NABC Executive Director David Bauermeister to Retire
David Bauermeister, executive director of the Northwest Agriculture Business Center (NABC), has announced his retirement effective September 1, 2022.
Bauermeister and his team have grown NABC into a leader in Washington agriculture, making a lasting impact on how farmers access markets. Under his leadership NABC was instrumental in the launch of the Northwest Cider Association. During the height of the pandemic when creative solutions were sought to connect farmers with consumers, NABC also provided technical assistance to successfully launch new food hubs in Southwest Washington, the San Juan Islands, and for Whidbey Island.
Known for his collaborative skills, Bauermeister has worked closely with government agencies including the Washington State Department of Commerce, USDA and WSDA, as well as numerous nonprofits such as the Whatcom Community Foundation and Skagit Community Foundation. He has responded to producer needs to expand NABC’s services to 12 counties, as well as developed new initiatives to support farmers who traditionally have been underserved.
“Providing equal opportunity for all farmers has always been important to me. The NABC board of directors and staff take this very seriously and know this means being proactive. I am proud of the work we have accomplished together, particularly the launch of the Latinx Business Development Program and our other efforts to better reach and serve members of underserved communities.”
Raised on a wheat farm east of Connell in eastern Washington, agriculture has always played a big role in Bauermeister’s life. He graduated from Washington State University with a degree in Agronomy. Bauermeister had a career in agri-business before he switched to non-profit work as the Director of Natural Resources for the Spokane Regional Chamber of Commerce.
He joined NABC in 2006, shortly after its formation, and served as the organization’s first executive director. “I was immediately interested in the job. I thought it was a great opportunity to jump in and have a service role within the agriculture industry. That really appealed to me,” he said. “Plus I have always loved the Skagit Valley. It is a gorgeous valley, and is simply a great place to live.”
Bauermeister contributed years of his experience and knowledge to build NABC’s offering of business consulting services and training. This has established NABC as a “can do” organization, providing technical assistance to farmers to be more profitable and maximize their capabilities as value-added producers.
“Speaking for not only myself but for the other members of the Board, clients past and present, we want to thank David for his tremendous leadership and guidance of the Northwest Agriculture Business Center,” said Bruce Gregory, president of the NABC Board of Directors and one of the original directors who first hired David. “His quiet demeanor, sharp mind, and humor, traveled well with his tireless dedication over the years. We are extremely grateful to David for his vision and commitment. His impactful energy, work, and willingness to go into so many projects and travel through sometimes crazy schedules, has grown the organization and the value-added agricultural landscape that has helped hundreds of farming families realize their dreams.”
During his time with NABC, Bauermeister served on numerous boards himself, including Genuine Skagit Valley, Whidbey Island Grown Cooperative, Northwest Cider Association and Cider Institute of North America and San Juan Islands Agricultural Guild.
“David was instrumental in the growth of the cider education program in collaboration with Washington State University in northwest Washington. He also provided leadership in the establishment of the Northwest Cider Association, that has been foundational for cider makers throughout the Pacific Northwest.” According to NABC Board Member Carol Miles, Director, WSU Mount Vernon Northwest Washington Research and Extension Center. “David has earned a life-time supply of cider from the industry that he was instrumental in supporting!”
Mike Peroni, currently assistant director for NABC, has been named the new executive director.
David and his wife Janet, plan to enjoy retirement by spending more time with their 10 grandchildren, as well as working their own farm in the Skagit Valley.
2022 Portland International Cider Cup Winners Announced
Northwest cideries make this the largest competition year ever!
PORTLAND, Ore. (May 27, 2022) – The Northwest Cider Association (NWCA) proudly announced the 2022 winners of their annual Portland International Cider Cup (PICC) competition last night at a sold-out awards party, hosted at Swift Cider in NE Portland.
NWCA unveiled 57 Gold, Silver and Bronze medal winning ciders from Pacific Northwest cidermakers across 20 distinct categories and seven subcategories – ranging from Modern Dry to Traditional Perries. The newest category additions being the adoption of a dedicated category for Red Fleshed Ciders and expansion of Fruit Cider subcategories.
