Cider Summit Seattle 2019 Post 1/2 – The Event

September 9, 2019September 7, 2019 cidersays Cider Summit, event, review cider, cider event, cider summit, cider summit seattle, cider tasting, cider tasting event, hard cider, seattle

Epic! This was my fifth year attending (see here for previous posts), but was the 10th annual Cider Summit in Seattle Washington. It took place on Friday & Saturday September 6th & 7th. This is post 1/2, covering the event. Post 2/2 will have tasting notes on all the ciders I tried.

Info

See my preview here. I attended Friday afternoon, which is awesome as it isn’t too crowded yet, especially the VIP hour (2pm-3pm). See here for the full event info and here for the full list of cideries (~54) and ciders (~150-200). There were some substitutions and even 1 cidery no-show, but there were plenty of options, even for someone like me who had tried most of the lineup from most of the cideries. There was even ice cider, Pommeau, Calvados and other spirits, and cider cocktails.

Although most ciders were from the PNW, there were a good number of national and international ones as well. Also, the selections were primarily on the craft (vs. commercial) end. Like last year, they had smaller pour sizes and more tickets for pours, so it was easier to try more selections.

Entry included a tasting glass, drink tickets, and wristband. A cool feature of this event is that in addition to in & out privileges, one entry fee gets you in both days (and you can even skip the line on the second day), just keep your wristband on and bring your glass. This year they were at a new venue, Lake Union Park outside of the MOHAI, instead of at South Lake Union Discovery Center across from Whole Foods. It was still an outdoor event, and < 1 mile from the old site. I liked this venue a bit better, as there seemed to be more space. The only traffic jam area was around the heritage cider tent.

However, parking was a bit trickier. Previously we’d always just park in the Whole Foods garage. MOHAI has very little parking, and their main lot was marked permit only when we checked. We ended up parking about a 5 minute walk away, at Chander’s Cove next to Daniels, where it was $20 for up to 10 hours, and a nice paved lot (vs. rocks); however, it was a pain to pay (needed to download an app and create an account). The Amazon lots can be a great option if you are attending Friday night or anytime Saturday, but at 1:30pm on Friday we didn’t even try.

This event is very well organized, by far the best I have attended. It is also very consistent year-to-year. Everything from detailed pre-event information online (even a full cider list) to signage at the event to thinking of the little things like having rinse water available and a shaded seating area. Its crazy to think about how much work goes into an event of this magnitude…renting a space, tables, canopies, and even fencing…finding volunteers, hiring staff for liquor enforcement and safety (at emergency exits), having extra ice and cider available, etc.

Another thing about this event that I really like is that the folks pouring the cider are associated with the cidery (cidery employees, sometimes even the cidermakers, or the distributor), so you can ask about the cidery and cider. Plus, all the canned/bottled ciders are available in the shop (too bad there are so many great special releases they only had on draft). The crowd was really varied, but had a lot of cider enthusiasts like myself. There were also lots of vendors trying ciders, as it is common for a cidery to bring multiple people and swap out pouring. A number of people brought their dogs too.

Layout

Besides the main attraction of cider booths, they had an event store (with can/bottles and t-shirts and such), a stage where they switched between interviews with some of the cidery reps and live music, food for sale (hot dogs, tamales, and pretzels – which were tasty but festival priced). There were also cider related vendors (such as the Northwest Cider Association, CiderCraft & Sip Northwest magazines, and Press Then Press – a new online cider shop; see my reviews here) and some non-cider and non-food vendors. The amenities were also above average for an outdoor event, with multiple food options for sale, concrete planter box edges to sit on, covered tables & chairs, clean port-a-potties with outdoor sinks, and free water (although this year it wasn’t cold like in years past…).

My Tips

Friday is typically much less busy than Saturday, especially earlier in the afternoon and the VIP hour. My game plan this year involved sleeping in, having a big lunch, getting to the event early to figure out parking, visiting all the cidery booths which are new to me during the VIP hour, taking a snack break, trying more ciders, then leaving and eating dinner with my husband.

I recommend good walking shoes, as you are on your feet for most of these types of events, and there are uneven dirt and patches of grass at outdoor sites like this. Also, pants with pockets, to put your tasting tickets and cell phone and such in. There are less grab & go food options within easy walking distance of this site, mostly sit down restaurants (like Daniel’s, whose bar we ate dinner at), but 3 food options on-site. I bring my own snacks and water bottle though.

Other must-haves for me are a hat, sunblock, bug repellent, sunglasses, notebook & pencil, and a plastic baggie to put the tasting glasses in afterwards when they are sticky. Its nice having a bag to put all that stuff in, as well as any free swag you want to collect. ID is required to get in, and cash never hurts, although some places (like the Summit store) take cards.

A great way to get free admission is to volunteer; they had several shift options each day, and I heard that if you work closing on Saturday you may even get leftover bottled/ canned cider. For the best ticket price, buy in advance, although there are taxes & fees for online sales. Although VIP tickets are online sales only, if you want the best price on a regular ticket, you can go to Capitol Cider to avoid the fees. The event didn’t sell out as far as I know, but the ticket price was higher at the door. Designated driver tickets ($5) were only available at the door.

Closing Notes

In addition to Seattle, there are Cider Summits in Chicago IL (February), San Francisco CA (April), and Portland OR (June).

My 2nd Cider Summit Seattle 2019 post with tasting notes will be out soon!

Cider Summit Seattle 2019 Preview

July 23, 2019August 8, 2019 cidersays Cider Summit, event cider, cider event, cider summit, cider summit seattle, cider tasting, cider tasting event, hard cider, seattle

The epic 10th annual Cider Summit is returning to Seattle Washington in 2019 on Friday September 6th (3-8pm) and Saturday September 7th (noon-5pm), except this time moving (from the South Lake Union Discovery Center Lawn) to Lake Union park at the MOHAI. Check out my previous posts on Cider Summit from 2015 thru 2018 here, with a preview, event review, and cider tasting notes from each year.

See here for the full event info and here for the lists of cideries and ciders. Last year over 50 cideries (or distributors) poured over 200 ciders, cysers, meads, fruit wines, Pommeaux, apple brandies, cider whiskies, and cider cocktails. So, there are plenty of options for all tastes, and even folks like me who have tried most local selections will have multiple new ciders to try. They of course skew towards the NW, but there are cideries from all over the country and world represented too, such as France and Spain.

Regular tickets are sold in advance online ($30 or $35 + fees), or at the door ($45), and includes a tasting glass + 16 drink tickets. VIP tickets are sold in advance online only ($40 or $45 + fees), and get you in an hour early on Friday (2pm instead of 3pm), and include a tasting glass + 20 drink tickets. Additional drink tickets are sold at the event, ~ $2 / 2oz. Designated driver tickets are available at the door for $5.

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This outdoor event is 21+ but dog friendly. They usually have covered seating, stand up tables, cold water on tap, live music, a merchandise shop, bottle shop, food for sale, and a dog lounge. Another special feature is the Fruit Cider Challenge; many cideries bring a special fruity cider, and attendees vote for their favorite. Most booths have folks from the cidery (sometimes even the cidermaker) pouring ciders, either from a keg or bottle/can. They may also still be accepting volunteers to help run the event (includes free admission after your shift and 50% off wearables).

The event has in & out privileges (if you keep your wristband and glass), so you can leave to grab food, or even return the next day. On Friday it usually doesn’t get too busy until closer to 5pm, but it is pretty busy from then on. However, Cider Summit events are so well laid out and organized, there tend to be fewer & shorter lines and less crowds than smaller events.

Cider Summit Seattle is part of Washington Cider Week (Sept 5-15). Stay tuned for more posts here at Cider Says on Cider Summit and Washington Cider Week 2019 events.

Cider Summit Seattle 2018 Preview

August 8, 2018August 6, 2018 cidersays Cider Summit, event, preview cider, cider event, cider summit, cider summit seattle, cider tasting, cider tasting event, hard cider, seattle

The epic 9th annual Cider Summit is returning for 2018 to Seattle Washington on Friday September 7th (3-8pm) and Saturday September 8th (noon-5pm), at the South Lake Union Discovery Center Lawn. Check out my previous posts on Cider Summit from 2015 thru 2017 here, with a preview, event review, and cider tasting notes from each year.

See here for the full event info and here for the lists of cideries and ciders. The plan is for 52 cideries (or in some cases, distributors) to be represented, pouring 3-6 selections each. That is over 200 ciders, cysers, meads, fruit wines, Pommeaux, apple brandies, cider whiskies, cider cocktails, etc. So, there are plenty of options for all tastes, and even folks like me will have multiple new ciders to try. They of course skew towards the NW, but there are cideries from all over the country and world represented too.

Regular tickets are sold in advance online ($43.60 including fees), at Capitol Cider, or at the door ($45), and includes a tasting glass + 16 drink tickets. VIP tickets are sold in advance online ($55.76 including fees) only, and get you in an hour early on Friday (2pm instead of 3pm), and includes a tasting glass + 24 drink tickets. Note that this is double the number of drink tickets as last year, as they have reduced the pour size from 4oz to 2oz, so you can try twice as many ciders – very cool. Additional drink tickets are sold at the event. Designated driver tickets are available at the door for $5.

This outdoor event is 21+ but dog friendly. They have covered seating, stand up tables, cold water on tap, and port-a-potties. The event also includes a merchandise shop, bottle shop, food sales, and a dog lounge. Plus, new for this year, paired bites from Capitol Cider and other local producers. Another special feature is the Fruit Cider Challenge; many cideries are bringing a special fruity cider, and attendees can vote for their favorite. Most booths have folks from the cidery (sometimes even the cidermaker) pouring ciders, a mix of keg and bottle pours. They may also still be accepting volunteers (includes free admission after your shift and 50% off wearables).

The event has in & out privileges (if you keep your wristband and glass), so you can leave to grab food (such as from the Whole Foods just down the street), or even return the next day. On Friday it usually doesn’t get too busy until closer to 5pm, but it is pretty busy from then on (line down the street when they open on Saturday, which you can skip by the way if you already have a wristband & glass). However, the event is so well laid out and there is enough space, so there are fewer & shorter lines and less crowds than the smaller events.

Cider Summit Seattle is part of Washington Cider Week (Sept 6-16). Stay tuned for more posts here at Cider Says on Cider Summit and Washington Cider Week 2018 events.

Cider Summit Seattle 2017 Post 2/2 – Tasting Notes

September 13, 2017September 12, 2017 cidersays Alpenfire, Alter Ego, Anthem, Bad Granny, Cider Riot, Cider Summit, D's Wicked, Eden, event, French Cider Inc., La Chouette, Lefevre, Liberty, Louis Raison, Mission Trail, Montana Ciderworks, Old Swede, One Tree, Pear UP, Pierre Huet, review, Seattle Cider, Swift, Washington Cider Week, Washington Gold cider, cider event, cider festival, cider review, cider summit, cider tasting, cider tasting event, hard cider, seattle, tasting notes

This is post 2/2 on Cider Summit Seattle 2017, with tasting notes on 21 ciders. Post 1/2 covered the event (see here).

The Tasting Notes

Alpenfire (Port Townsend WA) – Although I had previously tried the three ciders they were pouring (see my previous reviews here), I’m including Alpenfire here as they were debuting their new branding and future new cider releases. They have a new logo, bottle labels, and website. The future new cider releases include a rosé Pommeau, “Tempest” New England style, 3 Pommes (apple/pear/quince), a new release of Smoke (my all time favorite cider, which hasn’t been out for a couple years), a Foxwhelp apple single varietal, and even a Pommeau with an apple grown in the bottle (which will only be for the initial members of their new cider club). Sounds like they have been busy!

Alpenfire did however have a cask-aged version of their Pirate’s Plank which I had a sip of. It seemed a tad sweeter (dry not bone dry) and a bit more oaky than I remembered previously.

Alter Ego (Portland OR) The Brute (6.5% ABV) – This was their first time at Cider Summit, although they were founded in 2014. The Brute is one of their two flagship ciders; the other is The Guardian Angel, a blueberry-pomegranate cider (see my tasting notes here). Semi-dry, slightly apple-forward, tart, crisp, and easy to drink, but overall a bit boring as the flavor intensity was low, as is common with a drier cider from dessert apple varieties (which is why most ciders from dessert apples are sweeter and/or flavored).

Anthem (Salem OR) Rye Barrel Aged Cider (8.5% ABV) – Anthem is part of Wandering Aengus. This is a draft-only release, aged in Rye whiskey barrels. Semi-dry to dry and sharp, with moderate whiskey flavor and a hint of oak.

Bad Granny (Chelan WA) Rainier Cherry – They launched a little over a year ago and are new to Cider Summit. Rainier Cherry is a draft-only release using local Rainier cherries, although they sell their Original green apple cider in cans. On the sweeter side of semi-dry (I was told 9 grams sugar / 12oz), fuller bodied, moderate intensity real cherry flavor.

Cider Riot (Portland OR) Everyday Semi-Dry (6.0% ABV) – I believe this was their first time at Cider Summit Seattle. This cider is also available in cans. Semi-dry to dry, with a hint of sourness, but very low flavor intensity and fairly blah.

d’s Wicked (Kennewick WA) Bare Naked (6.7% ABV) – This is a new release, and currently draft-only. It is a less sweet and non-spiced version of their flagship Baked Apple cider. Semi-dry and flavorful, with unfiltered apple juice notes and a hint of honey flavor.

Eden Specialty Ciders (Newport VT) Heirloom Blend Ice Cider (10.0% ABV) – I have tried this special treat previously, but my husband ended up getting a couple pours, burning the rest of his tickets, as it is amazing and a great value to get pours of at an event. Ice cider is made using juice which has been frozen, concentrating the natural sugars and flavors, resulting in a sweet full-bodied intensely flavorful dessert cider. See my previous review here, and my review of the brandy barrel-aged version of this cider here (which is my all time favorite ice cider).

French Cider Inc. – I tried three French ciders imported by French Cider Inc. / Beauchamp Imports Inc. They are Seattle based and fairly new to the market (I hadn’t even heard of them before I was looking over the Cider Summit list!), and thus this was their first time at Cider Summit. French Cider’s focus is on importing French cidre (apple cider), poire (French perry, which is made from pears, not apples), and Calvados (French apple brandy). The owner Joan Harkins (who I chatted with) speaks French and lives French culture. She has hand-selected each variety in their collection after meeting with the cidermakers. I hadn’t previously been aware of any of their selection being available in the U.S. I found all three selections to likely be friendly to an unfamiliar palette, as they were all clean or fairly clean (no to low funk) and no sourness, lining up more with the style of the Brittany France ciders I’ve had more than the Normany France ciders I’ve had (although it appears all three were made in or near Normandy). French Cider’s primary focus is on supplying shops and restaurants, but they also offer local pickup (appointment only) in Seattle, and soon, will ship. Their website is amazingly informative, and they had a helpful handout for each of the three ciders (see below). They are posting a photo blog featuring the French apple harvest season, which is currently underway (see their Facebook page). Also, here is a recent article on the company from Seattle Dining.

La Chouette (Mont-Saint-Michel Bay France) Cidre Demi-Sec (4.5% ABV) – This cider was produced in an area in between the Normandy and Brittany regions in France, from cider apples. Semi-sweet to semi-dry. Lower carbonation and tannins than the other two I tried. Clean (no funk). Retails for $5-6 / 330ml bottle.

Lefevre (Berville Normandy France) Cidre Brut (5.9% ABV) – This cider was produced just outside of Paris, by a 5th generation cidermaker, with cider apples. The scent was the most complex of the three I tried. Semi-dry. Citrus in addition to apple notes, and more. A hint of funk. Low to moderate tannins. French Cider’s website has an interview with the cidermaker, Eric Lefevre. Retails for $5-6 / 330ml bottle.

Pierre Huet (Cambremer Normandy France) Cidre Bouche Brut (4.5% ABV) – This cider underwent secondary fermentation in the bottle and was made with 7 or 8 varieties of cider apples by a 5th generation cidermaker. Semi-dry to semi-sweet. Clean (no funk). Low tannins. Flavorful, apple forward, and easy to drink. French Cider’s website has an article on their visit to Pierre Huet as well as an interview with the cidermaker, François-Xavier Huet. Retails for $13-18 / 750ml bottle.

Liberty Cider (Spokane WA) Spokane Scrumpy (6.4% ABV) – This cider was released in the Spring, and made with community harvested apples (of mostly unknown types, from dessert apples to crab apples) and wild yeast fermented. $1 of each bottle sale goes to the Spokane Second Harvest food bank. See this article. On the sweeter side of semi-dry (probably their sweetest cider), buttery, and complex. I couldn’t really put my finger on the flavor profile with the sample size and time frame, so I’d be interested in giving a full bottle a try.

Louis Raison (Le Theil-sur-Huisne France) Organic Dry (4.5% ABV) – This cidery is brand new to the U.S., and first launched here in Seattle. They will have this cider on draft to start in Washington and Oregon, and eventually increase up to three bottled varieties in 2018 (adding Rouge Delice – made from red fleshed apples, and Original Crisp). See here for more info on their launch. Organic Dry is made in France from certified Organic bittersweet cider apples grown on co-op farms. On the sweeter side of semi-dry. Apple and yeast forward and easy to drink. I look forward to this being available in bottles as it sounds like it’ll be fairly affordable to keep around as an everyday cider.

