2 Towns Traditions Cidre Bouche – 2016 Vintage

This review is of 2 Towns Traditions Cidre Bouche, a French-style keeved cider.  This is their second release of this cider, the 2016 vintage (see my review here of the 2015 vintage).  I’ve also tried many other ciders from 2 Towns (see here).

Keeving is a special labor intensive process of fermenting the cider slowly, starving it of natural nutrients.  It results in an apple-forward, naturally sweet, lower ABV, and higher carbonation cider.  This is typical for French cidre, but is very rare in the U.S.

Photo Oct 06, 11 00 43 AM

>>This is a review of a sample bottle provided to Cider Says by 2 Towns.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

Cider:  Traditions Cidre Bouche
Cidery:  2 Towns
Cidery Location:  Corvallis Oregon
ABV:  6.5%
How Supplied:  375ml (12.7oz) fancy single bottles
Style:  American craft French style cider, keeved, from cider apples, oak cask aged

Photo Oct 06, 11 00 50 AM

Photo Oct 06, 11 01 00 AM Photo Oct 06, 11 01 10 AM

Availability:  Limited (310 cases of 12 bottles), although 2 Towns ciders are generally available in AK, CA, HI, ID, OR, WA, and Minneapolis MN & Chicago IL.

Cider Description:  Inspired by the bittersweet ciders of France, Cidre Bouche is made using an old-world process called keeving.  Starting with 100% traditional cider varieties like Kingston Black, Michelin, Reine des Pommes, Dabinett, and Muscat de Lense, we let the fruit ‘sweat’ and intensify in aroma.  The apples are crushed and left to soak on the skins before the juice is fermented slowly over the course of a tear in French oak casks.  When finished, this keeved cider is rich, thick, and brimming with overripe bittersweet apple character.

Cidery Description:  At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We take pride in producing true Northwest craft cider.

Price:  n/a (retails for ~ $10)
Where Bought:  n/a
Where Drank:  home
How Found:  n/a

Photo Oct 06, 5 04 02 PM (1).jpg

First Impression:  Moderate amber hue.  Low carbonation with some foam.  Smells of sweet ripe French bittersweet cider apple juice, yeast, and a predominant funk / barnyard.

Tasting Notes:  On the sweeter side of semi-dry.  Medium bodied.  Low tartness.  Moderate acidity.  Low tannins.  Low funk.  Hints of bitterness.  No sourness.  Notes of rich ripe bittersweet cider apple juice and pomace, yeast, caramel, and orange.  Low oak influence.  Moderate to high apple flavor.  Moderate sessionability, flavor intensity, and complexity.

My Opinion:  Awesome!  I really enjoyed it.  The flavor was amazingly bold and rich, it remained free of sourness (which I’m not a fan of), and the funk added a bit of complexity but remained primarily in the scent.

Most Similar to:  French cidres with a bit of funk but no sourness, such as Christian Drouin Pays d’AugeL’Hermitiére Cidre Brut, and Manoir De Montreuil Cambremer

Closing Notes:   I think this release was significantly better than last year’s version, and if I was tasting it blind, I would have guessed it was made in France, not Oregon!  2 Towns has really mastered their keeving technique.  Its pretty cool to see a U.S. cidermaker use this old world French process.  We may see more keeved ciders, especially in the Northwest, as the NW Cider Association took a group of cidermakers (using grant money) to France and England to learn about keeving in May/June 2017; see here.

However, the price is a bit high (although understandable due to the high cost of cider apples in the U.S., and that this was a very labor intensive and relatively small batch release).  Many imported French cidres cost less per ounce.  By the way, my favorite budget-friendly French cider is Dan Armor, only $5 / 750ml (only at Trader Joe’s).  It is more simplistic (less complex) that this one however.  I’m not sure if U.S. cideries will ever be able to compete with those sorts of prices on ciders from bittersweet cider apples.

Have you tried 2 Towns Traditions Cidre Bouche?  What did you think?

