Merridale Cider Wins Best of Class, Gold, & Silver


Merridale Cider.png

Merridale Ciderworks from Cobble Hill, B.C. has consistently won awards for its craft ciders made from the apples they grow in the Cowichan Valley. Now, that high standard has been recognized for the brandies they make. At the American Distilling Association 8th Annual competition, Merridale Artisan Distillery brandies were awarded Best in Class, Gold and Silver against competition from all over North America.

Merridale Stair’s Pear Brandy was judged Best of Class – Certified Craft Distilled Spirits in the Brandy category. The pear brandy was also awarded a Gold medal in the Aged Brandy Category. This brandy is made from BC Bartlett pears distilled in 2007 and aged in new French Oak barrels for more than 6 years. “We think this is North America’s oldest barrel aged pear brandy. Each sip reminds you of biting into a fresh pear just picked from the tree, followed by that smooth warmth of a fine brandy” says Rick Pipes, the head distiller. “This is such a special recognition after waiting so long to release this first batch of pear brandy”.

Laurent Lafuente, one of Canada’s few master blenders, joined our team a few years ago and has been instrumental in helping us to continually push ourselves to greater heights. “We are extremely blessed with dedicated people in the cellar and distillery. The passion and skill of our team is one of our strengths” boasts Pipes.

Merridale Cowichan Cider Brandy was also recognized in the Aged Apple Brandy Category with a Silver Medal. This cider brandy has been aged in new French Oak Barrels since 2007. It is the first brandy released by Merridale. Co-owner Janet Docherty exclaims “it is so exciting to receive such prestigious awards for our first two releases of aged brandy. We have waited more than 6 years for these to be ready for release and we are thrilled with the result. Customers that have had the opportunity to try these brandies have noted the complex flavours that linger after each sip – perfect at the end of the meal or an evening drink.”

Merridale Ciderworks Corp. has been producing all natural apple ciders in Cobble Hill since 1989 and started making craft spirits in 2007. In June 2013 Merridale was accredited by the Province as BC’s first Craft Distillery under the new rules. All of Merridale’s cider and spirits are made from 100% BC grown fruits, fermented and distilled on the farm without the addition of sulfites. Janet Docherty and Rick Pipes have owned Merridale since 2000.

The apples used in Merridale’s 6 different ciders are predominantly grown in their orchard in the Cowichan Valley without the use of pesticides or herbicides. The apples are vintage varieties of cider apples originally grown in England and France for their superior cider characteristics.>>
Merridale is open to the public for complimentary tours and tastings from their farm at 1230 Merridale Road, Cobble Hill, B.C. and their ciders and spirits are available at fine pubs, beer & wine stores, and restaurants on Vancouver Island and the Lower Mainland.

For more information, please visit our web site, or contact Janet Docherty at 250-743-4293, or 250-920-9453.


Merridale Ciderworks Corp.
PO Box 358, 1230 Merridale Road
Cobble Hill, British Columbia V0R 1L0

CIDERCRAFT, North America’s First Cider Print Publication, Launches Spring 2014

For Immediate Release
Contact: Kristin Ackerman




Seattle, WA (April 8, 2014) - From Sip Ventures, the privately owned and operated publisher behind the award-winning regional beverage publication Sip Northwest, comes CIDERCRAFT—the first North American magazine dedicated to cider. CIDERCRAFT devotes itself to shining a light on the evolution and resurgence of one of the oldest beverages on the continent, bringing both education and appreciation of the drink to the thirsty people.


With circulation for the inaugural issue commencing at 25,000, the bi-annual CIDERCRAFT magazine will profile the artisans behind the craft, while exploring the regions andorchards, meeting the movers and shakers of the industry, listing original cocktail recipes from nationally renowned bar-chefs, recommend pairings with cider-friendly cuisine and aid as a connection between the consumer and cider producers.


“I am immensely grateful for the editorial team of international cider writers and experts we have enlisted for this first issue,” said Erin James, CIDERCRAFT editor-in-chief. Contributors include “World's Best Ciders” authors Bill Bradshaw and Pete Brown, along with international cider aficionado Rowan Jacobsen and many more talented cider wordsmiths. “The response we’ve had from food and beverage writers has been very inspiring,” James said. “We knew we could acquire a stellar set of professionals.”


The favorable reaction wasn’t just from passionate drink writers, but from North American cider producers as well. "Cider is in a state of incredible growth right now, however, few people really know what cider is all about or the diversity the craft of cider represents,” James Kohn, co-owner of Wandering Aengus Ciderworks in Salem, Ore., said. “CIDERCRAFT will be huge for the burgeoning cider industry because it will show cider for what it really is—a diverse and legitimate drink."


Vermont Hard Cider COO/CFO Dan Rowell, who sits on the United States Association of Cider Makers board of directors with Kohn, echoed the same sentiment. “The cider category is growing quick and pulling drinkers from beer, wine and spirits alike,” Rowell said. “Interest in cider is rising, which leads to the desire for knowledge and a thirst for trying new cider styles. Having a publication focused on delivering the story of cider and of the many great cider makers across the country will drive greater interest and growth in the cider category.”