Mission Trail (Bradley CA) Plum Jerkum (6.5% ABV) – They have been around since 2014, but are new to the Seattle market and Cider Summit. Although Mission Trail makes ciders and perries, they are best known for their other fruit wines, and specifically, jerkum (which is fermented stone fruit juice; the term originated just for plums, but has more recently been used to encompass all stone fruits). They were actually only pouring jerkums at this cider event. In this case it was 100% plum juice from 14 red-fleshed varieties. The Plum Jerkum was semi-sweet to semi-dry, tart, with a moderately intense fruity berry flavor (I didn’t really pick up the prune/plum).

Mission Trail (Bradley CA) Goldmine Nectarine (6.0% ABV) – This is another jerkum, with 100% nectarine juice, barrel aged. Semi-dry, quite tart, with pure nectarine flavor. I didn’t pick up any barrel influence, but often it isn’t obvious. I also recently tried their Peach Coast (see here), a peach wine / jerkum, which was my favorite of the three.

Montana Ciderworks (Darby MT) Small Batch Dolgo (5.5% ABV) – This is a single varietal from the Dolgo crabapple, oak aged, part of their Small Batch series. Semi-sweet, tangy, fruity, and apple-forward.

Random note: I got some insight into labeling special releases. In this case, “Dolgo” was stamped on, making it look handwritten with less effort. Very cool. However, many small batch special releases do have actual handwritten labels, like this one. Getting a label approved by the TTB is a time consuming process, so often cideries have a general label they use for multiple small batches.

Ole Swede (Tonasket WA) Mulberry & Friends – It was the cidery’s first time at Cider Summit, and they were founded last year. This is a new cider release made with eight different types of berries and currants (mulberry, blackberry, raspberry, elderberry, blueberry, gooseberry, black currant, and golden currant). On the sweeter side of semi-dry, smooth, low tartness & acidity, with a light real berry flavor.

One Tree (Spokane WA) Pina Colada – This is a new draft-only release, part of the fruit cider challenge (and it turned out to be the winner – 2nd year in a row for One Tree – congrats!). Sweet, very full flavored, with a bit more coconut than pineapple. I loved the flavor of this (it reminded me a bit of Pear Up’s Pearjito Colada with the coconut, which hasn’t been used much in cider), but it would be a bit sweet to have much of.

Pear Up (Wenatchee WA) Pineapple Pear – This was their fruit cider challenge entry, a one-off draft only release. On the sweeter side of semi-dry, low flavor intensity, with the flavor balanced between pear & pineapple. They weren’t serving it through the pineapple, but it was a cool photo op nonetheless.

Seattle Cider (Seattle WA) New England Style (9.5% ABV) – This is a seasonal release which appears to have not been released for a few years, possibly draft-only. It was made in the New England style, typically characterized as a high ABV cider with brown sugar and raisins added. Semi-sweet to semi-dry, sharp & acidic, with caramel notes and a boozy finish.

Seattle Cider (Seattle WA) 2015 Washington Heirloom (7.0% ABV) – This is part of their Harvest series, made with heirloom apple varieties, and also available in bottles. Semi-dry, herbal scent, sharp, with citrus, floral, and herbal notes.

Swift (Portland OR) Pineapple Hop (6.7% ABV) – They have been around since 2014, but it was their first time at Cider Summit Seattle. Semi-dry, balanced flavor between the pineapple & hops with only hints of bitterness, but overall the flavor intensity was low.

Washington Gold (Chelan WA) Northwest Raspberry (5.5% ABV) – This is a brand new small batch canned release. Semi-sweet to sweet, with intense real raspberry flavor.

It was impossible to taste all the ciders at the event (or even one from each producer), so I’d also like to share previous tasting notes and reviews on some of the producers I didn’t get to highlight: 101 Cider House, 2 Towns, Aspall, Atlas, Bull Run, Chatter Creek, Double Mountain, Dragon’s Head, Dunkertons, Eaglemount, E.Z. Orchards, Finnriver, Greenwood, Hi-Wheel, Incline, Jester & Judge, J. Seeds, Le Brun, Locust, Maeloc, Manoir du Parc, Methow Valley, Moonlight Meadery, New West, North Idaho, Number 6 Cider, Reverend Nat’s, Portland, Rambling Route, Samuel Smiths, Schilling, Sea Cider, Snowdrift, Sonoma, Spire Mountain, Steelhead, Summit, Tieton, Ulee’s, Wandering Aengus, WildCraft, and Worley’s

In Summary

My Favorite Ciders – Of the ones I tasted at the event, my favorites were the 4 French ciders, some of the sweeter ciders that were very flavorful (such as One Tree’s Pina Colada and WA Gold Cider’s Raspberry), Montana Cider’s Dolgo, and Liberty’s Spokane Scrumpy.

Other Interesting Selections – There were also some interesting beverages I didn’t try, such as Schilling’s guava barrel-aged sour, a cocktail from Incline with gin and their Compass Rose cider, apple whiskey from J. Seeds, a Cider Summit themed cider from Finnriver which has been available at all four Cider Summit events this year (see here), 101 Ciderhouse’s Black Dog with activated charcoal (see here), and Reverend Nat’s Sacrilege Sour Cherry with ghost peppers (see here).

Cider Summit Seattle 2017 Post 1/2 – The Event

September 11, 2017September 12, 2017 cidersays Cider Summit, event, review, Washington Cider Week cider, cider event, cider summit, cider tasting, event, hard cider, wa cider week, Washington Cider Week

Epic! This was my third year attending (see here for previous posts), but was the eighth annual Cider Summit in Seattle Washington. It took place on Friday & Saturday September 8th & 9th. This is post 1/2, covering the event. Post 2/2 will cover tasting notes on the dozens of ciders I tried [update – post 2/2 is now up – see here].

Info

See my preview here. We had some interesting weather for the weekend. It was forecasted to be cool and cloudy with some showers, but it ended up being pretty hot when I was there on Friday. See here for the full event info and here for the full list of cideries (~55) and ciders (~187).

There were some substitutions and a few less ciders than expected, plus this was a decrease in the number of cideries from the year before (although there were some new ones). My favorite booths this year were for French cider (there were three booths pouring a total of six French ciders). They were even pouring some meads (made from honey & water), non-apple fruit wines, apple whiskey, and cocktails in addition to ciders. Although most ciders were from the PNW, there were a good number of national and international ones as well. Also, the selections were primarily on the craft (vs. commercial) end.

There were 18 entries for the Fruit Cider Challenge. I learned that the cideries were provided fruit puree from Oregon Fruit Products which they made cider with. Votes were taken by text (1 per phone).

Entry included a tasting glass, tickets (8 for regular and 12 for VIP, each one good for a 4oz pour of most ciders), and wristband. A cool feature of this event is that in addition to in & out privileges, one entry fee gets you in both days (and you can even skip the line on the second day). This event is very well organized, by far the best I have gone to. It is also very consistent year-to-year.

Everything from detailed pre-event information online (even a full cider list) to signage at the event to thinking of the little things like having rinse water available and standing tables in addition to seating. It is crazy to think about how much work goes into an event of this magnitude…renting a space, tables, canopies, and even fencing…finding volunteers, hiring staff for liquor enforcement and safety (at emergency exits), having extra ice and cider available, etc.

Another thing about this event that I really like is that the folks pouring the cider are associated with the cidery (cidery employees, sometimes even the cidermakers, or the distributor), so you can ask about the cidery and cider. The crowd was really varied, from cider enthusiasts like myself to people who just wanted to drink. There were also lots of vendors trying ciders (as it was common for a cidery to bring 2-3 people and swap out). A number of people brought their dogs.

Layout

Besides the main attraction of cider booths, they had an event store (with t-shirts and such), an audio booth where they did interviews with some of the cidery reps, food for sale from Whole Foods, Capitol Cider, & SUSU rolled ice cream, cider cocktails from Capitol Cider, samples of unfermented juice from Ryan’s, a dog lounge, info from the Northwest Cider Association, and lots of misc booths (the most interesting was Alaska Bug Bites, who drove 40 some hours one way to sell their dried fruit). The amenities were also above average for an outdoor event, with multiple food options for sale, standing tables, tables & chairs (some covered), port-a-potties (and the main ones in the front actually had outdoor sinks), and cold filtered water (from Easy Tap).

My Tips

Friday is typically much less busy than Saturday, especially earlier in the afternoon. My game plan this year involved having a big lunch prior to the event and asking for smaller pours (often a booth would let you try a little bit of each cider they had for only 1 ticket), to maximize the number of ciders I could try.

I also always start with the new, expensive, and/or rare ciders, and visit the booths where I want to talk to the cidermakers first, before it gets too busy. This year my backpack was full as I brought both rain and sun gear; I’m glad I brought the hat and sunblock though, as I ended up needing it, despite the cloudy forecast.

I also recommend good walking shoes, as you are on your feet for most of these types of events, and there was uneven grass at this site. I also like bringing my own snacks, especially something starchy, like crackers. Other must-haves for me are a notebook & pencil, and some baggies to put the tasting glasses in afterwards when they are sticky. Its nice having a bag to put all that stuff in, as well as any free swag you want to collect (a couple booths were giving out good stuff like hats & t-shirts, but it was mostly the typical handouts, stickers, and coasters). ID is required to get in, and cash never hurts, although some places take cards.

There are also a number of restaurants (and Whole Foods) within walking distance, so another food option is leaving, then coming back after a bit. I have done that before, but this year we just powered through until dinnertime on Friday when we left. Then my husband and I met up with a friend and did a bunch more walking, deciding where to have dinner, then waiting for a table (we went to Rocco’s pizza, which was amazing).

A great way to get free admission is to volunteer; they had several shift options each day, and I heard that if you work closing on Saturday you may even get leftover bottled cider. For the best ticket price, buy them in advance, although there are taxes & fees for online sales. Although VIP tickets are online sales only, if you want the best price on a regular ticket, they usually have at least one location to pick up tickets, which avoids the fees (this year the only place was Capitol Cider). The event didn’t sell out as far as I know, but the ticket price was higher at the door. Designated driver tickets ($5) were only available at the door.

In addition to Seattle, there are Cider Summits in Chicago IL (February), San Francisco CA (April), and Portland OR (June).

At Cider Summit I also found about a new PNW cider event this year, the Olympic Penninsula Apple & Cider Festival, in Port Townsend WA (which is NW of Seattle), with multiple events the weekend of October 13-15. Other upcoming WA cider events are Cider Swig (Gig Harbor, Sept 30) and the 1st annual Whidbey Island Cider Festival (Whidbey Island, Sept 30).

Tasting Notes from NW Cider’s Preview of WA Cider Week 2017

August 16, 2017October 21, 2017 cidersays Alpenfire, Bad Granny, Capitol Cider, Dragon's Head, event, Finnriver, Liberty, Locust, Pear UP, review, Schilling, Seattle Cider, Snowdrift, Tieton, Washington Cider Week Capitol Cider, cider, cider review, cider tasting, Cider Week, hard cider, Schilling Cider House, tasting notes, wa cider week, Washington Cider Week

I was recently invited to a Washington Cider Week preview for media and buyers. The 7th annual Washington Cider Week is September 7th-17th 2017, and will include numerous cider events, with Cider Summit Seattle being a main highlight. This preview event was hosted by the NW Cider Association, and held midday on a Tuesday at Capitol Cider in Seattle.

It was a pretty sweet invite-only event, and I enjoyed the excuse to take a half day off work! My husband even joined me; it was nice to have a driver, as there were eleven PNW cidery representatives pouring samples. Even though there weren’t many new-to-me ciders, it was a great opportunity to get some face time with the pourers, which often isn’t possible at the larger events.

Alpenfire Cider (Port Townsend WA): I’ve tried most of their lineup, which includes many favorites, but my husband requested a sample of Glow. It is one of their sweeter options, made from rare red-fleshed apples. It was a good choice as they rarely pour it at events. Awesome as always, semi-sweet, and crazy fruity flavorful without any additives.

Bad Granny (Chelan WA): This was my first time seeing them at an event (the cidery is less than a year old). I learned that they are associated with Karma Vineyards, one of the few producers of Methode Champenoise wine in the state. The cidery is a combination of their MC wine experience and their apple orchard family roots. I had tried their flagship Green Apple cider on draft previously (it is also sold in cans), which is a great simple semi-sweet cider option. They also brought their currently draft-only black currant cider, which I found to have only a very mild flavor, but overall was easy to drink, semi-dry to semi-sweet, with a fuller body than expected. I learned of their plans to release some specialty ciders in large format bottles, such as one from red-fleshed apples and one from Dabinett traditional cider apples.

Dragon’s Head (Vashon Island WA): They just released this year’s vintage of Kingston Black single varietal cider (which I tried last year). However, I decided to go for the Traditional cider, which is my favorite from them – a semi-dry cider with complex rich bittersweet cider apple flavor. I also sampled the Perry, as I wanted to compare it to the Methode Champenoise version I tried recently; I enjoyed this regular version better as it was sweeter (almost semi-sweet), and more flavorful / fruitier. Sometimes I find that a very high carbonation can impede a cider tasting for me as it makes a cider seem every drier and more acidic than it really is.

Finnriver (Chimacum WA): I tried their newish Cider Summit collaboration cider (poured at all four Cider Summit events in 2017 – Chicago, San Francisco, Portland, and next, Seattle), called “Summit Saison”. It is made with organic apples, Saison yeast, dried fruit such as apricots, and spices (which oddly enough included peppercorns). I found it hazy, semi-dry to semi-sweet, with citrus & stone fruit notes with a hint of peppercorn on the finish. I’m not a fan of pepper, even in food, so I wasn’t really sure what to make of it. My husband however was a fan.

Liberty Ciderworks (Spokane WA): This was a great opportunity to have a side-by-side tasting of their English-Style and Stonewall (barrel aged) ciders, which I’ve previously found very similar but hadn’t tried together. I preferred the Stonewall, as it was a bit smoother, with less acidic bite, and the added whiskey & oak notes. I also tried Turncoat, their hopped cider, which had nice herbal flavor without bitterness, which was my husband’s favorite.

Locust Cider (Woodinville WA): At this stop, as I said I had tried all of the regular line up (which was being poured from their new cans), I was treated to a sample of their limited release Bourbon Barrel Aged cider. It was semi-dry, and very mild at first (especially for 14% ABV), then all of a sudden Bam!, an intense bourbon finish. I thought I hadn’t tried it previously, but I actually had, over a year ago at their tap room (good thing for my Cider List!). I liked it better this time because it was served cold, but despite enjoying the flavor, its not something I would drink too often.

Pear UP – formerly Neigel Vintners / NV Cider (East Wenatchee WA): I had a chance to have a longish chat with the always energetic co-founder Kevin. He shared about the recent NW Cider trip where 10 PNW cidermakers traveled to France & England to learn about keeving (see this article). I also learned about the cidery’s packaging changes, such as new 12oz instead of 16.9oz green Aluminum bottles (with a digital wrap instead of labels), and four packs of 12oz clear glass bottles (which enables that SKU to be at a lower price point). I also learned about some new products they have released, including an interesting new partnership with a distillery, a brewery, and a label artist, resulting in Centre Ring, with an initial release of a cider and a perry, at a nice price point of $11.99 / 750ml bottle. Interestingly enough, Centre Ring doesn’t only focus on cider/perry, but craft beverages and food in general.

I started with the new Centre Ring Reserve Pear, which reminded me of a slightly drier and slightly more complex version of their flagship Pear Essentials, as it was semi-dry, medium bodied, and pear-forward with some citrus notes. Next I tried another new-to-me release (draft and bottles), Pearjito Colada; I didn’t pick up any mint, but the coconut was a fun bold flavor in the tasty semi-sweet perry. Lastly, my husband wanted to try the Pearfect Pie, which I had never tried either; it was a bit odd to drink in summer, but is a semi-sweet perry with a hint of pie spice.

Schilling Cider (Auburn WA): I tried the Grapefruit & Chill, which I learned was a different recipe than a grapefruit cider I had previously tried which was flavored with SodaJerk grapefruit soda syrup and I wasn’t a fan of; this time it was a surprisingly pleasant citrus-forward and higher carbonation semi-dry cider. I also re-tried the Pineapple Passion, which is one of my favorite Schilling varieties, with some strong tropical flavor, but it is definitely on the sweeter end (semi-sweet to sweet). My favorite from them is the King’s Schilling.

Seattle Cider (Seattle WA): I tried two new draft-only releases. First – Lavender Lemon, a semi-dry cider with the as-advertised flavor notes. Second – Cucumber Hibiscus, which was semi-dry to dry, and started with cucumber on the nose, primarily hibiscus (fruity/floral) in the flavor, and a cucumber finish. They were both more flavorful than most of the ciders I’ve previously had from them. I found both pretty average – plenty drinkable, but not something I would seek out.

Snowdrift Cider (East Wenatchee WA): No new ciders to try, but I tried the cider I had tried the least of and is the most rare – the Cidermaker’s Reserve. I learned it was made under Methode Champenoise with apples from their 2014 harvest, including bittersweet varieties, and aged 3! years. It is a highly carbonated cider with an awesome texture, on the sweeter side of semi-dry, with a very unique flavor profile – fruity with pomegranate notes, and almost grape champagne-like. I was surprised to hear it had bittersweet cider apples, as it definitely didn’t have the typical profile I’d expect. A fun and unique cider and an excellent value too, at $19 / 750ml (this was my husband’s favorite cider of the event, and he insisted we pick some up afterwards).

