Locust Sweet Aged Apple

Review of Locust’s Sweet Aged Apple cider.  I thought this was my first time trying it, but turns out I tried it here, although I haven’t done a full review.  I’ve also sampled their Original Dry, Green Tea Infused, Sweet Dark CherryWashington Dessert Apple, Bittersweet Reserve, Pumpkin, Thai Ginger, Bourbon Barrel Aged, Winesap, Alder Smoked Apple, Mango, Elder & Oak, Wabi Sabi, Apricot, Berry Session, Smoked Blueberry, Vanilla Bean, Winter Banana, Chili Pineapple, Seckel Perry, and Hibiscus.

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Cider:  Sweet Aged Apple
Cidery:  Locust
Cidery Location:  Woodinville WA
ABV:  6.9%
How Supplied:  multi packs of 12oz cans, and draft
Style:  American craft cider from dessert apples, aged for 6 months

Availability:  Year round in CA, ID, OR, TX, and WA

Cider Description:  We leave a blend of pressed washington dessert apples on their own and let the wild yeasts do their work. then we age it for 6 months. the result is a semi-sweet, full bodied, deep, very appley, smooth and round cider. there is beauty in imperfection. great with meat and cheese, stands up!

Cidery Description:  My brother Patrick and I founded Locust Cider in March 2015 with the mission of making outstanding hard cider using the fruit that is most available in Washington- the eating apple. Washington growers produce 60% of the apples in the United States, and cider-specific varieties are in a major shortage, so we set out to put innovative spins on classic cider-making methods to bring out the best in the everyday apple. 

Our delicious ciders begin with great fruit- we primarily use “cull” apples- those that are not pretty enough or are too small or large to make it to grocery stores, diverting these from destruction because their juice is still great! Our unique process then transforms them into great cider- methodical yeast selection, meticulous temperature control, slow aging, and creative and deliberate blending.   -Jason Spears, founder of locust cider

Their Woodinville cidery has a tap room.

Price:  $6.50 / pint draft
Where Bought & Drank:  Tipsy Cow Burger Bar in Woodinville WA
How Found:  This was one of two draft cider options (the other was D’s Wicked Baked Apple)

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First Impression:  Medium amber hue.  Smells like apple juice.  Low carbonation.

Tasting Notes:  Semi-sweet to sweet.  Medium bodied.  Low tartness.  Moderate acidity.  No bitterness, sourness, funk, or tannins.  Notes of apple juice, honey, brown sugar, and maybe a hint of oak?  Quick finish.  High apple flavor.  High sessionability.  Low to moderate complexity.  Moderate flavor intensity.

My Opinion:  I liked this.  However, it was a bit sweet for a full pint.  The flavor is really nice though.  Definitely a simple cider, but tasty.  Perfect for a canned multipack.

Most Similar to:  Locust Aged Washington Dessert Apple

Closing Notes:  Tipsy Cow is one of our favorite local restaurants, and it is awesome they have cider (and 2 local craft ciders at that).  However, I wish they had a drier option, as both are sweet.  Oddly enough I actually liked when they offered Spire Dark & Dry, as although not dry, it is drier than this, and it goes really well with greasy food.

Have you tried Locust Sweet Aged Apple?  What did you think?

Schilling Cider House Visit 27 Tasting Notes

Tasting notes from my 27th visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA.  Check out my past posts with tasting notes here.

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I was there on a Sunday afternoon, with my husband and a friend from out of town.  The good thing about having folks with me was I got to order more ciders!  I chose all the ciders for our group, which was fun.

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<left to right:  Schilling Pippin, Locust Seckel Perry, Anthem Pear, Finnriver Dry Hopped, Cockrell Raspberry Habanero, and Schilling Afterglow>

Schilling (Auburn WA) Pippin (6.5% ABV):  This is a draft-only special release, a single varietal from Pippin apples I believe.  Semi-dry.  Moderate tartness.  High acidity.  Mild to moderate bitterness.  Hints of sourness.  Lots of citrus!  I wasn’t really a fan with the sourness and acidity.

Locust (Woodinville WA) Seckel Perry (6.5% ABV):  I rounded out my flight with this, as I enjoyed it my last visit (see here).  However, this time I found it sour, and wasn’t a fan.  I’m curious if it was the same keg or not.