For advertising opportunities, contact Kristin Ackerman at For editorial questions, contact Erin James at To subscribe visit www.cidercraftmag.comCIDERCRAFT is published by Sip Ventures, 1700 7th Avenue, Suite 116 #378, Seattle, Washington, 98101. CIDERCRAFT can be found online at, and on Facebook and Twitter.


Northwest Ciders Show Well at the 9th Annual Great Lakes International Cider & Perry Competition (GLINTCAP)

Northwest cidermakers earned 80 medals, placing in every category, at the Ninth Annual Great Lakes International Cider and Perry Competition (GLINTCAP), held March 22-23 in Michigan.

Gold Medals (10 Medals)

2 Towns Ciderhouse, Corvalis, OR.
Serious Scrump (Applewine), Traditions Ciderworks 2011 Riverwood Brut Jonagold Cider (Common), Traditions Ciderworks 2012 Pommeau (Pommeau);

Alpenfire Orchards, Port Townsend, WA
Organic Pirate’s Plank Bone Dry (English)

Carlton Cyderworks, McMinnville, OR.
Asian Pear (Fruit);

Finnriver Farm and Cidery, Chimicum, WA.
Golden Russett & Granny Smith (Common);

Liberty Ciderworks, Spokane, WA.
English Style (Wood Aged)

Reverend Nat’s Hard Cider, Portland, OR.
Revival Dry (Common)

Snowdrift Cider Company, East Wenatchee, WA.
Semi-Dry (New England)

Wandering Aengus Ciderworks, Salem, OR.
Wickson (Common).


Silver Medals

2 Towns Ciderhouse, Corvalis, OR, 50 Mile (New World), BrightCider (New World), Made Marion (Fruit), Ginja Ninja (Specialty Cider and Perry), Hop & Stalk (Specialty Cider and Perry), Nice & Naughty (Specialty Cider and Perry), The Bad Apple (Specialty Cider and Perry), Traditions 2012 Amity Rose (Wood Aged)

Atlas Cider Company, Bend, OR.
Hard Apricot (Fruit), Hard Blackberry (Fruit)

Bull Run Cider, Forest Grove, OR.
Creekside Cranberry Perry (Specialty Cider and Perry), Gravenstein SV (New World);

Carlton Cyderworks, McMinnville, OR.
Auld Lang Spice (Specialty Cider and Perry);

Eaglemount Wine and Cider, Port Townsend, WA.
Ginger (Specialty Cider and Perry)

Finnriver Farm and Cidery, Chimacum, WA.
Honey Mead Botanical (Specialty Cider and Perry)

Liberty Ciderworks, Spokane, WA.
Jonathan SV (Wood Aged), New World (Wood Aged)

Methow Valley Ciderhouse, Winthrop, WA.
Honey Bear (Cyser), Eagle Screaching Scrumpy (New World), Howling Wolf (Wood Aged)

Montana CiderWorks
Darby Pub Cider (New World)

Portland Cider Company, Oregon City, OR.
Hop’Rageous (Specialty Cider and Perry), Sorta Sweet (New World)

Reverend Nat’s Hard Cider, Portland, OR.
Hallelujah Hopricot (Specialty Cider and Perry)

Sea Cider Farm and Cider House, Saanichton, B.C.
Kings & Spies (New England), Pippins (New England), Prohibition (Specialty Cider and Perry);

Snowdrift Cider Company, East Wenatchee, WA.
Cidermaker’s Reserve (Specialty Cider and Perry); Cliffbreaks (New World) and Dry (English)

Wandering Aengus Ciderworks, Salem, OR.
Anthem Blind Tiger Bourbon Barrel Aged (Specialty Cider and Perry), Oak Dried Cider (Wood Aged)

Westcott Bay Cider/San Juan Island Distilling, Roche Harbor, WA.
Westcott Bay Traditional Dry (English), Medium Sweet (English)

Whitewood Cider Company, Olympia, WA.
Northland Traditional Blend (New World), Old Fangled (New World), South Sounder (New World).