Advertisements

Notes from a Cider Tasting Class with Reverend Nat

For my third Washington Cider Week 2017 event, I attended a cider tasting class with Nat West of Reverend Nat’s Hard Cider (in Portland Oregon), at Downtown Spirits in downtown Seattle.  It was my first time at that store, which had a large selection (spirits, wine, beer, cider, mead, etc), plus an area set up with chairs & tables for classes & tastings.

The Event

I only read about the event the day before, but it sounded like a cool opportunity, as The Reverend (as he is commonly referred to – and he is an actual online ordained Reverend) has a lot of interesting insight on the industry.  I already missed out on some fun cider week events as I didn’t find out about them until after the fact (apparently the official NW Cider calendar stopped accepting submissions pretty early), so I didn’t want to pass this up.

The tasting list was a bit underwhelming with multiple mass market PNW canned ciders, but the two hour event with 10 ciders only cost $10.  That was crazy good deal, as that probably only covered the cider (and maybe even not), so Nat was basically volunteering his time.  He took the train up from Portland just for this and one other event.  There were only 11 of us who attended (and 2 of those were store employees).

I liked that the class was very informal.  We were encouraged to ask questions whenever, and we were even allowed to just pass the ciders around and pour how much we wanted (with a suggested amount so everyone got to try some).  Although that meant we couldn’t go back and taste anything (unless there were leftovers), it also meant I didn’t have cider poured into my glass which I would have felt obligated to drink to move on.

Cider Tasting Notes

We tasted the following ciders, in this order:  Cascadia Granny Smith, Liberty McIntosh, Wandering Aengus Golden Russet, Seattle Cider Winesap Rosé , Seattle Cider Semi Sweet, Rambling Route Apple, Reverend Nat’s Revival, Bull Run Bramble Berry, 2 Towns Cot in the Act, and Reverend Nat’s The Passion.  The first was described as a palette cleanser, the next three as American Heirloom, the following three as American common, and the last three as flavored.  Most of the time he would also include some European ciders, like English, French, and/or Spanish, but I think he was limited to what this store had in stock and cold.

The only new-to-me cider was Seattle Cider Winesap Rosé.  Nat asked if anyone had tried all the ciders, and I said 9/10, and it was the same for him (apparently that is a new ish Seattle Cider release).  The majority of the class seemed to be more so fans of Reverend Nat’s cider (which tend to be beer fans), than overall cider enthusiasts like me.

Cascadia Ciderworks United (Portland OR) Green Apple (6.9% ABV) – This retails for $9.99 / four pack of 16oz cans, and is made by Reverend Nat’s.  Semi-dry, very tart, and definitely green apple flavor (single varietal).

Liberty Ciderworks (Spokane WA) McIntosh (8.1% ABV) – See my previous notes here.  Liberty was described as a more traditional cidermaker, plus I know they are unique in that they are not orchard based, but only use heirloom & cider apples.  This single varietal is available in bottles and on draft, and retails around $16 / 750ml.  Nat described this apple variety as making a juice which is very appley (more than many other heirloom apple varieties), and it not being as common in the PNW as it is in the NE.  Semi-dry.  Low to moderate tannins.  Notes of apple juice, caramel, honey, and must.  Some other folks in the class were picking up hints of “bandaid” flavor (which is from a combination of Brettanomyces, tannins, and polyphenols).  I must not be sensitive to that, as I’ve never noticed it with any cider.  However, in contrast, I am very sensitive to sourness, common in farmhouse and Spanish style ciders.

Wandering Aengus (Salem OR) Golden Russet (9.0% ABV) – See my previous notes here.  Wandering Aengus was described as one of the first cideries in the NW, starting in the 1990s, under the name “The Traditional Company”.  This is a single varietal made using Golden Russet apples which they grew themselves, and dry farmed (no irrigation).  It retails for around $9 / 500ml.  I would have described it as on the sweeter side of semi-dry, but apparently this measures full dry (my all have different palettes!).  Tart, acidic, bitter, and slightly tannic.  Rich flavor.  Long acidic tannic finish.