The Northwest is home to 150 orchard-based, small, independent, and mid-sized makers, and Portland International Cider Cup is the region’s premier judged competition. This year, PICC received more cider entries than ever before, up nearly 100 entries from 2021. In the 2022 competition, nearly 50 cideries from OR, WA, MT, ID and British Columbia entered 241 unique offerings, judged by just under 50 professional cider judges who traveled from around the region to Portland, Oregon for the all-day judging event in early May.
“Cider was the only craft beverage that grew in the Northwest last year, so this year’s competition was very exciting,” says Northwest Cider Association’s Executive Director, Emily Ritchie. “We had nearly 60% more entries than last year, and also created some interesting new categories like Red-Fleshed ciders. NWCA, who runs the competition, is a non-profit supporting cidermakers in four Northwest states and British Columbia – an area recognized as one of the most innovative cider regions in the nation.
Started nearly a decade ago, by a handful of local makers, Portland International Cider Cup is still a bit of an industry insider secret. Born from the founders’ desire to solicit valuable, blind product feedback from judges, the cup has been an engine, driving quality and fostering healthy competition and community. PICC has gradually grown in size and visibility as the cider category becomes more known and more cideries open their doors. In 2021, 45 medals were awarded. In 2022, the number rose to 57 medals, in concert with a sizable increase in competitive entries. “After a hiatus in 2020, it feels like we are coming back with renewed energy” states Ritchie in reference to the uptick in entries.
Northwest Cider Association has been running the competition since 2016. Training judges is something the Association takes seriously. Ciders are judged by trained industry experts looking for excellence, flaws and determined style qualities. The competition is strict and not all categories take medals if the quality is not there.
As the competition continues to grow, medaling at PICC remains a challenge and is a respected accolade. Less than a quarter of ciders entered this year won a medal, so these wins really count, they carry weight both in the backyard and afar. “Cidermaking is a celebrated and respected craft here in the Northwest and our ciders are earning recognition at home and internationally,” Ritchie says.
2022 By the Numbers:
- 57 Total Medals were awarded (17 Bronze, 21 Silver and 19 Gold).
- Best in Show went to Seattle Cider (WA) Honeycrisp, which won gold in both Modern Sweet and Single Varietal Cider – dessert/culinary category.
- Best in Show Runner Up went to Peak Light Cider (OR) for their Orchard Reserve Quince Cider, which took Gold for the second year running in the Specialty category.
- Best New Cidery went to RAW Cider Company (OR). RAW earned Gold for their Semi Dry in the French Cider category.
|Redfield Rose’||35A: Red Fleshed Cider||Puget Sound Cider Company||GOLD|
|Mountain Rose SV||35A: Red Fleshed Cider||Bauman’s Cider||SILVER|
|Serie Verger||A1: Modern Dry Cider||19 Acres Cider Co.||BRONZE|
|Mcintosh Cellar Series||A1: Modern Dry Cider||2 Towns Ciderhouse||GOLD|
|Golden Belle||A1: Modern Dry Cider||The Fraser Valley Cider Company||SILVER|
|Odyssey||A2: Modern Sweet Cider||Seattle Cider Company||BRONZE|
|Honeycrisp||A2: Modern Sweet Cider||Seattle Cider Company||GOLD|
|11th Anniversary||A2: Modern Sweet Cider||2 Towns Ciderhouse||SILVER|
|Sojurn – Vista Ridge||B1: Heirloom Dry Cider||Finnriver Farm & Cidery||BRONZE|
|Kingston Blend||B1: Heirloom Dry Cider||Puget Sound Cider Company||GOLD|
