Bull Run, a Northwest owned and operated craft cidery and orchard, is pleased to announce they will be be expanding their reach into new restaurant and retail channels with the recent release of all new half barrels and sixth barrels to complement their 500ml offerings of their popular Bramble Berry Cider, Powerhouse and all new Cranberry Perry.Read More
Edmonds, Wash.--The launch of a new Edmonds-based business, Rainshadow Hard Cider, has an advantage American colonialists didn't have in the 1850s when cider was more popular than beer. Crowd funding. That's the term for raising many small amounts of money from a large number of people via the Internet to fund a project.Read More
GRIZZLY CIDERWORKS MAKES DEBUT IN WOODINVILLE
Company releases Dry-Hopped Ciders (DHC’s) to convert beer drinkers, talks about its ‘path to craft’.
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 email@example.com or 425-289-5760. You can also check out Grizzly’s website for the latest news and events at www.grizzlycider.com.
"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.
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...” (http://en.wikipedia.org/wiki/Apple_Day)
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:
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: http://www.brownpapertickets.com/event/478369
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: brianrohr.com
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 (www.alpenfirecider.com); 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.
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 http://www.tietonciderworks.com/tieton/ciders.html.
This cider is the result of months of playful exploration with fall flavors by Tieton cider maker Marcus Robert.
“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 www.tietonciderworks.com.
Tieton Cider Works is available in-store in seven states—Washington, Oregon, Idaho, California, Alaska, Illinois, and Texas—as well as online at www.tietonciderworks.com.
The Northwest Cider Association (NWCA) has announced the third annual Washington Cider Week, a 10-day celebration of craft cider. The celebration kicks off with two Seattle events, the first on September 5 at Capitol Cider on Capitol Hill, followed by the two-day Northwest Cider Summit at South Lake Union. Washington is one of six states in the U.S. celebrating a Cider Week this year. Fourteen Washington cideries are participating.
Seattle’s first cidery since Prohibition moves up product launch & announces party; 16-ounce cans and draft to hit PNW market beginning late August
SEATTLE (August 14, 2013) – Seattle Cider Company is excited to announce its fast approaching launch date has been set for Saturday, August 24. As Seattle’s first cidery since Prohibition, Seattle Cider will introduce two year round ciders – Dry and Semi-Sweet – in 16-ounce cans and on draft throughout the Pacific Northwest, accompanied by the cidery’s first seasonal, Pumpkin Spice, in 22-ounce bottles. To mark the occasion, this exciting new cidery will host a launch party on Saturday, August 24 at The Woods tasting room in SoDo, offering the public their first taste of this brand new take on cider.
“Our goal is to bridge the gap between beer and wine, and change the perception that cider has to be overly sweet,” said founder and head cidermaker Joel VandenBrink, also known for his role as founder and head brewer at Two Beers Brewing Co. “We’ve created flavorful, small-batch ciders with limited sweetness using all natural ingredients and fresh pressed Washington apples, making for a truly unique product.”
Taking place from 2-7pm, Seattle Cider’s launch party will feature the cidery’s year round offerings, its first seasonal – Pumpkin Spice – and a special Gin Botanical cider created using the herbs and spices from local distillery Batch 206. Pints of cider will be available for $4 each with tasting sampler available for $11, featuring four 4-ounce cider pours. Growler fills will also be available for $11 for Semi Sweet and Dry, and $14 for seasonal ciders. Cans and bottles will also be available for purchase. Cidery tours will be available at 3 pm and 5pm, with raffle prizes – including bottles, cans, t-shirts, growlers, the chance to pick your own cider infusion and more – given away every hour.
The Seattle Cider launch party will also mark the grand reopening of the newly expanded tasting room, The Woods. Located in SoDo, The Woods features offerings from both Seattle Cider Company and Two Beers Brewing Co. with eighteen tap handles, six dedicated growler filling stations, seating for 97 people, a sun-filled outdoor patio and HD TVs for watching the game. The Woods will also be extending its hours to include Sundays from 1-6pm, in addition to its current Tuesday through Saturday hours.
Seattle Cider’s initial offerings – Dry and Semi-Sweet – 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, Washington apples, Seattle Cider’s products are handcrafted with all natural ingredients, never from concentrate.
Find Seattle Cider products in stores and on tap throughout Washington beginning August 26, with Oregon and Idaho soon to follow. Tastings, kegs and growler fills are also available at The Woods tasting room in SoDo. For more information, follow Seattle Cider Company on Facebook, Twitter (@seattleciderco) and Instagram (seattleciderco). A growing list of locations will soon be available at seattlecidercompany.com.