Seattle Cider Co. (Seattle WA) Winesap Rosé (6.0% ABV) – I’ve tried multiple single varietals from Winesap apples, and multiple rosé ciders, but not this one.  Winesap Rosé is a single varietal from Winesap apples, and pink/rosé from being aged in red wine barrels.  It retails for around $11 / 500ml.  Semi-dry.  Watery.  Slightly fruity, with a hint of oak.  The carbonation was visible but not detectable.  Low tartness and acidity.  Hints of tannins.  Quick finish.  I think this would appeal more to wine folks.  Like most of their ciders, the flavor was very mild.

Seattle Cider Co. (Seattle WA) Semi Sweet (6.5% ABV) – See my previous notes here.  This is a very commonly found cider in Seattle, and retails for about $11 / four 16oz cans.  Semi-sweet to semi-dry.  Fuller bodied.  Low acid.  Notes of apple juice, honey, and citrus.

Rambling Route (Yakima WA) Apple (6.9% ABV) – See my previous notes here.  This is made by Tieton, and retails for about $9 / four 16oz cans.  Higher carbonation.  Semi-sweet to semi-dry.  Very similar to Seattle Cider, but slightly more apple-forward.  We were told these two ciders are so similar as they use the same dessert apple juice blend, same wine yeast, sugar for back-sweetening, etc.

Reverend Nat’s (Portland OR) Revival (5.8% ABV) – See my previous notes here.  This retails for about $15 / six 12oz bottles or $6 / 500ml bottle.  This is a very unique cider as it gets a lot of different flavors just from the use of multiple yeast strains, piloncillo sugar, and a secret ingredient which he told us but said I couldn’t write down.  It is made by mixing two batches of cider together.  One has yeast strain 1 and the sugar, and results in a high ABV.  The other has yeast strain 2, and results in a more typical ABV.  Then fresh juice is added, which is about 20% of the makeup.  Semi-sweet to semi-dry.  Notes of apple juice, yeast, brown sugar, honey, and hints of tropical fruit.

Bull Run (Forest Grove OR) Bramble Berry (6.8% ABV) – See my previous notes here.  This cider with marionberries, blackberries, and boysenberries retails for $8 / 500ml.  Semi-dry, with the berry more in the nose than the flavor, low acid, and hints of tannins from the berries.

2 Towns (Corvallis OR) Cot in the Act (6.2% ABV) – See my previous notes here.  This is a seasonal apricot cider (made using the whole fruit, not just juice) which retails for about $12.50 / six 12oz cans or $8 / 500ml.  Very strong apricot scent.  Semi-sweet to semi-dry, juicy, notes of stone fruit, and flavorful.

Reverend Nat’s (Portland OR) The Passion (6.9% ABV) – See my previous notes here.  This is a seasonal cider made with Ecuadorian passion fruit juice, toasted coconut, and vanilla, and retails for about $14 / 500ml.  I had previously heard this described as a sour cider, but this bottle pour and my previous draft pour were both free from sourness, so I’m game to buy it sometime as I really enjoy the flavor.  Semi-sweet (his sweetest cider).  Tart.  High flavor intensity, with a strong passion fruit scent & flavor, with hints of vanilla & coconut.

My favorite ciders of those were from Liberty, 2 Towns, and Rev Nat’s.

