Attila Scourge of God

October 16, 2015October 15, 2015 cidersays Attila, review Attila, cider, cider review, cider tasting, hard cider, oregon, Scourge of God, washington

Review of “Scourge of God” by Attila Hard Cider. I honestly bought this just because the name was funny. I haven’t tried any Attila ciders, but they also offer at least one other cider (Rapture, with Concord grape juice in addition to Granny Smith apple juice), and have been around since 2013.

Cider: Scourge of God
Cidery: Attila Hard Cider (for Elevage Wine Company in Ellensburg WA)
Cidery Location: Milton-Freewater OR
ABV: 5.9%
How Supplied: 22oz glass bottle

Availability: WA only, in bottles & kegs. Distributed through King Beverage (Budweiser house) in Eastern Washington and American Northwest in Western Washington.

Cider Description: Attila’s flagship lightly carbonated, slightly tart, perfectly blended cider with a clean, crisp finish. In the finest tradition of American Craft cider we only source the highest quality apples from Washington State . Drink what the Founding Mothers and Fathers used to enjoy after a hard day’s work. Made from only fresh-pressed apples with no juice concentrates or added sugars, make Attila, “The Scourge of God” the most refreshing cider on the market today, and at 6.99% Alc, you can bring this cider to any revolution!

Cidery Description: In 2011, we noticed an influx of people asking for draft cider at our wine bar in Ellensburg. Knowing very little about cider we tried them all, yet after our year long research, we only found two that we liked—both from Oregon. The winemaker in me thought, it can’t be that hard. Finally, after a long trial and error process, three years and several thousand of dollars of cider given away to friends (aka “guinea pigs”) Attila “Scourge of God” was born. Why Attila? Glad you asked. Attila was a true-life badass; a simple man with leadership abilities that would rival any modern day leader. Down-to-earth Attila that lead by example and enjoyed a good drink. Dubbed the “Scourge the God” by Pope Leo, Attila was feared by everyone and found joy intimidating the Romans; a businessman, he demanded up to 2000 kilograms of gold a year in lieu of being pillaged by Attila’s misfits. For us, we were not looking to conquer the cider business, but to grow Attila’s army into a band of local misfits who enjoy drinking a damn good cider. Our secret, using only locally-sourced apples, which are always fresh pressed creating a high quality craft cider for the masses. We look forward to seeing you at our wine bar Brix in Ellensburg or our tasting room in Leavenworth or better yet your favorite watering hole soon as we continue to grow and thrive here.

Price: ~$8? It was awhile ago…
Where Bought: Schilling Cider House
Where Drank: home
How Found: Browsing

First Impression: Crisp acidic dry slightly musty scent. Pale straw yellow. Very light carbonation which quickly cleared.

Opinion: Semi-dry. Simple, crisp, and refreshing. High acidity, which I really liked. Very apple-forward, which I also liked. Lots of granny smith apple flavor (made from golden delicious, gala, and granny smith apples), but the tartness remained mild. No significant bitterness or astringency. Some citrus notes. I didn’t pick up any funk (it remained clean), which I had expected a bit from the scent. This was definitely made from dessert apples (ie. low complexity), but it was well-balanced and not very sweet at all, which is nice. Quick finish. My only suggestion for this one is that more carbonation would be a good addition, but I say that about most ciders.

Most Similar to: Other drier flagship ciders, except this one was higher acidity.

Closing Notes: Pretty good. I’d rate this as above average, especially for a flagship cider, which I typically don’t care for (as I like bolder flavors). Its great they are doing so many good things, such as using fresh juice from WA apples, no additives, etc. I’ve been wanting to try their Rapture cider, which sounds interesting, but appears to be sweeter than this one.

Have you tried Attila Scourge of God? What did you think?

Henry Hotspur’s Hard Pressed for Cider

October 15, 2015October 15, 2015 cidersays Hard Pressed, review cider, cider review, cider tasting, hard cider, Hard Pressed for Cider, Henry Hotspur's, Trader Joe's

Review of Henry Hotspur’s Hard Pressed for Cider, only available at Trader Joe’s.

Cider: Henry Hotspur’s Hard Pressed for Cider
Cidery: Hard Pressed Cider Company, which according to some Googling may be part of Gordon Biersch Brewing
Cidery Location: San Jose CA
ABV: 5.8%
How Supplied: 22oz (650ml) bottle

Availability: wide release, year round, only at Trader Joe’s

Cider Description: Made from fresh pressed apples from the Pacific Northwest, Hard Pressed Cider company has a refreshing take on cider. Fresh pressed apple juice is fermented with brewing yeast and the resulting cider is slightly sweetened by adding back unfermented apple juice. That’s it. The finished cider is clean, crisp and delightfully enjoyable.

Cidery Description: None found. Have any information on them? Contact me so I can add it.

Price: $2.49
Where Bought: Trader Joe’s
Where Drank: home
How Found: Browsing. I had tried this awhile back and decided to revisit it.

First Impression: Light straw yellow. Light carbonation. Foam ring. Light clean apple scent, slightly yeasty.

Opinion: On the sweeter side of semi-dry. Low acidity and tartness. No bitterness. Slight generic apple juice flavor. Its definitely an easy drinking & refreshing cider variety. Not too many identifiable flavor notes. It could use more flavor (its a bit on the watery side). However, I’ve definitely paid much more for cider I liked much less. I commend them for not using any concentrates or additives, which is unheard of at this price point. This cider per ounce would be equal to an $8.18 price point for a six pack of 12oz bottles, which is quite in line with commercial ciders.

Most Similar to: Other light easy drinking flagship ciders.

Closing Notes: This is a solid cider selection, especially for the cost. I’d consider getting it again. I’ve particularly been looking for an easy drinking affordable craft cider which is to my liking, as I can’t always drink the good stuff. However, I think in this case I’d spend a bit more and get the Dan Armor Cuvée Spéciale Cidre Brut ($4.99 for a 750ml, French import) from Trader Joe’s, which I find truly impressive. Its literally on my list of top ciders, along with a lot of ciders in the $10-$20 / bottle range. If I didn’t like variety / trying new ciders, I’d pick up a case of that and call it done.

Have you tried Henry Hotspur’s Hard Pressed for Cider? What did you think?

Rambling Route Yakima Cider

October 14, 2015October 13, 2015 cidersays Rambling Route, review cider, cider review, hard cider, hard cider review, Rambling Route, Tieton, Yakima

Review of Rambling Route Yakima Cider, made by Tieton Cider Works. This is their lower end canned cider (vs. their bottled ciders).

Cider: Yakima Cider
Cidery: Rambling Route (Tieton Cider Works)
Cidery Location: Yakima WA
ABV: 6.9%
How Supplied: 16oz tallboy can (four pack)

Availability: Semi-wide (19/50 states), year round

Cider Description: The apple’s journey to America was parallel to man’s. The boat landed and the exploration began: in this vast new land the choices for thriving were endless. Some were happy to live on the coast where they landed, spreading out and staying diverse. Others were content to live amongst a few or be a solo tree in a town square. A few made it halfway across the land and settled in. The fearless joined the westward migration on horses and wagons, traveling thousands of miles looking for the perfect dirt, long sunny days and ample water. When it reached the land that would be called Washington, the apple knew. It was home at the end of a Rambling Route.

For those that appreciate the bold, crisp flavor of biting into a Washington grown apple, your quest for the perfect apple cider ends with Rambling Route. We grow and press only fresh apples from our family farm and carefully blend under the roof of our own cidery located in the heart of the Yakima Valley. Expect pineapple aromas and mineral qualities on the nose, snappy and racy acid levels on the palate, coupled by a deep full-bodied finish. No additives, no concentrates, or preservatives – ever!

Additional Info from Rambling Route: We use a variety of bitter sharp and bitter sweets apples in our Ciders. Along with some dessert varietals. We launched our can division on April 1st which is the Rambling Route brand. We will be launching Rambling Route in early 2016 with kegs.

Price: ~$2.50 for a single can (runs $8-9 for a four pack in my area)
Where Bought: Total Wine
Where Drank: home
How Found: Browsing. Since then, I’ve seen it promoted quite a bit.

First Impression: Mild dry acidic crisp apple scent. Little carbonation upon pouring, but tiny bubbles. Light straw gold hue.

Opinion: On the drier side of semi-dry. Moderate to high acidity. Mild tartness, bitterness, and astringency. Citrus notes. I noticed the slightest bit of tannic cider apple taste, but it left me wanting more. Rather bland and watered down tasting. Light bodied. Longer finish with an odd almost soapy aftertaste (which I read can be a sign of stressed yeast). I liked that it wasn’t too bitter, which I’ve often found with drier ciders. I don’t agree with their description that it is bold or full-bodied. It is however a crisp and easy drinking cider. Well balanced, but I found it boring and unimpressive.

