Portland’s Largest Cider Tasting Festival Returns to the Pearl for 6th Annual Event


Portland, OR (May 2, 2016) - Cider Summit is pleased to announce that early bird tickets to attend Cider Summit Portland are now on sale.  The sixth annual event will be held Friday-Saturday, June 17-18, 2016 at Fields Neighborhood Park at NW 10th & Overton in the Pearl District.  Cider Summit PDX celebrates local, regional and international artisanal ciders and cidermakers.  Cider Summit is presented by World Foods Portland and Bushwhacker Cider.

As in years past, Cider Summit will feature leading cidermakers, including dozens from the Pacific Northwest and ciders from at least five states and five countries.  Cidermakers and importers will be on hand to inform and guide guests through the tastings poured into the commemorative festival glassware.  Several of the cidermakers will be participating in the second annual Oregon Fruit Products Fruit Cider Challenge.  These cidermakers will create pilot batch fruit ciders using Oregon Fruit Product’s puree and the attendees will vote on their favorites.  Winners will be announced at the conclusion of the event on Saturday.

The event will also feature specially paired food selections that will be available for purchase from vendors including World Foods, Streetcar Bistro and other small bites.  There will be a “Dog Lounge” hosted by DoveLewis and Unleashed by Petco which will provide dogs and owners an opportunity to refresh and socialize.  Live music on the Jim Miller Festival Stage includes a stellar blues line-up produced in association with event beneficiary, the Cascade Blues Association.

“We are very pleased with the way Portland has embraced our event,” noted event co-founder, Alan Shapiro.  “We are expecting over 150 ciders this year - many of them new to the event.  We look forward to welcoming both the area’s cider lovers and the cider curious.”

General admission early bird tickets are now on sale for $30 exclusively online at https://cidersummit.boldtypetickets.com/.  Beginning June 1, general admission tickets will be $35 in advance online or at selected event sponsor locations and $40 at the door.  VIP tickets are available for $45, exclusively online, and include four extra tasting tickets and exclusive early access to the event between 2pm-3pm on Friday.  Designated driver tickets will be available for $5 at the door only and include a bottle of water.  This event is strictly 21 & over - no exceptions.

For those seeking to utilize public transportation, Cider Summit recommends the Portland Streetcar which stops 1 block from the event entrance.  There will also be a complimentary shuttle, courtesy of Rogue and The Green Dragon, with multiple stops in SE Portland.  Please visit the event directions page for further information.

Cider Summit is committed to working with several community and non-profit organizations.  This year’s event beneficiaries include Cascade Blues Association, DoveLewis Emergency Animal Hospital, Northwest Cider Association, and the Institute for Myeloma & Bone Cancer Research.


For more information please visit CiderSummit.com, facebook.com/CiderSummit or follow us on Twitter @CiderSummit.


For more information contact: alanmshapiro@sbs-imports.com, 206.465.1550.


PRESS RELEASE: Finnriver Relocation & Celebration


Visit us beginning Memorial Day Weekend 2016 at the new location at: 124 Center Road, just south of the Chimacum Crossroads, on the Olympic Peninsula near Port Townsend, WA.  

Finnriver Farm & Cidery in Chimacum, Washington is excited to announce the relocation of our tasting room and event facilities to the new Finnriver Orchard & Cider Garden, just south of the Chimacum Crossroads 4-way stop  (2.5 miles north of our current location).  The Finnriver Orchard is a historic former dairy farm that has been renovated to establish our organic farm and apple orchard, a working farm collaborative, our public tasting room, and a farm-based community gathering place for people of all ages.  In relocating to this historic farm and vibrant rural intersection, we have a wonderful opportunity to act upon our mission to reconnect people to the land that sustains us. 

Opening celebrations will take place at the new Cider Garden on May 28th with a family-friendly evening of great food, live music and, of course, cider!  The Finnriver tasting room is open 7 days a week throughout the year and after our relocation to the Finnriver Orchard, we will be open for extended summer hours: 12-9pm on Fridays & Saturdays and 12-6pm Sunday-Thursday. 

Dented Buoy Pizza will be served from the woodfired oven all weekend through the summer months and Hama Hama Oysters will be joining us on summer Sundays. We’re also creating a new rural music venue for regional and national bands who will be featured Saturday nights as part of our Live Music on the Land concert series.  A $5 suggested cover will help us bring great music to the farm and put the 'culture' into agriculture.  We will also offer free live music on Sunday afternoons. Folks can relax, eat and listen at the 60 ft. long repurposed 'Feeding Trough' Table (yes, formerly an actual cow feeding trough), and appreciate views of the rural Chimacum Valley.  Families can also enjoy our new bocce ball court, kids play area, and self-guided walking tours of the organic orchard.