Info from Rev Nat

  • We discussed some cider basics such as sweetness vs. acidity and the cidermaking process.  However, I was surprised that I don’t think the word “tannins” came up at all (although it was on the handout, which had one side of general cider info and one side with info about the 10 ciders), despite at least the Liberty and Wandering Aengus ciders being good examples.
  • Rev Nat’s has five cider bases, and two of them are the Cascadia green & blue cans
  • 2 Towns (another common Oregon cidery) is six times as large as Rev Nat’s (I assume in context of cider produced/year)
  • Rev Nat’s currently has 22 employees
  • Rev Nat’s will be moving into a new 25,000 sq ft cidery space, and will then convert their current 8,000 sq ft space into only a tap room, including food.  It doesn’t look like the news about this being finalized has been officially announced, but this article from last year mentioned the same info.
  • Profit margins are about the same for all cideries, so ciders that cost more do actually cost more to make.
  • Specific gravity is a way to measure the sweetness of a cider, using the weight of the cider compared to the weight of the same amount of water.  The interesting thing with SG however is that you can have a cider with a specific gravity lower than water, so that would say the cider was drier than water lol.
  • Single varietal ciders are apparently more of an American thing, due to our new experimental cider culture.  They are probably second most common in England.
  • Wine/champagne yeast is often used in cidermaking as it ferments cleanly at low temperatures, is easy to remove (it will clump at the bottom of the tank), and it is designed to not impact the flavor.
  • Rev Nat’s in contrast uses beer yeast, which is designed to impart flavor (we were told the yeast in beer is actually what has the most impact on a beer’s flavor, not the grains or hops).  I think this class did a good job showcasing Rev Nat’s ciders, as they were two of the 2-4 most flavorful ciders of the group of 10.
  • Nat said cider that is cloudy is more of a marketing gimmick, and cloudy ciders don’t really retain more flavor than the more commonly found filtered ones.  Cloudiness in a cider can be from suspended yeast, apple debris/pulp, or pectin (naturally in apples).  The first two can be filtered out, but not the last.  This really made me think, as I’ve had a number of ciders which were cloudy and very flavorful (Downeast comes to mind).  They did tend to be sweet and apple juice forward though, so its quite plausible they would have still tasted like that after filtering.  Also, I’ve never tried the same cider before and after filtering, which I think would be the real test.
  • Nat often does an expanded cider tasting class during Oregon Cider Week, which includes 30! ciders in 3 hours

After the Event

I forgot to snag a photo before the tasting, but I got one of the aftermath:

2017-09-13 19.53.15

After the event I looked around the Downtown Spirits shop and was excited to find an entire shelf of cider that was 50% off – Alpenfire, Eden, Eric Bordelet, Slyboro, etc.  Its sad, but the high end and/or imported ciders just don’t sell very quickly.  I’ve heard from several shops that they won’t be re-stocking those sorts of items.  It has got more difficult for me to get imports especially.  I hadn’t planned to pick up any cider as my cabinet is full, but I picked up six bottles of high end ciders for under $50, as it was too good of a deal to pass up.  Very cool!

2 Towns Hollow Jack

Review of 2 Towns’ Hollow Jack, a seasonal cider with pumpkin, sweet potato, and pie spices.  I sampled this last year (see here), and I’ve tried most of their line-up (see here).

2017-09-08 11.36.23

>>This is a review of a sample bottle provided to Cider Says by 2 Towns.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

Cider:  Hollow Jack
Cidery:  2 Towns
Cidery Location:  Corvallis OR
ABV:  6.4%
How Supplied:  500ml bottles, kegs
Style:  American craft cider from dessert apples, unfiltered, with caramelized heirloom pumpkin, sweet potato, honey, and pie spices (allspice, nutmeg, clove, and cinnamon)

2017-09-08 11.36.45 2017-09-08 11.37.17

2017-09-08 11.36.56 2017-09-08 11.37.07

Availability:  Seasonably (September to November), primarily CA, OR, & WA, although in general their ciders are available in AK, CA, HI, ID, IL (Chicago), MN, NV, OR, and WA.  See their Cider Finder.

Cider Description:  Mischievous & spiced, Hollow Jack is far from empty. A brew of fresh-pressed apples, caramelized pumpkin and sweet potatoes is finished with a dash of honey and spices to carve out this special Fall cider.

Cidery Description:  At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We take pride in producing true Northwest craft cider.

Price:  n/a (retails for ~ $6.99 / 500ml
Where Bought:  n/a
Where Drank:  home
How Found:  I first tried it at Cider Summit Seattle 2016, but this time it just showed up

2017-09-09 20.10.47.jpg

First Impression:  Hazy straw yellow hue.  Still (no carbonation).  Smells vegetal and of pie spices.

Tasting Notes:  Semi-sweet to semi-dry.  Medium bodied.  Low to moderate tartness.  Moderate acidity.  Hints of bitterness and tannins.  No sourness or funk.  Notes of baked apple, pumpkin, squash, sweet potato / yam, caramel, and pie spices.  Quick to moderate length finish.  Low apple flavor.  Moderate to high sessionability.  Moderate flavor intensity and complexity.  Low to moderate pumpkin & sweet potato flavor.  Very low spice.