Most Similar to: Other drier light bodied PNW flagship ciders such as HUB Hard Cider, Red Tank Happy Cider, 2 Towns Bright Cider, Seattle Cider Semi-Sweet, and Anthem Cider.

Closing Notes: I commend Tieton for making an affordable craft cider (relatively small batch, made from fresh pressed juice, nothing artificial added, etc), and one that isn’t too sweet either. However, it just isn’t to my liking. I think if it was higher carbonation and had a richer flavor, they would be on to something I’d enjoy. I’m still in search for an everyday drinking craft cider which is affordable (which usually means it comes in a multi-pack). The cider folks I’ve talked to seem to either love or hate this cider. I’m sorta ambivalent.

Have you tried Rambling Route Yakima Cider? What did you think?

My Visit to Superstition Meadery in Prescott AZ

October 13, 2015October 18, 2015 cidersays mead, not cider, review, Superstition Aesir, Arizona, barrel aged, honey, honey wine, mead, meadery, Prescott, Superstition

Yes, another mead post! This time around our travels brought my husband and I back to Prescott (pronounced press-kit) Arizona, where we went to college (at Embry-Riddle Aeronautical University). A friend had told us about Superstition Meadery, and I just had to go. This is a smaller mountain town (at least when I left over 7 years ago) so I was surprised to learn it now has a meadery! Especially because they don’t even have a cidery, and only a handful of breweries. Superstition also makes some cider, so its still semi on-topic for this blog. Superstition Meadery is located in downtown Prescott, on “Whiskey Row”, under the “Old Capitol Market” shop (which sells spices and jams and such). This tasting room has only been open about a year (they will have their first year anniversary party on Oct 24), but they have been selling their meads since 2012, and making them for about 10 years.

You oddly enough have to walk through the shop to get to the meadery (although apparently they only lease the space and aren’t associated with the shop). If we hadn’t known it was there, it would have been easy to miss, even with the sidewalk sign and their name on the window.

They make the mead (and cider) on-site, and one of the coolest parts of the tasting room is the window which looks into their workshop. We visited on a Saturday afternoon with a few friends. We had actually dropped by Friday night as some other friends were hanging out there (it was a big alumni reunion type weekend for us), but didn’t stay as the live music was way too loud. I wanted to be able to enjoy my mead with less folks around, and maybe even chat up the staff. During our Saturday visit my husband Aaron was lucky enough to spot an employee walking into the workshop and asked it we could have a tour. Lucky us. Thanks Justin!

It was a really classy place just to chill with friends, with a bar, comfy chairs & tables, and a nice overall vibe. Pretty unusual for Prescott!

They serve mead (a type of wine made from fermenting honey & water), cider, grape wine, and appetizers/tapas. Something to please most folks. Plus, it appears to be an all ages place (they even have some kids food selections on the menu). They offer a flight of all 12 selections (11 mead and 1 cider that day), or you can choose taster size pours individually, plus a few off-flight mead options (two which were barrel aged versions of the on-flight meads, and one cocktail). Of course I opted for the full flight of 12, which was lower cost than purchasing individually as it worked out to only $2 each, when some were $3 individually.

Although it was $24, it was plenty for 2 people. There were four of us to start (more showed up later), so after the flight we each got a couple more sample size glasses or a full glass of what we liked (and one person chose red wine instead of mead lol). The pours were quite generous too. Click to biggify the menu photos. The only food we tried was the bread with oil & vinegar, which was a good choice considering the amount we drank! No standard bar fare to be had here (I was kinda craving a soft pretzel). The mead menu is laid out from dry to sweet, and they really ran the full spectrum.

Tasting notes:

Except for the cider, these were meads noted to be in order from Dry to Sweet, which I found mostly true:

Blueberry Spaceship Box, 6.9% ABV: Blueberry cider. Semi-dry. Tart. I get a lot of blueberry skin flavor, definitely from adding real blueberries, not just juice (or what some cideries do, artificial flavor). Noticeable tannins and astringency. Unique, but I didn’t find it to my liking (although all my table mates did). I found it very interesting that this cider is actually the top user rated cider on RateBeer.com! Its pretty limited availability, so its interesting they got so many folks to try it and rate it highly.

Lagrimas de Oro, 13.5% ABV: Bourbon barrel aged mead. Dry. More barrel notes in the scent than taste. Alcohol-forward (boozy). Tart and astringent. Not a fan, and I don’t think anyone at the table was.

Alexander the Grapefruit, 8.5% ABV: Grapefruit and hops mead. Dry to semi-dry. Floral and citrus notes, tart, and definitely hopped (although mild, I’m just a wuss when it comes to hops)! Not a fan, but one or two folks at the table were.

Tahitian Honeymoon, 13.5% ABV: Tahitian vanilla bean mead, oak barrel aged. Semi-dry. Lovely vanilla, honey, and oak notes. The vanilla notes were on the tart side, and the barrel influence was moderate. Kinda wine-like. I enjoyed this one (my fourth favorite).

Amnesia, 14% ABV: Cyser (made from apples & honey) with Welsh Mugwort. Semi-dry. Check out this issue of American Mead Maker for an article on Superstition and the backstory on Amnesia, which was a Welsh collaboration. It tasted like cyser with a hint of weird herbal notes to me. A couple folks at the table didn’t mind it though.

Let Them Eat Cake, 12% ABV: Raspberry mead. Semi-dry. Sweet raspberry scent, but this was a drier tart mead. This one was rather well received at our table. Not bad.

Maple Stinger, 13.5% ABV: Maple mead, bourbon barrel aged. On the drier side of semi-sweet. Maple-oak scent. Maple start and barrel notes with the finish. Not too much honey flavor came through. Longer finish. Awesome! My second favorite. I don’t remember anyone else at the table noting they liked it though. I’m a huge maple and barrel aged fan however.

Mad Hatter, 16.5% ABV: Apple, mango, and Belgian dark candi mead. On the drier side of semi-sweet. I picked up berry notes in the scent oddly enough. Tart. All in all weird; I just didn’t get this one, and it seemed to have too many competing flavors. I think it was aptly named! I don’t think anyone at our table liked it too much.

Marion Mead, 13.5% ABV: Marion berry, blueberry, and raspberry mead. On the sweeter side of semi-sweet. Very berry indeed. Nicely balanced tart-sweet. This was a big crowd pleaser at our table, but I wasn’t too big of a fan (I’m usually not too impressed by berry ciders though, so I wasn’t surprised).

Safeword, 12% ABV: Belgian Dark Strong Mead (BDSM). Sweet. I picked up brown sugar, molasses, and a hint of coffee. Slight herbal & spiced finish. Very complex. Another crowd pleaser at our table. My third favorite. However, I don’t think I’d want more than a small glass of it, as it was really rich. I bet this would taste awesome warm. This is the mead our friend who recommended Superstition said was his favorite, and it was my husband’s favorite.

Honey Highway, 12% ABV: Prickly pear mead aged in new oak barrels. Sweet. Smelled of honey, tartness, and oak. This one was pretty weird, and I don’t think any of my table mates liked it. I didn’t find that the prickly pear directly came across; it only seemed to add tartness.

Ragnarok, 14% ABV: Mead with local catclaw honey and mango nectar. Sweet to very sweet (more like a desert mead I think). The honey flavor came across with this mead more than the others. Very smooth. Lovely tropical notes. I had this with the flight, then ordered another taster, as it was my favorite. Well-hidden ABV. Bold flavors. This was another crowd pleaser at the table. Amazing!

Barrel Aged Ragnarok, 14% ABV: The same as above but barrel aged. Sweet to very sweet. As I was drinking the second Ragnarok taster, I realized they had an off-flight barrel aged version of it! So, I ordered a taster and compared the two side by side. Definitely oak barrel notes, mild to moderate. Even smoother than the regular Ragnarok. I think barrel aging really makes any cider or mead better.

Overall Superstition Meadery was a tad pricey (especially the bottles to take home), but its a local craft product, mead is expensive to produce, and we were on vacation. I kinda wished they had half size bottles as many dessert wines do instead of the 750s, as that cuts down the commitment (both quantity and cost). My husband had to convince me a bit to drop the $48 on my favorite mead there, the Barrel Aged Ragnarok, as that is far more than I’ve ever spent on a bottle of anything. Their bottles were $28-$48 for 750ml (compared to $25 at Æsir Meadery for reference).

