FOR IMMEDIATE RELEASE
 
Contact:
Beth Larsen
beth@2TownsCiderhouse.com
(541) 286-5417
 
Corvallis, Ore., –  January 31, 2014 – 2 Towns Ciderhouse is proud to announce that it has signed on as an Official Partner of the Major League Soccer team, the Portland Timbers for the 2014 season and beyond.

Starting March 8, 2 Towns Ciderhouse cider will be available at JELD-WEN Field during Portland Timbers matches, Portland Thorns FC matches and other sporting events held in the stadium. 2 Towns Ciderhouse will proudly showcase its sponsorship via promotional items displayed in locations around the state where 2 Towns ciders are sold.
 
“Many of us grew up playing soccer here in the Northwest, and are huge Timbers fans.” said Lee Larsen, General Manager of 2 Towns Ciderhouse. “We admire the passion and sense of community that the Timbers inspire throughout Oregon, and are proud to support them as an organization and a team. It doesn’t get much better than watching a Timbers game at JELD-WEN field, while sipping on a pint of local craft cider. Go Timbers!”
 
2 Towns Ciderhouse plans on showing all Timbers matches at its Tap Room located at 33930 SE Eastgate Circle in Corvallis, Oregon. For information on these and other special events, please see https://www.facebook.com/2TownsTapRoom or www.2townsciderhouse.com.
 
About 2 Towns Ciderhouse
2 Towns Ciderhouse produces craft hard apple cider in Corvallis, Oregon. Founded in 2010 by three friends living in the two towns of Eugene and Corvallis, OR, 2 Towns Ciderhouse strives to bring craft hard apple cider back to the people.  2 Towns Ciderhouse is proud to be a part of the resurgence of America’s first craft beverage of choice. In 2012 we began planting our own cider apple orchard, and since the beginning we’ve been committed to supporting local apple growers by insisting on using the finest fresh pressed 100% NW apples. We never take shortcuts in the cider-making process—and never add sugar or essence flavorings—but instead let the fresh, naturally fermented ingredients speak for themselves.

For Immediate Release

Monday, January 27th 2014

Oregon City, OR – The Portland Cider Company today announced it will celebrate the grand opening of its public taproom on February 15, 2014, from noon-10:00 pm. Pints, growler fills and sample flights of all the company’s widely available ciders, along with samples of unreleased and limited availability ciders, will be poured. Following the grand opening, the taproom will be open Tuesdays – Sundays, check website as hours vary.  The tap room is not open to minors.

The new taproom, built adjacent to the Portland Cider Company’s production facility in Oregon City, is a long-anticipated addition to the cider house. “Ever since we bottled our first cider last year, we’ve wanted to add a taproom so customers can visit the cidery and see what goes into the process,” said Owner and Chief Ciderist Jeff Parrish. “Since we’re always experimenting with new and different blends of cider, and not everything we produce gets distributed, this gives us the opportunity to share those with our customers.” In addition to the cider selections, branded merchandise, including t-shirts, glasses, growlers and tap handles will be available for purchase at the taproom.

The Portland Cider Company taproom has a rustic feel, reminiscent of an old-world cider house. The bar is fashioned from a slab of sequoia redwood and the walls are covered in cedar planking. “We wanted to make the taproom feel like you stepped out into the country and back in time,” Parrish explained. 

About Portland Cider Company – The Portland Cider Company was started in October 2012 by an Oregonian and a family of British expats with the mission of bringing cider, handcrafted in the English tradition, to the Northwest. For more information, visit www.portlandcider.com. 

Event Details:

Portland Cider Company Taproom Grand Opening
February 15, 2014
Noon – 10 pm
275 Beavercreek Road, Oregon City

(503) 908 7654

Contact: Lynda Parrish 

December 4, 2013

Finnriver ciders were served tonight at the Capitol Christmas Tree lighting in Washington DC! This year’s tree was grown in the Colville National Forest in WA  and we’re honored that Finnriver’s Washington cider got to join the celebration.  Here’s a bottle of our winter seasonal at the reception in the Botanic Gardens.  

Following the festive ceremony invited guests will walk to the Botanical Gardens where a reception presented by the Snoqualmie Tribe and National Association of Convenience Stores will be held.  Tom Douglas of Iron Chef fame will be featured along with the wonderful food and spirits of Washington.

http://capitolchristmastree.com

Bull Run Craft Hard Apple Cider Unveils First Ever Cranberry Perry

 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.

Forest Grove, OR (PRWEB) November 07, 2013

It was a chance meeting that brought Peter Mulligan and Galen Williams together in November 2009. A trip to Albany to discuss a possible cider partnership sparked what would be become a love for the craft of hard apple cider between these two unlikely partners. Now, in their third year of production and first full release of hard ciders to the public, Bull Run Cider has made a name within the community of Northwest cider enthusiasts and is pleased to be expanding their reach into new restaurant and retail channels with the recent release of all new half barrels and sixth barrels of their popular Bramble Berry Cider, Powerhouse Dry Cider and all new Cranberry Perry.