Finnriver's 5,000+ organic trees include over 20 varieties of heritage and traditional cider and perry varieties.  As the orchard continues to mature, we look forward to crafting ciders that share the beauty and bounty of this land, and offer a taste of the complexity and character of the fruit.

Visitors who want to learn more about Finnriver and about the history, biology and lore of the marvelous apple, can join Johnny Appleseed on an entertaining and educational tour of our organic orchard.  Actor Kenn Mann takes on the role of this charming and historic figure to offer one-hour walking tour performances on the land on summer Saturdays:

•   June & September-- 1 regularly scheduled tour at 2pm on Saturdays

•   July & August have-- 2 regularly scheduled tours at 2pm & 4pm on Saturdays

Cost for the tours: Adults $8, Couples $15, Children by donation. Tickets may be purchased at the farm on the day of the tour. Tours may also be booked by private groups on other days: contact appleseedtours@gmail.com

Finnriver has also partnered with local and regional farmers and organizations at the Orchard to establish the Chimacum FARM Collaborative and share ground, equipment, resources and values. The group is working together to grow a vibrant agricultural community though research, restoration and education.  Partners include the Organic Seed Alliance, North Olympic Salmon Coalition, Essential Blooms, WSU Jefferson County, the Bread Lab and WSU Sustainable Seed Systems. Finnriver also partnered with the Port Townsend CoLab to convert the classic farm house on the site into a rural co-working center called the Farmhouse CoLab, providing a rural office location and meeting space. Individuals and groups can rent the library meeting room or learn about memberships at: http://farmhouse.colabnw.com 

Over the next few years, Finnriver will begin to relocate our cidery production operations to the new location.  Worked as a dairy for over 100 years, this land has deep-rooted family history and abundant stories, as well as layers of rich loam soils. Finnriver and our partners are now honored to add layers to the story of this land. We are excited to share this new place with you all! 

Learn more at: http://www.finnriver.com/farm/finnriver-orchard

The Finnriver season opening at the Cider Garden coincides with the after-party for the Port Townsend Artisan Food Festival (a day of food festivities hosted by the Jefferson County Farmers Market) and will include farm fresh, woodfired pizza from Dented Buoy, authentic Spanish cuisine from Paella House, and a selection of special release Finnriver cider on tap.  Live music from 6-9pm by beloved Port Angeles band, Joy in Mudville, combining old-time bluegrass, folk, country, rock, blues and funk.  A $5 suggested donation will go towards supporting the Jefferson County Farmers Market Gimme5 food assistance matching program. 


PRESS RELEASE: Big Mountain Ciderworks Preparing to Launch with Six New Ciders


For Immediate Release


Big Mountain Ciderworks is Preparing to Launch with Six New Ciders

Company collaborates with “The Brandit” to develop new labels

Kalispell, MT (February 1, 2012) - Big Mountain Ciderworks is preparing  to launch with six new cider labels developed in collaboration with The Brandit – a North Carolina Branding and Marketing firm. Cider production should commence as soon as construction of their new cidery is completed - estimated August, 2016.

Big Mountain Ciderworks flagship and seasonal offerings are gluten free and naturally fermented using fresh pressed apples and cherries from their own orchard as well as other fruit from the Flathead Valley in Montana.

CHERRY BLOSSOM: A naturally fermented cider using fresh pressed apples and cherries from the Flathead Valley.  5.9% ABV

HARD SIX: Made from "sweet 16" apples and other cider varieties. This is a semi-sweet cider and is soft on the palate.  4.9% ABV

SNOW DEVIL CIDER: A semi-dry crisp cider with slight apple tones and a refreshing, crisp mouth feel. Great after a day skiing - or any other time.  4.9% ABV

GUNSIGHT: Named after a rocky pass in NW Montana near the orchard. An English-styled dry cider made for cider aficionados. 6.9% ABV

MOONGLOW PEAR CIDER: Named after the "Moonglow" pears grown on the Big Mountain Ciderworks orchards. An elegant cider naturally fermented using 100% pear juice. 6.9% ABV.

GOLDEN APRICOT: Golden apricot notes in a semi-dry cider.  A fruit forward cider, fresh and delicious.  5.9% ABV


About Big Mountain Ciderworks:

Big Mountain Ciderworks grows its own heirloom and cider apples and makes cider from fresh pressed fruit grown in Northwestern Montana- located between Flathead Lake, the largest lake west of the Mississippi, and the beautiful mountain ranges of Glacier National Park.


