Category: News

Announcing the launch of the Northwest Cider Club!

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.

Swift Cider Opens New Taproom!

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.

 

Solstice Saffron Botanical Cider returns to Finnriver

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

Third Annual Portland International Cider Cup – enter by June 18!

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
Attention: PICC
1813 NE 2nd Ave
Portland, OR 97212
Tel: 503-567-2221

Registrar: Mark Crowder, mark@rainbarrelcider.com

To arrange in-person drop off of entries please contact Carolyn at carolyn@reverendnatshardcider.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 Benefits Fallen Firefighters With New Release of “Smoke.”

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

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

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

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

Alpenfire Cider Tasting Room, Port Townsend (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. 

Washington Cider Week 2013 Media Release

FOR IMMEDIATE RELEASE

Contact: Sherrye Wyatt
Sherrye@nwcider.com

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.

 

TableTalk Radio with Jamie Peha – February 26 2013 – Guests Sharon Campbell and Jill Lightner

 Sharon Campbell - Northwest Cider Association Past President, and co-owner of Tieton Cider Works in Tieton Washington.

Sharon Campbell – Northwest Cider Association Past President, and co-owner of Tieton Cider Works in Tieton Washington.

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.

Click on over to the post to listen.

Snowdrift Cider Co. releases its first Méthode Champenoise Perry.

Slowly Matured.

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.