Tieton Cider Works (Yakima WA): No new to me ciders here either, so I re-tried the Sparkling Perry. I re-learned that this is made by keeving and is wild yeast fermented (neither of which I would have guessed nor remembered from my taste nearly two years ago). I’d describe it as a semi-sweet to semi-dry pear-forward perry with fruity citrus notes.

They had some nice swag too – tote bags, brochures, postcards, and stickers.

I did some serious cider shopping that day, about 12 bottles between Capitol Cider, the Schilling Cider House, and QFC. My coolest finds were at Capitol Cider, as I don’t get there often: EZ Orchards “Pomme” (Pommeau, a mix of apple brandy & cider), last year’s release of Finnriver Fire Barrel (which I liked better than this year’s batch), and two different single varietals from Liberty (that I only thought were available in their tasting room and online). The Schilling Cider House also had a couple new to me releases, a peach wine from Mission Trail and Gasping Goose from Newton’s Court in England. I also picked up a re-supply of Dunkertons Black Fox, my current go-to English cider, and a couple others favorites from Aspall and EZ Orchards.

Stay tuned for more posts on Washington Cider Week 2017, especially Cider Summit Seattle.

Cider Rite of Spring 2017 – Post 2/2 – Tasting Notes

March 31, 2017March 31, 2017 cidersays 2 Towns, 7 Bev, Alter Ego, Bauman's, Elk Horn, event, Finnriver, McMenamin's, NV Cider, Rev Nat's, Runcible, Square Mile, Swift, Tumalo, Woodbox, ^ 5 Cider cider, cider event, cider review, Cider Rite of Spring, cider tasting, hard cider, oregon, portland, tasting notes

This is Part 2/2 on Cider Rite of Spring 2017 in Portland Oregon, which includes tasting notes on the 18 ciders I tried. See HERE for Part 1/2, covering the event itself. Note that I have more notes on some ciders than others depending on how much of it I tried and what was going on at the event (kinda tough to take notes with one hand while holding on to your tasting glass in the other!)…its not a reflection on the cider itself.

^ 5 Cider (Portland OR) Strawbasaurus Hop, 6.9% ABV, $6/500ml: This is a flagship hopped strawberry cider, and the first I’ve tried from the cidery. Dry to semi-dry. Light bodied with a lot of foam. Low tartness. Moderate acidity. Moderate bitterness. I couldn’t get past how overly hoppy the flavor was. The light strawberry flavor with the intense hopped flavor was also odd. I think hops are nice to enhance a cider’s flavor, but I don’t like when they overpower it.

2 Towns (Corvallis OR) Pommeau, 19% ABV, $23/375ml, VIP offering: This is an awesome Pommeau (apple brandy + apple cider, oak barrel aged for 1 year); see my previous review here.

7 Bev / Queen Orchard (West Linn OR) Green Man, 6.7% ABV, draft only: This cider is for the Willamette Ale & Cider House, expected to open in West Linn Oregon on June 15th, and is the first I’ve tried from the cidery. It was described as inspired by English cider, but I found it more farmhouse-style than anything else (none of the characteristic tannins of English cider). Hazy hue. Smells of sulfur, sourness, and funk, but those qualities oddly enough didn’t transfer to the flavor. Semi-dry to semi-sweet. Medium bodied. Low tartness. Low to moderate acidity. Apple-forward with citrus notes. Nice flavor, but the scent was off-putting. It could be a first production issue.

Alter Ego Cider (Portland OR) The Guardian Angel, 6.5% ABV, $8/500ml: This is a flagship blueberry pomegranate cider, and the first I’ve tried from the cidery. Dark berry hue. Semi-sweet to sweet. Medium bodied. Low tartness. Moderate acidity. High flavor intensity, with blueberry, pomegranate, and grape, but not much apple. High sessionability. Juice-like. Reminds me of Atlas’ ciders. I liked it.

Bauman’s Cider (Gervais OR) Peach Raspberry, 6.4% ABV, $12/22oz: This summer seasonal cider adds peaches and raspberries, and is the first I’ve tried from the cidery. Semi-dry to semi-sweet. Medium bodied. Low tartness. Moderate acidity. Moderate to high flavor intensity, with rather straight-forward peach and raspberry notes. Well balanced with a lot of flavor without being too sweet. I really enjoyed it.

Elk Horn Brewery (Eugene OR) Grape Perry, 6.0% ABV, draft only: This is a perry made from dessert pears, sweetened with Concord grape juice, and the first I’ve tried from the cidery. Semi-dry. Light bodied. Very light fruity flavor, primarily grape. I was expecting a sweeter more flavorful cider between the pear (unfermentable sugars typically lead to a higher residual sugar content even if fermentation isn’t stopped early) and grape, although you can tell even from the color than not a lot of grape juice was used.

Elk Horn Brewery (Eugene OR) Cherry’s Pie, 7.5% ABV, draft only: This is a cider with cherries added. Semi-dry to semi-sweet. I found the flavor a bit weird…kinda bitter…but I just had a sip or two shared with me.

Finnriver (Port Townsend WA) Apply Ol’ Fashion cocktail, VIP offering: Made with Finnriver’s Spirited Apple Wine (brandy-fortified cider, 18.5% ABV, $25/500ml) and Oak and Apple cider (6.5% ABV, $10/500ml). I’ve previously had both ciders on their own, but I didn’t like this cocktail in the least, and neither did my husband or friend, as none of us are fans of bitters. Its likely the proportions may have got off since they made this rather rushed…it was quite an undertaking to serve a non-pre-mixed cocktail at a busy event like this. They were also offering pours of just the Apple Wine, which is what I should have chosen. See my Oak and Apple review here. My favorite from Finnriver however is their Fire Barrel (see here); this year’s vintage was just released, and it is a great value at ~$11/500ml.

McMenamins Edgefield Winery (Portland OR) Black Cherry Cider, 6.8% ABV, draft only: Semi-sweet. Nice real cherry flavor. Low tartness. Moderate acidity. High flavor intensity. I liked it. I had previously only tried Edgefield’s flagship cider.

Pear UP (formerly NV Cider, East Wenatchee WA) Raspberry Perry, unknown ABV, $5/500ml: This is a perry (only pears, no apples) with raspberries. Semi-sweet to semi-dry. Nice moderate to strong fresh raspberry flavor with a hint of pear. Refreshingly flavorful. I was surprised how much more flavorful this was compared to their Watermelon Perry, as it is only slightly more sweet. I like the flavor intensity of this best of all their perries I’ve tried, but the watermelon flavor remains my favorite (I’m a huge watermelon fan).

Reverend Nat’s (Portland OR) New Moon Mandarin, 7.2% ABV, $7/500ml: This seasonal cider is made with mandarin and tangerine juice, and finished with chamomile flowers. Dry. Light bodied. High tartness. Moderate acidity. Very mild citrus flavor. Warm boozy finish. This was nice, but more subtle than I prefer.

Runcible Cider (Mosier OR) Light of the Moon, 8.1% ABV, $17/750ml: This is their flagship cider made using heirloom apple varieties, and the first I’ve tried from this cidery. Hazy hue. Semi-dry. Low tartness, bitterness, and tannins. Moderate acidity. Hints of sourness and funk. found this to be a slightly farmhouse-style apple-forward cider with some honey and citrus notes. I liked it.

Runcible Cider (Mosier OR) Old Hoot, 7.4% ABV, $17/750ml: This is their Farmhouse-style cider, made with English cider apple varieties. Very hazy hue. Dry. Moderate tartness and acidity. Low funk and tannins. Hints of sourness. This was well made, but a bit too rustic for my liking.

Shoutout to Kelly McCune of Runcible Cider – she had actually heard of Cider Says prior to the event, and said she likes my blog – very cool! They are a brand new cidery (this was their first event) and have their own orchard of 500 cider apple trees, which is awesome, as so many cideries actually aren’t orchard-based. I think it takes a cidery’s cider to the next level.

Square Mile Cider (Portland OR) Rosé, unknown ABV, draft only, VIP offering: This special release cider was made with hibiscus and rose hips. Semi-dry to dry. Light bodied. High tartness. Moderate acidity. Very light fruitiness, with floral and herbal notes. This was nice, but more subtle than I prefer.

Swift Cider (Portland OR) Marionberry, 6.8% ABV, $8/22oz: This is a dry flagship cider with marionberries, and the first I’ve tried from the cidery. Dry to semi-dry. Light bodied. Low berry flavor intensity. This was nice, but more subtle than I prefer.

Tumalo Cider (Tumalo OR) Prickly Passion, unknown ABV, $6/500ml: This is the first I’ve tried from the cidery. Semi-dry to dry. Light bodied. Moderate tartness and acidity. Very low fruity flavor intensity. This was nice, but more subtle than I prefer.

Tumalo Cider (Tumalo OR) Hibiscus, unknown ABV, $6/500ml: Semi-dry to dry. Light bodied. Moderate tartness acidity. Low flavor intensity, more fruity than floral. Slightly more flavorful than the Prickly Passion. This was nice, but more subtle than I prefer.

Woodbox (Portland OR) Double Barrel Whiskey Barrel Ice Cider, 12.7% ABV, $17/375ml: This is a ice cider (made by using freezing temperatures to naturally concentrate the flavor and sugar content in apple juice before fermenting it) aged in whiskey barrels, and the first I’ve tried from the cidery. Semi-dry to semi-sweet. Full bodied. Low to moderate tartness and acidity. Low tannins. Rich flavor notes including caramel and vanilla. High apple flavor. Moderate to high whiskey flavor. Moderate oak flavor. Awesome! They made a sign to highlight the cider’s price as the program had a mis-print of $33, which is quite a difference.

Closing Notes:

My favorite ciders of the event were the Woodbox Ice Cider and 2 Towns Pommeau (and my husband and friend agreed).
- The ice cider was an especially good value too (often they run $30+ as they are so expensive to make), and the only bottle we ended up picking up (although our friend bought a number of ciders).
Of the non-specialty ciders, I most enjoyed Alter Ego Guardian Angel, Bauman’s Peach Raspberry, Pear UP Raspberry Perry, and Runcible Light of the Moon.
I was surprised how many dry ciders were being offered, and especially how many cideries were only offering dry ciders, which is nice. However, especially when made from dessert apples, dry ciders can often end up very subtlety flavored, while I prefer a really in-your-face flavorful cider (whether an added flavor or due to use of cider apples). I usually go for semi-dry to semi-sweet, as they tend to be more flavorful, but not too sweet.
There were also a number of cideries breaking from the pack and going more Farmhouse-style (like Runcible and Baird & Dewar), which isn’t typically as crowd-pleasing, but sticks to the roots of early American cider.
There were plenty of sweet offerings too, but mostly from the more established / larger cideries that I had already sampled (like Portland Cider Co., and the Seattle-area’s own Locust and Schilling cideries).

That will do it for Cider Rite of Spring 2017. Stay tuned for more tasting notes from my Portland trip, from Reverend Nat’s tap room and Bushwhacker Cider!

Cider Rite of Spring 2017 – Post 1/2 – Event Review

March 29, 2017March 31, 2017 cidersays Cider Rite of Spring, event cider, cider event, Cider Rite of Spring, cider tasting, hard cider, Northwest Cider, oregon, portland

This past weekend I attended the 4th annual Cider Rite of Spring cider tasting event in Portland Oregon. My husband and I drove down from Seattle (about 4 hours away) and stayed overnight. It was a whirlwind with a lot of driving in two days, but fun. This is the first of a series of posts about my Portland cider weekend, and will cover the event itself, with a forthcoming post with tasting notes on the ciders I tried. Also refer to my preview of the event here.

Overview:

This cider tasting event was held from noon to 6pm on a Saturday at a three-story indoor event space near downtown Portland (The Evergreen PDX). It featured nearly 100 ciders from 31 cideries. The event cost $25-$45, depending on if you purchased a regular or VIP ticket, and pre sale vs. at the door. Entry included 8 drink tickets and a tasting glass. VIP tickets also included access to an upstairs VIP lounge. Each cidery had a booth with a cidery representative pouring 1-4 ciders, a mix of draft and bottle pours.

The event was hosted by the Northwest Cider Association, and also served as a fundraiser for the organization, which aims to bring cideries and cider lovers together to share knowledge, experience, and live the Northwest cider culture. They promote cider and sponsor classes, workshops, events, and more.

My experience:

I arrived a bit past noon with my husband and a friend of ours who lives out of state that we don’t get to see often enough (her parents live in Portland so she visits often). There was a line to get in when they opened, as it required the typical ID check, wristband application, and check in (printed tickets vs. will call tickets vs. ticket sales). We stayed about four hours total, tried over a dozen ciders, and bought some bottles to take home.

The VIP lounge on the top floor.

My favorite parts:

The hourly VIP tastings. They were all exclusive and/or rare releases, listed in the event program, and only being poured in the VIP area. Each hour featured a different cidery and cider to taste, no tickets required. The VIP lounge also included snacks (mostly cheese chosen to be paired with cider from Whole Foods) and some cider options available the entire time (although the one I tried was literally just cider apple juice, not fermented?).
Getting to try Oregon ciders which I don’t see in Washington, from cideries which don’t even distribute out of Oregon yet. Several cideries hadn’t even had their official launch yet.
The bottle shop. Many of the offerings were sold in the bottle shop (except some draft-only options). It was regular retail price, but proceeds went to the Northwest Cider Association, and many are difficult or impossible to find in stores.
The event was well-planned. There was sufficient information available online beforehand. There was sufficient signage and it was laid out well, although squished. The venue was nice besides the size, and indoors, so no weather to deal with. It was even decorated with fresh flowers (very Spring-like). They had water and non-alcoholic cider available, and jars to dump unwanted cider into.
Affordable ticket prices, as low as $25 plus a couple dollars in fees for pre-sales.

The bottle shop offerings.

My least favorite parts:

The crowds! It was literally elbow to elbow push & shove to get anywhere in the building, verging on dangerous. At first the air conditioning wasn’t even on so it was starting to get very hot with all the bodies in the small space, but thankfully that kicked in after awhile. Apparently this was a new venue for this year and they had approximately double the attendees as last year (900), so significantly more than they were expecting. However, I really think they should have capped ticket sales before it got that bad. There is already talk of a larger venue for next year. I don’t mind lines (especially as it ensures you don’t drink too quickly and encourages you to talk to folks you are in line with), but it was difficult to even know where lines were, and to get between them. There were less chances to talk to the cidery folks as someone was always behind you waiting. Even the VIP lounge was overcrowded, which defeated part of its purpose. This was tied for the most crowded tasting event I’ve ever been to.
Lack of seating, or even standing tables to set down your glass and take notes.
No early entry for VIP ticket holders. Often events let you in an hour early, which is nice to get one-on-one time with cidermakers. I had been hoping to get that in the VIP lounge, but it was busy there too.

The event space and crowds.

The in between:

Pours were on the smaller side. This can be good or bad…it enables you to try more ciders without feeling like you have to drink more than you want to or dump some out to try more, but it is easy to run out of tickets quickly (extras were being sold for $2 each).
This was a medium sized event. Less options than the Cider Summit events for example (which also typically includes some imports and aren’t as regional, with cideries outside of just Oregon & Washington for the Seattle event for example), but more than Summer Cider Day in Port Townsend WA.
Lack of food options. The only option was sushi, which seemed an odd choice as many folks don’t like it, and usually more carb-rich foods are better to go with alcohol. There weren’t however any lines for food as is typical at events, as it was a quick prep item (and possibly as there was less interest than typical food offerings). It was also priced low, especially for sushi. However, this was announced in advance, so it wasn’t an issue; we ate lunch before the event and I always travel with snacks.
The downtown location. This enabled us to stay at a hotel which was a cheap Uber ride to the event, restaurants, and cider bars, However, hotel prices and parking are more expensive downtown.

Event map and VIP tasting schedule.

My general cider tasting event tips:

As with any event, it is best to arrive early. If you arrive 5-10 minutes before it starts, you can be among the first in line and get some cider tasting in before the space fills up.
Wear comfortable closed toe shoes. Although there may not be much walking involved, there is typically a lot of standing. I was surprised how many women I saw wearing heels and/or sandals. I’m not a fan of having my feet hurting and toes stepped on…
Eat beforehand and bring some snacks. Crackers are a good choice to absorb alcohol and cleanse your palette. Not having to stop and eat a meal can save time as well (although sometimes taking a decent break is nice too).
Bring a bottle of water, although often it is easy enough to fill your tasting glass with provided water between ciders.
Bring a pen/pencil, and possibly a notebook. You may want to at least note on the program what ciders you don’t want to miss, which you enjoyed and want to purchase bottles of (or if you are like me, take tasting notes).
If possible, plan what ciders you want to try ahead of time. It is unfortunately impossible to try everything. They didn’t release the cider list in advance this time, but I looked through it off the bat to get an idea of what I wanted to taste. I suggest prioritizing ciders that are expensive, special releases, and/or not found in your area. If possible, taste from dry and simple to sweet and weird. What you taste before another cider can impact the next. At least however avoid spicy (hot) ciders until the end of the day, as those wreck the palette the most.
Consider trying multiple ciders from the same cidery/booth. That gives you a good idea of the range of the cidery’s options. Often they will pour you a smaller sample of each offering for a single ticket if you ask / if they aren’t too busy.
If they will have a bottle shop, bring a bag you can put some ciders in, and/or a bottle bag. At this event they were selling them for $5, or giving them away with the purchase of 6 bottles. We ended up buying some ciders midway through the event as we weren’t sure if they would sell out, so a backpack was handy to keep our hands free.
For outdoor events, bring a sun hat, sunblock, and a jacket.