|Claystone||B1: Heirloom Dry Cider||Idol Cider House||SILVER|
|Excelsior Imperial Heirloom Apple||B2: Heirloom Sweet Cider||Schilling Cider||BRONZE|
|Imperial Golden Russet||B2: Heirloom Sweet Cider||Bauman’s Cider||GOLD|
|Estate Blend||B2: Heirloom Sweet Cider||Rootwood Cider Company||SILVER|
|55 Chain||C1: English Dry Cider||Liberty Ciderworks||BRONZE|
|Porter’s Perfection SV||C1: English Dry Cider||Bauman’s Cider||SILVER|
|Bittersweet||C2: English Sweet Cider||Sea Cider Farm & Ciderhouse||GOLD|
|Keeved||D1: French Cider||Victoria Cider Co.||BRONZE|
|Semi Dry||D1: French Cider||RAW Cider Company||GOLD|
|Quimper||D1: French Cider||Finnriver Farm & Cidery||SILVER|
|Wolf In The Woods||E1: Hopped||Sea Cider Farm & Ciderhouse||GOLD|
|My Own Private Idaho 7||E1: Hopped||Bauman’s Cider||SILVER|
|Rubus Wild Raspberry||F1: Wild/Non-Sac||Archibald James Wine And Cider||BRONZE|
|Garratza||F1: Wild/Non-Sac||Liberty Ciderworks||GOLD|
|Wild English||F1: Wild/Non-Sac||Sea Cider Farm & Ciderhouse||SILVER|
|Spiced Peach||G1: Spiced Cider||Seattle Cider Company||GOLD|
|Chaider||G1: Spiced Cider||Schilling Cider||SILVER|
|Lavender Honey||G2: Botanical||Tieton Cider Works||BRONZE|
|Golden Ghost||G2: Botanical||Rootwood Cider Company||GOLD|
|Gin Botanical||G2: Botanical||Seattle Cider Company||SILVER|
|Fire Barrel||H1: Wood/Oaked||Finnriver Farm & Cidery||BRONZE|
|Farmer’s Old Fashioned||H1: Wood/Oaked||Bauman’s Cider||GOLD|
|Red Wine Barrel-Aged Berry||H1: Wood/Oaked||Seattle Cider Company||SILVER|
|Blueberry||I1: Fruit Cider||Swift Cider||BRONZE|
|Incline Blood Orange||I1: Fruit Cider||Incline Cider Company||BRONZE|
|Loganberry Cider||I1: Fruit Cider||Bauman’s Cider||BRONZE|
|Peach Raspberry||I1: Fruit Cider||Bauman’s Cider||BRONZE|
|Tropical Cosmic Crisp||I1: Fruit Cider||2 Towns Ciderhouse||BRONZE|
|Raspberry||I1: Fruit Cider||Puget Sound Cider Company||GOLD|
|Cherry||I1: Fruit Cider||Puget Sound Cider Company||GOLD|
|Blueberry Pomegranate||I1: Fruit Cider||Avid Cider||GOLD|
|Pacific Pineapple||I1: Fruit Cider||2 Towns Ciderhouse||GOLD|
|Apple Pear||I1: Fruit Cider||Puget Sound Cider Company||SILVER|
|Wild Red Huckleberry||I1: Fruit Cider||Puget Sound Cider Company||SILVER|
|Incline Marionberry||I1: Fruit Cider||Incline Cider Company||SILVER|
|Tilikum Tropic Thunder||I1: Fruit Cider||12 Bridge Ciderworks||SILVER|
|Apricot Peach||I1: Fruit Cider||Avid Cider||SILVER|
|Gallatin Grapefruit Mint||I1: Fruit Cider||Lockhorn Hard Cider||SILVER|
|Ice Cider||J1: Specialty||Seattle Cider Company||BRONZE|
|Orchard Reserve Quince Cider||J1: Specialty||Peak Light Cider Company||GOLD|
|Pommeau||J1: Specialty||Ragged And Right Cider Project||SILVER|
|Peary||K1: Modern Perry||Scenic Road Cider Co.||GOLD|
|Semi-Dry Perry||K1: Modern Perry||Snowdrift Cider Co.||SILVER|
|Traditional Perry||L1: Traditional Perry||Seattle Cider Company||BRONZE|
|Sip & Tell Single Varietal Mac Cider||M1: Single Varietal Cider – dessert/culinary apples||Riley’s Cidery||BRONZE|
|Honeycrisp||M1: Single Varietal Cider – dessert/culinary apples||Seattle Cider Company||GOLD|
|Cosmic Crisp||M1: Single Varietal Cider – dessert/culinary apples||2 Towns Ciderhouse||SILVER|
|Harrison||M2: Single Varietal Cider – bittersweet/bittersharp apples||Puget Sound Cider Company||BRONZE|
|Golden Russet||M2: Single Varietal Cider – bittersweet/bittersharp apples||Finnriver Farm & Cidery||GOLD|
|Limited Release Kingston Black Single Varietal Cider||M2: Single Varietal Cider – bittersweet/bittersharp apples||Peak Light Cider Company||SILVER|
The Northwest Cider Association, a non-profit trade organization representing nearly 100 cideries in Oregon, Washington, Montana, Idaho and British Columbia is launching a first of its kind, the Northwest Cider Club nwciderclub.com.