Bronze Medals

2 Towns Ciderhouse, Corvalis, OR.
Bourbon Honey Special Sauce (Specialty Cider and Perry), Cherried Away (Fruit), Rhubarbarian (Fruit), Traditions Ciderworks 2011 Amity Rose Bittersweet (English), Traditions Ciderworks 2012 Bourbon Barrel Cider, Traditions Ciderworks 2011 Thomas Paine (English), Traditions Ciderworks 2011 Pommeau (Pommeau);

Atlas Cider Company, Bend, OR.
Hard POM Cherry Cider (Fruit),

Alpenfire Orchards, Port Townsend, WA.
Spark! (New World), Organic Ember Bitter Sweet (French);

Bull Run Cider, Forest Grove, OR.
Pear Wine (Ice Cider), Powerhouse Dry (English);

Carlton Cyderworks, McMinnville, OR.
Citizen, (New World)

Eaglemount Wine and Cider, Port Townsend, WA.
Apple Mead (Cyser), Homestead Cider (New World);

Finnriver Farm and Cidery, Chimacum, WA.
Pommeau (Pommeau), Solstice Saffron Seasonal Botanical (Specialty Cider and Perry);

Portland Cider Company, Oregon City, OR.
Kinda Dry (New World);

Reverend Nat’s Hard Cider, Portland, OR.
Revelation Newtown Pippin (New World), Lorrie’s Gold (English);

Snowdrift Cider Company, East Wenatchee, WA.
Winter Red (Specialty Cider and Perry)

Tieton Cider Works, Tieton, WA.
Wind (Pommeau)

Wandering Aengus Ciderworks, Salem, OR.
Anthem (New World), Anthem Cherry (Fruit), Anthem Hops (Specialty Cider and Perry), Bloom (New World), Pinot Barrel Aged (Specialty Cider and Perry).

Westcott Bay Cider/San Juan Island Distilling, Roche Harbor, WA.
Westcott Bay Traditional Very Dry (English), Westcott Bay Pommeau (Pommeau)


2 Northwest non-commercial cidermakers won eight medals were Mark Crowder, Portland, OR (three silver for Dolgo Crabapple , Jonagold, and Taylor’s Gold Perry, plus one bronze for Golden Perfection); and Mike Mettler, Chelan, WA (two silver for Conspiracy and North Cascade Sparkle, plus two bronze for Lakeside Blend and New Old Stock).


Orcas Island Cider and Mead Festival Press Release



Madie Murray - 360-376-3371 -


Fourth Annual Orcas Island Cider and Mead Festival, May 10

Northwest hard cider and mead producers including Shilling, Seattle Cider, Finnriver, Wescott Bay, Sky River, Alpenfire, Blue Mountain, Honey Moon, Reverend Nat’s, Tieton Cider Works, Honeyrun, 2 Towns, Bull Run and more will be gathering together under the tasting tent on the Eastsound Village Green on Orcas Island celebrating the fourth annual Cider and Mead Festival Saturday, May 10 from 11 a.m. to 4 p.m.

Anyone over the age of 21 will be able to taste a multitude of Northwest ciders and meads for an admission fee based on the desired number of tastes starting at just $5, proceeds of which benefit the Orcas Island Farm to Cafeteria Program.  Three local bands: the Dustbunnies, Crow Valley Family Band and Andonimus Sessions, will be entertaining the throng alongside the Farmers Market and festival tent all during the day.  The Farmers Market will be in full swing offering produce, flowers, foods and crafts.  

All week prior to the event, Northwest cider and mead makers will have food pairings and products featured at various Orcas Island restaurants and Island lodging facilities will be offering special rates for this event.  It’s a great weekend to spend on Orcas Island!

Cider Rite of Spring PRESS RELEASE

Swing into a Tasty Spring at Portland Cider Festival, April 26th.

Portland already has bragging rights as the nation's hotbed for craft beer, but now it is racing to claim the title as Cider City. Cideries are opening up across the state of Oregon with more than 30 expected to be online by the end of 2015. Nineteen cider makers from the throughout the Northwest will be at Portland's newest tasting event, Cider Rite of Spring, April 26 from 12 noon to 5 PM at the Tiffany Center, 1410 SW Morrison St.

Cideries from Oregon, Washington and British Columbia sampling their latest creations will be:  2 Towns, Alpenfire Cider, Blue Mountain Cider, Bull Run Cider, Carlton Cyderworks, Cider Riot, Dragon's Head, Finnriver Cider,  McMenamins, Portland Cider Company, Red Tank Cider, Reverend Nat's Hard Cider, Schilling Cider, Sea Cider, Seattle Cider Company, Snowdrift Cider Company, Tieton Cider Works, Wandering Aengus, and Whitewood Cider Company.

Tickets may be purchased in advance for $25 either at Brown Paper Tickets or Reverend Nat's Cidery and Public Tap Room, 1813 N. E. 2nd Ave. in Portland. A limited number of tickets will also be available at the door for $30.

Attendees must be 21 years old and will receive a tasting glass, and tasting tickets. Food will be available for purchase. Also, a cider store will give everyone the chance to buy hard cider for future enjoyment.  Buckwheat will provide musical entertainment. Headline sponsors are FruitSmart and Saxco International. Proceeds benefit the Northwest Cider Association. To learn more visit

Announcing the Pacific Northwest Cider Awards, First Annual Cider Competition and Tasting Festival


Private judging and competition combined with a three-day tasting festival, hosted at Seattle Cider Company; more than 25 ciders on tap from 20+ cideries

SEATTLE (March 13, 2014) – Pacific Northwest Cider Awards (PNWCA) is pleased to announce its first annual cider competition and public tasting event, taking place  June 5 - 8, 2014! Presented by Seattle Cider Company, sponsored by Washington Beer Blog and Capitol Cider, PNWCA is comprised of a one-day private judging, followed by a three-day festival to be held at The Woods tasting room in Seattle’s SoDo neighborhood. With more than 20 cideries participating and nearly 25 ciders on tap, PNWCA is intended to raise awareness for the amazing ciders being produced in the area and is an event not to be missed.   