Bud or Jen Desmul

PRESS RELEASE: Blue Mountain Cider Rebranding



Milton-Freewater, OR – Blue Mountain Cider Company has launched the first stage of a multi-phase company rebrand.  This exciting development includes a new face for the mainstay blends Eden Ridge and Dry Creek, which are now be known as Semi-Sweet and Dry.  Moving to a more affordable price range with bold new packaging for their 22 ounce bottles, these two blends will also be available in brand new 4-packs of twelve ounce bottles.

“For years our product has been sold and poured much like a wine.  For these two ciders in particular, the light body and traditional styling, along with being named after orchards, have come across much like wine branding.  The new age of the cider industry appeals to a much larger crowd including younger, more ‘beer-like’ consumers.  In efforts to share our cider with a broader customer base, the new Semi-Sweet and Dry are approachable and affordable for all cider lovers.”
Eric Brown - National Sales Manager

Blue Mountain Cider is a company of tradition.  The Brown Family have been farming apples in the Walla Walla Valley for over 45 years.  One of the oldest producers in the Northwest, Blue Mountain utilizes the family’s 1,400 acres of estate apples to craft ciders both traditional and new age.  Managed by members of the second and third generations, the company continues to press into the new cider frontier.  

“Our family has been producing cider since 2003.  In it’s fourteen years, Blue Mountain Cider Company has seen a drastic change in the cider landscape and explosion into the ever-evolving industry we know today.  We pride ourselves in creating cider with apples from our family orchards that are fresh-pressed and blending into top quality beverages.  By using our own fruit, we also have the opportunity to create our products for cheaper than some other cider companies.  With this in mind, we’re now broadening the Blue Mountain product line into multiple tiers that are accessible to a larger community of cider lovers.”
Andrew Brown – Head Cidermaker

The coming months will bring more developments of the new Blue Mountain.  These will include an enhanced focus on unique estate single varieties which the company specializes in and maximizing of the crowd-favorite premium fruit blends.  

Semi-Sweet and Dry 4-packs are available now in all markets where Blue Mountain is sold.  Try some today!

For more information, contact Eric Brown at eric@drinkcider.com and visit the website at www.drinkcider.com.

Follow Blue Mountain Cider Company on Facebook (www.facebook.com/DrinkCider) and Twitter (@drinkcider).

PRESS RELEASE: Seattle Cider Co. Releases Spring Seasonal Ciders



Seattle Cider Company Releases Seasonal Ciders in 16-Ounce Cans, Beginning with Popular Spring Seasonal Basil Mint

Pleasantly tart and refreshing cider features 200 pounds of fresh basil and mint per batch; available now through May in cans and on draft


SEATTLE (March 8, 2016) – Seattle Cider Company is excited to announce its popular line of seasonal ciders will now be available in the company’s signature 16-ounce cans. Kicking off the new can line will be the growing cidery’s spring seasonal, Basil Mint. Quickly becoming one of Seattle Cider Company’s most popular ciders, Basil Mint is light, refreshing, and slightly tart, made with an impressive 100 pounds each of fresh basil and mint per batch, making it the perfect accompaniment to warmer weather and the excitement of spring. 

“People know us for dry, craft cider in 16-ounce cans and we’re thrilled to now be able to offer our seasonals in such an accessible format,” said Joel VandenBrink, founder and CEO of Seattle Cider Company. “As the weather warms up, more people turn to the outdoors, and our cans are great for throwing in the backpack and bringing along. We continue to try and push the boundaries of cider, and can’t wait to see where people bring our Basil Mint.”

Seattle Cider BasilMint1.jpeg

Offering 6.9 ABV and just 1.8 Brix, Seattle Cider Company’s spring seasonal begins with a base of 100 percent fresh pressed Washington apples, accompanied by 100 pounds of fresh basil and 100 pounds of fresh mint. Muddled on site, the basil and mint are then added directly to the cider during fermentation, creating an off- dry cider that starts savory and floral, perfectly complemented by a tart, clean finish. Offering an aroma and initial flavor of basil, this cider finishes with just a hint of mint.

Basil Mint, available through May, will be followed by Berry, Pumpkin Spice and Oaked Maple, each released with the season and all available in 16-ounce cans. These delicious ciders can be found on shelves and on draft throughout Washington, Oregon, Alaska, Idaho, Illinois, Wisconsin, Minnesota, Missouri, California, Denver, CO and Austin, TX. The seasonal can joins the cidery’s two year round ciders – Dry and Semi Sweet, available in 16-ounce cans – and two limited ciders, Three Pepper and Gin Botanical, available in 22-ounce bottles. 