My Opinion:  Although I’m not a huge pumpkin / spiced cider fan, I liked this one, and it is my favorite of the five I’ve tried.

Most Similar to:  Doc’s Draft Pumpkin cider (although that was a full sweet) and Tieton’s Smoked Pumpkin cider (although that was quite intensely flavored compared to this).  I’ve also tried pumpkin ciders from Ace and Woodchuck.

Closing Notes:  Unlike many pumpkin ciders (and beers), this one is actually made with pumpkin.  Many just add the pie spices but still call it a pumpkin cider (or beer).  Also, it is well balanced, with both the pumpkin and spices remaining light.

Have you tried 2 Towns Hollow Jack?  What did you think?

Schilling Cider House Visit 29 Tasting Notes

Tasting notes from my 29th visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA.  Check out my past posts with tasting notes here.

I was there on a Tuesday afternoon with my husband, following the Washington Cider Week preview at Capitol Cider.  These definitely aren’t my best tasting notes, as we were in a rush to beat the traffic home, and my husband distracted me from taking notes.

2017-08-08 14.48.43
<left to right:  Whitewood Jonathan, Double Mountain Dry, 2 Towns Afton Field, Newton Court Perry, Seattle Cider City Fruit, and Finnriver Lavender Black Currant>

Whitewood Cider (Olympia WA) Jonathan (6.9% ABV):  This is a single varietal cider from Jonathan apples, also available in bottles.  Dry to semi-dry.  Light to medium bodied.  Apple forward with citrus and honey notes.  This is one of my favorite dry ciders ever, as it is very approachable, without a harsh acidity, and more flavorful than expected.

Double Mountain (Hood River OR) Dry (6.7% ABV):  This cider is made by a brewery, and appears to be draft-only.  I tried their Jumpin Jack Heirloom Cider on draft at Cider Summit Seattle last year (see here).  Dry.  Low sourness and funk.  Moderate tartness and acidity.  Primarily heirloom apple and citrus notes.

2 Towns (Corvallis OR) Afton Field (6.4% ABV):  I thought I had tried this one, but can’t find any reviews, so maybe not.  Also available in bottles.  This farmhouse-style cider is part of their Traditions line, and also available in bottles.  Dry.  Low sourness and funk.  Moderate acidity and tartness.  Notes of citrus and mineral.

Newton Court (Herefordshire England) Panting Partridge Perry (5.3% ABV):  This is an English perry, also available in bottles, new to the Seattle area at least.  They also have a bottled (and likely draft) cider available, Gasping Goose.  Semi-sweet.  Medium bodied.  Low sourness and funk.  Pear-forward and fruity.

Seattle Cider (Seattle WA) City Fruit (6.3% ABV):  This cider was made using community apples from City Fruit, and is also available in bottles (this was previously only exclusively sold at Whole Foods).  Dry.  High acidity.  Moderate tartness.  Notes of citrus and stone fruit.

Finnriver (Chimacum WA) Lavender Black Currant (6.5% ABV):  I’ve had this cider on numerous previous occasions, but I never turn down having some on Nitro tap.  Also available in bottles.  Semi-sweet.  Awesome fluffy texture.  Moderate acidity and tartness.  It is a yummy flavorful combination of fruity black currant and herbal lavender.

My husband’s favorite was Double Mountain Dry, mine was Finnriver Lavender Black Currant, and the most unexpected (in a good way) was Whitewood Jonathan.  There were a surprising number of sour / farmhouse-style ciders (3), which isn’t my thing, but maybe I’ll eventually acquire the taste for them.

Stay tuned for more Schilling Cider House tasting notes here at Cider Says!  Have you had any good draft cider / cider flights recently?

2 Towns Cot in the Act

Review of 2 Towns’ Cot in the Act, an apricot infused seasonal cider.  I sampled this last year (see here), and I’ve tried most of their line-up (see here).