“The Pacific Northwest is quickly becoming the cider capitol of the world and this is only the beginning,” Joel VandenBrink, founder of Seattle Cider Committee and committee member for the PNWCA. “Cider was such a forgotten beverage, but it’s making a comeback in a big way thanks to the amazing work our local Northwest cideries are accomplishing. This event helps recognize that hard work while also allowing the public to enjoy a truly unique collection of limited addition ciders in one central location.”

The private judging will take place on Thursday, June 5 at Capitol Cider in Seattle’s Capitol Hill neighborhood. Moderated by Washington Beer Blog Editor Kendall Jones, judging will be comprised of 10 cider categories, developed by the PNWCA planning committee. Each cider will be judged on attributes including clarity, aroma, mouthfeel and overall impression. In addition to awards for each individual category, the gold medal winner of each category will go on to compete in a “Best in Show” judging round. Winners of the private judging will be announced the morning of Friday, June 6 at and via PNWCA social media. 

As a compliment to the private judging, a three-day festival will be held Friday, June 6 - Sunday, June 8 at Seattle Cider Company’s tasting room, The Woods, in SoDo (4700 Ohio Ave S). Open to the public, this festival will feature an estimated 25 ciders on tap, giving Seattle-area cider lovers the chance to enjoy specialty and limited edition ciders from producers throughout Washington, Oregon, Montana and Canada. Additionally, as part of the festival, each cider or tasting flight purchased will be accompanied by a voting slip, allowing for one vote per purchase. The cider with the most votes at the end of the festival will be awarded the People Choice Award, to be announced Monday, June 9 via and PNWCA social media. 

The Woods will be open Friday from 3-10pm, Saturday from 1-10pm and Sunday from 1-6pm for the event, with food available from popular food truck Where Ya at Matt all three days. Tastings flights and pints will be available. Representatives from participating cideries will be present at various times throughout the event. 

Cideries interested in participating must be members of the Northwest Cider Association, encompassing Oregon, Washington, Montana and Canada. For more information on registration, fees, sample submission and more, cideries are encouraged to visit Intent to participate is due April 7, with cider samples needed by May 9. 

For more information, visit or email Also, be sure to follow PNWCA on Facebook and Twitter for all the latest news and events! 

All media related inquires should be sent to Caitlin Braam at All other PNWCA-related inquires should be sent to

Pacific Northwest Cider Awards is comprised of a one-day private judging, followed by a three-day festival to be held at The Woods tasting room in Seattle’s SoDo neighborhood. With more than 20 cideries participating and nearly 25 ciders on tap, the PNWCA and its corresponding events were created with the intention of raising awareness for the amazing ciders being produced throughout Washington, Oregon, Montana and Canada. Through the PNWCA, we hope to continue to raise awareness for the unique and spectacular ciders being produced while helping to make them more accessible to the public. Cider lovers and producers are encouraged to learn more by visiting, or following PNWCA on Facebook and Twitter

Bull Run Cider with Northwest Vine Time - 2/22/14

Galen Williams (left) and Pete Mulligan (right) from Bull Run Cider.

Galen Williams (left) and Pete Mulligan (right) from Bull Run Cider.

Northwest Vine Time breaks into the cider category with the Northwest Cider Association's own Bull Run Cider

NW Vine Time 2/22/14

Brian broadcasts from the comforts of our Portland studio this weekend, welcoming two of the pioneers in the Oregon cider industry and tasting through their unique offerings.


Part 1

Cider is the next big thing, and the Northwest is poised to be the center of the growing US cider industry.  For the first time, the radio show features cider.  Pete Mulligan and Galen Williams, owners of Bull Run Cider in Forest Grove, OR explain the cider revolution.

Part 2

Pete Mulligan and Galen Williams, owners of Bull Run Cider in Forest Grove, OR explain the Cider Act, federal legislation which will help the Northwest cider industry.  Also learn about the growing industry including heirloom apples, the key raw materials needed to make great ciders.


Part 3

Craft cider is a change of pace from beer and wine and it’s a historic time in the Northwest cider industry.  Taste through a line up with Bull Run Cider from Forest Grove, OR with owners Galen Williams and Pete Mulligan.  They also grow 60 different varieties of cider apples and perry pears.

Part 4

Educating consumers about cider is key to growing the category.  Bull Run Cider owners Pete Mulligan and Galen Williams of Forest Grove, OR talk about the opportunities to grow the industry.