Media interviews, samples and photos available upon request. Please contact Caitlin Braam at firstname.lastname@example.org. Establishments interested in carrying Seattle Cider Company products are encouraged to send inquires to email@example.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. Bridging the gap between wine and beer with flavorful, small-batch cider, Seattle Cider’s initial offerings – Dry and Semi-Sweet – 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 beginning September 2013, Seattle Cider products will be available at retailers and bottle shops throughout Washington, Oregon and Idaho. Seattle Cider will also be available on tap in Seattle-area bars and restaurants, with tastings, kegs and growler fills available at The Woods tasting room, located at 4700 Ohio Ave. S. in SoDo, open weekly Tuesday - Saturday. For more information, visit seattlecidercompany.com, or follow Seattle Cider Company on Facebook and Twitter (@seattleciderco).
We have the confirmed list of who will be pouring at our 3rd Annual Summer Cider Day in Port Townsend.
Who is pouring:
1. Alpenfire, WA - AlpenfireCider.com
2. Bull Run, OR - BullRunCider.com
3. Carlton Cyderworks, OR - CarltonCyderworks.com
4. Dragon’s Head, WA - DragonsHeadCider.com
5. E.Z. Orchards, OR - EZOrchards.com
6. Eaglemount, WA - EaglemountWinery.com
7. Finnriver Farm & Cidery, WA - Finnriver.com
8. Montana Cider Works, MT - MontanaCider.com
9. Reverand Nat’s, OR - ReverendNatsHardCider.com
10. Schilling Cider, WA - SchillingCider.com
11. Sea Cider, B.C. - SeaCider.ca
12. Sixknot, WA -
13. Snowdrift, WA - SnowdriftCider.com
14. Square Mile, OR - SquareMileCider.com
15. Tieton Cider Works, WA - TietonCiderWorks.com
16. Wandering Aengus, OR - WanderingAengus.com
17. Whitewood Cider, WA - WhitewoodCider.com
Keep up with the Northwest Cider Association's current membership by visiting our members page.
Cider Summit Portland Expands to Two Days
Diverse Gathering of Artisanal Ciders Returns to Emerging South Waterfront Neighborhood
(Portland, OR) May 5, 2013 SBS Imports and the Seattle Beer Collective are pleased to announce the return of Cider Summit NW Festival to Portland, OR. The third annual event expands to two days – Friday, June 21 from 3p-8p and Saturday, June 22 from 12n-6p. Cider Summit will once again be at Elizabeth Caruthers Park in the emerging South Waterfront neighborhood near the Portland Aerial Tram. The event is presented by Barbur World Foods & Bushwhacker Cider.
This will be the seventh Cider Summit produced by SBS & Seattle Beer Collective, having launched the concept in Seattle in September 2010 and expanding to Portland and Chicago over the last two years. Each event features 60+ elegantly crafted ciders from producers in Washington, Oregon, British Columbia, California, Michigan, England, France and Spain..
New for 2013 is the addition of a “dog lounge” hosted by DoveLewis, bicycle valet from Go by Bike, a Cider Summit weekend hotel package from The Westin Portland, and expanded food selections. Cider Summit will also feature a collectible tasting glass this year, replacing the plastic stemware used in previous events. The event will continue to feature live music and a “bottles to go” store onsite.
“We’ve been very pleased with the growth of our event in Portland,” noted SBC’s Ian Roberts. “We believe we have added some nice features this year which will help us reach an even wider audience of cider enthusiasts.”
The owners and cidermakers will be on hand to inform and guide guests through the samplings which will be available in 4-ounce tasting portions. In addition to the superb range of ciders, the event will feature live music, food from SE Portland’s Ya Hala restaurant, sausages from Road Dog, and specially designed filled chocolates from Smitten Truffles. Brewvana Brewery Tours will run a continuous loop shuttle from SE Portland to the Park and Cider Summit NW also encourages use of the Portland Streetcar to the event
“We believe we’ve created a unique event,” added event co-founder Alan Shapiro of SBS Imports. “We have found a great home in the South Waterfront neighborhood and we expect a terrific range of ciders. Interest in artisanal cider is exploding right now, and this event is the premier sampling opportunity for both the cider enthusiast and cider curious.”
Tickets are $25 in advance and $30 (cash only) at the door and are available online via Stranger tickets, Umpqua Bank South Waterfront branch, and at many of the area’s leading bottle shops. Admission includes a tasting glass and 8 drink tickets. Additional tasting tickets will be available for sale onsite at $2 per ticket. Re-admission will be allowed at any time with event wristband and tasting glass. The event is 21 and over only. Dogs of all ages will be allowed on event grounds. For more information including a list of participating ciders please visit www.cidersummit.com.
Cider Summit NW benefits Northwest Cider Association, The Institute for Myeloma & Bone Cancer Research, and DoveLewis Emergency Animal Hospital. The Northwest Cider Association promotes awareness of artisan produced ciders among the general public and fosters cooperation within the industry for all producers. IMBCR is one of the world’s leading independent research organizations developing effective therapies to increase the quality of life and longevity of myeloma patients. DoveLewis is a 24-hour non-profit emergency animal hospital on the forefront of animal care.