2017-07-16 16.30.49

>>This is a review of a sample bottle provided to Cider Says by 2 Towns.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

Cider:  Cot in the Act
Cidery:  2 Towns
Cidery Location:  Corvallis OR
ABV:  6.2%
How Supplied:  500ml bottles, 6 packs of 12oz cans, kegs
Style:  American craft cider from dessert apples, unfiltered, with apricots (2 lb per gallon)

2017-07-16 16.31.12 2017-07-16 16.31.29

2017-07-16 16.31.02 2017-07-16 16.31.20

Availability:  Seasonably (July-September) in AK, CA, HI, ID, IL (Chicago), MN, NV, OR, and WA.

Cider Description:  Luminous & divine, Cot in the Act is just too tempting to resist, coupling Northwest apples with local Rival apricots. Referred to as “golden eggs of the sun” by the Greeks, apricots make this seasonal cider the perfect summer treat.

Cidery Description:  At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We take pride in producing true Northwest craft cider.

Price:  n/a (retails for ~ $7.99 / 500ml or $11.49 / six pack of 12oz cans)
Where Bought:  n/a
Where Drank:  home
How Found:  It showed up

2017-07-16 16.33.05

First Impression:  Medium straw yellow hue.  Very low to low carbonation.  Smells of dried apricots.

Tasting Notes:  On the sweeter side of semi-dry.  Light to medium bodied.  Moderate tartness & acidity.  Hints of bitterness & tannins.  No sourness & funk.  Notes of apricot, peach, and lemon, and a hint of herbal & floral.  Moderate length finish.  Low apple flavor.  Moderate flavor intensity and complexity.  High sessionability.

My Opinion:  Yum!  I really enjoyed how flavorful and juicy this cider was without being sweet (and it tasted even sweeter than the listed sugar content).  It is often difficult to find a drier but flavorful cider.

Most Similar to:  I’ve also tried apricot ciders from Anthem, Atlas, Carlton, Locust, Stem, Summit, and Tieton.  The most similar was from Summit (as it was also a semi-dry, but flavorful), followed by those from Atlas & Locust, (although both of those were sweeter).

Closing Notes:  2 Towns remains a favorite PNW cidery for a reason.

Have you tried 2 Towns Cot in the Act?  What did you think?

2 Towns Traditions La Mûre

Review of 2 Towns’ newest Traditions line cider, La Mûre, a sour Marion blackberry cider aged in Pinot Noir red wine barrels for over a year.  It is inspired by Belgian-style sour lambic beer.  I tried this previously when it was a cellar series release (see here).  I’ve also tried most of their cider line-up; see my past reviews here.

>>This is a review of a sample bottle provided to Cider Says by 2 Towns.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

2017-06-23 19.27.58.jpg

Cider:  La Mûre
Cidery:  2 Towns
Cidery Location:  Corvallis OR
ABV:  6.9%
How Supplied:  375ml bottles
Style:  American craft sour Belgian lambic beer inspired cider with Marion blackberries, aged in Pinot Noir barrels

2017-06-23 19.28.04 2017-06-23 19.28.16 2017-06-23 19.28.27

Availability:  In general 2 Towns ciders are available in AK, CA, HI, ID, IL (Chicago), MN, NV, OR, and WA, although this is a more limited release.

Cider Description:  Inspired by the historic lambic beers of Belgium, La Mûre embodies the Flemish styles of old.  Northwest apples and Oregon grown Marion blackberries are fermented wild with Lactobacillus.  Aged in Willamette Valley pinot noir barrels for one year, this unique cider is then removed from these dusty casks and bottle conditioned, revealing complex aromatics and a lactic tang that only time can unfold.

La Mûre won silver medals this year at two cider competitions – GLINTCAP and the Portland International Cider Cup.

Cidery Description:  At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We take pride in producing true Northwest craft cider.

Price:  n/a (but their other 375ml Traditions releases run around $9)
Where Bought:  n/a
Where Drank:  home
How Found:  It showed up.

2017-06-25 16.20.03.jpg

First Impression:  Bright purple-red hue.  Low carbonation (more than the last batch).  Smells of blackberries, red wine, oak, and sourness.