Anthem (Salem OR) Pear (6.5% ABV):  This is a pear-flavored cider, also available in bottles.  Semi-dry to semi-sweet.  Medium bodied.  Low tartness and acidity.  Very mildly flavored, apple and pear.  I found it plenty drinkable, but boring.

Finnriver (Port Townsend WA) Dry Hopped (6.9% ABV):  I’ve tried this previously, and mostly ordered it for my husband.  It is also available in bottles.  Semi-dry to dry.  Light bodied.  Moderate tartness, acidity, and bitterness.  Citrus notes with hints of floral and hops.  Not bad.

Cockrell (Puyallup WA) Raspberry Habanero (7.8% ABV):  This is a popular cider of theirs, also available in bottles.  Semi-dry.  Moderate berry flavor.  Moderate to strong level of spiciness, especially on the finish.  I’m not a fan of spicy ciders, and mostly tried this out of curiosity.  This was the only one we didn’t finish.

Schilling (Auburn WA) Afterglow (5.1% ABV):  This is a special release, also available in bottles, made with cranberries, blood orange, and rose hips.  Semi-sweet.  Light to medium bodied.  Mild to moderate tartness.  Moderate acidity.  Mild to moderate berry flavor with a hint of herbs.  I didn’t pick up any blood orange.  I enjoyed it.

We also ordered 2 more flights, with:
– Schilling Pineapple Passion (which I’ve reviewed here)
– Schilling Grumpy Bear Cold Brew Coffee (which I’ve reviewed here)
– Schilling Blackberry Pear (which I’ve reviewed here)
– One Tree Huckleberry (which I’ve reviewed here)
– Elemental Margarita (which I’ve reviewed here)
– Elemental Blood Orange (which I’ve reviewed here)
– Schilling King’s Schilling (which I’ve reviewed here)
– Jester & Judge Pineapple (which I’ve reviewed here , although this batch wasn’t so great, as it was less flavorful than usual)
 – Elemental Pom-Lavender (which I really enjoyed, semi-sweet and flavorful, fruity with a hint of lavender)
– Elemental Black Currant (which I thought was good, but I like Finnriver’s better, as the flavor is more intense – see here)

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We also ordered a bottle of Aspall Imperial (which I’ve reviewed here).  I love that all their bottles at the cider house are pre-chilled and there isn’t a markup for drinking them onsite.

My favorite was the Aspall.  After that, the Schilling Afterglow, Elemental Pom-Lavender, Schilling Pineapple Passion, and Schilling’s King Schilling.

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

Locust Cider Vanilla Bean & Smoked Blueberry

Review of Locust Cider’s Hootenanny series Vanilla Bean and Smoked Blueberry ciders.  This is a two for one review as I enjoy these ciders mixed together.  Its not my first time trying these, but I hadn’t yet bought bottles / done a full review.  I’ve also tried a lot of other ciders from Locust:  Original Dry, Green Tea Infused, Sweet Dark CherryWashington Dessert Apple, Bittersweet Reserve, Pumpkin, Thai Ginger, Bourbon Barrel Aged, Winesap, Alder Smoked Apple, Mango, Elder & Oak, Wabi Sabi, Apricot, Sweet Aged Apple, Berry Session, Winter Banana, Chili Pineapple, Seckel Perry, and Hibiscus.

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Cider:  Vanilla Bean & Smoked Blueberry
Cidery:  Locust Cider
Cidery Location:  Woodinville WA
ABV:  5.0% & 5.0%
How Supplied:  22oz bottles (and kegs)
Style:  American craft cider infused with Madagascar vanilla (Vanilla Bean) or alder smoked apples and blueberries (Smoked Blueberry)

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Availability:  Year round in CA, ID, OR, TX, and WA

Vanilla Bean Description:  Washington apples meet real Madagascar vanilla, creating what is best described as an adult’s all natural cream soda. you don’t like sweet ciders??? Ok sure, try this.

Smoked Blueberry Description:  Some people do not like smoked foods and drinks. Ok fine, stop reading. for those who do, this is comfort in a drink, blending apples, smoked over alder wood, with real blueberries, this is unexpected but amazing.

Cidery Description:  My brother Patrick and I founded Locust Cider in March 2015 with the mission of making outstanding hard cider using the fruit that is most available in Washington- the eating apple. Washington growers produce 60% of the apples in the United States, and cider-specific varieties are in a major shortage, so we set out to put innovative spins on classic cider-making methods to bring out the best in the everyday apple. 