Club members will enjoy quarterly shipments of perfectly picked, carefully curated ciders made in the Pacific Northwest. With abundant fields of apples, fruits, hops, and botanical herbs, the Northwest has become the heart of the craft cider movement.
Craft cider can be hard to find, but the Northwest Cider Club makes it easy. Now cider curious and dedicated fans alike can get hard-to-find, handcrafted selections delivered to their door.
The Northwest Cider Club also offers behind the scenes views of getting to know the Northwest’s vibrant community of innovative and award-winning cidermakers; respected around the world for their eclectic ability to combine art, science, and the region’s high-quality fruit and ingredients to create unique and distinct craft ciders.
As people experience fatigue with distancing and sameness, the delicious and dynamic world of cider provides a chance to safely explore new landscapes of flavor profiles. Lovers of wine, craft beer, artisan spirits and fine foods are delighting in the accessibility and nuances of cider. “There is joy and adventure in craft cider. Now more than ever is the time to explore and share new flavors, while supporting Northwest cidermakers and farmers,” said Emily Ritchie, Executive Director of NWCA.
The limited-release, debut club box is themed Discover Oregon, including 6 unique, hand picked cider offerings, available for order at www.nwciderclub.com only until November 22, 2020. The Discover Oregon box will arrive mid-December just in time for the holidays. A club membership is a unique holiday gift for friends, family and in lieu of the office holiday party.
Discover Oregon cider collection includes a diverse range of cider styles and formats hailing from makers large and small, from different backgrounds and from across the map. The Northwest Cider Club’s inaugural box includes 2 Towns Ciderhouse’s 10th Anniversary special release, Peak Light Cider’s estate Field Run Semi Dry, La Familia Cider’s Guava, Salt Creek Cider House’s heirloom blend called Rebel, Double Mountain Brewery and Cidery’s blend called Heirloom, and Reveille’s homage to Harry Potter’s Sirius Black called Serious Black which is fermented with black tea and apricots. For more information on this box’s specific bottles and how to join the club visit nwciderclub.com.
The celebration package makes exploring Northwest cider easy. “All you’ll need to go along with the box is a good cheese, a fresh loaf of bread, and your “quaran-team” to share these beautiful libations with. We’re stoked to collaborate with the Northwest Cider Association to work together to celebrate craft cider!” said Aaron Sarnoff-Wood, co-owner of 2 Towns Ciderhouse.
Portland, Oregon – Swift Cider opened their first ever taproom this February at 100 NE Farragut Street #101, Portland, Oregon.
After years as one of Portland’s leading distributed cider producers, Swift’s jump into retail marks a major milestone: “Opening the taproom means drinkers can taste the dozens of seasonal and small-batch barrel-aged ciders that we release in limited quantities each year,” says founder and head cider maker Aidan Currie.
From their twelve taps, Swift pours a rotating lineup of their own ciders alongside craft beer, wine, guest cider taps, hard seltzer, kombucha, water kefir and CBD soda. “Our local neighborhood, Piedmont, was founded by prohibitionists, so there has historically been a limited number of bars here. We created a community space where you can appreciate great cider and all types of fermented beverages,” says Currie.
The 500 square foot taproom seats 39 in a warm industrial space notable for its timbers-trussed ceiling, stainless tanks, oak barrels, warm lighting, local art, and greenery. A discreet projector screens local sports while a shuffleboard table and stack of board games invites patrons to play. Plans are in the works to add patio seating by summertime. To complement the drinks, Swift stocks a regular menu of snackable, allergen-friendly bites and plans to run pop-up food nights to showcase their favorite cider pairings.
Swift Cider launched in 2015 and has grown into a regionally distributed cider brand in Oregon, Washington and Idaho. They have a mission to make exceptional cider with fresh, whole ingredients and inspire playful, creative communities like their namesake the Chapman Swifts. Their ciders have earned significant acclaim at the world’s largest cider competitions with 21 medals, including the Best Medium Cidery of the Year at the Portland International Cider Cup. Their normal taproom hours run Thursday and Friday from 4pm to 9pm and Saturday and Sunday from 12pm to 9pm.