Cider Summit NW is presented by Barbur World Foods & Bushwhacker Cider with supporting sponsors, The Portland Westin Hotel, Brewvana Brewery Tours, Go By Bike, KNRK 94/7 Alternative Portland, Portland Mercury, Maletis Beverage, Portland Streetcar, and the South Waterfront Community Relations office.
For more information contact:
Alan Shapiro - SBS Imports
In the tradition of quality and excellence that the Schilling name is known for, Schilling Cider, a Seattle-based cider company, is pleased to announce the release of its new line of craft hard ciders to the Oregon and Washington markets this week with other western states to follow in 2013.
“We are continuing the traditions that my family started several generations ago: an honest, quality product at an accessible price,” said Colin Schilling, co-founder and great-great-grandson of August Schilling, the founder of Schilling Spice Company (now McCormick), “Many folks believe that apples are the absolute end-all of great cider. I believe apples are the foundation, but cider can be elevated by fine tuning yeast selections, temperature, conditioning, and adjuncts. This Company was founded to create ciders with complexity.”
With this focused approach to yeast selection and the fermentation process, Schilling and co-founder Mark Kornei will be offering four premium varieties made from Washington apples. The Hard Cider (original) is a semi-dry crisp cider with a floral and citrus finish; the Barrel Conditioned Cider is aged on American oak and offers a mellow flavor profile that is best served above 45 degrees; the Ginger Cider is fermented with a strong kick of ginger that with a sweet, refreshing finish and the Dry Hopped Cider (DHC) has been developed for the IPA lovers of the world using Northwest-grown whole leaf hops.
In addition to the four main varieties, there will be seasonal flavors introduced such as Pumpkin Spice, Scotch, and Fresh Hopped. “Colin and I both believe that constant innovation is the key to a great product and happy customers,” said Kornei, “We want to make sure that we’re taking advantage of the freshest and highest quality seasonal ingredients throughout the year as well as creating recipes that are a little off-the-beaten-path.”
Using a clean simple design, reminiscent of the original red spice tins of the 1920’s and 1930’s, Schilling Cider will be offered in cans to provide a better protected product, a lower impact on the environment, and added convenience. The can offers a variety of ways to distribute the cider, including a ‘topless’ lid, which will be ideal for stadium settings.
Schilling Cider will be offered in four-packs of 12-oz cans at retail and on-site locations as well as available on draught at select restaurants and bars. For more information about Schilling Cider, visit www.schillingcider.com.
Take a listen to the February 26th episode of the Northwest's own TableTalk radio program hosted by Jamie Peha. This episode Jamie discusses cider with Northwest Cider Association Executive Board members Sharon Campbell of Tieton Cider Works and Jill Lightner editor of Edible Seattle Magazine.
It's a very entertaining show the ladies spend their morning talking about Northwest Ciders, and doing some live tasting and cheese pairing with Northwest cheeses. Sharon also shares a bit about Tieton Cider Works, how they started making cider, and opportunities growing cider apple varieties in the Northwest.
Thursday, November 1, 2012 from 5 p.m. to 8 p.m.
Olson Kundig Architects
406 Occidental Avenue
Seattle, WA 98104
Join us for City Fruit's 2nd Annual Hard Cider Tasting event in Pioneer Square during the neighborhood's First Thursday Art Walk night.
We are excited to have Alpenfire Organic Hard Cider, Finnriver Farm & Cidery, Snowdrift Cider and Tieton Cider Works pouring their fine locally crafted ciders.
First of all we'd like to acknowledge the many many folks who went to our 100 some events. We served up cider to many of a regular fans and found a whole bunch more cider drinkers too.
Second this all wouldn't have been possible without the efforts of all our cidermakers that make or sell cider in Washington. Big shout out go to Angela our admin help and Sharon from Tieton Cider who organized the organizers, and big ups to Tieton Cider Works, Finnriver, and Alpenfire Cider for organized and participated above and beyond the call of duty. Great job guys!
See you all next year! Until then keep in touch with us here for more Northwest cider events and news.
Nat West owner of Reverend Nat's Hard Cider and one of our newest Nortwest Cider Association members is starting to throw a "Week-Long Mobile Launch Party" for Oregon Cider Week.
Here are some of Nat's party time details:
- Every night at a different locale.
- Every night, a new keg pouring CHEAP PINTS.
- Every night, free tastings from the full lineup.
- Every location has food within or nearby that you can bring in.
On Monday June 25th, between 6-8 PM, the Reverend and his flock of ciders can be found at Belmont Station.
Tuesday June 26th, between 6 and 8 PM he'll be at the The Hop & Vine. Wednesday June 27th, from 6 to 9 he'll be slinging his holy apple concoctions at The Beermongers. Thursday June 28th, again between 6-9 PM brings to Portland's cider cathdral Bushwhacker Cider giving praise and thanks.
For more info on Reverend Nat's Hard Cider Week-Long Mobile Launch Party visit his website at ReverendNatsHardCider.com.
For a look at Oregon Cider Week's entire schedule, head on over to our Oregon Cider Week page.