Tasting Notes:  Dry.  Light to medium bodied.  Moderate tartness and acidity.  Low to moderate sourness.  However, the sourness is more at the front of the palate than a typical sour cider where the sourness hits further back.  Hints of funk and bitterness.  Tannic sour oaky blackberry flavor.  Moderate length finish.  Moderate red wine influence, oak influence, complexity, and flavor intensity.  No apple flavor.  Low sessionability.

My Opinion:  I’m not a sour cider fan, so no surprise, I wasn’t a big fan of this cider.  And thats ok…not everyone likes every cider.  With my last tasting of this I had three cider friends over (as well as my husband), and I discovered that this cider was a big hit with lovers of dry & sour ciders.  My tolerance to sour has increased in the last year though, and I found this cider much more palatable; therefore it is possible I may still acquire the taste for sours.

Most Similar to:  Finnriver Barrel Berry Sour from Port Townsend WA (although less sour) and WildCraft berry ciders from Eugene OR (all their ciders have a slight sourness although most aren’t advertised as sours).

Closing Notes:   If you love dry sour & farmhouse-style cider, Belgian-style lambic beer, etc, this cider will probably be to your liking.  I don’t think this cider will have a mass appeal, but I think it will be appreciated by fans of this style

Have you tried any sour ciders?  What did you think?

2 Towns Hop and Stalk

Review of 2 Towns’ Imperial Hop and Stalk, a seasonal release with Citra hops and rhubarb.  I sampled this last year (see here), and I’ve tried most of their line-up (see here).

2017-05-30 10.33.57.jpg

>>This is a review of a sample bottle provided to Cider Says by 2 Towns.  Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free.  The only consideration I knowingly made was pushing this up in my cider review cue.  I love free stuff, especially cider!  Want your cider or cider-related product reviewed here?  Contact me.<<

Cider:  Hop and Stalk
Cidery:  2 Towns
Cidery Location:  Corvallis OR
ABV:  8.2%
How Supplied:  500ml bottles and kegs
Style:  American Imperial (high ABV) craft cider made from dessert apples, with Citra hops and rhubarb

2017-05-30 10.34.09 2017-05-30 10.34.19 2017-05-30 10.34.29

Availability:  Seasonably (May-Aug) in AK, CA, HI, ID, IL (Chicago), MN, NV, OR, and WA.

Cider Description:  Fresh and citrusy, Hop & Stalk packs a Northwest punch.  Fresh-pressed apples and rhubarb are dry-hopped with Citra hops, creating a cider erupting with fresh aromatics and a tart, biting backbone.

Cidery Description:  At 2 Towns Ciderhouse we believe that the long history of cidermaking demands respect and deserves to be done right. Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We take pride in producing true Northwest craft cider.

Price:  n/a (runs $7.99)
Where Bought:  n/a
Where Drank:  home
How Found:  n/a

2017-06-02 19.34.55.jpg

First Impression:  Hazy lemonade medium straw yellow.  Low carbonation.  Smells very aromatic, primarily of citrus, with some hops and strawberry-rhubarb.

Tasting Notes:  On the sweeter side of semi-dry.  Medium bodied.  Low to moderate tartness.  Moderate acidity.  Low bitterness and tannins.  No sourness or funk.  Notes of citrus (lemon, lime, and orange), hops, floral, rhubarb, and strawberry.  Long finish with some baked apple.  Low apple flavor.  Moderate sessionability, flavor intensity, and complexity.  Moderate to strong hoppiness.

My Opinion:  I enjoyed it, but I liked last year’s batch better, as it seemed a tad more balanced (more fruity / less hoppy).

Most Similar to:  Hopped ciders with lots of citrus notes and some fruitiness.  Portland Cider Hop’Rageous also uses Citra hops, so you get more citrus & floral than bitter hops.  Tod Creek Mala-Hop also had a lot of citrus notes, but used Chinook, Sterling and Centennial, not Citra hops.  This is the most citrusy hopped cider I’ve tried though, and the only one with another fruit addition.

Closing Notes:  Another winner from 2 Towns!

Have you tried 2 Towns Hop and Stalk?  What did you think?