Bottom line:

I liked the cider aspect of the event of course, especially all the new-to-me Oregon ciders/cideries, and the VIP tasting opportunities were awesome. However, I wouldn’t consider attending this event again unless they were going to hold it at a much larger venue with some breathing room and seating. I have every confidence they will remedy this for next year.

I really do like the indoor events though, as for me alcohol + sun/heat isn’t a good combination, and indoor toilets always beat port-a-pottys. Besides a larger venue, another option for them may be to split it into two sessions (with ticket sales for a specific session), which should then half the crowds.

Next time we do Portland we’ll definitely stay at least 2 nights and take some time off work. Doing the drive on two days in a row is rough, and made for a very long day to drive, attend the event, and go out that night. Plus now I’ve been playing catch up all week with all my usual weekend stuff, like house chores and blog posts.

Square Mile had a tiny house on display outside that they will be giving away in a contest…it must have been interesting to navigate downtown and park the large pickup truck with trailer!

Event program:

Stay tuned for Cider Rite of Spring 2017 post 2/2 covering tasting notes (NOW AVAILABLE – see here), as well as posts about my visits to Reverend Nat’s tap room and Bushwhacker Cider.

Notes on Cider at Debuts and Discoveries 2017

March 27, 2017March 19, 2017 cidersays Chatter Creek, Elemental, event, Locust, Pear UP, review, Schilling, Steelhead, Woodinville Ciderworks cider, cider event, cider review, cider tasting, Debuts and Discoveries, hard cider, tasting notes

On March 18th, I attended a ‘Debuts and Discoveries’ tasting event in Seattle put on by the University Sunrise Rotary Club, to benefit Teen Feed. It featured about 7 cideries, 7 breweries, 12 wineries, and 11 distilleries. It was very cool to see an event with such a mix of beverage selections, as I’m only into cider and my husband is into everything else. I took the night off from blogging, so unfortunately I don’t have any photos or tasting notes. However, I thought I might as well do a quick writeup.

xn0nw

The Ciders:

Chatter Creek (Woodinville WA) brought their ‘Pilot Project’ Golden Cider, ‘Chaider Clipper’ Chai Tea, and ‘Luya’ Ginger-Honey.
Elemental (Woodinville WA) brought their ‘Carbon’ Semi-Dry, ‘Calcium’ Blood Orange, and ‘Oxygen’ Pomegranate.
Locust (Woodinville WA) brought their Chili Pineapple, Smoked Blueberry, Thai Ginger, and Vanilla Bean.
Pear UP (formerly Neigel Vintners) brought a number of perries, including Ginger Pear, Hoppin’ Pear, Pear Essentials, Pearfect Pie, and Watermelon.
Schilling (Auburn WA) brought their ‘Reboot’ Blood Orange, Blueberry Cobbler, and London Dry.
Steelhead (Lake Chelan WA) brought their ‘Chimera’ Cherry, ‘Furious George’ Ginger, and ‘Peargatory’ Vanilla Pear.
Woodinville Ciderworks (Woodinville WA) brought their Asian Pear and something else.

What I Tried:

Chatter Creek’s Chaider Clipper was tasty, semi-dry, with a smooth moderate spiciness from the Chai. I previously reviewed their Pilot Project.
Elemental’s Carbon and Blood Orange. I preferred previous versions of Carbon that were more rich than citrusy, and less tart (see here). My husband was crazy about the Blood Orange; the flavor was nice and mild. Both had higher levels of carbonation, which is great too. I previously sampled their Pomegranate.
Locust’s Blueberry + Vanilla and Chili Pineapple. I had tried both the Blueberry and Vanilla before (see here), finding the Blueberry rather average and the Vanilla to have an amazing creamy vanilla flavor but too sweet. However, mixed, they were an awesome semi-sweet concoction, and my favorite of the evening. The Chili Pineapple surprisingly didn’t have any noticeable spiciness (I’ve had a number of spicy ciders which were crazy spicy), just a nice pineapple flavor.
Pear UP’s Watermelon, which remains my favorite from them (see here). The pear and watermelon notes remain mild, but I’m a huge watermelon fan.
(I previously tried Schilling’s Blueberry Cobbler and London Dry)
Steelhead’s Cherry, which I previously tried (see here). Nice cherry flavor, but rather tart. I also previously tried their Peargatory.
(I previously tried Woodinville Ciderworks’ Asian Pear and Tropical)

The Event:

It was an indoor event (in an old hangar in Magnison Park – very cool), from 5-9pm on a Saturday. The $40 entry fee included 15! drink tickets and a $5 food voucher. They also provided free bottled water and snacks (like chips and trail mix), which I have never seen before and was much appreciated. The event was to focus on new craft beverage businesses, and their published cutoff was four years, but I know some of the companies were more than four years old (like Woodinville Whiskey, which started in 2010). There were four main food truck options (also indoors).

They had tables and chairs, but they could have used more (and unfortunately some folks would put their stuff down to “save” their spot, then leave). Bottle sales were available from most makers, and it was tax-free as it was a charity event (a HUGE savings for hard alcohol…my husband picked up four bottles which were about $35 instead of $55). The main negative for me was the live music…any live music indoors tends to be overly loud, making it was very difficult to hold a conversation, and giving me a headache. I felt bad for the booths right next to the band.

All in all it was a fun time and I look forward to attending again next year!

Cider Rite of Spring 2017 Preview

February 13, 2017February 17, 2017 cidersays Cider Rite of Spring, event cider, cider event, Cider Rite of Spring, cider tasting, hard cider, oregon, portland

This year I’m excited to be planning to attend a new-to-me event Cider Rite of Spring, on March 25th 2017 in Portland Oregon. The 4th annual event is presented by the Northwest Cider Association. Cider Rite of Spring has been named “The Best NW Cider Festival” by SIP Northwest Magazine.

Date/Time/Location: Saturday March 25th 2017, noon to 6pm, at The Evergreen ballroom (618 Southeast Alder Street) in Portland Oregon; this is a new venue for this year, and all indoors

Admission: $25 or $40* (tickets sold here), which includes 8 tasting tickets and a tasting glass; this is a 21+ event only

*$40 is for VIP admission, which has the same start time, but includes access to the VIP lounge, with complimentary cheese pairings by Whole Foods and one-on-one interaction with 6 PNW cidermakers who will share a special cider offering for tasting and purchase only to VIP ticket holders

Cidermakers: 30 planned (^5 Cider, 1859 Cider Co, 2 Towns Cider House, 7Bev Corp, Alter Ego Cider, Baird & Dewar Farmhouse, Bandon Rain, Bauman’s Cider, Bull Run Cider, Cider Riot!, Dragon’s Head Cider, Elk Horn Brewery & Cider House, Finnriver Farm & Cidery, Locust Cider, McMenamins Edgefield, New West Cider, Pear UP, Portland Cider Co., Red Tank Cider, Reverend Nat’s Hard Cider, Runcible Cider Co, Schilling Cider, Seattle Cider Co, Snowdrift Cider Co, Spire Mountain Ciders, Square Mile Cider, Steelhead Cider, Swift Cider, Tieton Cider Works, Tumalo Cider Co, and Woodbox Cider)

Ciders: 100 planned

Bottle Shop: Yes – many ciders will be available to purchase bottles of to take home.

Food: Available for purchase from Wasabi Sushi

My Notes: I’ve never tried ciders from 10 of the 30 cideries (many are Oregon cideries which don’t yet distribute to Washington). My husband and I plan to make a weekend of it, driving down from Seattle on the morning of the event and staying overnight in a local hotel. The location near downtown is great as we can park the car once and take The Max or an Uber to the event and dinner.

Stay tuned for a review of the event and tasting notes!

Cider Summit Seattle 2016 Post 2/2 – Tasting Notes

September 14, 2016April 16, 2017 cidersays 2 Towns, Apple Outlaw, Aspall, Cider Summit, Coquerel Calvados, D's Wicked, Double Mountain, Dragon's Head, event, Finnriver, Incline, J. Seeds, local, Maeloc, Montana Ciderworks, Moonlight Meadery, Nectar Creek, Number Six, NV Cider, Rev Nat's, review, Sea Cider, Seattle Cider, Steelhead, Summit Cider cider, cider event, cider review, cider summit, cider tasting, hard cider, seattle, tasting notes

This is post 2/2 on Cider Summit Seattle 2016, covering tasting notes. Post 1/2 (see here) covered the event.

2 Towns (Corvallis Oregon) Hollow Jack (6.4% ABV) – This fall seasonal pumpkin cider was just released. They added caramelized pumpkin, sweet potato, honey, and spices. Semi-dry. Light bodied. Low tartness, acidity, and bitterness. Notes of pumpkin, squash, and cinnamon. It was very lightly flavored, unlike many other pumpkin (and more frequently found, “pumpkin” spice ciders, which actually don’t have any pumpkin) which are overwhelming.

Apple Outlaw (Applegate Oregon) Chocolate Raspberry (unknown ABV) – This was their fruit cider challenge entry. The chocolate was added by soaking cacao bean husks in the raspberry cider. These husks would otherwise be discarded in the chocolate making process. Smells delicious, purely chocolate and raspberry. Semi-dry. The flavor is almost all raspberry, but hints of dark chocolate shone through in the slightly bitter and tannic finish. Moderate tartness and acidity. This was a bit of a novelty, but nice.

Aspall (Suffolk England) Perronelle’s Blush (4% ABV) – Semi-dry to semi-sweet. Moderate tartness and acidity. Light to medium bodied. Lovely fruitiness with moderate blackberry flavor plus hints of cranberry and blueberry. This is a nice sessionable summer sipper without forgoing flavor. I’ve never been disappointed by Aspall.

Boonville (Boonville CA) Bite Hard Semi-Sweet (6.9% ABV) – Their semi-sweet flagship cider is a follow up to their Dry Bite Hard variety. I found it as advertised, semi-sweet. Medium bodied. Fruity, with notes of tropical fruit like pineapple, plus green apple (all from the apples). I prefer this semi-sweet cider to their drier variety, which was more wine-like (which corresponds to their wine making background and methods).

Bull Run (Forest Grove Oregon) Mango (unknown ABV) – This was their fruit cider challenge entry. This hazy cider looked like mango juice. Semi-sweet. Medium bodied. Very juice-like and moderate mango flavor intensity. Moderate tartness and acidity. Simple but tasty.

Carlton Cyderworks (McMinnville Oregon) Impearial Asian Pear Hard Cider (5.8% ABV) – This is a pear cider (apples + Asian pears + Hood River Oregon pears). Semi-dry. Light bodied. Light sourness. Mildly flavored with notes of pear, pineapple, lemon, green apple, and mineral. I prefer more flavor, but this would pair well with food.

Coquerel (Victot-Pontfol, Normandy, France) Calvodos Fine VSOP (40% ABV) – This was my first time trying straight Calvados, an aged apple brandy (I’ve only had it with cider, as Pommeau). Semi-dry. Definitely boozy, with a very long warming finish. It surprisingly had only a mild apple flavor, although its possible my palate was a bit overwhelmed by the alcohol. I’m not really into straight alcohol (especially when served room temperature). I think I’ll stick to Pommeau.

d’s Wicked (Kennewick WA) Cranny Granny (6.9% ABV) – This is a granny smith apple cider with cranberry juice. Hazy pink hue. Semi-sweet. Medium bodied. Simple with only notes of moderately tart granny smith apples and cranberry. If you like tartness and cranberry, you’ll like this cider.

Dragon’s Head (Vashon WA) Columbia Crabapple Cider (6.7% ABV) – A single varietal cider made from Columbia crabapples. Semi-dry to semi-sweet. Light bodied. Moderate tartness and acidity with hints of bitterness and tannins. Sharp flavor with notes of mineral, green apple, honey, white blossom, and lemon. Wine-like and nuanced with low flavor intensity. This is the sweetest variety I’ve tried from them. Their Kingston Black or Traditional is probably my favorite though.

Double Mountain Brewery – I’ll add a bit about them as they aren’t yet distributed in Washington, only Oregon. They have brewed beer for 9 years, but just started making cider, and have one introductory variety.

Double Mountain (Hood River Oregon) Jumpin Jack Heirloom Cider (7.3% ABV) – Fully dry. Mild sourness. Moderate tartness and acidity. Mild bitterness and tannins. Notes of green apple and a hint of hops (not sure if they were added, or there might have been some tap line contamination). I didn’t pick up the richness of any of the cider apple varieties they added, but there was definitely sharp heirloom apple flavor. I thought it was ok.

Finnriver (Chimanum WA) Apple Abbey (6.5% ABV) – A Belgian-inspired cider made from dessert apples. Foamy and hazy. Smells of sourness and citrus. Semi-sweet. Medium bodied. Yeast-forward. Notes of citrus and green apple. Hints of sourness. Moderate tartness and acidity. I liked it.

Finnriver (Chimanum WA) Pomona’s Nectar (6.5% ABV) – This is a new Crew Selection sour nectarine cider. Smells like Spanish Sidra. Semi dry. Mild to moderate sourness. Notes of lemon, yeast, and mineral (I didn’t pick up any stone fruit). I’m still trying to acquire the taste for sour ciders, but I found this one pretty tolerable; its a bit more approachable than the average Sidra.

Incline Cider (Auburn WA) Scout (6.5%) – A hopped marionberry cider. Semi-dry. Light bodied. Light marrionberry and moderate hops flavor. I think I prefer their plain Explorer hopped cider variety.

J. Seeds (Fairfield CA) Apple Cider Whiskey (35% ABV) – Whiskey made including apple cider. Semi-sweet. Apple forward and quite tasty, although I don’t have anything to compare it to as I’m not a whiskey drinker (I’ve previously found it too harsh). However, I’m not into straight booze, so I think I’d prefer it watered down or mixed. It looks to be available locally and is quite affordable. I wouldn’t mind trying this again. Being sweeter, it reminds me of what flavored sweetened vodka is to plain vodka.

Maeloc Cider (Galithia Spain) Dry (4.8% ABV) – This is a commercial Spanish Sidra. Semi-dry to semi-sweet (despite the “Dry” name). Medium bodied. Mild sourness and funk. Notes of citrus and green apple. It is a more approachable Sidra, a style I’m still learning to acquire a taste for. I learned they use apples from within 50 miles of the cidery, grown in a damp climate similar to the PNW, and use wild yeast fermentation for all their ciders. Overall it was ok.

Montana CiderWorks (Darby MT) Spartan Dry-Style (5.5% ABV) – This is a small batch oak aged single varietal made with Montana-grown Spartan apples, in the style of Northern Italy’s Sauvignon Blanc. Dry. Light bodied. Nuanced and wine-like, with high acidity, and sharp green apple, herbal, and baked apple notes. It was nice, but I prefer their fuller flavored Darby Pub cider. This is a wine-lovers cider.

Moonlight Meadery (Londonderry NH) Crimes of Passion (4.1% ABV) – A black currant seasonal cider. Semi-dry. Light sourness. Moderate tartness and acidity. Mild to moderate black currant flavor intensity. I enjoyed it, although without the sourness I would have enjoyed it more. I was excited to learn they will soon be offering their How Do You Like Them Little Apples cider in cans (currently all their ciders are draft-only), starting in October/November, including in the Seattle area.

Nectar Creek (Corvallis Oregon) Honeycone (6.9% ABV) – This is a hopped mead (no apples, just honey and water). The smell is all hops, no honey. Semi-dry. Mild flavor intensity with more hops than honey. I found this sessionable lightly carbonated mead to be lacking the full flavor I enjoy in the higher ABV sweeter meads.

Number Six Cider (Seattle WA) Peach Fuzz (6.5% ABV) – This was their fruit cider challenge entry, a spiced peach cider. Semi-dry. Very full bodied (chunky and smoothie-like). Low peach flavor and moderate to high spice intensity. It was a bit too strange for my liking as it was so full bodied, and overly spiced.

NV Cider (East Wenatchee WA) Watermelon Raspberry (unknown ABV) – This perry (no apples) with watermelon and raspberry was their fruit cider challenge entry, and was served through a watermelon. Semi-sweet. Light bodied. Moderately flavorful, but with more raspberry than watermelon notes, and no pear. I prefer their watermelon perry without the raspberry. Both however are refreshing options.

Reverend Nat’s (Portland Oregon) Sour Cherry (7.2% ABV) – This cider was made from granny smith apples, with pie cherry juice which was soured, pear juice, and “hint” of ghost chili peppers. Semi-dry. Moderate cherry flavor. Low sourness. Low to moderate heat/spiciness from the ghost chili peppers. I liked the cherry portion of the cider, but spicy ciders aren’t my thing (and a bit of a palate killer too). I’d love to see this without the spiciness (which I believe was new for this year).