Our delicious ciders begin with great fruit- we primarily use “cull” apples- those that are not pretty enough or are too small or large to make it to grocery stores, diverting these from destruction because their juice is still great! Our unique process then transforms them into great cider- methodical yeast selection, meticulous temperature control, slow aging, and creative and deliberate blending.

We are now made up a great small team: Chelsea, head cidermaker, Ryan, cellar manager, Shenna, tap room manager, Spring, events manager, and Chris, sales manager. We are a “family” passionate about cider, and we thank you for visiting our tasting room, and being part of our family!  -Jason Spears, founder of locust cider

Their Woodinville cidery has a tap room.

Price:  $7 each
Where Bought:  Schilling Cider House in Seattle WA
Where Drank:  home
How Found:  I tried these individually at Locust’s tap room awhile back, then at a tasting event I decided to try them mixed.

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First Impression:  Both nearly still (very low carbonation).  The Vanilla Bean is a light straw yellow hue and the Smoked Blueberry is a bright purple-blue hue.  The Vanilla Bean smells rather mild, just slightly sweet and of vanilla.  The Smoked Blueberry is a bit more fragrant, smelling of blueberry with a hint of smoke.

Vanilla Bean Tasting Notes:  Semi-sweet to semi-dry.  Medium bodied.  Low tartness.  Low to moderate acidity.  No bitterness, sourness, funk, or tannins.  Notes of vanilla, cream, and hints of citrus (reminiscent of cream soda).  Quick to moderate length finish.  Low apple flavor.  Low to moderate complexity.  Moderate flavor intensity.  High sessionability.

Smoked Blueberry Tasting Notes:  Sweet.  Medium to full bodied.  Low tartness.  Low to moderate acidity.  No bitterness, sourness, funk, or tannins.  Notes of blueberry and grape with hints of smoke and alder wood.  Quick finish.  Low apple flavor.  Low to moderate complexity.  Moderate flavor intensity.  High sessionability.

Mixed Tasting Notes:  Semi-sweet.  Both fruity and creamy.

My Opinion:  On their own, although plenty good, I don’t find either of these too remarkable.  The Vanilla Bean has a great flavor, but I find it a bit sweet to drink much of (although this batch is slightly less sweet than I’ve had before, but also slightly less flavorful).  The Smoked Blueberry is nice, but pretty typical.  However, mixed together, the result is a uniquely tasty.

Most Similar to:  Not much else.  I’ve had other smoked ciders, but they weren’t fruit-infused.  For example, Locust Alder Smoked Apple, and the more intense Tilted Shed Smoked and Alpenfire Smoke.  The closest I’ve had to the Vanilla Bean is probably Long Drop Vanilla Honey (but that has more honey than vanilla, with some awesome honeycomb notes).

Closing Notes:  Combining ciders is a fun way to mix things up.  I haven’t really got into cider cocktails, as to me, mixing cider with other beverages is something I would think of doing if I don’t like a cider (and have done actually).

Have you tried Locust Cider?  What did you think?

Schilling Cider House Visit 26 Tasting Notes

Tasting notes from my 26th visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA.  Check out my past posts with tasting notes here.

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I was there on a Thursday night when they had Schilling Cider’s 4th anniversary party.  I started with half a flight, waiting for them to put more on tap once the event started.

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Snowdrift (Wenatchee WA) Orchard Select (7.3% ABV):  The scent has hints of funk.  Fully dry.  Moderate tartness.  High acidity.  Low to moderate bitterness, especially on the finish.  Low funk.  Hints of sourness.  Low to moderate tannins.  Sharp flavor with citrus, herbal, and possibly crab apple notes.  I found this a bit harsh for my liking between the dryness, sharpness, and acidity.  I think their Cliffbreaks Blend is more likable, although that is significantly sweeter.  Fans of dry cider from cider apples will likely really enjoy it; I think it reminds me of a lot of ciders I’ve had from the Northeast.

Locust Cider (Woodinville WA) Hibiscus (5.0% ABV):  This appears to be a draft-only special release.  Pink hue.  Smells floral and fruity.  Semi-sweet.  Medium bodied.  Low to moderate tartness.  Moderate acidity.  No bitterness, sourness, funk, or tannins.  More fruity than floral, with notes of rhubarb, strawberry, and watermelon.  I really enjoyed it.  I’m curious what they added to this.