I was surprised they didn’t charge any more for the barrel aged version of the Ragnarok versus the regular, considering a barrel costs hundreds of dollars, and the mead ages for months or possibly years, taking up floor space and tying up money. Its awesome they had so many barrel aged meads. I learned they have a broker they use just to obtain barrels. Also, they collaborate with some folks such as breweries to pass the barrels back and forth, which will add different flavor notes. Check out the Barrel page on their website for great info.

However, in the end I was happy to splurge, and I think alcohol makes a great souvenir. Apparently mead can stay open for quite awhile in the fridge as it doesn’t oxidize very quickly, so I’ll probably open a bottle when the mood strikes and work on a bottle for awhile. I’m intrigued to try these warm, as I liked the mead selections at Æsir best when warm. I ended up getting a bottle each of the Barrel Aged Ragnarok and Maple Stinger. I had come prepared with bags, rubber bands, and bubble wrap, and am happy to report both bottles made it home in our checked luggage safely. I should have taken a photo of my handiwork as it looked pretty funny.

I even got a chance to try the Tahitian Honeymoon mead again later in the night at Granite Mountain Brewing down the street. They offer one mead and one cider from Superstition (on tap) at a time, but were out of the cider (although I probably would have chosen the mead anyways). My drinking buddies all enjoyed their beer from there, and we were happy to find their outdoor patio tucked way in the back, to escape the ever-present live music which was way too loud to be able to converse.

I highly recommend Superstition Meadery if you find yourself in Prescott AZ, or if you can find them elsewhere. They have the most availability in AZ, a couple spots in CA, IA (soon), and even Denmark, Singapore, Japan, and Thailand (soon). They will also soon be shipping bottles to 33 states through VinoShipper (same as Æsir; VinoShipper appears to be the only mead-friendly online market). Check out the Availability page on their website.

They are also expanding. To start, they have secured a production facility location at the Prescott airport, where they plan to make most of their meads, and only make sours (which they don’t currently sell yet) at the current tasting room. I really wish we still lived in Prescott as Superstition Meadery has a club where you get special access (such as tasting their mead experiments), behind the scenes info, special releases etc. They actually have a waiting list just to get into the club next year!

So, you may ask, how does Superstition compare to the meads I had from Æsir (and to a lesser extend, Moonlight)? I think they are all rather on-par for quality, but they had as many similarities as differences in their flavors. From each I preferred the sweeter selections, as I found them more flavorful. I’ve also confirmed I don’t like spiced or overly tart mead, same as I don’t like spiced or overly tart or bitter cider. However, just because I don’t like something doesn’t mean you won’t; they make so many varieties of mead & cider for a reason!

Liberty Ciderworks Stonewall (Dry Fly Whiskey Barrel Aged)

October 12, 2015October 11, 2015 cidersays Liberty, review barrel aged, cider, cider review, cider tasting, hard cider, liberty, Spokane, Stonewall

Review of Stonewall (a Dry Fly whiskey barrel aged cider) from Liberty Ciderworks, part of their Reserve series. I’ve tried a number of ciders from Liberty, including Manchurian Crabapple, English Style, Crabenstein, and Abbess.

Cider: Stonewall (Dry Fly Whiskey Barrel Aged)
Cidery: Liberty Ciderworks
Cidery Location: Spokane WA
ABV: 8.4%
How Supplied: 750ml bottle

Availability: Fairly limited. Per the cidery they currently self-distribute to Spokane and Seattle. In Seattle, I have seen them at Capitol Cider, Schilling Cider House, Total Wine, Full Throttle Bottles, and Special Brews. Look for them in bottle shops in WA which specialize in local craft cider. Liberty’s website lists some locations to find their ciders.

Cider Description: Named for General “Stonewall” Jackson – who reportedly enjoyed blending cider and whiskey – ‘Stonewall’ is our English blend aged in Dry Fly™ whiskey barrels. This oaky, dry cider serves up scents and flavors reminiscent of vanilla, ripe apple, and coconut. (GLINTCAP 2015 Gold Medal & “Best In Class” Winner)

Cidery Description: Carrying the torch for Artisan Cider. Located in the largest apple-growing region on the planet, Liberty Ciderworks is all about the apple, showcasing the diversity and wonders of locally grown fruit. From well known apples like McIntosh and Jonathan to rare, cider-specific fruit like Kingston Black and Dabinett, Liberty ciders put apples in their proper place: Front and center. We started Liberty Ciderworks in 2013 with a simple, two-part mission: 1) Using apples from local farms and fields, create unique, wonderful ciders, and 2) Share them with friends and neighbors across the great Pacific Northwest. Welcome to the cider revolution. Cheers! Rick & Austin

Liberty has a tap room in Spokane and offers over 10 varieties of cider. Here are links to two articles discussing this cider’s win at GLINTCAP, from Inlander and NW Cider.

Price: $13.99
Where Bought: Total Wine
Where Drank: home
How Found: I was on the lookout for this variety after reading about it online, as I’m really into barrel aged ciders.

First Impression: Copper amber hue. Lovely brilliant sheen. Very little carbonation. Mild rich apple, whiskey, and barrel scent.

Opinion: Dry. Moderate acidity, tannins, bitterness, astringency, and tartness. Medium bodied. Long finish. Rich caramel, vanilla, and ripe apple notes. The whiskey and barrel notes are mild to moderate. Note that I don’t like aged spirits at all, but love those flavors in a barrel aged cider. At first the tannins, astringency, and bitterness were a bit harsh, but as the cider warmed up and I had a few sips, I warmed up to it. I definitely find some similarities to their English style cider, which is what this cider is, except it was aged in whiskey barrels. I’m not really sure if I like this one or the English style better…I like the whiskey & barrel notes, but I found this one to have a bit more bitterness.

Most Similar to: Other barrel aged ciders made from cider apples, such as Traditions Ciderworks Bourbon Barrel 2012 and Whitewood Cider Kingston Black Whiskey Barrel Aged, which I tried at Cider Summit Seattle 2015 (tasting notes here).

Closing Notes: Tasty! The price point is also quite good considering this is a craft cider from a small cidery, made using cider apples, is a higher ABV, and was barrel aged. Another great selection from Liberty Ciderworks! I look forward to continuing to try their ciders.

Have you tried Liberty Stonewall? What did you think?

Schilling Cider House Visit 3 and Portland Cider Tasting at Total Wine

October 9, 2015October 9, 2015 cidersays Greenwood, Moonlight Meadery, One Tree, Portland Cider, review, Rootwood, Schilling cider, cider review, cider tasting, Fremont, hard cider, Portland Cider, Schilling Cider House, Total Wine

I enjoyed my last visits (one and two) to the Schilling Cider House so much that I was looking for another opportunity to visit. I got my chance the following week when my husband had Friday night plans that didn’t interest me, so I went my own way. I arrived at the Schilling Cider House around 3:30pm, and it was already pretty busy.

I had tried a number of their tap selections (especially since I was there only the week before), but found six of interest that I hadn’t tried yet.

Schilling Mischief Maker Cran-Pom, 5.8% ABV: This is a newish cranberry-pomegranate cider by Schilling (available in bottles too). A bit foamy of a pour. On the drier side of sweet. Nice balanced sweet & tart. However, it was a bit too heavy on the cranberry for my liking, and quite juice-like.

Schilling Barrel #1, 21% ABV: This is similar to their Barrel #2 I had the previous week, some sort of spirit (not sure if it was distilled or fortified with brandy). I was able to find out that this one is whiskey barrel aged However, this was much drier than Barrel #2, on the sweeter side of dry. It was very very boozy in comparison to Barrel #2. I really didn’t like it much at all. It didn’t have nearly as much flavor as Barrel #2.

Moonlight Meadery Boys ‘nd Berries, 6%: Cherry color. Boysenberry scent. On the drier side of semi-sweet. Moderate tartness. Kinda boring, but it is one of the better berry ciders I’ve had. I’ve found I’m just not a fan of berry ciders, as they are often really juice-like. This cider oddly enough though came across as a bit boozy, tasting higher than 6% ABV, which is unusual for a berry cider.