Reverend Nat’s (Portland Oregon) The Passion (6.9% ABV) – Cider with passion fruit juice, coconut, and vanilla. Semi-dry to semi-sweet. Medium bodied. Mild sourness. Moderate tartness and acidity. Hints of bitterness and tannins. Strong passion fruit flavor with hints of vanilla, pineapple, and coconut. I really enjoyed it. I liked how fruity it was without being too sweet. I had heard this was very sour so I hadn’t got around to trying it, but I wish I had sooner! I wonder if they did away with the sour aspect this year, as I really didn’t pick up any. I’ll have to try this again to see if my sour taste buds were busted when I tried it.

Reverend Nat’s (Portland Oregon) Whiskey Barrel Aged Golden Russet with Black Currant (9.5% ABV) – This is Wandering Aengus’ Golden Russet cider with black currant puree from Oregon Fruit Products, aged for 6 months in whiskey barrels. It was made for the Portland and Seattle Cider Summits, but will be a Tent Show cider club release in October. Semi-dry. Moderate tartness and acidity. Mild tannins and bitterness. Moderate barrel and spirit influence. Awesome! I really loved this cider. I usually find berry ciders to be boring, but when barrel aged, they can be amazing. This reminded me of Alpenfire Calypso and Apocalypso, except more boozy, and whiskey not rum barrel aged. Too bad they weren’t selling bottles of this at the event, as I would have picked some up.

Sea Cider (Saanichton, B.C., Canada) Ruby Rose (9.9% ABV) – This summer seasonal is made with rhubarb and rose hips. Semi-dry to semi-sweet. Medium bodied. Mild to moderate tartness and acidity. Hints of bitterness and tannins. Intensely fruity, with floral, rhubarb, strawberry, and watermelon notes. I really liked it! Oddly enough I didn’t find it too boozy, despite being 9.9% ABV.

Sea Cider (Saanichton, B.C., Canada) Witch’s Broom (9.9% ABV) – I got a taste from the first bottle poured in the U.S. of this fall seasonal. It was described as a “bouquet of pumpkin patch spices”. Semi-sweet. Medium bodied. It was moderately spiced with notes of cinnamon, nutmeg, brown sugar, and baked apple. Mild tannins, bitterness, tartness, and acidity. Cinnamon was the most present, both in the nose and the finish. One of my favorite spiced ciders, but I’m not usually a huge fan of them.

Both of these ciders from Sea Cider are part of their Canadian Invasion Series, meant to draw attention to invasive species and their threat to farms and natural areas.

Seattle Cider (Seattle Washington) City Fruit (6.3% ABV) – This is a special release cider only sold at Whole Foods, made using apples collected in the Seattle community by the non-profit City Fruit. Dry to semi-dry. Wine-like and acid forward. Notes of red grape and mineral. Overall very mild flavor intensity. This is a wine-lovers cider, and would pair well with food.

Steelhead Cider (Manson WA) Chimera Cherry Apple (5.5% ABV) – This is a newer cidery who just started distributing (at least kegs) in the Seattle area. I previously tried their Peargatory. Semi-sweet. Medium bodied. Moderate to strong real cherry flavor. It was sweeter than I prefer, but I liked the intense cherry flavor.

Summit Cider – I’ll add a bit about them as they aren’t yet distributed in Western Washington (only Idaho and Eastern Washington). This cidery was started in 2014, making them the first in Idaho, and the only in Coeur d’Alene. Their bestseller is Apricot, although of late their Hibiscus cider has been popular with wine drinkers. They have a tap room in Coeur d’Alene. I met co-founder Davon Sjostrom, who has a background in Botany, which I imagine brings something new to cidermaking.

Summit Cider (Coeur d’Alene Idaho) Apple (6.5% ABV) – Semi-dry. Low tartness and acidity. Low to moderate apple flavor. Rather plain, but likeable.

Summit Cider (Coeur d’Alene Idaho) Apricot (6.5% ABV) – Semi-dry. Lots of (true) apricot flavor for the level of dryness (typically drier ciders have a less intense flavor than sweeter ciders). I really enjoyed it. Davon described testing out many varieties of apricots to find the one whose flavor came across best in cider.

Summit Cider (Coeur d’Alene Idaho) Hibiscus (6.9% ABV) – Semi-dry with nuanced light floral and herbal notes. I can see why this would be a wine-lovers cider.

Summit Cider (Coeur d’Alene Idaho) Blackberry (unknown ABV) – This was their fruit cider challenge entry. I found it semi-dry and very mild in flavor. I think with some barrel aging it would have been nice though.

In Summary

My Favorite Cider – Reverend Nat’s Whiskey Barrel Aged Black Currant

Other Favorite Ciders – Reverend Nat’s The Passion, Summer Cider Apricot, Sea Cider Ruby Rose, and Steelhead Cherry

Most Interesting Cider – One Tree’s PB&J cider, a raspberry cider with peanut butter whipped cream (I didn’t try it, but a photo is available here – more dessert than cider).

Other Interesting Ciders – Reverend Nat’s Sour Cherry, due to the use of ghost chili peppers. Schilling’s Grumpy Bear, due to the use of coffee and a Nitro can (my tasting notes here). Schilling’s Sour Raspberry Smoothie, due to its high viscosity (apparently for some of their ciders with high fruit content, they have a keg or two per batch which are smoothie-like). Apple Outlaw’s Chocolate Raspberry, due to the use of chocolate in a cider (I’ve only heard of Woodchuck doing this previously). 1o1 Ciderhouse Black Dog, due to the use of activated charcoal (poured last year, with my tasting notes here).

Cider Summit Seattle 2016 Post 1/2 – The Event

September 13, 2016September 14, 2016 cidersays Cider Summit, event, local cider, cider event, cider summit, cider tasting, hard cider, seattle, tasting notes, washington

What an epic cider event! This was my second year attending (see here for previous posts), but was the seventh annual Cider Summit in Seattle Washington. It took place on Friday & Saturday September 9th & 10th. This is post 1/2, covering the event. Post 2/2 will cover tasting notes on the dozens of ciders I tried. [Update – Post 2/2 is now up here].

Info

We had some beautiful weather for the weekend. It was still warmer than I prefer, but not as bad as last year. Same as last year, I attended both days, and even stayed locally overnight. Even though I don’t live far, its very convenient, and makes a fun weekend getaway with the hubby. See here for the full event info and here for the full list of cideries (60) and ciders (196 ish).

There were some substitutions, but about the same number of ciders as expected were poured. The most interesting booths were those for Coquerel Calvados (French apple brandy), Schonauer apple liquor, and J. Seeds apple cider whiskey. They were even pouring a few meads, from Moonlight Meadery and Nectar Creek. Although most ciders were from the PNW, there were a good number of national and international ones as well. Also, the selections were primarily on the craft (vs. commercial) end.

There were 16 entries for the Fruit Cider Challenge. I learned that the cideries were provided fruit puree from Oregon Fruit Products which they made cider with. Votes were taken by text (1 per phone). Although I didn’t try them all, my vote was for Reverend Nat’s Whiskey Barrel Aged Golden Russet w/ Black Currant.

Entry included a tasting glass, tickets (8 for regular and 12 for VIP, each one good for a 4oz pour of most ciders), and wristband. A cool feature of this event is that in addition to in & out privileges, one entry fee gets you in both days (and you can even skip the line on the second day). This event is very well organized. Everything from pre event information online to signage at the event to thinking of the little things like having rinse water available.

Another thing about this event that I really like is that the folks pouring the cider are associated with the cidery (cidery employees, sometimes even the cidermakers, or the distributor). When its not too busy, you can ask about the cidery and cider. The crowd was really varied, from the cider enthusiasts like myself to people who just wanted to drink. We even spotted a couple in wedding garb (apparently they attended Friday straight from their wedding), and an adorable older lady with her walker.

Layout

Besides the main attraction of cider booths, they had music (from a local radio station, KEXP), food for sale from Whole Foods and SUSU rolled ice cream, cider cocktails from Capitol Cider, samples of unfermented juice from Ryan’s and Krave beef jerky (both for sale), some misc booths such as for Northwest Cider and fancy growlers, a shop with bottle sales and Cider Summit t-shirts and such, a dog lounge, stand up tables, covered seating, cold filtered water (from Easy Tap), and port-a-potties (which were actually quite clean, and one set of them had outdoor sinks). There was less covered seating this year, but it seemed to be sufficient.

My Tips

I’m glad I brought a hat, sunblock, good walking/standing shoes (for uneven grass), 1 water bottle to fill up, snacks (including something starchy, good both to absorb alcohol and as a palate cleanser – I chose animal crackers this year), notebook, pencil, and tote bag with an outside pocket for my tasting glass. You might also want a bag to put free swag in, but a couple cidery booths actually gave out bags too. Some cash isn’t a bad idea either, although I think at least the bottle shop took cards. ID is required.

My best advice for avoiding the crowds it to attend early on Friday, although even later on Friday is less busy than anytime on Saturday. I ended up only staying a few hours on Friday and a couple hours on Saturday, leaving once I’d had enough. There are also a number of restaurants (and Whole Foods) within walking distance, so another option is leaving if you need a break, then come back after a bit. I did that last year, especially as it was so hot (we took advantage of the a/c as Whole Foods).

A great way to get free admission is to volunteer; they had several shift options each day, and I heard that if you work closing on Saturday you may even get leftover cider. For the best ticket price, buy them in advance. Although VIP tickets are online sales only, if you are getting regular tickets, buy them in person at one of the places around town which sell them, as there isn’t a service charge. It didn’t sell out as far as I know, but the price was higher at the door. Designated driver tickets ($5) were only at the door.

Photos

Cider Summit Seattle 2016 Preview

August 16, 2016September 10, 2016 cidersays Cider Summit, event cider, cider event, cider summit, cider tasting, hard cider, seattle, South Lake Union, washington

The epic 7th annual Cider Summit is coming to Seattle Washington on Friday September 9th (3-8pm) and Saturday September 10 (noon-5pm) at South Lake Union Discovery Center Lawn. Check out my posts from last year: info, cider list preview, event, and tasting notes.

See here for the full event info and here for the full list of cideries (60) and ciders (196 ish). I found at least 40 ciders I haven’t tried and am interested in tasting, so I’ll see if I can get through that many in the two days.

Regular tickets are sold in advance online ($30 + service charge) or at Seattle-area Whole Foods ($30, also said to include access to a Whole Foods VIP tasting area, new this year), or at the door ($40), and includes a tasting glass + 8 drink tickets. VIP tickets are sold in advance online ($45 + service charge) and get you in an hour early on Friday (2pm not 3pm), and includes a tasting glass + 12 drink tickets. Additional drink tickets are available at the event for $2 each. Designated driver tickets are also available at the door for $5.

This outdoor event is 21+ but dog friendly. Last year they had covered seating, stand up tables, cold water on tap, and port-a-potties. The event also includes a merchandise shop, bottle shop, food sales, cider cocktails (using the same drink tickets as ciders), and a dog lounge. Another special feature is the Fruit Cider Challenge; many cideries are bringing a special fruity cider, and attendees can vote for their favorite. Last year many booths had employees (or even cidermakers) from the cideries pouring ciders, a mix of keg and bottle pours. They may also still be accepting volunteers (includes admission, t-shirt, and cider benefits).

Last year my husband and I got a hotel down the road as I wanted to attend both days, and it makes it way easier (especially not having to find parking two days in a row), even though we live fairly close. We’re doing the same again this year. The event has in & out privileges (if you keep your wristband and glass), and we left on Friday to grab food down the road at the Whole Foods (and cool off in their a/c, as it was HOT last year) – although they did sell food. I had a VIP ticket last year and it was great, as I could get photos and try ciders before it got busy. On Friday it didn’t get too busy until closer to 5pm. On Saturday I didn’t stay too long, getting there when they opened at noon and leaving after a couple hours, but was much busier.

Cider Summit Seattle is part of Washington Cider Week (Sept 8-18). Stay tuned for more posts on Cider Summit and Washington Cider Week events.

Summer Cider Day 2016 in Port Townsend WA – Tasting Notes

August 9, 2016September 10, 2017 cidersays Bull Run, event, Nashi Orchards, New West, Rambling Route, review, Snowdrift, Spire Mountain, summer cider day, Wandering Aengus, Whitewood cider, cider review, cider tasting, hard cider, port townsend, summer cider day, tasting notes, washington

This is Part 2/2 on Summer Cider Day 2016 in Port Townsend Washington, which includes tasting notes on the ciders I tried. See HERE for Part 1/2, covering the event itself.

Bull Run Pear Ice Wine, 12% – This is a 9% residual sugar ice perry, made from Hood River Oregon Bosc and Anjou pears, similar to how ice cider or ice (grape) wine is made (using the natural cold to concentrate the sweetness & flavor of the fruit). Semi-sweet to sweet (less sweet than a typical ice cider oddly enough, despite perries usually being sweeter than ciders as pears have non-fermentable sugars). Moderate to full bodied. Low tartness. Moderate acidity. Hints of bitterness and tannins. I found this unique, like a complex pear syrup, with a well-hidden ABV. In addition to all the pear flavor, there were some honey, citrus, and melon notes. Moderate length finish. Moderate pear flavor. Low sessionability. Moderate complexity. Moderate flavor intensity.

Nashi Orchards Barrel Fermented Cider, 6.9% – This is a cider made from primarily Winesap apples with some French & English bittersweets (from the WSU Mt. Vernon Cider Research Center), aged in neutral French oak barrels. Dry. Light bodied. Low tartness. Low to moderate acidity. Low bitterness and tannins. Definite Winesap apple flavor with hints of richness from the bittersweet apples. Notes of oak (low) and honey. Moderate to long slightly boozy finish. Low to moderate apple flavor. Low sessionability. Moderate complexity. Low flavor intensity. Overall this is quite subtle, similar to their other products I’ve tried. I would love to see them do something made from only bittersweet apples and barrel aged, as those are my favorites, but alas, good cider apples are hard to come by / expensive, so its not done much here in the U.S. (which is why I am also a big fan of English & French imports).

Nashi Orchards Island Harvest Perry, 6.7% – This perry is from 90% Asian pears (Shinsseiki and perry pears) and 10% seedling pears foraged on Vashon island. Semi-dry. Light bodied. Low tartness. Moderate to high acidity. Hints of bitterness. Notes of pear, lemon, lime, and mineral. Moderate sessionability. Low pear flavor. Low flavor intensity. Moderate complexity. I found it to be very light; I think this would be great to pair with food. It was also very subtle.

New West Cidery – I thought I’d add a little about this cidery, as I hadn’t even heard of them before this event (their cider isn’t distributed to Seattle). They are part of Sasquatch Brewing in Portland Oregon, which was founded in 2011. They started making cider a few years ago under the New West name. They are opening a separate cidery in Northwest Portland in a couple months which will have 90 barrel fermenters (which is very large capacity considering a standard keg holds half a barrel). At the brewery’s tap room in Portland they currently offer 12 cider taps (including guest taps).

New West Black & Blue, 6.8% – Lovely deep berry hue. Semi-dry. Medium bodied. Low carbonation. Low tartness and acidity. Very mild pure berry flavor, 50-50 blackberry and blueberry. Quick finish. No apple flavor. High sessionability. Low complexity. Low flavor intensity. I like a more flavorful cider, so I didn’t really care for this.

New West Señor Cider, 6.8% – Semi-dry. Medium bodied. Low tartness and acidity. Notes of several different hot peppers and a hint of citrus & honey. Moderate heat, mostly at the end of the sip, which lingers with a long finish. Low apple flavor, sessionability, flavor intensity, and complexity. I don’t like spicy ciders, so I didn’t like this at all. I think a spicy cider works better when the spice level is low, it has higher residual sugar, and there is some flavor balance (like significant honey notes). Enough people must like these though, as cideries keep making them (for example – the Schilling Cider House in Seattle WA actually has a tap line dedicated to a rotating selection of spicy Schilling ciders).

Rambling Route Pear, 6.9% – This is the second cider in Tieton’s Rambling Route line, their Apple variety with Bartlett pear juice added. Semi-dry to semi-sweet. Nearly still. Medium bodied. Low tartness and acidity. Moderate apple flavor. Very light pear flavor. High sessionability. Low flavor intensity and complexity. I think I prefer their Apple variety, although I’m not really a fan of either. I think Tieton’s regular line of ciders is superior (although that is likely to be expected from the price point), especially the recent draft-only Bourbon Peach (my tasting notes here).

Snowdrift Cornice, 7.3% – I’ve tried this before (see here), but it was awhile back, and I was curious how this year’s version turned out. This is their barrel aged cider made from cider apple varieties. Smells mildly oaky. Semi-sweet to semi-dry. Medium bodied. Low tartness. Moderate acidity. Low bitterness. Low tannins. Notes of oak, smoke, and honey. Moderate apple flavor. Moderate sessionability. Moderate complexity. Low flavor intensity. I found this vintage to be more approachable than their previous one, but I really enjoyed both.