Northwest native, estate planning strategist and wine aficionado Brian Bushlach pops the cork with listeners in Seattle and across our region every Saturday afternoon. In it's sixth year on the airwaves, Northwest Vine Time is the only show dedicated to Northwest wines and the faces & places behind them. Brian features top winemakers, restaurateurs and travel destinations throughout Washington and

Subscribe directly to the podcast via

Reverend Nat on Northwest Vine Time - 3/8/14

The Rev himself, Nat West of Reverend Nat's Hard Cider

The Rev himself, Nat West of Reverend Nat's Hard Cider

NW Vine Time 3/8/14

As the cider scene continues to explode across the Northwest, Brian stops in NE Portland to visit with industry leader Nat West, known as "Reverend Nat", where the apple's deepest purpose is revealed.

Part 1

Meet Nat West, the owner of Reverend Nat’s Cidery and Public Taproom, located in urban Northeast Portland.  Hear why the Northwest is the fastest growing cider region and why Portland is the number one cider market in the U.S.

Part 2

Cider’s popularity is on the rise and more apples are grown in the Northwest than anywhere else in the U.S. Learn about cidermaking and heirloom cider apple growing from Nat West at Reverend Nat’s Cidery and Public Taproom in the Rose Quarter of Portland.


Part 3

Taste through NW ciders made by Reverend Nat’s Cidery and Taproom in Portland.  In addition to apples, learn more about the ingredients used to create artistic and complex ciders and some of the flavors you might find.

Part 4

Cider is the fastest growing consumer product in any category in the US.  Nat West, owner of Reverend Nat’s Cidery and Taproom in Portland explains why the Northwest Cider Association membership has more than doubled in one year.


Northwest Vine Time

Northwest native, estate planning strategist and wine aficionado Brian Bushlach pops the cork with listeners in Seattle and across our region every Saturday afternoon. In it's sixth year on the airwaves, Northwest Vine Time is the only show dedicated to Northwest wines and the faces & places behind them. Brian features top winemakers, restaurateurs and travel destinations throughout Washington and

Subscribe directly to the podcast via


Washington Cider Industry Celebrates Passage of Growler Bill


Date:  March 7, 2014  

Contact:  Sherrye Wyatt 
Northwest Cider Assn. 
(360) 929-9924


Washington Cider Industry Celebrates Passage of Growler Bill

Olympia, WA – Lawmakers have passed legislation which, once signed by Governor Jay Inslee, will give Washington’s cider industry a real boost.  The bill, SB 6442, allows growlers to be filled with hard cider at retailers, bars and taverns, just as beer has been for years.

“The timing is perfect. The ability to sell cider in growlers is really good for Washington State’s growing cider industry and is great news for our retailers and consumers,” said David White, president of the Northwest Cider Association and owner of Whitewood Cider Company. “Cider is more popular than ever and with growler stations popping up nearly everywhere, this gives cidermakers access to a growing niche market.” 

Refillable growlers come in various sizes, and cider is poured into them straight from the tap.
 “It’s no surprise that Northwest cider drinkers tend to be more eco-minded,” White continued.  “Growlers allow them the same benefits and advantages of reusable packaging that beer drinkers have been enjoying for years.”

The “cider-to-go” concept is also catching on in other parts of the country.

 "We expect this law to significantly increase sales of draft cider in Washington, just as a similar law did for cider sales in Oregon last year,” said Colin Schilling, owner of Schilling Cider in Seattle. “In Washington, some bar owners who do ‘growler fills,’ were hesitant to carry more than one cider on tap. This change will allow them to add more ciders to better reflect customers’ preferences."

The Northwest Cider Association was founded in 2010 and represents 42 cidermakers from Washington, Oregon, Montana, Idaho and British Columbia.


Cider Associations Go Head to Head in Super Bowl Cider Challenge.

Cider Associations Go Head to Head in Super Bowl Cider Challenge.

Seattle, WA -- Super Bowl fans are not only choosing sides, their choosing ciders. The Northwest Cider Association, representing cider makers throughout Seahawk territory, has challenged the Bronco Fans of the Rocky Mountain Cider Association. The wager: a mixed case of cider to be presented to the winning state’s governor. Cider’s popularity is booming throughout the country. Revenues more than tripled from $178 million to $601 million in five years, making it the fastest growing segment of the U.S. beverage industry.

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2 Towns Ciderhouse Signed as Official Partner of Portland Timbers

2 Towns Ciderhouse Signed as Official Partner of Portland Timbers

2 Towns Ciderhouse is proud to announce that it has signed on as an Official Partner of the Major League Soccer team, the Portland Timbers for the 2014 season and beyond.

Starting March 8, 2 Towns Ciderhouse cider will be available at JELD-WEN Field during Portland Timbers matches, Portland Thorns FC matches and other sporting events held in the stadium. 2 Towns Ciderhouse will proudly showcase its sponsorship via promotional items displayed in locations around the state where 2 Towns ciders are sold.