Rootwood Cider Company Lot 17, 7.2% or 7.5% ABV: This is the first cider I’ve tried from Rootwood, which hails from the Lake Chelan WA area. They are newish to cider (launched about a month ago and had a launch party at the Schilling Cider House during Washington Cider Week), but have been growing apples for over 100 years. They have their own tasting room in Manson WA, which offers growler fills. They are working on getting their ciders bottled and out to stores, but for now, can be found on tap in the greater Seattle area (such as the Schilling Cider House and 192 Brewing Company in Kenmore). “Lot 17” refers to the name of one of the family’s original orchard plots in the hills outside of Manson, and it is primarily made using Fuji apples (but also includes Jonagold, Elstar, Foxwelp, Browns, and Kingston Black). Semi-dry. Fairly simple. Mild tartness. Moderate acidity & bitterness. Light bodied. It had hints of a rich flavor, and some mild fruity notes, but left me wanting more. Overall I found this rather boring.

Greenwood Cider Company Huckleberry Wedding Cider, 6.5% ABV: This is the first cider I’ve tried from Greenwood, which hails from the Seattle WA area. I hadn’t even heard of them, despite them being local and my interest in cider. I really couldn’t find any info on them online oddly enough, just a Facebook page, so I e-mailed them. They are about a year old and currently only sell kegs of their small batch ciders. In the Seattle area, their customers include Capitol Cider, the Schilling Cider House, and Chuck’s Hop Shop. I found out this cider was primarily huckleberry, but also included blackberries, blueberries, strawberries, and raspberries (the “wedding” part), and made from piñata, golden delicious, fuji, braeburn, granny smith, and golden russet apples. It had an orange-pink hue, which was interesting for what I thought was only a huckleberry cider, especially compared to the very dark colored One Tree Huckleberry cider. I picked up much more citrus (grapefruit?) than berry in it. Ryan from Greenwood thought I may have been picking up some of the tartness of the raspberries or acidity of the heirloom golden russet apples in detecting citrus notes. Still, this one was a bit too unique for me, and my least favorite of the seven ciders I ended up trying. I’m definitely game to try other ciders from them though!

One Tree Hard Cider Huckleberry on Nitro, 6.8% ABV: Deep deep berry hue. Excessive foam from the Nitro process and the scent I have come to associate with it. Very sweet. I found this to be just your standard juice-like berry cider. Medium bodied. There actually wasn’t any perceivable tartness, which was surprising, and would have been welcomed.

All in all I wasn’t impressed with any of my selections. The Moonlight Meadery Boys ‘nd Berries was probably my “favorite” of the six (actually seven; see below). They had ciders I really liked still on tap though, such as Moonlight Meadery Last Apple, Schilling Barrel #2, NV Cider Pear Essentials, and 2 Towns Bad Apple & Prickle Me Pink…I just wanted to get ciders I hadn’t tried before.

They also ended up putting a Randall together while I was there, which was a cool process to watch. Apparently they often will do this on the weekend. It doesn’t appear they charge any extra for a Randalled cider either. The process appeared to be a seat of the pants sort of thing, with ingredients they picked up from the PCC grocery store down the street. I had a front & center view of it all too! They started with Rootwood Lot 17, then added corn, cilantro, and hot peppers to the infuser chamber.

I got a sample of the resulting cider, and it was pretty good! It mostly had cilantro flavor, with a hint of heat (the peppers were placed at the top of the chamber so the cider didn’t get much of their influence). I really love Cilantro, so it was nice. This would have paired very well with Mexican food, which few ciders do (my choice would be Wyder’s Reposado Pear). I didn’t really pick up the corn in the flavor, but I think it added a bit of color & texture. You can really see a difference in hue between the pre-Randall Lot 17 (fourth cider from left in flight photo above) vs. the post-Randall Lot 17.

I didn’t have a good view of the cutting board of ingredients, but here is a photo from their Twitter feed:

After going to the Schilling Cider House, on my way home, I stopped at the Northgate Total Wine, where they were having a Portland Cider Company cider tasting (4-7pm). I had spotted it on Total Wine’s event calendar and taken note. I met their rep Ingrid (whose business card says “cider maven” lol) and tried three of their ciders. They were pouring Kinda Dry, Pearfect, and Hop’Rageous. I had tried a bottle of Kinda Dry (review here) and had Pearfect Perry on tap awhile back at my first visit to the Schilling Cider House (tasting notes here), but gave them another go.

Even though I don’t like hops, I thought I might as well try a sip of the Hop’Rageous. It was surprisingly good! There was very very little hop flavor, more of an aftertaste. Apparently they use Citra hops, which are mild, and apparently they didn’t use a huge amount of them. They also incorporated some orange peel. Most hopped ciders go quite overboard on the amount of hops. It had a lovely aroma & flavor of both floral (probably from the hops) and citrus (probably from the orange peel). I found it dry to semi-dry. Nice and refreshing, and very light in flavor overall. I’d actually consider getting a bottle of it, although I imagine I might not like the hops aftertaste when drinking a larger amount. This is a great example of a well-done hopped cider that even someone who doesn’t like hops/beer can probably enjoy!

As a side note, I’m quite proud of myself for not buying any bottles of cider at the Schilling Cider House or Total Wine, which is unheard of for me. I have so much cider at home that I can’t justify buying anything but a special release / rare find.

Elemental Carbon (Traditional Dry Cider)

October 8, 2015September 27, 2015 cidersays Elemental, review Carbon, cider, cider review, cider tasting, Elemental, hard cider, Woodinville

Review of ‘Carbon’ from Elemental Hard Cider, their traditional dry cider.

Cider: Carbon (Traditional Dry)
Cidery: Elemental Hard Cider (part of Callahan Cellars)
Cidery Location: Woodinville WA
ABV: 6.5%
How Supplied: 500ml glass bottle

Availability: limited to Western WA at this time (see their website)

Cider Description: Our Traditional Dry Hard Cider is a European inspired cider. The experience is crisp, clean and tart. This is the perfect cider to pair with any meal.

Cidery Description: Each of our hand-crafted ciders are made from only the finest Northwest apples and cold-fermented to preserve the fruit. Our ciders are reminiscent of champagne, they are lightly filtered and mildly effervescent for clean taste. Experience our quality for yourself. Come in often to grab a glass. We are constantly trying out new flavors, so the line-up is always changing. Brian and Christina Callahan launched Elemental Hard Cider to bring quality, affordable, and delicious hard cider to the world. We strive to bring fun and exciting flavors to the experienced cider enthusiast, as well as novice cider drinkers.

Their current lineup includes Carbon (traditional dry), Helium (pear), Oxygen (pomegraniate), Nitrogen (acai), Hydrogen (grapefruit), CO (cherry), Pineapple, Spiced Apple, NW Atomic Root Beer, and Jalapeno Lime Cilantro, although some of those are seasonal and/or special releases.

Price: ~$8
Where Bought: Special Brews in Lynnwood WA
Where Drank: home
How Found: There has been a lot of talk on Facebook and such about this relatively new cidery (May 2014), so I’ve been wanting to give them a try. I actually tried a taste of their Cherry on tap at the Schilling Cider House awhile back, but I didn’t count that so much. Their other varieties I could find in bottles didn’t sound appealing (acai and pomegranate), so I decided to go for their flagship traditional dry cider.

First Impression: Very light color. High carbonation with little bubbles. Dry clean apple scent.

Opinion: Dry. Simple yet complex. Refreshing and clean taste. Moderate acidity, tartness, bitterness, and tannins. Quick finish. Slight earthiness. Champagne-like mouthfeel.

Most Similar to: Argus Fermentables Ciderkin. Like very very similar oddly enough.

Closing Notes: A solid cider, but not really a style I enjoy. I think its a great sparkling wine alternative. I’d be interested to try more of their ciders. However, I go for more of a bold flavor, often barrel aged, and I don’t really see them heading in that direction. I didn’t get a chance to try their NW Atomic Root Beer at Cider Summit, but that seems to be quite popular.

Have you tried Elemental Carbon? What did you think?

Boonville Bite Hard

October 6, 2015September 27, 2015 cidersays Boonville, review Bite Hard, Boonville, cider, cider review, cider tasting, hard cider

Review of Bite Hard from Boonville Cider House. This appears to be the only cider they currently make.

Cider: Bite Hard
Cidery: Boonville Cider House
Cidery Location: Boonville CA
ABV: 6.9%
How Supplied: 16oz tallboy can

Availability: CA, AZ, WA, MN, WI, IL, MI, NY, IN, CO and MO

Cider Description: Bite Hard Apple Cider is a crisp, semi dry cider, slow fermented from heirloom apples in an English tradition. Made from tannic and full bodied fruit, this cider carries its distinctive BITE with a clean and unique apple finish and citrus notes. We take the time to seek out and preserve the best that Autumn has to offer.

