as it warms.

The 2014 vintage of 1763 is limited to 100 cases, and available in fine Portland area bottleshops and grocers starting August 19
th, and in Washington bottleshops in early September.

For more information about Cider Riot! or 1763 contact Abram Goldman-Armstrong, 503-662-8275

Seattle Cider Company Celebrates Second Anniversary & Continued Expansion on August 29 in Seattle

Enjoy more than 20 taps from Seattle Cider Company as they celebrate their second anniversary with new ciders, raffle prizes and more

SEATTLE (August 20, 2015) – After another exhilarating year in business, Seattle Cider Company is gearing up to celebrate its second anniversary on Saturday, August 29 at its Seattle tasting room. The rapidly growing cidery has quickly made its mark on the craft cider scene, launching in ten states in two years and quadrupling capacity, making it one of the largest cideries in Washington state. With big plans for expansion and additional markets as they enter year three, Seattle Cider Company invites cider lovers to celebrate with them as they dig into their cellar and tap ciders that have never been tapped before. 

“We’re humbled and so grateful for the support we’ve received, not only from our local fans, but cider lovers all across the country,” said Joel VandenBrink, founder of Seattle Cider Company. “Our approach to craft cider has resonated with so many people, which is why we continue to push the envelope. As we raise a glass to the past year, we can’t wait to see what the next year will bring.” 

Launching in August 2013, Seattle Cider Company hit the scene as Seattle’s first cidery since Prohibition. Focusing on uniquely dry, handcrafted ciders made with real ingredients, the cidery’s products successfully bridged the gap between beer and wine, offering up delicious staples and adventurous seasonals. Seattle Cider Company’s flagship 16-ounce cans quickly made their mark, showing up on shelves in 10 states across the country, with the goal of five additional states in the next year. Current capacity stands at 23,000 barrels, with expansions planned for October and early spring bringing the total to 45,000 barrels.  

Join the team from Seattle Cider Company on Saturday, August 29 at The Woods tasting room from 1-7pm as they celebrate an exciting year and start looking forward to the next. A very special tap lineup for the day includes more than 20 ciders, offering everything from year round favorites and seasonals to barrel aged ciders and special collaboration ciders with local businesses, including Theo Chocolate, Mystic Kombucha and more. Raffle prizes, giveaways and games will be complemented by food available for purchase from popular food truck The People’s Burger. 

Can’t make the party? Find Seattle Cider products in stores and on tap throughout Washington, Oregon, Minnesota, Wisconsin, Illinois, Alaska, California, Idaho and Austin, Texas, with growing list of locations available at Tastings, pints and packaged products are also available at The Woods tasting room in SoDo, which shares the space with Two Beers Brewing Co. For more information, follow Seattle Cider Company on FacebookTwitter and Instagram (@seattleciderco). 

Media interviews, samples and photos available upon request. Please contact Caitlin Braam at

About Seattle Cider Company

Not your standard cider. Seattle Cider Company is the city’s first cidery since prohibition, bringing true craft cider back to Seattle and across the country. Bridging the gap between wine and beer with flavorful, small-batch cider, Seattle Cider’s break the mold of overly sweet cider, bringing the natural flavors of Washington apples to the forefront. Naturally gluten free and made from a custom blend of fresh-pressed, locally-grown apples, Seattle Cider’s products are handcrafted with real ingredients and never from concentrate. Find Seattle Cider products in stores and on tap throughout Washington, Oregon, Minnesota, Wisconsin, Illinois, Alaska, California, Idaho, Nevada and Austin, Texas. Seattle Cider is also available on tap at The Woods tasting room, located at 4700 Ohio Ave. S. in SoDo, open weekly Tuesday - Saturday. For more information, visit, or follow Seattle Cider Company on Facebook, Twitter, and Instagram (@seattleciderco).