Cider 101 Videos

Why is the cider scene exploding right now in the Pacific Northwest?

Washington farmers grow hundreds of varieties of apples for cider makers to play with. Cider made by crushing, pressing, and fermenting specialized apples split into four groups, sharp, sweet, bittersharp, and bittersweet.

Sweet apples are what you might find at a grocery store, like a gala or a honey crisp. They have simple flavor profiles without much acid or tannins.

Sharp apples have high acid and low tannins. Think of a Granny Smith.

Then there are more complex apple varieties with names you probably haven’t heard of and can’t find in stores called bittersharp and bittersweet apples. They make great cider thanks to their high acid or tannin content.

Northwest cidermakers artfully mix and combine these different apples to create cider with the perfect blend of flavors. With so many apples and flavors to explore, it’s no wonder the cider scene is exploding. Head to nwcider.com to learn more about apples.

Did you know that drinking acid is a good thing? Well, in cider, it is. Just like in wine, acids and tannins play a key role in how you experience flavors. But what are acids and tannins in cider? And why do they even matter? Acids tend to make other flavors and sweetness pop, while tannins create astringency-that dry, puckering feeling at the end of a sip.

Tannins can also add a bittering element that balances against sweetness and even change the color of a cider, making it darker. Acids and tannins create a balanced flavor and mouthfeel. So, yeah, I’d call that a good thing. If you really want to learn about acids, tannins, and balanced ciders, explore the wide range of styles at NWCider.com

What the heck is cider? Cider and beer are often in the same packages, and sometimes on the same shelves, but cider isn’t brewed like beer. Like wine, cider is fermented juice with tons of complexity and that same special occasion feel. Cider is as intricate as wine, but as approachable as beer. It’s complex.

Tannins and acid from specialty apples can create limitless flavor profiles. Cider is often dry. Believe it or not, most craft ciders aren’t that sweet, and can even be barrel-aged. You can get those oaky aromas into cider, too. Cider is fruity. That’s right. Ciders are often blended or cofermented with other fruits to create unforgettably refreshing flavor combinations.

So, what is cider? Cider is a lot of things, with endless flavors for you to explore. Cider is for everyone.Learn more at NWCider.com

Would you believe the best thing to pair with your french fries is cider? Cider is the best drink to pair with food. When pairing food with cider, use the three C’s as a guide. Cut, complement, and contrast. Higher acid cider cuts through grease and makes french fries taste even better.

You can also complement food with cider. Pair like with like in terms of flavor and textures. Having a hearty roast? Pair it with a rich cider with a heavier mouthfeel. Ordering dessert? Try a sweet or fortified cider.

Or, you can contrast. Think about the opposite characteristics in food and cider to highlight the difference between the two, like sweet and salty. Try a semi sweet cider with pork belly or seasoned nuts. These are just a few ways to pair food with cider. And, when in doubt, grab some cheese.

The bottom line is a great cider makes any food better. Find cider recommendations and pairing tips at NWCider.com

Would you believe the best thing to pair with your french fries is cider?

Cider is the best drink to pair with food. When pairing food with cider, use the three C’s as a guide. Cut, complement, and contrast. Higher acid cider cuts through grease and makes french fries taste even better. You can also complement food with cider.

Pair like with like in terms of flavor and textures. Having a hearty roast? Pair it with a rich cider with a heavier mouthfeel. Ordering dessert? Try a sweet or fortified cider. Or, you can contrast. Think about the opposite characteristics in food and cider to highlight the difference between the two, like sweet and salty.

Try a semi sweet cider with pork belly or seasoned nuts. These are just a few ways to pair food with cider. And, when in doubt, grab some cheese. The bottom line is a great cider makes any food better. Find cider recommendations and pairing tips at nwcider.com.

The heart of the cider revival beats loud in the Pacific Northwest. It all starts with apples…lots of amazing apples.

Did you know there are over 7,500 different apple varieties grown across the world? And no state grows as many apples as Washington State. Thanks to an arid climate and nutrient rich soil, orchardists bring us some of the best apples in the world.

As well as crops like blueberries and cherries that cider makers can use to create world-renowned ciders. There are hundreds of cideries to choose from, and you can find ciders at most restaurants and bars, as well as grocery and convenience stores. You can even drink cider where apples are grown, at one of the hundreds of farm-based cideries across the Pacific Northwest.

That’s good news for cider fans. There is a cider for everyone. Find yours at NWCider.com