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Portland Cider Company to Open Public Taproom

Portland Cider Company to Open Public Taproom

Oregon City, OR – The Portland Cider Company today announced it will celebrate the grand opening of its public taproom on February 15, 2014, from noon-10:00 pm. Pints, growler fills and sample flights of all the company’s widely available ciders, along with samples of unreleased and limited availability ciders, will be poured. Following the grand opening, the taproom will be open Tuesdays – Sundays, check website as hours vary.  The tap room is not open to minors.

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Grizzly Ciderworks Press Release



Company releases Dry-Hopped Ciders (DHC’s) to convert beer drinkers, talks about its ‘path to craft’.

Grizzly Logo Black.jpg

Today, Grizzly Ciderworks is proud to announce the release of its first selection of craft hard ciders brewed and kegged from the company’s headquarters in Woodinville, Washington. Since its inception, Grizzly has set its sights on bridging the gap between beer and cider.

With an abundance of sweet ciders on the market, Grizzly set out to expand cider’s reach by introducing beer drinkers to the world of dry cider. Grizzly wants to be known for its specialty Dry-Hopped Ciders (DHC’s), which contain apples from Washington State along with hops and other ingredients sourced from the Northwest. The resulting beverages are aimed at beer drinkers who are looking for a new twist on old tastes, cider drinkers who are looking for a full-bodied step-up in the market, along with drinkers who are sensitive to gluten.

Grizzly Ciderworks is committed to craft. Their ingredients are sourced locally; their cider is made and kegged locally; and their consumers are also your neighbors, from Everett to Enumclaw. Grizzly’s three founders, including the company’s cidermaker, Corey Haugen, all hail from the Pacific Northwest. “We’re really proud to be a part of the craft cider movement,” said Haugen. “With so many great ciders on the market today, we’re hoping to gain traction with cider and beer drinkers who want to try something a bit different. People who’ve never tried cider don’t quite know what to expect. We go ahead and tell them to set their preconceived notions aside. So far, our feedback’s been overwhelming and folks are really excited for Grizzly to hit the taps. We think we’ll make a lot of conversions to the brand.”

Endowed with the nation’s largest supply of apples and hops, Washington State is an epicenter of the nation’s growing cider movement. “The world is rediscovering cider, and the Pacific Northwest has established itself as one of America’s leading cider regions. The explosion in the number of cider drinkers and the places where it can be enjoyed are a sure sign cider culture has found a home. We are excited to welcome Grizzly Ciderworks as the newest member of our Northwest cidermaking family,” said David White, President of the Northwest Cider Association and co-owner of Whitewood Cider Company of Olympia, Washington.

Grizzly’s path to craft took an interesting turn earlier this year when it crossed paths with Vessel Wines, a Northwest producer of kegged wines which shares the same commitment to local sourcing and production. A unique partnership was born, with the two sharing resources to target new markets. Thanks to Vessel’s state-of-the-art kegging equipment, Grizzly will be on tap in bars and restaurants across the Seattle metro area starting in late October. They have plans to hit retail markets early next year.

Grizzly and Vessel’s shared facilities are located in Woodinville. They include a tank room and mezzanine taproom, both of which are frequently filled with interesting people, music, and other live events. Grizzly is poured nightly in the taproom from Thursday through Saturday.

The company is set to release four varieties in its Founders’ Series before year-end: The Ridge, its original dry and crisp cider; The Bruin, a Dark and Dry hopped cider; Hopclaw, a triple-hopped cider beaming with citrus and aroma hops; and RazzBear, a dry-hopped cider based on a Northwest raspberry purée. The Ridge and Bruin will be available starting in October; Hopclaw and RazzBear will follow in November and December.

For more information about this release, please contact Andy Petek at or 425-289-5760. You can also check out Grizzly’s website for the latest news and events at

"A Guide to Washington Cider" in Seattle Met

"It was a staple during our country’s earliest days, but in Washington the cider industry is newer than the iPhone. And (hyperbole alert) nearly as popular."

Allecia Vermillion has published an article on Washington cider in Seattle Met! Titled "A Guide to Washington Cider", the author dives in to the world of cider and its expanding popularity- in its glorious past and present. She features WA cidermaker profiles and splendid descriptions of their craft ciders.

Please read the full article in the online edition.


Finnriver Celebrates World Apple Day with Entertainment and Education on the Farm

Location: Finnriver Farm & Cidery, Chimacum, WA 98325
Time:  World Apple Day events 11-4; Taste, Temptation & Spells: 5-7pm

Finnriver Farm & Cidery in Chimacum, WA, invites the community to a free, family-friendly celebration of World Apple Day on Saturday, October 19th.  