Cidery Description: MAKING CIDER & TAKING NAMES SINCE 2010! With an orchard first mentality, Boonville Cider House uses its favorite varieties of apples to put the finest cider into every can, bottle, and keg. Made with gumption, and drank with gusto, the Boonville Cider House is less a place and more a state of mind. So crack a can and taste Autumn in Boonville, taste us wassailing beneath the stars, and taste the hard work and great times that go into every gallon.

Additional Information from Boonville: We started in a small town in Northern California called Boonville. Home to Anderson Valley Brewing Co, Roederer Estates and ever growing list of fantastic wineries…We use a blend of Pippins and Russets mostly – hand picked, no windfalls. The goal has been to make a simple and pure cider. Pick apples, squeeze into juice, add yeast, ferment dry, enjoy heartily. We believe the best ciders have a short list of ingredients.

They also shared this blog post written by the founder & cider maker (titled Ruminations on Our Ethics of Fermentation).

Price: ~$3 for a single 16oz can (runs about $10 for a four pack)
Where Bought: Total Wine
Where Drank: home
How Found: browsing. The bright yellow can really stands out. I’ve seen it before, but have been on a kick trying to find a good affordable everyday drinking craft cider (ie. something that comes in a multi pack), so I thought I’d give it a try. I’ve honestly never been all that impressed by a canned cider, but most of them are plain flagship types that aren’t my favorite anyways.

First Impression: Light amber yellow. Very little carbonation. Light dry apple scent.

Opinion: Dry. High acidity. Moderate bitterness, tartness, and tannins. Light bodied. The acidity and tannins linger for a longer finish. Green apple and crabapple notes with a hint of citrus. I’d guess they use champagne yeast. Clean and refreshing. I find it interesting they say this is English style; I think it had some of those qualities, but was lacking the richer flavor. You can definitely tell they used heirloom (not dessert / common eating) apples. In this case I think more sweetness and carbonation would have made this cider more balanced. I did however enjoy the higher acidity.

Most Similar to: Some other drier flagship ciders. I haven’t had one this dry, but I found it similar to offerings from HUB, Square Mile, and Red Tank, due to the bitterness and tartness.

Closing Notes: I found the flavor a bit boring and unimpressive for my tastes. I am however impressed that they have made a truly dry canned craft cider with higher tannins, all fresh pressed juice, no additives, etc, at a reasonable price point. Going the drier, bitter, and tannic route seems a bit risky as it seems a lot of folks looking for canned cider especially like the sweet stuff, although trends seem to be moving a bit drier lately. I just like a different more bold flavor profile, high carbonation, etc. I’m intrigued to see if they come out with any other offerings.

Have you tried Boonville Bite Hard? What did you think?

My Visit to Æsir Meadery in Everett WA

October 5, 2015October 8, 2015 cidersays Æsir, mead, not cider, review Aesir, Aesir Meadery, Everett, honey wine, mead, mead tasting, meadery

When I found out there was a local meadery not too far from me, I had to visit! Yes, its not cider, but I find mead to have some similarities, and I like it, and its my blog. I hadn’t thought I liked mead, after trying two varieties I thought were pretty horrible. However, lately I’ve had some selections from Moonlight Meadery (out of NH) that were quite awesome. I found out about Æsir (pronounced ah-see-er) Meadery from Erika of Full Throttle Bottles, who posted a link to vote for them for the best “winery” of Western Washington (a yearly King 5 News series). By the way, through the power of social media, Æsir Meadery has been battling for the lead with the usual yearly winner (and traditional grape winery) Chateau Ste. Michelle. Æsir is much much smaller than Chateau Ste. Michelle, been around for much less time, and doesn’t even make traditional wine! The voting is far from over though, so we’ll see how it turns out.

<Æsir Meadery’s lovely logo painted on the back wall>

Mead by the way is technically a type of wine, but it is made from fermenting honey & water. Mead usually has an ABV similar to grape wine (Erik’s varieties appeared to range 11-17%), and may be drier or sweeter. Æsir had selections from dry to sweet, although more sweet than dry (I didn’t find any to be overly sweet either). I was able to try 7 selections, 5 of which were available in bottles to take home that day. Æsir is definitely a micro-meadery, and is currently operating out of a garage literally in an alley. Everything is done by hand (he unfortunately has never used his awesome steel tank pictured below) and its definitely a labor of love. His methods however have advanced a bit from the olden days of mead.

Mead is thought to be the oldest alcoholic beverage. It was originally discovered when a bee hive with honey would fill with rain water and the wild yeast would ferment it into mead. The mead making process was then moved inside, and made purposely, where they would ferment it in barrels. If they found a batch with a yeast strain they liked, they would stir it with a “yeast stick” (giant wood paddle) and save it for their next batch. Erik still uses the yeast stick method! He described starting out with commercial yeast strains, but happened across a strain he liked better, and continues to use it. Note that Erik only minimally filters the meads as filtration can also remove flavor.

I thought that sampling mead in the alley out of little plastic cups was more legit than many of the fancy tasting rooms which make you question whether they actually make their products there! Æsir Meadery is currently open Thursday-Sunday, noon-6pm, in downtown Everett WA (2625 Colby Ave). I visited with my husband on a Saturday, just after noon. We had two folks we didn’t know who joined us in our tasting as they were there at the same time.

Æsir is a one man operation, started & run by Erik Newquist. He has degrees in Microbiology and Chemistry, which brings a scientific background to the art of mead making. Erik has been making mead for over 14 years, but established Æsir in 2012. He started making mead in college (Oregon State in Corvallis) with his roommate. The mead making continued after college, but only for himself, parties, gifts, etc. After spending time at unfulfilling corporate jobs, he decided to make the jump to starting a mead making business. That process started in 2011, with a class on writing a business plan, and overall strategizing. The first commercially available bottles of Æsir mead were sold in April 2014. The company name and logo is based on Nordic mythology, a nod to Erik’s Scandinavian heritage. Check out this issue of American Mead Maker starting on page 11 for an article on the birth of Æsir Meadery!

Erik uses local WA honey and as many other local ingredients as possible (except when for example a fruit or spice isn’t grown here). Although honey is primarily produced in the Spring & Summer, thankfully it is available year-round, including in a 700 lb barrel size that Erik has used! It was clear that he loves what he does. Although mead is very much a niche beverage (much more so than cider), there are actually a few other local meaderies in the area, both smaller & larger, and plans in work for a few more. Erik doesn’t sell any kegs at this time, but is working on it. His bottled mead can however be found in a few Seattle area bottle shops (such as Full Throttle Bottles & Special Brews) and restaurants/bars, which he self-distributes to. He is also working on getting in with VinoShipper, which would enable his meads to be sold online and shipped to 21 states! Due to his planned meadery move and current projects (the “tasting room” is his workshop after all), the garage was a bit of a construction zone, so I wasn’t able to get the greatest photos.

My tasting notes really don’t do Æsir’s meads justice. I’ll admit I have little mead experience, so I’m not even going to try to do full reviews…just list what I tried, a few notes, and my favorites.

Blackberry Honey (Nott, meaning Night): Made using blackberries from Tulalip WA and blackberry honey from Eastern WA. Dry to semi-dry. Milder blackberry-honey flavor, tart, with some citrus notes.

Pomegranate (Slip of the Tongue): Made using fresh pomegranites (from Southern CA as they aren’t grown in WA). Semi-dry. Tart pomegranate-honey-berry flavor. I picked up citrus in this one again, which Erik commented was likely from the yeast strain he uses.

Haitian Spice: Made using buckwheat honey from Arlington WA with a secret family blend of spices from a friend of Erik’s. This was originally made specifically for a “Game of Thrones” event, but it was a big hit, so the variety has continued. Semi-sweet to sweet. There was definitely a lot of spice with this one, not just in amount, but complexity. I honestly wasn’t a fan of this one (too much spice for me; I don’t usually like spiced anything). It was however the favorite of our tasting companions. Erik wouldn’t share all of the proprietary spices, but we learned they include a bit of habanero and orange rind. I picked up cinnamon & cloves, but apparently they weren’t included. Its interesting what we can pick up in an alcoholic beverage that isn’t actually there! I’ve definitely learned this from my cider tasting experience. This mead has a unique smokey / tobacco-type flavor which was probably my favorite part of it.

Licorice Root (Hunter’s Blessing): This isn’t the black licorice (anise & fennel) that we think of, but was made using the milder root of the licorice plant and blackberry honey. Sweet. He didn’t tell us at first what the flavor was, but wanted us to guess. I was thinking caramel, but not quite. There was a bit of burn with this one too, but not nearly as much. We started out drinking it just below fridge temperature, but Erik set up a sweet plastic cup double boiler using warm water and had us heat up the mead a bit. Wow–what a difference. A completely different (mellowed) flavor profile. I honestly didn’t like it cold, but when warm, it was amazing!