Located in Forest Grove, Bull Run is a Northwest owned and operated cidery and orchard. Using only the finest ingredients sourced from the Northwest, Bull Run cider is known for developing crisp, balanced flavors that accentuate both the tartness and sweetness that heritage cider apples are known for.

“We strive to maintain the integrity of traditional cider making techniques while providing a product that will be enjoyed by the most sophisticated pallet or the casual cider enthusiast,” said Cider Maker, Galen Williams. “All of our apples are sourced within 100 miles of our cidery and we use only the best fruit the Northwest has to offer.”

As a limited release seasonal perry, Bull Run is pleased to introduce the Cranberry Perry to its line of premium products. In partnership with Mt. Hood Organic Farms, this semi-sweet perry is made from organic pears and finished with a touch of cranberry. The mellow sweetness of the perry is perfectly offset by the tartness of the cranberry to create this well-balanced, delicious beverage.

“We saw all of the other cider makers trending toward the pumpkin spice blends and decided we needed to offer something different for our seasonal blend,” said co-owner, Pete Mulligan. “After several blending sessions, we tasted what is now our Creekside Cranberry Perry and knew we had a winner on our hands.”

The Cranberry Perry, along with Bull Run’s signature Brambleberry and Powerhouse Cider’s can be found at local retailers and restaurants in the Oregon market including Whole Foods, Zupan’s, New Seasons, Bushwhackers, Belmont Station, and Made in Oregon along with other high quality retailers throughout the state.

Bull Run will also be expanding their distribution to include California and Washington and are expected to begin rolling out product in these new markets within the fourth quarter of this year. Mulligan and Williams are actively seeking new distribution channels to expand the Bull Run reach to the Mid-West, East, and South.

For more information, please visit Bull Run’s website at http://www.bullruncider.com.

New Edmonds Hard Cider Business Launches with Crowd Funding

Hard cider venture hopes to leverage the popularity of crowd funding and the 223% growth in U.S. hard cider sales to kick start a new business.

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.

“Crowd funding is already pretty popular and hard cider sales have
increased tremendously over the last two years, so I decided to make the most
of the two trends,” explained the owner of Rainshadow Hard Cider, Steve
Kaiser. Nationwide, hard cider sales increased 223% from January through
mid-August 2013, according to market research firm SymphonyIRI Group.

Crowd funding will be used to cover some of the start-up costs. Websites, such
as www.kickstarter.com, attract people
who want to invest in a fun or cool new business or project. They may invest $5
to $1,000 each to show their support and be part of something they find
appealing. It’s not uncommon to see $10,000 to $20,000 raised by hundreds of
supporters for a new brewery or cidery.

Rainshadow is asking for $13,500 and it’s all or nothing. If pledges don’t
total the target amount, then no funds are received. However, if more than the
target is pledged, then the business may invest all funds raised minus the fees
charged by the website. Investors receive special premiums, or logo gifts,
depending on the level of support.
“Crowd funding will hopefully pay for my apple press, fruit grinder and
pasteurization equipment,” explains Kaiser. “Without this support, I would not
be able to scale up my operations as planned.” More information about crowd
funding for Rainshadow is available at http://www.rainshadow.com/

“I worked in the hard cider industry 10 years ago and I’ve never seen so much
interest in hard cider as I’ve noticed in the last year,” said Kaiser. “That’s
why I decided to go through the lengthy state and federal license process to
begin commercial cider operations. Consumers are leading the industry and the
Seattle market is at the forefront of this new trend.”

Kaiser says the reasons are simple. “Hard cider is refreshing, it’s a great
alternative to beer and the main ingredient—apples—are grown locally. What’s
not to like?”

Rainshadow is blending apples grown in Edmonds, Lopez Island and Quincy in
eastern Washington. It takes about 20 pounds of apples to make one gallon of
cider. The process is labor intensive, difficult and slow but it produces a
unique hard cider style the large producers can’t match.

“I believe in a hands-on approach to carefully manage the cider’s
quality,” said Kaiser. I planted apple trees, picked the fruit, crushed
the apples, pressed the pomace, and will ferment and age the juice in my
Edmonds garage.”

The partial government shut down changed the start up’s production strategy and
business status. One last approval from the federal license agency, TTB, was
required for a liquor license when it got held up from the agency’s closure.
Apples had already been picked in anticipation of the license approval. Without
it, Kaiser had to freeze all fresh juice and is now waiting to thaw it for
fermentation when final approval is received.

While Kaiser has some secret cider recipes he can’t wait to use for production,
one of the ciders will be determined by the public. “I intend to serve samples
to the public and gather tasting comments that will ultimately determine a
final recipe.” This grassroots approach, and the use of social media, will
allow the Rainshadow to market itself in ways not possible during colonial
times.

Contact: Steve Kaiser
crablopezisland@gmail.com
(206) 409-9795

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  andy@grizzlycider.com or 425-289-5760. You can also check out Grizzly’s website for the latest news and events at www.grizzlycider.com.

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)

The first Apple Day was on October 21, 1990 in Covent Garden, London.

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:

Renaissance 

Alderwood Bistro

The Pourhouse

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

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.

New Smoked Pumpkin Cider from Tieton Cider Works

“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.