World Apple Day was initiated by the British community organization Common Ground in 1990 to help promote "local distinctiveness" and honor the unique apple and orchard heritage of different places.  The event has since been continued by people organizing hundreds of local events. “Common Ground has used the apple as a symbol of the physical, cultural and genetic diversity we should not let slip away. In linking particular apples with their place of origin, they hope that orchards will be recognized and conserved for their contribution to local distinctiveness...” (

The first Apple Day was on October 21, 1990 in Covent GardenLondon.

Finnriver seeks to bring this tradition to the Olympic Peninsula and invites the public to enjoy a day of entertainment and education on the farm. Overall, our goal is to create a great community event that celebrates the season of autumn, our local agricultural heritage and our regional apple abundance.  Finnriver co-owner Crystie Kisler says, “Part of the Finnriver mission is to welcome people onto this land and offer positive experiences of life on the small family farm.  The apple is a classic and beloved Washington fruit that we are happy to honor since it is adored in so many forms.”

Food, hard cider and apple juice will be all available for purchase.

The line-up of activities includes:

  • Woodfire pizza by Dented Buoy, 11-4

  • Baked apple desserts by the Fireside at Port Ludlow, 2-4

  • Old Fashioned Apple Pressing demos:  all day

  • Hot Apple Chai-der, a special blend of Dragonfly Chai and apple juice

  • Artisan hard cider tasting in the Finnriver tasting room, all day

  • Brown Farm Antique Apple Orchard Tours at 1:30 and 3:30

  • Sound and Fury Morris Dancers: traditional English country dancers: 12:30-1:00, 2:00-2:30

  • Live music by Blue Sol & guests throughout the day

  • Sing-along with Songlines Choir at 1:15

  • Apple identification & tastings with regional apple ambassadors: Lori Brakken and Drew Zimmerman, 11-4

  • Apple art & games throughout the day

The World Apple Day celebration concludes with an adult cocktail event and performance in the Finnriver outdoor pavilion, exploring the myth, magic and mystery of the apple. The performance, titled Taste, Temptation and Spells: Apples in Folktales, Fairytales and Myth is presented by local storyteller Brian Rohr Storyteller. The event goes from 5-7 pm (for 21 yrs and over) and the $12.50 ticket includes cider cocktails and an apple treat.  See detailed release below.

Calling All Apples Campaign:

Last year, Finnriver began a "Calling All Apples" event last year and collected over 2,000 pounds of local apples which we fermented into a hard cider with a community mission -- 10 cents of every bottle sold goes to the local Food Bank Association. For the second season, Finnriver is inviting folks from across the North Olympic Peninsula to bring their "funky" backyard apples to Finnriver as donations to our Farmstead Cider Project. Some apples are just too bitter, bruised or bizarre to eat, but these extra earthy varieties can make a wonderful hard cider full of complexity and character.  Starting October 1, people can bring their apples to Finnriver and add them to the big bin by the barn.

 Then on Saturday, October 19, we will also have apple drop-off bins at the following spots in

Port Angeles, Sequim, Port Townsend, Chimacum, Quilcene and Port Ludlow:


Alderwood Bistro

The Pourhouse

Chimacum Corner Farmstand

Resort at Port Ludlow

Quilcene Village Store

Finnriver Farm presents a World Apple Day event:

Taste, Temptation and Spells: Apples in Folktales, Fairytales and Myth

An evening with Storyteller Brian Rohr

Saturday, October 19th 5-7pm

$12.50 ticket includes stories, cocktails and apple pastries.

Tickets available at:

This October 19th, in honor of World Apple Day, Finnriver Farm presents Taste, Temptation and Spells: Apples in Folktales, Fairytales and Myth - an evening of stories by local Storyteller Brian Rohr.  In this performance, Rohr will explore the magic and mystery of the apple in the ancient tales.  Be it tempting the first people with profound wisdom or the dark magic sometimes embedded in its tasty flesh, this seemingly innocent fruit has a darker and more complex (and delightful) history than the Pink Lady will often let on upon first meeting.

Story will go from 5:30-6:30pm.  Please join us for cocktails and other apple delights, included in the entry price at 5pm before the stories start.  This is a 21 and over event.

The event is held in the Finnriver outdoor pavilion so dress for all weather and we suggest you bring coats, hats and blankets in case of cool weather.

The story-telling event is the culmination of a day of free activities on the farm for World Apple Day, including apple experts, orchard tours, games, art projects, music and country dancers.  The World Apple Day events are open to all ages from 11-4. Woodfire pizza, cider and wine will be available for purchase.  Note: The storytelling from 5-7 is for adults only and is a ticketed event to ensure seating.

About Brian Rohr:

Brian Rohr is a storyteller, writer, poet and healing arts practitioner who resides in the Pacific Northwest.  It was in 2007 when he met mythologist and master storyteller Daniel Deardorff whose artistry convinced him to give up the steady life as a Massage Therapist in Chicago and move to our small rural town of Port Townsend, WA to be mentored in the art and magic of performative mythology and storytelling.  

Brian is an active Board Member of the Mythsinger Foundation.  More can be found at:


Alpenfire Cider Benefits Fallen Firefighters With New Release of “Smoke.”