Citrus (Midsummer’s Sleep): Made using mineloas, naval oranges, and Marshall lemons from the Farmer’s Market stand up the street from Æsir in Everett WA, with blackberry honey. Semi-sweet to sweet. Bold citrus flavor without too much tartness, and without the citrus overpowering the honey notes. Yum! I also liked this one best warm. I’m a huge citrus fan, especially lemon. My husband thought this would taste awesome with hops, and Erik said he is looking into it.

So, those were the five varieties he had available to buy bottles of. We also tried one experimental batch, and some of his “Traditional” mead he found a sample size bottle of! (he thought he was completely out) He had an entire table of experimental batches plus more in the fridge. The weekend we visited he also started a batch of peach mead, which sounds amazing.

Madagascar Vanilla & Spanish Saffron: This was one of those lets see what is in the kitchen pantry to add to mead sort of experiments. Semi-sweet to sweet. I picked up the vanilla, but wouldn’t have been able to identify the Saffron. Again, the additions were nicely done and didn’t overpower the mead’s honey notes.

Traditional: This is a mead without any other flavor additions. Sweet. Lovely honey flavor (and even texture). Its really hard to come up with any actual descriptors, but it was amazing! Some honeycomb and floral notes. I thought this mead was a bit more viscous than the others, which I like. Very complex for its simplicity.

My favorites were the Traditional, Citrus, and Licorice Root. We learned he is barrel aging his Traditional mead in two small Woodinville Whiskey barrels for a year and a half. I really want some of that! It will be a small release in the near future, probably about 70 bottles max (although the barrels are 8 gallons they lose some mead to evaporation). So, if you are interested, sign up for his newsletter on the Æsir Meadery Facebook page so you’ll be notified when it is released. I love barrel aged ciders, so I’m really looking forward to barrel aged mead!

I ended up purchasing a bottle of Citrus ($25 for 750ml, which I think is very reasonable given the product). I would have liked to get several bottles of mead, but I have way too much cider at home to be buying mead on top of that. I was very happy to learn however that Erik has found his meads can last weeks or more in the fridge after opening (as long as they are well-sealed), as they don’t oxidize nearly as quickly as wine. He was out of Traditional (my favorite), so I had to decide between the Citrus and Licorice Root. My husband’s choice was Citrus, so that is what we bought! I couldn’t fathom walking away from there empty handed, so one bottle seemed like a good compromise.

If you are in the Seattle area and interested in mead, in addition to visiting Æsir Meadery, check out this mead making class that Erik is teaching on Sat Oct 17 through the Nordic Heritage Museum:

I hope you enjoyed this writeup from my visit to Æsir Meadery! Have any suggestions for Seattle-area places for me to visit?

Portland Cider Kinda Dry

October 2, 2015October 2, 2015 cidersays Portland Cider, review cider, cider review, cider tasting, hard cider, Kinda Dry, portland, Portland Cider

Review of Kinda Dry from Portland Cider. They have two flagship ciders, Kinda Dry and Sorta Sweet. Pretty creative naming and to offer two ends of the spectrum.

Cider: Kinda Dry
Cidery: Portland Cider
Cidery Location: Portland WA
ABV: 6.8%
How Supplied: 22oz bottle

Availability: OR & WA

Cider Description: Traditional English cider is dry, lightly carbonated, has very subtle apple flavors, and a lingering fresh finish. It is in the spirit of this traditional cider that we blend our Kinda Dry. We use fresh pressed juice from a blend of NW grown culinary apples such as Honeycrisp, Granny Smith, Jonagold, Gala, Golden and Red Delicious, carefully ferment them with a yeast that preserves their subtle characteristics, give the cider time to develop to its full potential, then bottle or keg at just the right time. Just off dry, light, clean, refreshing, with a pleasant finish, Kinda Dry is the cider to always have on hand.

Cidery Description: What do you do when you’re frustrated by the quality of the commercial cider available? You start making your own! What do you do when friends and family keep telling you it’s the best cider they’ve ever had? You start a business! That is the essence of how the Portland Cider Company got its start. Founded by Jeff Parrish, an Oregon native, and his wife Lynda, an ex-patriot from the Somerset region of England (the Mecca of cider), the Portland Cider Company is based on the belief that good cider comes from good fruit, honest practices, and attention to detail. Our cider starts with fresh pressed juice from Northwest grown apples. We then carefully ferment it using yeast that protects the delicate characteristics of the fruit. The results are cider blends that are easy to drink, refreshing, and downright delicious. Drink it, it’s good!

Portland Cider started in 2012, and they have a taproom in Portland (with their ciders and some others).

Price: ~$7
Where Bought: My husband brought this home from Whole Foods for me. I had joked for him to bring me home some cider, and he did!
Where Drank: home
How Found: I’ve had my eye on Portland Cider after trying their Passion Fruit and Pearfect Perry on tap at the Schilling Cider House (see tasting notes here).

First Impression: High carbonation with tiny bubbles. Shiny light gold amber. Dry clean apple scent.

Opinion: On the drier side of semi-dry. Moderate acidity and bitterness. Mild tannins. Nice higher carbonation level. This has a pretty standard flagship cider flavor and I didn’t pick up too many distinctive flavor notes. I’m surprised there is so much bitterness from dessert apples, but I’ve also found that in other ciders, and its something I’m sensitive to. I think my favorite thing with this cider was the higher carbonation. For me, the more bubbles the better most of the time! Many ciders seem to be lacking in carbonation, which may be due to the current taxation levels which penalize cider and tax it as champagne above a certain carbonation level (one of the main points of the CIDER Act).

Most Similar to: Other flagship ciders with higher bitterness.

Closing Notes: I found Kinda Dry to be kinda boring, but its a solid craft cider choice. For what you get (a 22oz bottle of craft cider from PNW apples and no additives), its a nice price point. I think it just needs more flavor in general. I found the dryness and bitterness to overwhelm the cider a bit. I also wasn’t impressed with their Passion Fruit and Pearfect Perry, also thinking they needed more flavor. I may be convinced to try their Sorta Sweet, but I heard it is quite sweet, and I’ve been moving towards drier ciders. I see on their website they offer “Bourbonator” in their taproom, which sounds more to my liking, as I love anything barrel aged.

Have you tried Portland Cider Kinda Dry? What did you think?

Tod Creek Tod Cider Vancouver Island

October 1, 2015February 22, 2016 cidersays review, Tod Creek cider, cider review, cider tasting, hard cider, Tod Cider, Tod Creek, Tod Creek Cider, Vancouver Island

Review of Tod Cider Vancouver Island from Tod Creek Craft Cider. The only other Canadian cider I’ve had that I can think of is Sea Cider. Thanks to Ron from DrinkingCider.com for bringing me two ciders from Tod Creek from his Vancouver detour to his Cider Summit / WA Cider Week trip!

Cider: Tod Cider Vancouver Island
Cidery: Tod Creek
Cidery Location: Victoria B.C. Canada
ABV: 6.0%
How Supplied: 16oz can

Availability: Vancouver Island, Vancouver, and a couple store in the interior of British Columbia. They are entering their second season, and have plans to expand into the Kelowna area, possibly Alberta, and hopefully eventually the U.S.

Cider Description: Our craft cider in a can! This is all juice, and not watered down like all the big boys do. Refreshing, clean Canadian cider with a hint of tartness.

Cidery Description: Tod Creek Craft Cider makes small batch, handcrafted cider with BC apples. We source our apples from local trees on Vancouver Island as well as from farmers in the BC interior. Long, slow fermentation brings about great flavours in the traditional way. We typically ferment each batch for about four months. If you want the super-sweet, watered-down canned stuff, we can’t help you. Our ciders are all-juice blends to bring a clean, crisp, enjoyable drink that goes great with dinner, friends, or all by itself. As a small batch cider, you’ll notice that each year the ciders will vary slightly, much like a good wine does. Our apples will be influenced by the sun, the amount of rainfall, and other factors, so each year will yield a slightly different taste. Most of our ciders are coarse filtered, and our hopped cider isn’t filtered at all. Filtering can take some of the flavours out of cider, so we try to limit the amount of filtering we do.

Additional information I obtained from Tod Creek: This canned cider variety is made from mostly dessert apples (Golden, Granny, Sparton, Macintosh, and Jona), but their bottled ciders have more apple variety, including crabapples. They opened in June 2014 and have a micro-cidery setup, their own orchard in Victoria, and lease an orchard in Kelowna. A tasting room is in the works (hoping for Summer 2016), but they will do a tasting & tour by appointment. Sea Cider and Merridale are also in the same area.