Eric Bordelet (Normandy France) Nouvelle Vague Sidre (5.0% ABV):  This is the first time I’ve seen this variety in the U.S. (although we get a handful of their ciders in bottles).  Semi-dry.  Light bodied.  Low carbonation.  Low tartness and acidity.  Low to moderate tannins.  Low bitterness.  No sourness or funk.  Simple but tasty flavor profile, apple and yeast forward.  This reminded me a bit of English cider in addition to French cider, with a higher level of tannins, clean flavor (no funk), and lower carbonation (although likely to it being on draft vs. bottled).  I enjoyed it, especially as it warmed up.

Next Sarah shared some of a Hogan’s 3 liter bag-in-box variety (retails for $33, which works out to $8.25 / 750ml).

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Hogan’s Cider (Alcester United Kingdom) Hazy Daisy (3.9% ABV):  I’ve only seen this in the 3L bag-in-box in the U.S.  Semi-dry.  Still.  Light to medium bodied.  Low tartness, acidity, and tannins.  Hints of bitterness, funk, and sourness.  The flavor is very mild, apple and citrus forward.  This would be a perfect summer session cider, and possibly my favorite from Hogan’s so far oddly enough (I’ve also tried Medium Cider and Picker’s Passion), as it had a bit less sourness (especially compared to the Medium).  I enjoyed it.

The full event lineup was finally on tap a bit after the event started at 6pm.  It ended up being a lot of the usual suspects, sours, and high ABV barrel aged spirit-style ciders.  I ended up only ordering one more thing, as it was getting late for me and very very busy.

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Schilling Cider (Auburn WA) French Bittersweet (unknown ABV):  A draft-only special release from French bittersweet apple juice.  Very dark hazy brown hue, like unfiltered non-alcoholic cider.  On the sweeter side of semi-dry.  Medium bodied.  Low tartness and acidity.  Moderate tannins and bitterness.  No sourness or funk.  The flavor was very cider apple juice forward–it really didn’t taste alcoholic.  I think this may have been the same cider I tried at Cider Rite of Spring which tasted just like juice to me (maybe it was there?).

My favorites were the Locust, Eric Bordelet, and Hogan’s.

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

Schilling Cider House Visit 25 Tasting Notes

Tasting notes from my 25th visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA.  Check out my past posts with tasting notes here.

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I was there on a Tuesday when they were having a 2 Towns event (they had Return of the Mac, Made Marion, Cherried Away, Flight of the Kiwi, and Sun’s Out Saison on tap).  I started with a flight.

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<left to right:  Finnriver Fire Barrel, 2 Towns Sun’s Out Saison, Locust Seckel Perry, Sea Cider Wolf in the Woods, Cockrell Dusty, and Alpenfire Heirloom Dry>

Finnriver (Chimacum WA) Fire Barrel (9.0% ABV):  This year’s Fire Barrel was just released (I’ve tried it previously; see here).  It is made from cider apples (this year they are all Organic and all from Finnriver’s own orchard), then Whiskey barrel aged for 5 months (previously it was aged in charred Bourbon barrels).  They have a detailed fact sheet on this and all their other ciders now too.  This time around it is a higher ABV, and is being released in a 750ml corked bottle (part of their Orchard Series) for $23, instead of a 500ml bottle for $11.  I prefer smaller bottles for lower prices.  I think it was underpriced before (I recognize these barrel aged ciders from real cider apples cost significantly more to produce), but $23 is a bit steep.
Darker hue.  Semi-dry.  Medium bodied.  Low tartness, acidity, bitterness, tannins, and funk.  No sourness.  Notes of apple pomace, caramel, and molasses.  Long warming finish. Oddly enough I liked this better as it warmed up, as it seemed to have more depth (often for a higher ABV cider, they become harsh as they warm). Moderate flavor intensity, apple flavor, sessionability, and complexity.  Low to moderate oak and spirit flavor.  I really enjoyed it, but the previous version was better, as it seemed more complex (I didn’t pick up the vanilla this time) and had more oak & spirit flavor, likely as it was a bit sweeter.

2 Towns (Corvallis OR) Peach Saison / Sun’s Out Saison (5.8% ABV):  I thought this was something I hadn’t tried, as it was labeled Peach Saison (they write whatever the keg label says on the tap list board, so sometimes it varies from the official name), but it turns out it is Sun’s Out Saison, back for its 2nd seasonal release (also available in bottles); I’ve tried it previously (see here).  Semi-sweet to semi-dry.  Light bodied.  Low tartness and acidity.  Notes of peach, pear, citrus, and green apple.  Quick finish.  Low apple flavor.  Low to moderate flavor intensity.  Moderate to high sessionability.  Low to moderate complexity.  I really enjoyed it.  This year’s release seemed slightly sweeter and more flavorful.