Alpenfire Cider introduces its newest estate bottling, “Smoke,”. All  profits from sales will be donated to The Wildland Firefighter Foundation. Smoke is blended from the cidery’s organic, estate grown, bittersweet apples, picked extra ripe, then triple-fermented in mead and whiskey barrels to a smoky, oaky, after-dinner tipple, poured over ice.

Smoke is available at selected bottle shops and brew pubs throughout Puget Sound to help the Wildland Firefighter Foundation raise money for devastated families of firefighters who have lost their lives or were severely injured on the firelines. This year more than 30 young men and women, working for minimum wages and without benefits, have died.

Alpenfire Cider owner Steve (Bear) Bishop, who worked for over 30 years as a hotshot, on Forest Service teams and as a private contractor, remembers well the terror of being burned over as a roaring firestorm explodes overhead. 

Extra donations for wildland firefighters can be stuffed into the bright yellow fireshelter bags displayed with bottles of “Smoke,” at the following locations: 

Alpenfire Cider Tasting Room, Port Townsend (; Chimacum Corner Farm Stand; Port Hadlock Liquor Store; Capital Cider, Beveridge Place Pub, Full Throttle Bottle, Beer Authority, Special Brews, all in Seattle; Bushwacker Cider, Portland and other select stores.

Smoke is the most recent of Alpenfire’s finely crafted organic hard ciders pressed from their orchard of more than 900 French, English and domestic apple tree varietals selected for their bittersweet, bittersharp and tannin flavors. Other Alpenfire’s bottling include Glow Rose, Ember Bittersweet, Flame Extra-Brut and Spark semi-Sweet. 

Tieton Cider Works to Release Smoked Pumpkin Cider

A Twist on a Classic Fall Flavor

SEATTLE, August 19, 2013— Tieton Cider Works is thrilled to announce their new fall release, a 500ml Smoked Pumpkin Cider. This seasonal release will hit retail shelves in seven states on Thursday, August 29 for a suggested retail price of $7.99.

Since this is a limited release, it won’t be available to order online – but lucky members of the Cider Club will get a bottle in their September box. To become a Tieton Cider Works Cider Club member, visit

This cider is the result of months of playful exploration with fall flavors by Tieton cider maker Marcus Robert.

New Smoked Pumpkin Cider from Tieton Cider Works

“Washington State farmers grow an extraordinary variety of crops. We wanted to produce a cider that not only would be synonymous with the fall season but also remain true to our local farmers,” says Robert. “Pumpkin seemed a natural fit, plus it pairs surprisingly well with the tartness of apples. But as pumpkin flavored foods and beverages may be a bit stereotypical, we thought to add another interesting layer, and we came up with a process that introduces smoke directly into the cider. To stay true to our cider, we use apple wood, which produces a sweet, rounded smoke. Overall, this cider is big on mouth feel, with a fresh pumpkin palate, and lingers with just a touch of smoke.”

Made with organically grown dessert apples from Harmony Orchards, this naturally gluten-free cider has a 6.9% ABV and 3% residual sugars. The complexity of the smoke and earthiness of the pumpkin are the first flavors to emerge, followed by the bright acid of the cider.

This cider pairs well with end-of-summer grilling, especially sausages and barbeque chicken, as well as pulled pork, a BLT, or a soup with bitter greens and squash—perfect for late-summer meals transitioning to fall comfort foods.

“The sun is lower in the sky, the days are crisper and cooler and after the heat of summer I welcome my favorite season – fall,” says Sharon Campbell, co-owner of Tieton Cider Works. “Somewhere in the Yakima Valley, not far from our orchard, fields are filled with pumpkins growing as big as possible for Halloween, and the first fire of the season is being lit in the fireplace. My palette wants heavier flavors to my food and ciders. All of these sensations come together in our fall seasonal release Smoked Pumpkin Cider.”

Tieton Cider Works was founded in 2008 by owner/operators Sharon and Craig Campbell. Located in the picturesque Yakima Valley, Tieton Cider Works boasts the largest orchard of cider varieties in Washington State, grown at Harmony Orchards, the same land that the Campbell’s grandfather homesteaded in the 1920s. Blending fresh-pressed cider fruit with organically grown dessert fruit, cider maker, Marcus Robert, creates over 10 varieties of naturally gluten-free cider, including seasonal and limited releases. As the cider industry has grown exponentially over the past few years, Tieton Cider Works has emerged as a leader in craft and quality, their cider garnering awards from across the nation. Tieton Cider Works has been featured in numerous publications, including Martha Stewart Living, Sunset, SIP Northwest, Imbibe, Beer West, and Draft. From branch to bottle, Tieton Cider Works controls every aspect of the growing and cidermaking process.  To learn more, visit

Tieton Cider Works is available in-store in seven states—Washington, Oregon, Idaho, California, Alaska, Illinois, and Texas—as well as online at