I commented I noticed a higher carbonation level and enjoyed it, but cidermaker/owner Chris Schmidt says their canned cider is carbonated to the minimal levels for Aluminum cans, a target of 2.4 atm, and their bottled cider is also lower carbonation. So, I’m curious why I perceived different. Maybe read my review and see what you readers think? I’m guessing if anything its the citrus notes which made it seem more fizzy.

Each batch of Tod Cider is 1000-1200L, so its very small production. Consequently, there will be slight differences between each batch. Also, it is 99% juice without any water, sugar, preservatives added. And we only course filter the cider. I’m really trying to put a true craft cider into a can, and provide a price point similar to the big commercial producers. [he says 99% as they actually consider the water used to wash the apples the other potentially 1% lol]

Price: free for me, but their website says $11.30 CAD for a four pack, which is $8.55 USD
Where Bought: n/a
Where Drank: home
How Found: Ron gave it to me. I’d never heard of Tod Creek cider before as it isn’t available here in the Seattle area.

First Impression: Light lemonade yellow, slightly hazy. HIgh carbonation upon pouring. Smells of citrus, yeast, and apples of course.

Opinion: On the sweeter side of semi-dry. Moderate acidity and tartness. Mild bitterness and tannins. Flavor is quite citrus-forward. Some yeast, pear, and floral notes. Slight funk and earthiness. Light bodied. Moderate carbonation. Quick finish. A refreshing and easy to drink cider. More complexity than I expected. The only negative I have is that it seemed slightly on the watery side, but they only used fresh pressed juice; sometimes it just ends up that way.

Most Similar to: Nothing I’ve had. Its still pretty dissimilar from Spanish Sidra, which probably typically has the most citrus notes of any type of cider. Seattle Cider kinda came to mind, but not really.

Closing Notes: This is probably my favorite canned craft cider so far, and possibly one of my favorite flagship ciders. I think I like the citrus notes and higher carbonation the best. I usually don’t like significant tartness, but it worked well in this case. It doesn’t however seen to be as well-received online. I really want to try their Breakwater Vanilla (Cider with Maple Syrup & Vanilla), as that sounds awesome! I also have Tod Creek’s hopped cider, but I’m not a hops fan, so I may pass the cider review baton to my husband, who is. Here and here are two writeups which mention Tod Creek, from Cidercraft and Straight.

UPDATE (Feb 22, 2016) – A friend gave me a can of this cider, as she remembered me saying I liked it, and she didn’t. Its quite unusual she also stumbled upon some as its still not available in the U.S. (although she works in the industry). This batch was quite different, and unfortunately I didn’t like it nearly as much. Although the citrus notes were there, it was drier (between dry & semi-dry), a bit more bitter, and a bit more tart. A good reminder that it is common in craft cider to sometimes have large differences batch to batch, year to year, despite trying to keep all the variables the same. Since this review I have a new favorite canned craft cider, Cascadia Ciderworkers United Dry, and have also found more multipack craft ciders I enjoy (like Rev Nat’s Revival and Celt).

Have you tried any cider from Tod Creek? What did you think?

Schilling Cider House – Washington Cider Week – 2 Towns Tap Night

September 30, 2015August 10, 2017 cidersays 2 Towns, Aspall, Cider Summit, Dupont, E.Z. Orchards, Finnriver, local, Moonlight Meadery, review, Schilling, Washington Cider Week 2 Towns, cider, cider review, cider tasting, hard cider, Schilling Cider House, Washington Cider Week

The last Washington Cider Week event I attended was the 2 Towns Tap Night at the Schilling Cider House in the Fremont neighborhood from Seattle (Thurs Sept 17, 2015). I honestly would have rather gone to the Barrel Aged event they had the night before, but that didn’t work for my schedule. I’m a fan of 2 Towns, and got to meet up with some great cider folks, so I was very happy nonetheless.

You can’t beat their 32 cider tap selection! Plus they have a huge bottle selection, all chilled, and you can see every bottle and look at the label and such. It was only my second time there, but I’ve already gone back for a third visit the following week. Sarah from Cider Log is the manager at the Schilling Cider House now, I finally got to meet Mick from Click Distributing (we’ve chatted on Facebook quite a bit), and I also met some folks from some other distributors as well.

I got there quite awhile before the event started. It was officially 6-9pm (when the 2 Towns guys were there), but they had the 2 Towns selections on tap much earlier. I picked up a tasty Caprese sandwich from across the street. I sat at the cider house bar for a few minutes to figure out what I wanted to start with. Then Mick found me and I went over to the cool kids table with the distributor dudes.

I started with a flight of 4 ciders. I should have just gone for the full 6, as I think it ends up being cheaper, but I was holding out to try some 2 Towns stuff later. Also, although I didn’t yet know it, I would also be trying some bottled cider!

Schilling Barrel #2: A 21% ABV concoction which was barrel aged. I’m a little unclear as to how it was made (I heard once it was fortified with brandy and another time it was distilled cider). However, its not really cider at this ABV, more like apple brandy, apple jack, Pommeau, apple spirits, whatever you want to call it. Definitely booze-forward, but I found it easily drinkable on its own when it was cold (and I usually don’t do straight alcohol). I loved the honey and almost floral notes. Semi-sweet to sweet. Highly recommended! They still had some of this on tap as of Sept 25 by the way.

Moonlight Meadery The Last Apple: A 16% ABV cyser (when apple juice is blended with honey, then fermented). It was then barrel aged in Jim Beam barrels for 6 months. I’ve had both meads and ciders from Moonlight, and now a cyser. On the sweet & syrupy side, but very flavorful. Well hidden ABV. I loved the honey flavor which was bold but not overdone. All around complex and tasty! This was also still on tap as of Sept 25.

Aspall John Barrington: A 8.4% cider from Aspall in the UK. I didn’t know anything about this cider going into it, but put it on my flight card as I’ve been impressed by Aspall so far. The scent was quite dry, but it came across as semi-sweet to me in taste (although Schilling had it listed as dry per their taste test). Almost still (very low carbonation). Very smooth and rich flavor. Acidic and slightly tart. Lovely tropical notes. I liked this one.

Finnriver Barrel Berry Sour: A 6.5% sour blueberry-apple cider which was barrel aged. Although I’m not a fan of sour cider (about the only sour thing I like is candy), I decided to give it a try as it was barrel aged, and I’m a sucker for barrel aged! Definitely sour, and I thought more so than their Country Peach I tried at Cider Summit which was described as a sour (but didn’t have sour in the name). Semi-dry. For me the sour overwhelmed the flavor so much I couldn’t pick up the barrel influence or any other flavors I’m not a fan, but glad I tried it. Apparently lots of folks like sour ciders, beer, etc…I’m just not one of them.

Next, I got to partake in samples of two bottled ciders that some of the guys bought, Poire Domfront from Domaine Pacory and Roman Beauty from E.Z. Orchards. The Schilling Cider House doesn’t charge an extra fee beyond the bottle price to drink any of their bottled ciders on the premises, but I don’t see why you would want to with 32 ciders on tap?

Domaine Pacory Poire Domfront: A 5% ABV French perry made primarily with “plant de blanc” pears. Rich sweet scent. Fizzy / high carbonation. Mick thought it was hilarious the first comment out of my mouth upon tasting it was “that’s fizzy!”. I really do love a highly carbonated cider though, and we don’t get it too often here. Semi-sweet. Very light bodied. I wouldn’t have guessed this was perry at all, as it really tasted similar to French ciders I’ve enjoyed. Easy drinking and very tasty. There was the slightest bit of funk when it warmed up a bit.

E.Z. Orchards Roman Beauty: A 4% ABV cider from Oregon. Made primarily from Roman Beauty apples, bottle conditioned, and cold spontaneous fermentation. Clean & crisp scent. This one was also easy drinking and very tasty. I didn’t mind at all that there was still cider left in the bottle after the guys left, and I continued to sample it.

Next, since it was 2 Towns time, I got a small pour of their Made Marion on Nitro. I had tried or wasn’t interested in their other selections on tap:
Bad Apple, high ABV imperial style cider – awesome
Hop & Stalk, Sitra hops & rhubarb – didn’t care to try as I’m not a fan of either of its namesakes
Prickle Me Pink, pink from cactus fruit – quite good
Outcider, their unfiltered variety – average

2 Towns Made Marion: A 6% ABV marionberry cider. I’m pretty sure I had this one awhile back, but 2 Towns makes a number of berry ciders, so I’m not 100%. This one had lots of foam due to the Nitro tap. Deep berry color and a tart berry scent. Very smooth. Semi-sweet. I also picked up some boysenberry flavor in addition to the marionberry for whatever reason. Mild tartness. I found this a bit predictable, although I haven’t ever been too amazed by a berry cider; often they are quite juice-like.

