Bull Run Cider with Northwest Vine Time – 2/22/14

 Galen Williams (left) and Pete Mulligan (right) from  Bull Run Cider.

Galen Williams (left) and Pete Mulligan (right) from Bull Run Cider.

Northwest Vine Time breaks into the cider category with the Northwest Cider Association’s own Bull Run Cider

NW Vine Time 2/22/14

Brian broadcasts from the comforts of our Portland studio this weekend, welcoming two of the pioneers in the Oregon cider industry and tasting through their unique offerings.

 

Part 1

Cider is the next big thing, and the Northwest is poised to be the center of the growing US cider industry.  For the first time, the radio show features cider.  Pete Mulligan and Galen Williams, owners of Bull Run Cider in Forest Grove, OR explain the cider revolution.

Part 2

Pete Mulligan and Galen Williams, owners of Bull Run Cider in Forest Grove, OR explain the Cider Act, federal legislation which will help the Northwest cider industry.  Also learn about the growing industry including heirloom apples, the key raw materials needed to make great ciders.

 

Part 3

Craft cider is a change of pace from beer and wine and it’s a historic time in the Northwest cider industry.  Taste through a line up with Bull Run Cider from Forest Grove, OR with owners Galen Williams and Pete Mulligan.  They also grow 60 different varieties of cider apples and perry pears.

Part 4

Educating consumers about cider is key to growing the category.  Bull Run Cider owners Pete Mulligan and Galen Williams of Forest Grove, OR talk about the opportunities to grow the industry.

 


NORTHWEST VINE TIME

Northwest native, estate planning strategist and wine aficionado Brian Bushlach pops the cork with listeners in Seattle and across our region every Saturday afternoon. In it’s sixth year on the airwaves, Northwest Vine Time is the only show dedicated to Northwest wines and the faces & places behind them. Brian features top winemakers, restaurateurs and travel destinations throughout Washington and

Subscribe directly to the podcast via MyNorthwest.com

Reverend Nat on Northwest Vine Time – 3/8/14

 The Rev himself, Nat West of Reverend Nat's Hard Cider

The Rev himself, Nat West of Reverend Nat’s Hard Cider

NW Vine Time 3/8/14

As the cider scene continues to explode across the Northwest, Brian stops in NE Portland to visit with industry leader Nat West, known as “Reverend Nat”, where the apple’s deepest purpose is revealed.

Part 1

Meet Nat West, the owner of Reverend Nat’s Cidery and Public Taproom, located in urban Northeast Portland.  Hear why the Northwest is the fastest growing cider region and why Portland is the number one cider market in the U.S.

Part 2

Cider’s popularity is on the rise and more apples are grown in the Northwest than anywhere else in the U.S. Learn about cidermaking and heirloom cider apple growing from Nat West at Reverend Nat’s Cidery and Public Taproom in the Rose Quarter of Portland.

 

Part 3

Taste through NW ciders made by Reverend Nat’s Cidery and Taproom in Portland.  In addition to apples, learn more about the ingredients used to create artistic and complex ciders and some of the flavors you might find.

Part 4

Cider is the fastest growing consumer product in any category in the US.  Nat West, owner of Reverend Nat’s Cidery and Taproom in Portland explains why the Northwest Cider Association membership has more than doubled in one year.

 


Northwest Vine Time

Northwest native, estate planning strategist and wine aficionado Brian Bushlach pops the cork with listeners in Seattle and across our region every Saturday afternoon. In it’s sixth year on the airwaves, Northwest Vine Time is the only show dedicated to Northwest wines and the faces & places behind them. Brian features top winemakers, restaurateurs and travel destinations throughout Washington and

Subscribe directly to the podcast via MyNorthwest.com

 

Washington Cider Industry Celebrates Passage of Growler Bill

FOR IMMEDIATE RELEASE

Date:  March 7, 2014  

Contact:  Sherrye Wyatt 
Northwest Cider Assn. 
(360) 929-9924
Sherrye@NWCider.com

 

Washington Cider Industry Celebrates Passage of Growler Bill

Olympia, WA – Lawmakers have passed legislation which, once signed by Governor Jay Inslee, will give Washington’s cider industry a real boost.  The bill, SB 6442, allows growlers to be filled with hard cider at retailers, bars and taverns, just as beer has been for years.

“The timing is perfect. The ability to sell cider in growlers is really good for Washington State’s growing cider industry and is great news for our retailers and consumers,” said David White, president of the Northwest Cider Association and owner of Whitewood Cider Company. “Cider is more popular than ever and with growler stations popping up nearly everywhere, this gives cidermakers access to a growing niche market.” 

Refillable growlers come in various sizes, and cider is poured into them straight from the tap.
 “It’s no surprise that Northwest cider drinkers tend to be more eco-minded,” White continued.  “Growlers allow them the same benefits and advantages of reusable packaging that beer drinkers have been enjoying for years.”

The “cider-to-go” concept is also catching on in other parts of the country.

 “We expect this law to significantly increase sales of draft cider in Washington, just as a similar law did for cider sales in Oregon last year,” said Colin Schilling, owner of Schilling Cider in Seattle. “In Washington, some bar owners who do ‘growler fills,’ were hesitant to carry more than one cider on tap. This change will allow them to add more ciders to better reflect customers’ preferences.”

The Northwest Cider Association was founded in 2010 and represents 42 cidermakers from Washington, Oregon, Montana, Idaho and British Columbia.

###

Cider Associations Go Head to Head in Super Bowl Cider Challenge.

January 29, 2014
FOR IMMMEDIATE RELEASE

Seattle, WA — Super Bowl fans are not only choosing sides, their choosing ciders. The Northwest Cider Association, representing cider makers throughout Seahawk territory, has challenged the Bronco Fans of the Rocky Mountain Cider Association. The wager: a mixed case of cider to be presented to the winning state’s governor. Cider’s popularity is booming throughout the country. Revenues more than tripled from $178 million to $601 million in five years, making it the fastest growing segment of the U.S. beverage industry.

2 Towns Ciderhouse Signed as Official Partner of Portland Timbers

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.

Portland Cider Company to Open Public Taproom

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 

Capitol Christmas Tree Lighting Features Finnriver Cider

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 Press Release

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.

Rainshadow Hard Cider Press Release

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 Press Release

 

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.