Spire Mountain Dark & Dry, Jack Daniels Barrel Aged, 5.0% – This is a special version of their typical Dark & Dry cider which was aged in Jack Daniel whiskey barrels for 8 months. Smells strongly of whiskey, plus some oak and brown sugar. Semi-dry to dry. Medium bodied. Moderate to high bitterness. Low tartness and acidity. Notes of brown sugar, molasses, whiskey, vanilla, and coffee. Long bitter finish. High spirit influence. Low barrel influence. Low apple flavor. Moderate flavor intensity. Low sessionability. Moderate complexity. Its crazy how the barrel aging changed this cider from a fairly simple sweet cider to a bitter complex dry cider! I think they are on to something with barrel aging this cider, but it was aged too long for my liking (something I thought I’d never say…I always say I wish a cider was aged longer!), as it was too intensely bitter.

Spire Mountain Dry Hop Apple, 5.0% – This is their Red Apple cider with Citra hops, their new Summer Seasonal. Semi-sweet. Medium bodied, slightly syrupy. Low tartness, acidity, and bitterness. Subtle hops flavor, more herbaceous than citrusy, which is unusual for a Citra hopped cider. Moderate to high apple flavor. High sessionability. Moderate flavor intensity. Low complexity. I thought this was pretty decent for a commercial cider; I liked how the hops flavor wasn’t overwhelming, although I think I like a more citrus-forward hopped cider.

Wandering Aengus Wanderlust, 6.9% – This was their first cider variety they made 12 years ago. Its an off-dry (0.5% residual sugar) English-style cider made from primarily heirloom sharp plus some bittersweet apples. Semi-dry. Medium bodied. Low tartness. Moderate acidity. Low bitterness. Low tannins. Notes of bittersweet apples, oak, and mineral. Sharp flavor with hints of richness. Moderate length finish. Moderate to high apple flavor. Moderate sessionability, complexity, and flavor intensity. This time around I enjoyed it better than when I tried it awhile back; either this batch had less bitterness than previously and/or I’m not as sensitive to it anymore.

Whitewood Gibb’s Farm, 6.7% – They nicknamed this limited release cider a “Farmer’s Reserve”. It was made from a large number of varieties of apples only from Grant Gibbs’ farm outside of Leavenworth WA. Semi-dry to semi-sweet. Low carbonation. Medium bodied with a nice texture, slightly syrupy. Moderate tartness and acidity. Low bitterness and tannins. Notes of sharp apples, honey, and lemon. Moderate to long slightly boozy finish. Moderate to strong apple flavor. Moderate sessionability and flavor intensity. Low to moderate complexity. I enjoyed it.

Whitewood Newtown Pippin, 6.9% – This is a Newtown Pippin apple single varietal, part of their Old Fangled Series, made from 2016 harvest apples from Hood River Oregon. Semi-dry. Medium bodied, with a nice frothy texture. Low tartness. Moderate acidity. Hints of bitterness and tannins. Quick finish. Moderate apple flavor. Low flavor intensity. Low complexity. Moderate sessionability. I found this to be very mild, which is characteristic of Newtown Pippins, but not something I prefer.

I didn’t taste ciders from every cidery there (as I had tried the remainder of the lineup), but here are photos of the other booths.

Summer Cider Day 2016 in Port Townsend WA – The Event

August 8, 2016August 9, 2016 cidersays event, review, summer cider day cider, cider event, cider tasting, hard cider, port townsend, summer cider day, washington

Last weekend I attended the 6th annual Summer Cider Day in Port Townsend Washington. It was my first time at this event and my second time in Port Townsend (Northwest of Seattle; see my previous 4 posts here on the Olympic Peninsula Cider Route with Alpenfire, Eaglemount, and Finnriver). I’ll have two posts; this first one covers the event and a second will cover tasting notes on the ciders I tried (post 2/2 now up – see HERE). Check out my previous post here, which was a preview of the Summer Cider Day event.

I took the Edmonds-Kingston ferry fairly early (note there is a Port Townsend ferry, but the route is from Coupville) to ensure I got there before 11am, when the VIP tasting started (an hour earlier than the noon-5pm event). VIP is definitely the way to go by the way (for an extra $10 per ticket) as I got a chance to try a number of ciders, chat up the cidermakers pouring them, and take photos of the venue and lovely table setups before it got too busy. I actually did nearly all my cider tasting in that hour. By arriving early I also had a chance to get a great parking spot, walk around town, grab some coffee, etc.

The Northwest Maritime Center was a great venue for this small ish cider festival. It was primarily indoors (which is rare for a summer tasting event, but I appreciated it as sun + cider isn’t the best combo), except for food and seating on the deck (with an amazing waterfront view).

It was also a unique event in that it was family-friendly (although there wasn’t really anything for kids to do, just a corner set up with some coloring books).

Admission included a tasting glass and 8 drink tickets.

The venue on the second floor of the building was beautiful, with high ceilings. Each cidery had a booth to pour their ciders (a mix of draft and bottle pours). Many had the actual cidermakers pouring the cider, but if not, it was someone very familiar with it (vs. some events which have volunteers pour cider).

They had catering on the deck from Siren’s Pub, a restaurant down the street. The menu was cider-themed and had suggested cider pairings. I had a shrimp skewer with rice and mango salsa that was pretty good, although I imagine it would have better if it didn’t get cold right away since it was a bit cool & windy outside. The outdoor seating was nice though (especially as there was no indoor seating, only stand up tables).

They also had a bottle shop, where many of the ciders were available for purchase.

The attending cideries were announced in advance, but not the ciders they were pouring. Here is the final lineup:

2 Towns Ciderhouse (Corvallis OR) Outcider, Bade Apple, Made Marion
Alpenfire Cider (Port Townsend WA) Pirate’s Plank, Spark!, ApoCalypso
Bull Run Cider (Forest Grove OR) Dry Hop, Pear Wine, Bramble Berry
Eaglemount Wine & Cider (Port Townsend WA) Ginger, Rhubarb, Cyser
Finnriver Farm & Cidery (Chimmacum WA) Chimacum Kriek, Sidra, Oak & Apple
Liberty Ciderworks (Spokane WA) Heirloom Series Gravenstein, ~~Turncoat Dry Hopped~~ New World, Stonewall Barrel-Aged
Locust Cider (Woodinville WA) Thai Ginger, Apricot, Wabi Sabi
Nashi Orchards (Vashon WA) Chojuro Perry, Island Harvest Perry, Barrel Fermented Cider
New West Cider (Portland OR) Black & Blue, Señor Cider
Schilling Cider (Auburn WA) Ascender Ginger, Grapefruit & Chill, Bailout Lemongrass Cider
added: Seattle Cider (Seattle WA) Berry, Semi Sweet, Dry
Snowdrift Cider Co. (East Wenatchee WA)
Spire Mountain Ciders (Olympia WA) Crisp & Dry, Dark & Dry, Dry Hopped Apple
Pear UP , formerly NV Cider (Wenatchee WA) Watermelon Pear, Pear Essentials, and Ginger Pear
Reverend Nat’s Hard Cider (Portland OR) The Passion, ¡Tepache!, Revival
Tieton Cider Works (Yakima WA) Rambling Route Pear, Apricot, Tieton
Wandering Aengus Ciderworks (Salem OR) Anthem Cherry, Golden Russet, Wanderlust
Whitewood Cider (Olympia WA) Gibb’s Darm, Newtown Pippin, Old Fangled Heirloom
~~Woodbox Cider (Portland OR)~~

Next up in the Seattle area is Washington Cider Week (Sept 8-18), including the epic Cider Summit (Sept 9 & 10).

Preview of Summer Cider Day 2016 (Saturday August 6th in Port Townsend WA)

July 8, 2016July 8, 2016 cidersays event, summer cider day cider event, cider tasting, port townsend, summer cider day

There is an awesome sounding cider tasting event coming up in Port Townsend Washington at the Northwest Maritime Center on Saturday August 6th 2016, the 6th annual Summer Cider Day. Port Townsend is a beautiful seaside town West of the Seattle area. I haven’t been to this event before, but I want to make the trek this year. The quickest route involves a ferry for those in Seattle and Northward, but is within a couple hours of the greater Seattle area. Port Townsend is home to the Alpenfire, Eaglemount, and Finnriver cideries (see my trip report from earlier this year here).

Summer Cider Day is from noon to 5pm, and they are expecting at least 20 cideries and 70 ciders. The cidermakers themselves typically pour the cider at this event, and I’ve heard it isn’t as crowded as some others (such as Cider Summit), so there should be some great opportunities for schmoozing. Another plus is its indoors (although our summers aren’t overly warm, a hot day isn’t exactly conducive for partaking in lots of cider!).

Current List of Cidermakers:
2 Towns Ciderhouse (Corvallis OR)
Alpenfire Cider (Port Townsend WA)
Bull Run Cider (Forest Grove OR)
Eaglemount Wine & Cider (Port Townsend WA)
Finnriver Farm & Cidery (Chimmacum WA)
Liberty Ciderworks (Spokane WA)
Locust Cider (Woodinville WA)
Nashi Orchards (Vashon WA)
New West Cider (Portland OR)
Schilling Cider (Auburn WA)
Snowdrift Cider Co. (East Wenatchee WA)
Spire Mountain Ciders (Olympia WA)
Pear UP , formerly NV Cider (Wenatchee WA)
Reverend Nat’s Hard Cider (Portland OR)
Tieton Cider Works (Yakima WA)
Wandering Aengus Ciderworks (Salem OR)
Whitewood Cider (Olympia WA)
Woodbox Cider (Portland OR)

Of those, New West Cider and Woodbox Cider (both in Portland Oregon) are both new to me / not available in the Seattle area.

Tickets are on sale online (here) for $25 (goes up to $30 at the door), and includes admission, a tasting glass, and 8 tasting tokens. There are also VIP tickets available for $35 which will get you in an hour early, at 11am. Its a family-friendly but dog-free event, and includes a bottle shop, food for purchase, and live music. It is hosted by the Northwest Cider Association.

Stay tuned for my trip report and tasting notes!

Hard Cider News Edition 8

February 1, 2016January 30, 2016 cidersays event, news cider, cider event, cider news, hard cider, hard cider news

These are some recent hard cider news/articles/links/posts/events I found interesting and have shared on Facebook lately. To get the latest scoop, like Cider Says on Facebook!

cider news.png

News

Oregon’s Best Hard Cider Destinations (New School Beer)

Hard Cider News January 2016 (Starfish Junction)

Hundreds of rare cider apples preserved in West country (BBC)

National Trust steps in to save 300 cider apple trees (The Telegraph)

Cider, flavors, even drones, will affect 2016 wine scene (N&R Greensboro)

What the Country’s New Cider Act Means for You (Eater)

Eric West’s Cider Guide weekly cider news from Jan 22 and Jan 29

Escape from the Boys’ Club: An Evening with Sirens and Ciders (Sip Northwest)

Mims Distributing Picks Up Blake’s Hard Cider Co. (Brewbound)

Portland Cider Co. Relocates to Clackamas in Big Expansion (New School Beer)

Article on Wassail (Bill Bradshaw)

NY Gov. Cuomo: Extend tax credits to wineries, cider makers (North County Public Radio

Q&A with Alpenfire’s Nancy Bishop (Capitol Cider)

Everything You Want to Know About Cider (Washingtonian)

Wilkinson: Pruning Apple Trees (VPR)

Cider Sisters (Good Times)

Eliza Greenman, Millennial Orchardist (Grit)

Events

Gathering of the New York Farm Cideries, Albany NY, Saturday February 27

Cider Rite of Spring, Portland OR, Saturday March 9th

PA Cider Fest, Biglerville PA near Gettysburg, Saturday June 25

Colorado Cider & Beer Circus 2016, Copper Mountain Colorado, Saturday August 27

Other

Cidermaker’s Took Kit Wiki (Northwest Cider)

Liberty Cider’s Cidergraphical

Cider Tasting with Bill Bradshaw and 9 Washington Cideries at Capitol Cider in Seattle

September 28, 2015August 10, 2017 cidersays Alpenfire, Capitol Cider, Cider Summit, Dragon's Head, event, Finnriver, Liberty, local, Nashi Orchards, Snowdrift, Tieton, Washington Cider Week, Westcott Bay Bill Bradshaw, Capitol Cider, cider, cider summit, cider tasting, hard cider, seattle, washington, Washington Cider Week

The Washington Cider Week posts continue! The previous week brought me to Seattle Cider and the Burgundian (Eden & Alpenfire event ) on Thursday night to kick off Washington Cider Week, and Cider Summit Seattle 2015 on Friday & Saturday (see post 1 for tasting notes and post 2 about the event & photos). This week brought me to Capitol Cider for a tasting event with Bill Bradshaw and nine Washington cideries (Tues Sept 15 2015, covered here), and to the Schilling Cider House for the 2 Towns tap night (Thurs Sept 17 2015, covered soon).

[Additions after initial post release are in brackets, and incorrect information is ~~struck through~~. Thanks Dave from Whitewood for the corrections and extra info!]

I had been to Capitol Cider once before, but it was probably over a year ago. I really didn’t like that first visit much at all, as nothing really went well, from the food (it was early lunchtime on a weekend but they mostly had brunch items, not lunch), to the service (grumpy bartender), to the cider (didn’t like anything I tried, and the bartender wasn’t too forthcoming with samples; I would have preferred a flight, which they now offer).

Much has changed there since then! Their service was good this time (I give them some slack as they had to give everyone a few handouts and 9 different ciders! in addition to taking any other orders). Their bottle list has much improved / expanded. However, unfortunately it is mostly just a list (they only have the smaller bottles in some fridges literally at floor level near the entry). As it is a printed list, it easily gets out of date (both times I bought bottles they only had half of what I wanted, although I was requesting more rare & special release selections). However, Capitol Cider isn’t really my sort of scene. Getting there & parking is a nightmare for one. The Schilling Cider House is honestly more my style, plus they have more taps (32) and a larger bottle selection (which you can see and look at the labels).

Bill Bradshaw is a cider expert who hails from the UK and has written several books about cider, among other things. This special event was a guided tasting through ciders from nine Washington cideries. Dave White from Whitewood Cider apparently helped Bill Bradshaw choose the cideries, although I’m not sure how the ciders got chosen (it didn’t appear Bill, Dave, or the cideries themselves chose the cider selections, so it may have been availability / mostly what they already had on tap). [The cidermakers chose the ciders poured, although there was some confusion from one of the cideries as far as their selection.] They are for the most part some of the more traditional cideries in WA. For $30, I got a flight of nine ciders (probably a 3 or 4 oz pour each), plus a full glass of the cider of my choice. I unfortunately had to drive, so I made due with my flight (finishing my favorite ciders and leaving the rest) and a couple tastes afterward, but no full glass of cider. Most of the cideries had one or more cidermakers on hand who came up on the stage and explained about their chosen cider.

They were also selling Bill’s books, he was signing autographs, and many of the cideries brought some bottles which they opened after the event and poured tastes. During the event there was a slideshow of Bill’s photos. They also played the teaser for a documentary titled ‘Cider Hunters’ that he and Pete Brown (co-author of World’s Best Ciders) are fundraising for, about the history of cider in the U.S. Cider is “the drink that built America”. He described how it disappeared, breweries moved in, the craft beer movement started in the ’80s, and now we are in the age of craft cider, built from the beer explosion. Throughout the event there was some discussion on whether cider is more similar to wine or beer. It depends on who you ask. Bill seemed to lean towards beer, but I’d probably lean more towards wine as scientifically speaking cider is a type of fruit wine, although the ABV of most ciders is more similar to beer than wine.

The event was also unfortunately at 6pm on a weeknight, which is late for me as I go to work at 6am. So, I didn’t get to stay too long after they were done with the guided tasting a bit after 8pm. I was surprised there were still some empty seats, as I had expected this to easily sell out (I purchased my ticket a few days in advance over the phone to ensure I wouldn’t get turned away). Considering that almost all of the 9 cideries were represented and that many brought more than one person, plus the Capitol Cider folks and such, there were almost as many folks that were working the event as attending the event! They were setting up live music and it looked like the party kept going after I left. The event was held in Capitol Cider’s basement bar area, which has a small stage, tables, bar height tables, a bar, pool tables & such, and restrooms.

I had an awesome time! Many of the cidermakers I had been chatting with the previous week were there. I also hadn’t previously tried 6 out of the 9 ciders they were pouring, which is quite good odds as they are all local. I tried to take some photos, but the lighting was pretty horrible. Click to biggify.

Upon sitting down I spotted a clipboard full of menus. They had menus for their cider tap list, beer & regular cocktails, cider cocktails, cider flights, food, and a cider bottle list! I focused on photographing the cider stuff. Weird angles to avoid glare; sorry. Their food menu (gluten free restaurant by the way) is on their website. I ate some pho before the event as I wasn’t sure if it would work well to try to eat dinner during it, and their menu is a bit fru-fru for my liking. That was a good call as its difficult enough to taste cider and take notes! I did however order some creme brulee, which was pretty disappointing, as it was almost half fruit, small, and expensive.

Now, on to the nine ciders of the night! They were tasted in an order to try to minimize the effect the last would have on the next, not in the numerical (alphabetical) order. I believe that all the ciders which were on their tap list were tap pours, and the remaining two (Nashi and Westcott Bay) were bottle pours. I really enjoyed hearing about the ciders as I was tasting them. They also took audience questions / comments.