Chimacum WA— January 10th 2020, Solstice Saffron Botanical Cider returns to Finnriver Cidery!
Finnriver is pleased to announce our new sourcing relationship with Portland-area saffron grower, Tanya
Golden. Each year at the winter solstice, Finnriver begins the fermentation of our late winter botanical
craft cider— Solstice Saffron. This bright seasonal release features organically grown apples infused with
toasted fennel and organic anise pods and — new this year— saffron grown in Oregon. This lightly
carbonated cider, one of five in Finnriver’s seasonal botanical series, is released in late winter and is
generally available through March.
Saffron, first cultivated in ancient Greece, originates from a flower called crocus sativus—commonly
known as the “saffron crocus,” and is considered one of the world’s most rare and costly spices.
Growing saffron requires exquisitely careful hand-harvesting methods and a great commitment of
attention and intention. Finnriver seeks to find regional sources for their seasonal cider ingredients and
when their previous local saffron grower lost his crop due to deer impact, they were delighted to learn about Tanya’s new endeavor. Located just outside of Portland in North Plains, OR, Golden Saffron Co. was founded in
2018 by visionary Tanya Golden. Tanya has over 20 years’ experience working as an herbalist and 3rd generation
sustainable agriculture farmer, while taking pride in and staying connected to her indigenous ancestry. From
laying the foundations of the greenhouses and crop bedsto hand picking each stem with love, Tanya brings a
conscious joy and passion to her work and community offerings. You can learn more at her website: goldensaffronco.com. “We deeply appreciate the direct connections that growers have to their land and to their crops, and to the stories that have carried them into agriculture. The Botanical Cider series has brought us into relationships with a range of wonderful folks throughout the region who provide organically and thoughtfully
grown or wild-harvested ingredients for these seasonally released fermentations,” said Crystie Kisler, co-founder of Finnriver Farm & Cidery.Solstice Saffron is available for purchase in Finnriver distribution territories around the country, onsite at our Cider Garden Taproom on Washington’s Olympic Peninsula, as well as online at Finnriver.com.
The Finnriver crew farms and ferments on 80 acres of organic fields and orchard in the Chimacum
Valley, along a salmon stream on the north Olympic Peninsula of Washington. Their mission is to
reconnect people to the land that sustains us and to grow community. They seek to create deep-rooted
and fruitful connections at their farm-based taproom and rural gathering space. Finnriver’s farm and
orchard is Certified Organic and Salmon Safe and the company is a Certified B Corporation, seeking to
make business a force for good. Learn more at finnriver.com
Reverend Nat’s Hard Cider and the Portland International Cider Cup planning committee are pleased to announce the third annual Portland International Cider Cup (PICC) to be held on June 21, 2015. Registration is open now and closes on Thursday, June 18 at 21:00 PDT. All entries must be received at the ship-to/drop-off location by Thursday, June 18, 2015 at 7pm, PST and will not be accepted after that date/time. For details, see the Entry Information page. Entrants are encouraged to read style information early to familiarize themselves with entry categories. The categories are the same this year as last with some minor adjustments to the descriptions to enable the highest quality judging.
This non-BJCP competition is for commercial producers only (holding applicable licenses to produce cider). Only ciders are allowed entry in the competition and the categories have been developed expressly for this competition and reflect the true nature of the commercial cider market as it exists. For detailed information about the style guidelines, categories and the evaluation forms used by judges in this competition please visit the entry information page.
Additionally, this competition is for ciders produced in the Pacific Northwest, within the geographic bounds deliniated by the Northwest Cider Association. Cideries who are already members of the NWCA may enter ciders made within the bounds of the NWCA membership area and will receive a discount on their entry fee. Commercial cideries not yet members of the NWCA but eligible to join the NWCA (including those located in British Columbia, Canada) may enter the competition and enter ciders made within the bounds of the NWCA membership area but will not receive a discount on their entry fee.
All judging will be conducted using “blind” panels. Each entry will be identified by a registration number and judges will only see that number along with important information needed to properly evaluate the entry, such as category entered, level of carbonation, level of sweetness, alcohol level and any special ingredients or entrant notes. Judges will be a combination of experienced Beer Judge Certification Program (BJCP) judges, experienced non-BJCP judges, industry professionals and other commercial cidermakers from across the entry area. Entrant cidermakers are encouraged to participate in the judging and the organizers will ensure that no cidermakers judge a category in which they have an entry. As the host, Reverend Nat’s Hard Cider will not enter any ciders in the competition.