Locust Cider (Woodinville WA) Seckel Perry (6.0% ABV):  This draft-only perry is made from Seckel pears.  Smells slightly of vinegar, sourness, funk, and citrus.  Hazy hue.  On the sweeter side of semi-dry.  Medium bodied, with a nice texture.  Low tartness.  Moderate acidity.  Mouth-puckering without being overly tart or acidic.  Hints of sourness, funk, bitterness, and tannins.  Pear-forward with some citrus, even lime.  I enjoyed it.  Snowdrift also makes a nice Seckel Perry (see here).

Sea Cider (Saanichton B.C.) Wolf in the Woods (9.9% ABV):  This is a special release cider, part of their Canadian Invasion Series, with hops and pine tips, also available in bottles (for more info see here).  Dry to semi-dry.  Medium bodied.  Moderate tartness and acidity.  Low to moderate bitterness.  Low tannins.  Flavor notes were on the earthy and botanical side, with hops, wood, and citrus.  Long warming finish, but that was the first time the ABV showed up.  Low apple flavor.  Moderate flavor intensity and complexity.  Low sessionability.  I enjoyed it.

Cockrell Cider (Puyallup WA) Call Me Dusty / Dusty Dry (6.8% ABV):  This is their flagship dry cider, also available in bottles.  Dry to semi-dry.  Light to medium bodied.  Moderate tartness and acidity.  Hints of bitterness and tannins.  Rather apple-forward and flavorful for a drier cider.  Hints of peach, pineapple, and lemon.  Low to moderate flavor intensity.  Moderate sessionability, complexity, and apple flavor.  I enjoyed it.

Alpenfire (Port Townsend WA) Traditional Heirloom Dry (8.0% ABV):  This is a draft-only new cider release from heirloom apples.  Dry to semi-dry.  Moderate tartness and acidity.  Low tannins.  No bitterness, sourness, or funk.  Apple-forward flavor with some citrus and floral notes.  Moderate apple flavor, flavor intensity, complexity, and sessionability.  I enjoyed it.  Even Alpenfire’s simpler ciders are exceptional (like their Simple Cider).

Sarah also shared a few sample ciders with me.

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Carlton Cyderworks (McMinnville OR) Sidra Natural (6.9% ABV):  This is a special release Spanish Sidra-style cider (first available November 2016), made from bittersweet & bittersharp PNW apples.  Semi-dry to dry.  Low to moderate tartness, acidity, and sourness.  Low funk.  Notes of citrus but not much else.  Low flavor intensity and complexity.  I found this rather uninspiring, plus I’m not really a fan of Sidra / sour ciders.  However, this would be a good introductory Sidra for someone as it isn’t overly harsh.  Interestingly, imported real Spanish Sidra can be bought around here for significantly less than local Sidra-style cider, so I’m curious how these cider styles will sell.  Rustic and farmhouse-style ciders seem to be gaining in popularity in the PNW (or at least, in production).

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Aval (Bretagne France) Cidre Artisinal (6.0% ABV):  This is a semi widely available French cider from the Brittany region, known for sweeter and higher carbonated apple-forward ciders, typically without the sourness & funk which is common is ciders from the Normandy region.  Darker hue.  Smells sweet, of caramel.  Unknown carbonation level (this had gone flat, but I’m guessing it was higher to start with).  On the sweeter side of semi-dry.  Low tartness, acidity, tannins, and bitterness.  Notes of apple pomace and caramel.  Quick finish.  High sessionability.  Moderate flavor intensity.  Moderate to high apple flavor.  Low to moderate complexity.  I enjoyed this; it is a very easy-drinking French cider, similar to Celt, which is a staple cider in my house and a steal at $7.99 for four 11.2oz bottles.

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North Idaho Cider (Hayden ID) Logger (6.9% ABV):  This cidery’s ciders are new to the Seattle area (see this article), and this one retails for ~ $7.99 / 22oz.  Logger is a dry cider aged on oak and pine.  Dry.  Low sourness.  Moderate tartness and acidity.  Hints of bitterness.  Notes of oak/wood, earth, and citrus.  Mild flavor intensity and apple flavor.  Moderate sessionability and complexity.  I thought this was nice, and reminded me of Grizzly Ciderworks The Ridge.