(6) Tieton Ciderworks Sparkling Perry, 5.5% ABV. I hadn’t tried this one before, but have tried a number of varieties from Tieton. Its part of their “top shelf ciders” along with the Cidermaker’s Reserve (which I’ve reviewed), available in pretty 500ml bottles. Craig Campbell, a grower at Tieton’s orchard (and the one who started Tieton with his wife), was the presenter. It is made from 11 varieties of perry pears grown in their orchard (which is the largest cider apple & perry pear orchards in Washington, but still small by orchard standards). Craig noted that pears are much more difficult to grow and press into juice than apples. This perry was made using a French keeving technique, where it is slow fermented with wild yeast for 5 months. He said this method can calm some of the tannins of the perry pears. Craig also noted that this perry was just bottled/kegged in May, and may taste even better after bottle aging for 1-2 years. On the drier side of semi-sweet. Mild tartness, bitterness, and tannins. Medium bodied. Unique strawberry notes. I would have liked more carbonation, but I imagine my sample may have sat for a bit / not been able to be poured correctly due to the size. Pretty tasty!

(5) Nashi Orchards Issho Ni “Together” Cider, 6.9% ABV. This was my first time trying anything from Nashi Orchards, although I have one of their perries at home. Jim Gerlach, owner and cidermaker, was there to present. This is one of the few (two?) ciders that Nashi Orchards makes; they specialize in perry. Their orchard is full of asian pear varieties and they pride themselves in using traditional cidermaking methods. This cider was made using apples from the Vashon Island community, which included a lot of crabapples and heirloom apple varieties. It was dry fermented and not backsweetened. Smells like English cider, of rich bittersweet apples. On the drier side of semi-dry. Moderate to high tannins and bitterness. Mild tartness. I liked the bark better than the bite on this one (smelled better than it tasted). It was a bit too high in tannins & bitterness for my liking, likely from the high crabapple content. I imagine like most ciders, if I was having a full glass, I would have liked it better (vs. having a tasting glass).

(7) Snowdrift Dry, 7.6% ABV. I’ve tried a number of Snowdrift cider varieties; my favorites so far are Red (made from red fleshed apples) and Cornice (barrel aged). This one was presented by someone from Capitol Cider, but Snowdrift sent along some notes. It was commented that they have a small orchard and cidery which is ideally located in East Wenatchee, with its hot summers and cold winters, ideal for cider apples which thrive with temperature variations. Their orchard is mostly Yarlington Mill cider apples, but they have over 40 apple varieties. They noted this cider won an international contest, which is rare for a PNW cider (vs. a UK cider). Semi-dry. Clean plain apple scent. Low in tannins, bitterness, acidity, and tartness. Some citrus notes, but I otherwise didn’t pick up much. Smooth. The alcohol is well hidden. I found it kinda boring, but a very solid selection.

(2) Dragon’s Head Traditional, 6.9% ABV. This is the variety I tried at Cider Summit. I also have a bottle of their Wild Fermented at home. Wes Cherry (co-owner with his wife) presented. They are from Vashon Island, where they grow over 70 varieties of cider apples, mostly English and some French. They moved their cidery from the Seattle area 5 years ago to start the orchard. This year was their first significant harvest from their own orchard. This cider underwent malolactic fermentation (which is when malic acid is converted to lactic acid, and can often be considered a fault but some cidermakers desire it) which was arrested to retain some residual sweetness and give some butterscotch notes. Semi-dry. Higher acidity. Citrus and fruity notes. Low to moderate tannins and bitterness. Mild tartness. I really enjoyed this cider. Probably as it had a little more complexity to it and didn’t go too overboard on tannins and bitterness.

(8) Westcott Bay Semi-Dry, 6.8% ABV. This was my first time trying any ciders from Westcott Bay. Presented by Capitol Cider. Westcott Bay has their own cider orchard in the San Juan Islands which dates back to the 1870s. They re-planted in the mid 1990s and released their first cider in 1999. They make more traditional apples using cider apple varieties such as Kingston Black, Yarlington Mill, Dabinett and Sweet Coppin. Semi-sweet. Similar to English cider. Bitter finish, but still only mild to moderate. Moderate tannins. Bolder flavor. I really enjoyed this cider. I like ciders like this which have a bold flavor profile without being too bitter or too high in tannins.

(1) Alpenfire Simple Cider, 6.9% ABV. I’ve had a number of ciders from Alpenfire, but hadn’t even heard of this one (it looks like it may be tap only at this time?). I particularly like their Apocalypso and Spark! ciders. Presented by Nancy Bishop. They described themselves as a more traditional cidery whose ciders tend to be higher in tannins. They planted their cider apple orchard in 2003, then needed to learn how to use it, and get people to buy their ciders! This variety is their least traditional cider, made from basic heirloom and dessert apples. It is sweeter and described as having some honeysuckle aromas, and was lightly oak aged. On the sweeter side of semi-sweet. Slightly hazy. I picked up some honey, pear, and mild herbal notes. No significant tannins, bitterness, acidity, tartness, etc. I thought it was rather complex for a simple cider! I really enjoyed it.

(4) Liberty Ciderworks Abbess, 7.6% ABV. I’ve had a number of ciders from Liberty. Presented by Rick Hastings. This is a newer cidery from Spokane, open about a year and a half, and they currently produce 7,500 liters a year. Unlike many of the cideries featured, they don’t have their own orchard. However, they have found ways (probably at great expense) to obtain cider apples, primarily from three different orchards, including from Garfield WA. They also use a lot of crabapples. They aim to keep the apple centric, and don’t plan to do flavored ciders; their Turncoat Dry Hop cider and this one is as flavored as they get. I particularly like their Manchurian Crabapple and English Style ciders. Rick commented the Spokane cider market is growing slower than Seattle, but is still growing. Liberty was tasting their new Abbess variety, with gin botanicals. Made from Empire, Macintosh, and Manchurian Crabapples. Its been out for about a month in their tap room and has been popular. English cider scent with a hint of botanicals. On the drier side of semi-dry. Bold flavored. A hint of botanical flavor. Significant tartness, bitterness, and tannins. I’m not a huge fan of this one, but it didn’t have any faults and is a solid selection.

(9) Whitewood Cider Kingston Black, 9.7 ABV. I had tried this cider at Cider Summit, but didn’t mind having it again in the least, as it was one of my favorites! I’ve only tried Whitewood’s Summer Switchel and this one, but look forward to trying some others. Presented by Dave White. Whitewood released their first ciders in 2013, so this is their third season. Dave aims to make more traditional ciders, with heirloom & cider apple varieties. He noted their Southsounder cider is made from apples within 20 miles of Olympia. This Kingston Black cider was made with champagne yeast, but Dave hopes to eventually make a wild fermented batch. It is 80% Kingston Black and 20% ~~Cornish~~ [Porter’s] Perfection, much to Dave’s disappointment. He aimed to make a single varietal, but apparently the Kingston Black apples were sliding around too much during pressing or something, as they were sweated to bring out more flavor. Doing an almost single varietal Kingston Black cider must have been very expensive, as they are rare. ~~He noted some Woodinville Whiskey was added to the barrel before aging~~. [The barrel was from Wishkah River Distillery in Aberdeen, WA.] I don’t like aged spirits, but love the flavor in a cider. This cider was taken out of fermentation in early 2014 and barrel aged until just recently. Dry. Whiskey and vanilla notes. Rich bold flavor. Very smooth, with hidden ABV. Low to moderate bitterness. Yum!

(3) Finnriver Fire Barrel, 6.5% ABV. I’ve tried a large number of Finnriver ciders, and even tried this variety quite awhile ago. I remembered really looking forward to it but being disappointed. I bought another bottle recently as so many folks enjoy this cider, and I wanted to give it another chance, as my palate has changed. So, here will eventually be a full review of it here. Presented by Eric Jorgensen, a co-founder. They were described as a small organic farm which started selling cider in 2010. Eric thinks they were the least traditional of the nine cideries present. However, he described this as their most traditional cider, as it is made from cider apples. They started a second orchard three years ago and aim to remain sustainable and organic. This cider recipe was original produced by Drew Zimmerman, who sold the rights when he retired. It is made from Kingston Black, Yarlington Mill, and Dabinett cider apple varieties. This cider is no longer aged in Kentucky whiskey barrels though, as they aim to keep it more local, instead using UT or WA barrels. This cider has inspired Finnriver to take on other barrel aging projects. They mentioned they are barrel aging a small batch of their Black Currant cider, which sounds awesome, as that is one of my favorites of theirs, along with Honey Meadow. Very smooth. On the sweeter side of semi-dry. Mild barrel notes. Bold flavor. Moderate tannins, bitterness, and acidity. I was surprised with how much I enjoyed this cider, in contrast to my memory from awhile back. I look forward to drinking the bottle I have at home!

I was interested in buying four bottles to take home from Capitol Cider, but they only had two of the ones I wanted, Virtue The Mitten and AeppelTreow Appely Doux. I had heard of both but didn’t know they even sold them in WA! I had been wanting to try The Mitten ever since I got into cider; it often makes top cider lists. Note that the prices shown on their bottle list below are to drink there, but you get a 25% discount to take home. That brings their prices just a bit over local bottle shops for most ciders. The cost to drink a bottle is much less of a markup than most wine lists. However, with all those ciders on tap, why would you want to? They initially forgot to apply the 25% discount (they were very busy and I was asked them to go to the back and find specific bottles), so I was very glad I checked my receipt.

Unfortunately the cider list was stapled at the top, so even taking it off the clipboard I couldn’t get good photos. The angles are again to avoid glare from overhead lighting. Impressive bottle list! However, the win still goes to the Schilling Cider House in Fremont, as you can look at the actual bottles.

I got my new copy of World’s Best Ciders (which I reviewed here recently) autographed by Bill Bradshaw, and even got to chat with him for a few minutes.

Stay tuned for the last but not least Washington Cider Week event post, from the 2 Towns night at the Schilling Cider House! Like Cider Says on Facebook for the latest info.

Cider Summit Seattle 2015 Report

September 22, 2015November 28, 2015 cidersays Cider Summit, event, local cider, cider summit, cider summit seattle, cider tasting, hard cider, seattle

This is part 2/2 on Cider Summit Seattle 2015. See part 1 for tasting notes on the 32 ciders I tried. Hopefully for all the folks who don’t live in WA / couldn’t make it, this post will help make you feel you were there! Cider Summit was awesome, amazing, epic, etc. There were over 200 ciders from over 50 cideries. Impossible to try them all, and way too many choices. So, unfortunately I had to prioritize. I ended up sticking pretty closely to my list, but not exactly. Very easy to get distracted once you add in all the people I met up with. It was actually my first time attending a Cider Summit (even though this was its 6th year in Seattle), as I’ve only really got into cider cider in the last year, although I’ve been enjoying it for a few years. My husband attended with me, even though he really isn’t into cider; how sweet. Cider Summit is definitely the biggest cider event in the area of the year!

It was great to see so many old & new cider friends, including a number of folks I met at the Seattle Cider and Burgundian events on Thursday. Shoutout to the following folks from Cider Summit & WA Cider Week, in no particular order. It was pretty cool to have folks recognize / say they enjoyed my blog at the event, even though it is still fairly small / new (its been 3 months…time sure flies).

Ron from Drinking Cider (Ron flew here with his wife all the way from CT for Cider Summit / WA Cider Week! I know a lot of cidery folks did too, but he did it just for the love of cider, not to promote a product or whatever.)
Eleanor from Eden Ice Cider
Nancy & Bear Bishop and son Felippe from Alpenfire Cider
Sarah, Si, Merce, & Kevin from Cider Log
Bill Bradshaw, cider author extraordinaire and future cider documentary actor, here from the UK
Darlene from All Into Cider
Kyle from Millstone Cellars
Mick from Click Distributing
Dan from Orcas Distributing

I attended both days of Cider Summit, but didn’t stay too long on Saturday. On that second day I planned ahead what I still wanted to try the most, and got small tastes of over a dozen ciders in less than two hours so I could get out of there before it got too busy and warm (we were definitely having some warm weather). The first day I had started a bit strong with a few larger tastes, the heat got to me a bit (ended up going to Whole Foods for awhile for lunch and to cool down actually), and I was in general overwhelmed with the whole event, even with my pre-planning. So, day 2 went a bit smoother!

I thought I’d add some information on the event, as its often difficult to find some of these sorts of specifics. Admission included tickets for tastings (8 for regular and 12 for VIP), a cider glass, and a wristband. We had in & out privileges with the wristband and glass, including being able to return for the second day. Apparently some ciders were 2 tickets due to their expense / high ABV, but they would do a smaller pour for 1 ticket. They were supposed to be 4oz pours, unless it was high ABV. They also had a booth with some cider cocktails from Capitol Cider. I asked for small pours from most of them, so between that and the blog thing, I didn’t have an issue with running out of tickets (although they would have only been $2 extra). The CIDER SAYS t-shirt was definitely a good decision, as were the business cards.

It was an outdoor event, where the cidery booths were under small tents, spread out around the grounds. That unfortunately meant porta potties, but they weren’t too bad. What was great is that almost every booth had folks from the cidery (often the cidermakers themselves for the small ones) pouring the cider. So, when it wasn’t too busy, you could actually get some face time with them. There were some tents with chairs & tables, plus some standing tables not beneath tents. Some cideries also had tent alternatives, such as a mini-bus or trailer. I had no problem bringing food and non-alcoholic beverages in. However, I figured out I really didn’t need all the bottled water I brought, as they had a water station with cold filtered water that could be used to rinse out tasting glasses or fill a bottle up. Between several bottles of water and the free Cidercraft and Sip Northwest magazines my husband stuffed in my backpack, it got really heavy! I also didn’t use the blanket I brought to sit on, although I could have, if I had spent time on the nice grassy knoll hidden behind the food area. Some of the cideries even brought some lawn and table games.

I heard that they will need to switch venues next year however, as the current one at South Lake Union will have a construction project. We were very happy with our decision to get a hotel within walking distance (even though we don’t live very far away), as we were very tired by the end between the sun, alcohol, and standing around. The Hyatt Place met our needs. It was definitely pricey, as everything is in the area, but fairly new & clean. There was noise as expected (not just traffic, but the silly mini fridge too). The breakfast in the morning was acceptable. The hotel worked out well too as we had parking that way, and they didn’t charge extra to stay more than 24 hours, just a flat charge per night hotel stay. The parking cost was pretty comparable to what we would have paid at an independent garage, and it was more secure too.

Advance tickets are definitely the way to go. The cheapest was to visit a business selling them (such as Full Throttle Bottles), as online sales added fees & such that negated the $5 advance sale savings. VIP is also definitely the way to go, as I got entrance an hour early (2pm vs. 3pm); they limited it to 200 VIP tickets. On Friday it didn’t get too busy until 5pm ish or so (the event went until 8pm). On Saturday there was a line to get in at noon, but we got to skip it as we already had wristbands! The crowds quickly picked up, but I was a woman on a mission and went through my tasting list in record time so we could get out of there before it got too hot, and went and grabbed lunch at Mama’s Mexican restaurant (very tasty by the way).

They had food for sale from Whole Foods and Capitol Cider (including cider pairings), but we didn’t try any. We ended up walking down the street to Whole Foods for a snack/lunch on Friday, returning to the event, then going to a Thai place for dinner. They also had other misc booths such as Three Twins ice cream, Kind granola bar samples, non-alcoholic cider samples/sales, and dog related booths (as this was a dog-friendly event). Note that this was a 21+ event. Another great part of this event was that they sold bottles to take home (all ciders with bottles for sale had the price listed in the program). However, I may have waited a bit long, as they didn’t have what I wanted (if they had even had it to start, or maybe they couldn’t find it). They also sold t-shirts, glasses, cider books, etc. I got a sweet Cider Summit t-shirt.

Check out the other Cider Summit locations in addition to Seattle, which are Portland, San Francisco, and Chicago.

The next big cider tasting event in the Seattle area is NW Ciderfest (October 10 & 11, Pioneer Square, a MDA benefit). I’m planning to be there! They will also have bottle sales, plus they are both family and dog friendly.

(Click to biggify any of the following photos)

Event grounds & some booths, some from before it got busy:

Surrounding area:

Cider displays at Whole Foods for WA Cider Week:

Event program:

Some of the swag I picked up at Cider Summit Seattle & WA Cider Week events:

Ticket, handouts, and misc info:

Stay tuned to Cider Says for two more WA Cider Week 2015 posts, covering the Bill Bradshaw tasting event with 9 cideries at Capitol Cider, and the 2 Towns night at the Schilling Cider House! Like us on Facebook for the latest info and post notifications.

Cider Summit Seattle 2015 Tasting Notes

September 21, 2015September 10, 2017 cidersays 101 Ciderhouse, 2 Towns, Alpenfire, Anthem, Apple Outlaw, Cider Summit, Dragon's Head, E.Z. Orchards, Eaglemount, Eden, event, Farnum Hill, Finnriver, Liberty, local, Manoir du Parc, Millstone, Montana Ciderworks, Moonlight Meadery, NV Cider, One Tree, review, Sea Cider, Snowdrift, Sonoma Cider, Traditions, Wandering Aengus, Whitewood, Woodinville Ciderworks, Worley's cider, cider summit, cider summit seattle, cider tasting, hard cider, seattle

What an epic event! This long-awaited post will cover my tasting notes on the 32 ciders I tried at Cider Summit 2015 (Sept 11 & 12 2015 at South Lake Union). Another post (post 2/2 now up HERE) will cover information about the event and have lots of photos, including of the swag I picked up and the event program. I was lucky enough to attend both days, and after a couple tastes I learned to ask for a smaller pour!