Seattle Cider Company’s year round and seasonal offerings 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 100 percent fresh pressed Washington apples, Seattle Cider Company products are handcrafted with real ingredients, never from concentrate and free from artificial flavorings. 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 caitlin@seattlecidercompany.com. Establishments interested in carrying Seattle Cider Company products are encouraged to send inquires to info@seattlecidercompany.com

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 craft cider, Seattle Cider’s offerings 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 all natural ingredients and never from concentrate, successfully distinguishing themselves from the mass market cider found in stores today. Available in 16-ounce cans and 22-ounce bottles, Seattle Cider products are available at retailers and bottle shops throughout Washington, Oregon, Alaska, Idaho, Illinois, Wisconsin, Minnesota, Nevada, Colorado, Missouri and Austin, TX. Seattle Cider is also available on tap, with tastings, kegs and growler fills available at The Woods tasting room, located at 4660 Ohio Ave. S. in Seattle, open weekly Tuesday - Sunday. For more information, visit seattlecidercompany.com, or follow Seattle Cider Company on FacebookTwitter and Instagram (@seattleciderco).


PRESS RELEASE: NWCA Connects Orchardists with Cidermakers



Northwest Cider Association spearheads events connecting orchardists with cidermakers to meet demand for heirloom apple varieties

Portland, Ore. – March 7, 2016 - The Northwest Cider Association (NWCA) is seeking orchardists to grow heirloom apple varieties. With the help of an Oregon Department of Agriculture specialty crop block grant, the NWCA has planned two public outreach meetings in Oregon on Tuesday, March 22 and Wednesday, March 23 to connect orchardists and cidermakers.

"In order for the industry to thrive and truly create a cider culture here in the Northwest, we desperately need to grow more heirloom apple varieties," said Sherrye Wyatt executive director of the NWCA. "The Northwest cider industry is here to stay. We are now reaching out to current and potential orchardists, as well as to nurseries to make sure this industry can thrive with an abundance of bittersweet and bittersharp fruit."

NWCA members and industry experts to facilitate the discussions include: Nick Gunn of Wandering Aengus Cider in Salem, Ore.; Marcus Robert of Tieton Cider Works in Tieton, Wash.; Dave Takush of 2 Towns Cider in Corvallis, Ore.; Galen Williams of Bull Run Cider in Forest Grove, Ore., Elaine Albrich, attorney at Stoel Rives LLP in Portland, Ore., and Emily Ritchie, Portland-based project manager with the NWCA.

The outreach round tables are complimentary, open to the public, and begin at 4 p.m. and end at 6 p.m. An orchard tour proceeds each, beginning at 3 pm. Both events conclude with a cider tasting. The round tables have been organized with the support of the Gorge Cider Society and Friends of Family Farmers. "We are all in this together," Wyatt added.

The first meeting will be held Tuesday, March 22 at Kiyokawa Family Orchards, 8129 Clear Creek Road, Mt Hood, 4-6 p.m. The second meeting takes place Wednesday, March 23rd at 2 Towns Cider House, 33930 SE Eastgate Circle, in Corvallis. To attend RSVP by Friday, March 18th. We really hope you can come! To snag your spot, before we fill up, please fill out this brief questionnaire so that the panelists can prepare with content most appropriate for the attending audience!

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 www.nwcider.com, or follow the growing organization on Facebook and Twitter (@nwcider).


Media Contact:
Erin Osborne
Erin Osborne Communications


PRESS RELEASE: Big Mountain Ciderworks Benefits from USDA Value Added Producers Grant Award


For Immediate Release: February 23, 2016


Big Mountain Ciderworks Benefits from USDA Value Added Producers Grant Award

Company uses funds to develop brand and develop feasibility study & marketing plan


Kalispell, MT. - Big Mountain Ciderworks was recently awarded a Value-Added Producers Grant by the USDA. The program helps agricultural producers engage in value-added activities related to the processing or marketing of crop-based, value-added products. The goal of this program is to help generate new products, create and expand marketing opportunities, and to increase producer income.

Big Mountain Ciderworks used the funds to partner with the brokerage firm Northwest Cider Brokers, LLC and a branding firm “The Brandit” to create an effective business and marketing plan for their venture. Northwest Cider Brokers is located in Portland, Oregon. The Brandit is a well-regarded branding and marketing firm located in Hampstead, NC. Both firms collaborated to define the brand, coordinate the packaging and associated marketing assets and ultimately make a much more effective business plan used to successfully launch the venture.