For probably the first time, I actually enjoyed every cider in my flight.  However, my favorites were the Finnriver Fire Barrel and 2 Towns Sun’s Out Saison.  Of the bottle pours, I enjoyed the Aval best.  It was awesome to have several true artisan cider selections on tap (those made from cider apples by cideries with their own orchards), as most of the draft selections tend towards ciders made from dessert apples with added flavors (fruit, hops, etc).

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

Notes on Cider at Debuts and Discoveries 2017

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.

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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!

Schilling Cider House Visit 24 Tasting Notes

Tasting notes from my 24th visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA.  Check out my past posts with tasting notes here.

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I was there on a random Thursday.  I started with a flight.

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<left to right:  Locust Winter Banana, Liberty McIntosh, Pilton English Keeved, Golden State Dry, Christian Drouin Poire, and Greenwood Red River Wolf Crab>

Locust (Woodinville WA) Winter Banana (6.0% ABV):  No, this isn’t a banana cider…it is a single varietal made from the Winter Banana apple.  Draft-only.  Semi-dry to semi-sweet.  Medium bodied.  Moderate tartness.  High acidity.  Apple-forward flavor with honey and citrus.  Nice flavor.

Liberty (Spokane WA) McIntosh (8.1% ABV):  Another single varietal, this time of a more common apple, the McIntosh (which is actually the spelling for the apple pronounced MAK-in-tosh).  Also available in bottles.  Dry to semi-dry.  Medium bodied.  Higher carbonation.  Moderate tartness.  High acidity.  For its dryness, it remained rather apple-forward, with some honey and citrus notes too.  I think this is one of their better dry acidic ciders.  I liked this, especially at first when it was cold (it got a bit harsh when it warmed up with the higher ABV).

Pilton (Somerset England) English Keeved (5.0% ABV):  This is my first time trying any cider from Pilton, as well as my first time trying an English cider which is made using the keeving process, which is much more common for French cider.  Keeving starves the cider of nutrients so it creates a naturally sweet apple-forward cider.  Hazy hue.  Dry to semi-dry.  Medium bodied.  Low tartness and acidity.  Low sourness.  Low tannins.  Moderate funk.  Notes of apple pomace, yeast, and citrus.  This is rather dry for a keeved cider, which usually average semi-sweet.  I wasn’t a fan of this due to the sourness; it reminded me more of a Normandy France style cider (due to the sourness & funk) than an English cider (which often have higher tannins & bitterness).

Golden State (Sebastopol CA) Mighty Dry (6.9% ABV):  It is my first time trying their cider, which is newish to the Seattle area.  Also available in cans.  Semi-dry.  Medium bodied, and a bit syrupy, which is interesting for the level of dryness.  Moderate tartness.  High acidity.  Apple-forward with some pineapple and green apple notes.  This is a nice flagship cider.

Christian Drouin (Normandy France) Poire (4.0% ABV):  This is a French perry.  Its nice to see these types of high end ciders of draft, as the bottles are expensive.  Semi-sweet.  Moderate to full bodied.  Higher level of carbonation.  Low tartness, acidity, and tannins.  More pear fruit than pear juice forward, with notes of pineapple and mango as well.  I loved this.

Greenwood (Seattle WA) Red River Wolf Crab (7.4% ABV):  The interesting title for this draft-only cider refers to the use of red-fleshed crab apples as well as forraged apples from the Wolf River region.  Dry to semi-dry.  Light bodied.  Moderate tartness.  High acidity.  Hints of sourness & funk.  Apple-forward, with notes of sharp crabapples and citrus.  Of a sad note, I was told they lost their lease, so they are no longer operating from Greenwood, but Lake City (both in Seattle); I imagine they will keep the name though.  I thought this was pretty average.

Sarah also shared another cider with me:

Alpenfire (Port Townsend WA) Spiced Tonic Shrub (6.0% ABV):  This interesting draft-only concoction is made using cider, vinegar, and spices.  “Shrub” typically refers to a vinegared cocktail.  This one definitely wasn’t to my liking, between the vinegar, saltiness, and pepper.  Apparently it is selling really well though.

My favorite was the Christian Drouin Poire; it reminded me of selections from Eric Bordelet and Domaine Pacory.

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