When you are going for quantity (vs. many of the folks who were just there to drink some cider and didn’t care so much what type or trying as many as they could), the smaller the taste the better, as long as you can get a couple good gulps in. Sorry in advance I don’t have too many cider photos (its difficult at an event like this to juggle a glass, notepad, camera phone, etc), but post 2 will have more event & booth photos. Hopefully someone enjoys these notes, as it took me many hours.

101 Cider House Black Dog Black Cider (Westlake Village CA). 6.9% ABV. This is a unique “black cider”, which is from adding activated charcoal (apparently a new beverage trend, and is good for the digestion too). It also includes lemon and agave nectar. The color turned out a very weird green-blue-black tint (see below). Fairly dry. I’d say similar to Spanish Sidra (as it had a lot of sour citrus flavor) with a hint of weird from the charcoal. I thought of it as more of a novelty, but some of my tasting buddies said they would actually buy a bottle. This was more drinkable than their Cactus Red (which was crazy tart), but not my thing.

2 Towns Prickle Me Pink (Corvallis OR). 6.0% ABV. This cider was released just this week, and uses prickly pear cactus fruit juice from California (reminiscent of my time in Arizona). Semi-dry. Fluorescent pink color! Tart. Nice and flavorful. Some cactus fruit flavor (yes I’ve actually eaten one before and know what they taste like), but also some berry and watermelon notes.

Alpenfire Ember (Port Townsend WA). 7.2% ABV. This one is made from French & English bittersweet apples, organic, wild fermented, and bottle conditioned. Semi-dry. Higher carbonation. Very high tannins and moderate astringency (I’d almost describe the mouthfeel as “chunky” lol). I wasn’t really a fan, but folks who like a really high tannin ciders probably would. I really love their Spark! and Apocalypso though, which are their more approachable and sweeter varieties. Their Smoke was also pretty tasty.

Anthem Ap-Bee-Cot (Salem OR). 6.5% ABV. Apple-apricot cider fermented with natural yeast from bee pollen. Draft only. Semi-dry, unfiltered, and tart, with mild apricot & honey notes. I’ve not really been a fan of any of Wandering Aengus / Anthem’s ciders.

Apple Outlaw Oaked Sweet Dark Cherry (Applegate OR). unknown ABV. Tart with mild cherry notes and the slightest hint of oak barrel flavor. Not really impressed, but it wasn’t bad at all either. The first time I’ve tried their ciders. At this time they also offer Original, Rabid Dry, Ginger Bite, Cranberry Jewel, Hoppin’ Holdup, and Tangerine Twist in bottles.

Dragon’s Head Traditional (Vashon Island WA). 6.8% ABV. Semi-dry, rather still, smooth, acidic, mild tartness, and moderate tannins. My first time trying their cider (although I have a bottle of their Wild Fermented at home). A pretty solid selection.

Eaglemount Homestead Dry (Port Townsend WA). 8.0% ABV. Hazy. Dry, tart, and bitter. Made with heirloom apple varieties including Gravenstein, White Pippin, Stayman’s Winesap, and Tolman Sweet. Not really my thing. I love their Quince though! I mostly tried it as I wanted to try another one of their offerings, and nothing else sounded interesting (Rhubarb, Raspberry Ginger, and Boot Brawl, which is hopped). A solid choice for those who like this style of cider though.

Eden Heirloom Blend Ice Cider (Newport VT). 10% ABV. Very sweet. Syrupy but awesome bold full flavor. Well-hidden ABV. Vanilla and brown sugar notes. I look forward to trying more from Eden! It was awesome to meet Eleanor at the Burgundian event the night before and try two of their other ciders. I hadn’t tried any of their ciders before this weekend. My husband surprised me with a bottle of this for our anniversary! Happy wife.

E.Z. Orchards Semi-Dry (Salem OR). 6.4% ABV. On the sweeter side of semi-dry. Uses French bittersweet apples, which have lower acidity and bring in some tannins and tartness. This was my first time trying their ciders. Pretty tasty.

Farnum Hill Extra Dry (Lebanon NH). 7.5% ABV. I’d still call this one dry, not extra dry, as I picked up a hint of residual sugar. Very tannic and acidic with moderate bitterness. Significant carbonation. Not really my cup of tea, but I think this is a great wine-lovers cider. I had wanted to try their Dooryard, which had been on the tasting list, but they didn’t have it.

Finnriver Country Peach (Chimacum WA). 6.5% ABV. Hazy slightly pink lemonade color. Semi-dry. Sour and tart, but a more approachable sour than some (vs. their Barrel Berry Sour and traditional Sidra and such). More of a peach skin than peach taste. Acidic and slightly vinegary.

Finnriver Cyser Cider (Chimacum WA). 6.9% ABV. Honey cider made with mead yeast. Semi-dry. Similar to their Honey Meadow, but without the hint of herbal flavor (I like Honey Meadow better). Low acidity, tartness, and bitterness. Earthy.

Liberty Ciderworks English Style Cider (Spokane WA). 8.0% ABV. Made with cider apples (including Dabinett, Yarlington Mill and Ashton Bitter) and aged for over a year. Semi-dry. Lovely bittersweet flavors with a bit of a “bite”. Tannic and acidic. Bright amber. Very tasty, and definitely English-style. I’m a big fan of theirs, and looking forward to trying the bottle of their Stonewall Dry Fly Barrel-Aged cider I have at home.

Manoir du Parc Authentic Cidre (Normandy France). 5% ABV? A naturally carbonated (bottle conditioned) wild yeast fermented traditional French cider with “no shit added” per the French dude pouring it lol. Semi-dry. Funky, tart, high carbonation, and high tannin. A bit too traditional / funky for my tastes, maybe from the wild fermentation? So far I’ve been more impressed with Dan Armor and Domaine Pacory Poire Domfront from France.

Millstone Cellars Farmgate Dry (Monkton MD). 8.5% ABV. I really wanted to give Millstone another chance, as I didn’t care for their Cobbler at all. I chose this one mostly as the other varieties they were pouring weren’t appealing (hopped, ginger, and strawberry rhubarb). Barrel aged and made from 40% Stayman Winesap, 30% Northern Spy, 25% Jonathan, and 5% Cameo apples. Apparently they are known for tart, funky, and astringent ciders which are similar to Sidra, although of course no one told me! In contrast to Cobbler, I found this drinkable, but I still didn’t care for it. Definitely dry, tart, sour, funky, and astringent. To me all those qualities were overpowering such that that the cider couldn’t shine and I couldn’t detect any barrel influence, etc. A lot of folks really like sour ciders (and beers) though. Shoutout to Kyle who I e-mailed with, was there pouring cider, and really wanted me to find something from them I liked! I also saw him at the Burgundian the night before. They recently re-did their website, and I think it does a much better job of describing their cider style. The mis-advertisement on the bottle and their website was my main complaint about Cobbler (I get not everyone likes every cider so I never fault a cider because I didn’t like it)…that it wasn’t described as sour, tart, astringent, funky, etc.

Montana Ciderworks Darby Pub Cider (Sula MT). 5% ABV. Semi-sweet. Described as “semi-dry new world style”. Sold in MT, WA, and CO. English cider flavor with some woody & earthy notes, but its an easy drinking and approachable variety. Fuller bodied and effervescent. Mostly Spartan (Montanan) apples, but the earthy notes are from some bittersharp and crab apples. I wasn’t expecting it to be as sweet as it was (slightly back sweetened), but it was nice. This was my first time trying their cider, and I’m impressed!

Moonlight Meadery How do you like them Apples Bourbon Barrel Cider (Londonderry NH). 13.5% ABV. Draft-only cider with honey and brown sugar, aged at least 3 months in Jim Beam bourbon barrels they used for their Last Apple mead. Very similar to their How do you like them Little Apples I tried at the Schilling Cider House, which was also bourbon barrel aged (this one was slightly sweeter and had more barrel flavor). Very tasty! Definitely sweet and syrupy, but it has a lovely rich barrel flavor too.

Moonlight Meadery Kurt’s Apple Pie Mead (Londonderry NH). 16.8% ABV. Mead bottle pour. Made from local apple cider, Madagascar-bourbon vanilla, and Vietnamese cinnamon spice. My husband got a small pour and I tried a sip. Not really my thing because of the spice, but very smooth. This is one of their most popular products.

Neigel Vintners (NV) Cider Cherry Perry (Wenatchee WA). 5.1% ABV. They announced this new variety when I interviewed brothers and co-founders Kevin & Mark Van Reenen, and this weekend was its release. They left this fairly unfiltered, so there was a nice thicker mouthfeel with both pear and cherry flavors. Very balanced between the two flavors. Sweet but not overly. Yum! I was surprised to see a couple other local cideries also make a “Cherry Perry”, Wildcraft and Carlton. They don’t currently plan to bottle it, but if they do, they noted it would have to be slightly more filtered so it would be more stable.

One Tree Caramel Cinnamon (Spokane Valley WA). 6.8% ABV. Sweet. Cinnamon with a hint of caramel. Syrupy. Spiced cider isn’t really my thing, but I was intrigued. Their booth was very popular at the event.

One Tree Lemon Basil (Spokane Valley WA). 6.5% ABV. Semi-sweet. Nice lemonade-type tartness with a hint of herbal basil flavor. Very unique. This was my first time trying ciders from One Tree. They are fairly new, but seem to quickly be building a following. At this time they also offer Cranberry, Huckleberry, and Ginger in bottles, and Crisp Apple in cans.

Sea Cider Bramble Bubbly (Saanichton B.C.). 9.9% ABV. Semi-sweet. My sample didn’t have much if any carbonation, so I missed out on the “bubbly” part, but it was the end of the bottle. Lovely berry/rosé color but the blackberry flavor was a bit underwhelming and sorta standard. Some tartness. Overall it was disappointing…I had really been looking forward to trying this one (its difficult to find this side of the border and I’d always rather taste something than commit to a bottle, especially when its in that $20 price range for a 750ml). I will say that it hid the alcohol very well though, and was well-crafted. I really love their Prohibition, but that is a completely different flavor profile!

Snowdrift Cliffbreaks Blend (Wenatchee WA). 7.6% ABV. Semi-sweet. I picked up a lot of pear notes with this one for some reason? Its supposed to be more of an English / bittersweet apple cider with some melon & dried fruit notes. A bit tart with a hint of citrus too. I tried it at a different time than the Perry (below) too. Bold flavor, but I didn’t really get that richness I was expecting. Very tasty nonetheless. This is probably the most popular of their regular line. Their Red & Cornice are probably their most popular overall. I was happy to hear they are increasing production & distribution of both of those, as they are my favorites…the Red slightly more so, which is odd as barrel aged is usually my favorite. I was very happy to pick up two bottles of Red for $12 each at Whole Food’s 20% off cider day (Friday of Cider Summit). Its a good thing I picked them up near home, as they were out at the one near the Summit.

Snowdrift Perry (Wenatchee WA). 10.1% ABV. Semi-dry. I was expecting different with this one…I tasted a lot of bitterness & tartness, and only a very mild pear flavor. I haven’t had too many true perries though, so I probably didn’t know what to really expect. Its made in the labor-intensive way of Méthode Champenoise (secondary fermentation). I wasn’t really a fan. Red is definitely still my favorite from Snowdrift….and it was getting a lot of love at the Summit!

Sonoma Cider Dry Zider (Healdsburg CA). 6.9% ABV. Cider aged in Red Zinfandel oak barrels for 7 months. Rosé wine-like cider. Very dry (0.3 BRIX). Light berry/salmon color. A bit tart. Nice fizz. Not bad, but not really my sort of cider. This one is a special release that is available now (has slowly been rolling out for a few months).

Sonoma Cider The Pulley (Healdsburg CA). unknown ABV. This is a brand new variety for them, and launched at the event (not even bottled yet)! They referred to it as absinthe-style, and said the only addition was fennel. Dry. Slight herbal flavor. Very unique. Not bad, but not my sort of cider. I got to meet David (one of the cidermakers, with his son Robert).

Traditions Ciderworks (by 2 Towns) Amity Rose 2012 (Corvallis OR). 6.5% ABV. Made from traditional French and English cider apples grown in Amity OR. Semi-sweet (but maybe it just came across that way? I’m guessing it would test drier). Rather plain, but wine-like with some honey notes.

Traditions Ciderworks (by 2 Towns) Bourbon Barrel 2012 (Corvallis OR). 6.9% ABV. On the sweeter side of dry. Strong unique bourbon barrel flavor, but not overwhelming. Very smooth. Light bodied. Higher in tannins. Aged in Buffalo Trace bourbon barrels for 4 months (apparently they got their barrels very wet, so it adds more of the flavor of the spirit). Made with Dabinett & Kingston Black cider apples and wine yeast. Awesome! This was my first time trying their Traditions line, which uses cider apples and is sold in 750 ml bottles (vs. the regular 2 Towns line which uses dessert apples and is sold in 500ml bottles, plus a couple selections in cans). Definitely try this one if you can find some! I was very happy to get my hands on a bottle (at Full Throttle Bottles, as they ran out at Cider Summit, or couldn’t find it or whatever).

Traditions Ciderworks (by 2 Towns) Riverwood 2013 (Corvallis OR). 6.9% ABV. Semi-sweet. Made with Jonagold apples (a cross between Golden Delicious and Jonathan) and inspired by sparkling brut champagnes. I found it very similar to their Amity Rose but slightly sweeter, with some floral notes. I imagine if I sat down with both of them I’d have better tasting notes, but I had just a few sips of each one after the other.

Wandering Aengus Oaked Dry (Salem OR). 6.8% ABV. Made from English and French bittersweet apples. Dry. Mild barrel earthy flavor. Fairly easy drinking for a barrel aged cider. Like all of their ciders though, I picked up more bitterness than I prefer, so I’m not a big fan.

Whitewood Whisky Barrel Aged Kingston Black (Olympia WA). 9.7% ABV. I was really looking forward to this one (mostly as Kingston Black is a famous epitome of a cider apple and I’ve never had a single varietal of it), and it didn’t disappoint! Apparently this isn’t a true single varietal (ended up 80% Kingston Black and 20% Porter’s Perfection due to some pressing difficulty due to the type of apples), but very close. Aged almost 2 years in Wishkaw River whiskey barrels! Dry. Significant rich barrel flavor. Higher acidity and tannins with some tartness. Longer finish. Very similar to Traditions Bourbon Barrel, but more cider apple than (good) boozy flavor (although this one is higher ABV as Kingston Black has a high sugar content). Quite different from their Summer Switchel I tried previously. Definitely try this one if you can find some (very small run)!

Woodinville Ciderworks Tropical (Woodinville WA). 6.3% ABV. Tap pour. Cider from dessert apple juice (granny smith, gala, fuji, etc, from Fruit Smart) with mango & passionfruit essence (fresh made concentrate) to backsweeten. Semi-sweet. Definitely some nice bold tropical flavor going on. Mild tartness. Good fizz. Definitely a tasty easy drinking cider that I think with the right price and advertising would sell well. I found it very interesting that the cidermaker/owner Leroy said he ~~made this~~ (added: put the finishing touches on this) Tuesday for the weekend event, comparing to his experience in the wine industry where it takes much longer to get out a product. (added: the cider was tank aged for 4 months and back sweetened just before the event) Most craft cidermakers I’ve talked to will at least tank age then bottle age a bit, if not bottle condition, their ciders, so although the product is done quickly, they don’t consider it ready for many months. This event was their release! They said bottles should be in stores in about a month. Overall I think its a solid introductory craft cider, kinda similar to Atlas. The flavor of their Tropical reminded me a bit of Rev Nat’s Revival, although Rev Nat didn’t add any tropical flavor to the cider (it was all from the yeast, which must have been difficult). I’m very intrigued to see what they will price their bottles at.

Worley’s Special Reserve (Shepton Mallet England). 5.4% ABV. A keeved bottle conditioned cider made from cider apple varieties. Semi-sweet. Slightly hazy, moderate tartness, and high tannins. This was my first time trying their cider, although I have a bottle of their “Premium Vintage” at home. It was a solid selection, but nothing too remarkable. Maybe as it wasn’t all that cold and had lost some fizz, which is a drawback of bottle pours from events like this.

So, what were my favorite ciders you may ask? Traditions Bourbon Barrel followed by Whitewood Kingston Black. Both were fairly similar bold barrel aged ciders, which is my typical favorite cider type. I was disappointed I couldn’t get a bottle of either at the event (they were out or couldn’t find them or whatever). However, I was able to try the Whitewood Kingston Black again at the Bill Bradshaw tasting event with 9 local cideries at Capitol Cider the Tuesday after Cider Summit, and found a bottle of the Traditions Bourbon Barrel at Full Throttle Bottles.

Other favorites included Liberty’s English Style, Eden Heirloom Blend, Moonlight Meadery How do you like them apples bourbon barrel, and Montana Ciderworks Darby Pub Cider. Definitely impressed. I didn’t really have a single bad cider (there aren’t too many out there), although there were some I didn’t care for. Stay tuned for Cider Summit 2015 post 2/2, and posts on the remaining two Washington Cider Week events I went to!

Let me know what you think! Comments please.

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