“We run a small family farm with limited resources - the grant helped us partner with professionals with a proven track record in the industry and allowed us to start out the right direction.  As a startup company, we never would have considered approaching a major firm on our own, and we’re extremely grateful for their work. We also need to thank  Lyle Coney, Lad Barney and the USDA for their help with our project” said Bud Desmul, owner of Big Mountain Ciderworks.


About Big Mountain Ciderworks:
Big Mountain Ciderworks grows its own heirloom and cider apples and makes cider from fresh pressed fruit grown in Northwestern Montana- located between Flathead Lake, the largest lake west of the Mississippi, and the beautiful mountain ranges of Glacier National Park.

Bud or Jen Desmul



Announcing Cider Rite of Spring 2016



25 top cidermakers anticipated for seasonal tasting celebration

Portland, Ore. - February 9 – The Northwest Cider Association’s Third Annual Cider Rite of Spring returns to Portland Saturday, March 19 with top cidermakers, a cider store and more. Lauded as the “Best Northwest Cider Festival” by SIP Northwest in 2015, festivities take place from 12 – 5 p.m. at the Tiffany Center in Portland (1410 SW Morrison). Northwest cideries confirmed to date include 2 Towns Cider House, Alter Ego Cider, Apple Outlaw, Atlas Cider Co., Bauman's Cider, Carlton Cyderworks, Cider Riot!, Dragon's Head Cider, E.Z. Orchards, Finnriver Farm & Cidery, Grizzly Cider, Hedgerow Cidery, Locust Cider, McMenamins Edgefield, Neigel Vintners Cider, New West Cider, Portland Cider Co., Red Tank Cider, Reverend Nat's Hard Cider, Rogue Cider, Schilling Cider, Snowdrift Cider Co., Spire Mountain Cider, Square Mile Cider, Swift Cider, Tieton Ciderworks, and Wandering Aengus Ciderworks. Cideries will be added as the date approaches, keep an eye on www.nwcider.com for updates.  

    “On the heels of hosting the world’s largest cider conference in early February and with some of the region’s top cider spots, the Rose City is a hotbed of activity,” said Sherrye Wyatt, executive director of the Northwest Cider Association. “We’re thrilled with the quality and diversity our members produce and look forward to sharing that with cider lovers from around the Northwest.”

Tickets are $30 at the door, $25 in advance and $20 for NWCA members. Click here to buy tickets or visit nwcider.com for more information. Attendees must be 21 years old and will receive a glass and eight tasting tickets. Food will be available for purchase with live music throughout the event. A pop-up retail store will give attendees the chance to buy their favorite ciders from the event to take home.  Doors will open at 11 a.m. for sponsors, media and NWCA members. Cider Rite of Spring is sponsored by FruitSmart, Locust Cider, Portland Cider Company, Saxco International, Cascade Wine Services, Stoel Rives LLP, Tamiyasu Orchards, and Finnriver Farm & Cidery. Proceeds benefit the Northwest Cider Association.

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 www.nwcider.com, or follow the growing organization on Facebook and Twitter (@nwcider).


Media Contact:
Erin Osborne
Erin Osborne Communications

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 www.CiderConference.com 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 www.nwcider.com, 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: https://www.bcorporation.net/community/finnriver-farm-and-cidery

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:http://www.finnriver.com

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: https://www.bcorporation.net

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 -  crystie@finnriverfarm.com - 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 ciderriot.com, skimmityhitchers.com
Call or email AbramGoldman-Armstrong ciderriot@gmail.com 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: john@wildcraftciderworks.com   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 www.Grizzlycider.com, follow them on Facebook, Twitter and Instagram or reach Andy directly at andy@grizzlycider.com.



PRESS RELEASE: USACM Announces CiderCON 2016


For Immediate Release

Date 11/10/2015
Phone (303) 695-0780
Email info@ciderassociation.org
Website www.ciderconference.com

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 www.ciderconference.com/schedule.  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 www.ciderassociation.org.


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 andy@grizzlycider.com.
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. http://theoregonhophouse.com/

For more information about Cider Riot! or F.X. Matthieu contact Abram Goldman-Armstrong ciderriot@gmail.com, 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 ciderriot@gmail.com 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: www.agbizcenter.org
Contact: Karen Mauden      Kmauden@agbizcenter.org       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.