Judging will take place at Reverend Nat’s Hard Cider the day immediately following the Portland Cider Summit, June 20 2015. Lunch will be provided for judges.
Enter now by using our new online registration system: http://picc.reverendnatshardcider.com/. You may ship or drop off your entries between Friday, May 1, 2015 at 12:00, PDT and Thursday, June 18, 2015 at 21:00, PDT at the following location:
Reverend Nat’s Hard Cider
1813 NE 2nd Ave
Portland, OR 97212
Registrar: Mark Crowder, firstname.lastname@example.org
To arrange in-person drop off of entries please contact Carolyn at email@example.com or the above phone.
Judging will take place on Sunday, June 21, beginning at 8:00 AM at Reverend Nat’s Hard Cider (until completion at approximately 4-5 pm). Dinner and announcement of awards to follow. (TBA)
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.
FOR IMMEDIATE RELEASE
Contact: Sherrye Wyatt
Cidermakers Announce Third Annual Washington Cider Week
Celebrate the state’s most exciting beverage with more than 75 activities, September 5-15
SEATTLE, WA—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, joining California, Michigan, New York, Oregon and Virginia. Fourteen Washington cideries are participating.
Cidermakers in Washington have a lot to celebrate. Several regional cideries have won major awards for their traditional dry ciders and perrys, while new blends featuring black currants, honey, hops, lavender and quince are giving cider fans plenty of unusual flavors to enjoy. Nationally, cider continues to be the fastest-growing segment of the beverage market. Hard cider, crafted from apples with the same careful attention that wine is developed from grapes, is naturally gluten-free, and makes use of fruit varieties that date back hundreds of years.
Over 75 separate activities and special menu items are planned throughout Washington State. Reservations are strongly encouraged for some events, such as the Northwest Cider Summit and cidermaker dinners. This year Edible Seattle is co-sponsoring Washington Cider Week. For a complete schedule of events, visit http://nwcider.com.
Here are a few highlights of Washington Cider Week:
- Experience the two-day Northwest Cider Summit festival at South Lake Union’s Discovery Center Park, featuring 110 ciders, 59 of which have never been poured at the Cider Summit before.
- Dine through three and four course prix fixe cider pairing dinners at the VUDE at South Lake Union and the Gastropod in Seattle’s SoDo neighborhood.
- Explore gluten-free menu choices paired with ciders at the Northwest’s newest cider bar, Capitol Cider.
- Discover special ciders on tap at taverns from Yakima to Tacoma to Bellingham, and in the new pub at Whole Foods in Seattle’s on Westlake.
- Taste menu items created especially to pair with particular ciders at Café Flora in Madison Park, Prima Bistro on Whidbey Island, and Terra Plata on Capitol Hill.
- Cycle a cider trail through Seattle with stops at pubs along the route, each offering cider samples.
- Complete an educational cider short course conducted by Chris Lehault, cider columnist for SeriousEats.com, at The Pantry at DeLancey in Ballard.
- Follow cider-themed craft cocktail trails, making special appearances at Seattle bars and restaurants like Tavern Law, the Stumbling Goat, and Tilth.
- Enjoy sweet and savory chocolate and cider pairings at Bravehorse in South Lake Union (featuring Theo Chocolates) and the Chocolate Box, near Pike Place Market.
- Gather at casual events planned in the garden at Bottlehouse in Madrona and on the deck at Beveridge Place in West Seattle.
The Northwest Cider Association is a trade organization representing 32 cider producers throughout the Pacific Northwest in Washington, Oregon, Montana and British Columbia. Memberships are also available to individual cider enthusiasts, as well as retail shops, restaurants and beverage distributors.
To learn more visit our Washington Cider Week pages.
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.
It’s been a long time coming … 18 months to be exact. Our first-ever Méthode Champenoise Perry is now ready to enjoy after a time-intensive process. In September of 2010, when we were picking the perry pears that now reside inside glass walls, we knew we’d be in for a treat. They were small and odd shapes, but bursting with succulent flavors. Some had puckering acidity, others were full of bold tannin, some were soft with silky sweet juice.
Read all about it here, and while you are there sign up for Snowdrift’s newsletter list.