They came around with samples of some 2 Towns ciders, which was quite nice. Aaron Sarnoff, a co-founder and cider guru at 2 Towns whom I met at Cider Summit, was there with another co-worker. It wasn’t very crowded (probably due to the rain), so Aaron chat with us all at the cool kids table for awhile. I got a sweet 2 Towns pint glass! My husband has been enjoying drinking his beer from it lol. I’m not a huge fan of cider in a pint glass (its a bit too large for starters), but its a great collectible.

On my way out I picked up a bottle of Cider Riot! 1763 (made from cider apples). Earlier in the afternoon I had stopped at Full Throttle Bottles and got Traditions Ciderworks Bourbon Barrel 2012 (my favorite from Cider Summit…I’m very happy Erika from Full Throttle got some for me) and Carlton Cyderworks Slake (whiskey barrel aged). I haven’t tried any ciders from Cider Riot or Carlton Cyderworks, and these seemed like good starting points as I love barrel aged cider! Three bottles of cider added to my collection that I definitely didn’t need. Its very tough to not buy cider that sounds amazing though.

This concludes the Washington Cider Week festivities. However, stay tuned for more trip reports. I have posts in work for another trip I made to the Schilling Cider House, and to mix it up a bit, Aesir Meadery in Everett WA.

Angry Orchard Stone Dry

September 29, 2015September 27, 2015 cidersays Angry Orchard, review Angry Orchard, bittersweet, cider, cider review, cider sample, cider tasting, hard cider, hard cider review, Stone Dry

Review of Angry Orchard’s newest variety, Stone Dry. It is their driest Core selection, and described as a twist on English cider.

This is a review of a sample bottle provided to Cider Says by Angry Orchard. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received this for free. The only consideration I knowingly made was pushing this up in my cider review cue, considering it is a new release and the info may be helpful for folks deciding to purchase it. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.

They send me two bottles, a fact sheet, a note from head cider maker Ryan Burk, and a large quantity of bubble wrap (not pictured).

Cider: Stone Dry
Cidery: Angry Orchard
Cidery Location: Walden NY (their new R&D facility)
Cider Production Locations: Cincinnati OH & Breingsville PA
ABV: 5.5%
How Supplied: six pack of 12oz bottles
(will also have limited draft availability to start, nationwide in 2016)

Ingredient List: Hard cider, water, sugar, apple juice concentrate, carbon dioxide, malic acid and sulfites to preserve freshness

Availability: year round, wide release, launched 09/24/2015 (part of their Core collection)

Fact Sheet from Angry Orchard: For more than two decades, the cider makers at Angry Orchard have been experimenting with ingredients from all over the world and tinkering with recipes to perfect the craft of cider making in the U.S. In the UK – where cider is 15% of the beer segment, as opposed to around 1% in the U.S. – traditional English dry ciders have been around for centuries and are a cultural mainstay. These styles are known for their use of traditional bittersweet apple varieties and showcasing naturally occurring tannins that create a drying effect on the palate.

Angry Orchard Stone Dry – the driest cider in Angry Orchard’s core collection – is an American interpretation of the traditional English dry cider style. It offers a bright apple aroma, juicy flavor, and a clean dry finish, showcasing an intricate balance between the sweetness and acidity of culinary apples and the tannins of traditional cider making apples. The traditional apples chosen by the cider makers are European bittersweet varieties like Dabinett, Binet Rouge, and Harry Masters Jersey, which contribute to the high tannic character and dry finish. The result is a refreshing, slightly puckering cider with a drying finish, most often felt on the middle of your tongue and the front part of your mouth.

While most of the juice from apples in the cider is fermented, Angry Orchard’s cider makers add a bit of non-fermented bittersweet apple juice into the cider during the post-fermentation stage to help achieve this cider’s balanced, dry taste. This results in Stone Dry’s fuller tannic mouthfeel as well as perceived dryness and robust bittersweet aromatic notes – much like a very ripe apple.

As the palates of American cider drinkers have continued to grow in sophistication and evolve with the increasing popularity of hard cider here, Angry Orchard has developed a broad range of cider styles for drinkers to try and to showcase what American cider can be, including the newest year-round offering.

Angry Orchard Stone Dry pairs well with a wide variety of foods, from porcine plates to seafood dishes. This take on a traditional European dry style cider is an excellent accompaniment to charcuterie, including cured meats and aged cheeses, and is a great introduction to fall foods and heartier dishes or stews with root vegetables. It can also be used as an ingredient in recipes, such as mussels steamed in Angry Orchard Stone Dry cider.

Price: retails for $7.50 a six pack in my area, although Angry Orchard’s fact sheet said $8.99-10.99
Where Bought: n/a
Where Drank: home
How Found: on my doorstep

First Impression: Amber hue with very little carbonation. They got quite a bit of color out of this one. Dry “cheap” apple scent….I just didn’t pick up much nose to this one.

Opinion: Semi-dry. Mild bitterness, tannins, astringency, and acidity. Simple flavor. Almost watered down tasting. I get a bit of that bittersweet apple flavor, but this doesn’t remind me of English style cider at all (which to me often have a really rich flavor). Quick finish. Definitely more drinkable than their other varieties I’ve had (which is most of them), but I’m not impressed. More flavor would definitely be nice. Its unfortunate they use apple juice concentrate (and water & sugar oddly enough!). It tastes like they were trying to eek some tannins out of dessert apples, although they note the use of bittersweet apples.

I find it interesting their description indicates more a drying flavor (which I’d call astringency) than dryness (lack of sweetness). I actually through their fact sheet was kinda funny, coming from the biggest commercial cidermaker in the U.S. It seems they are trying to reconnect with craft cidermaking, between releasing this variety and moving into an R&D facility with a 60 acre orchard earlier this year (article). They have plans to open a tasting room there in the fall for their small batch creations.

Comparison to Woodchuck Gumption: It seems this may be Angry Orchard’s response to Woodchuck’s latest hit, Gumption (in addition to responding to requests for a drier cider in general). So, I thought a comparison was in order. Note that I didn’t however have a bottle of Gumption available (I may have to get one for a side by side test with my second bottle of Stone Dry), so I went by memory and notes. They both incorporate bittersweet apples and aim to make a drier cider for their core collection. Stone Dry comes across as significantly drier than Gumption (even more so than the 7 vs. 13 grams of sugar per 12 oz would indicate). Where it gets interesting is the calories, 150 for Stone Dry vs. 220 for Gumption (for equivalent ABV). I found Gumption to be more flavorful and more rich in general. Stone Dry includes concentrate (and water & sugar) where Gumption doesn’t. However, Gumption is listed to have “natural flavor”. Gumption gets my vote as far as likability, although for someone that wants the driest easily found commercial cider available, Stone Dry may be a good choice. The driest commercial cider I’ve ever seen by the way is Ace Joker, which only has an impressive 3 grams of sugar per 12 oz, but it isn’t quite as readily available (I have a bottle of Joker at home to try).

Closing Notes: Not bad. Definitely drinkable. If a bar had this and no other cider, I’d buy it. I won’t on the other hand pay for Angry Orchard’s Crisp Apple variety, which is too syrupy for my liking. Stone Dry is an above average commercial offering, but I wouldn’t in any way say this is a craft cider (neither would I describe Woodchuck as craft though).

Have you tried Angry Orchard Stone Dry? What did you think?

Angry Orchard The Muse

September 25, 2015September 20, 2015 cidersays Angry Orchard, review Angry Orchard, barrel aged, cider, Cider House Collection, cider review, hard cider, hard cider review, Iceman, Strawman, The Muse

Review of Angry Orchard’s The Muse, part of their Cider House Collection (along with Iceman and Strawman). I had forgotten about this bottle, as for some reason it was in with our champagne & white wine, instead of with my ciders. So, especially since I didn’t know how long ago I bought it, I thought I’d better drink this one!

Cider: The Muse
Cidery: Angry Orchard
Cidery Location: Cincinnati OH
ABV: 7.7%
How Supplied: 750ml corked & caged champagne bottle

Availability: wide release, year round

Description from Angry Orchard: Our Cider House Collection includes rare and innovative ciders, harvested from our cider makers’ passion and creativity. To bring you these new distinct styles, we experimented with juice blends, wood aging, fermentation techniques, and other traditional processes learned from 15 years of cider making exploration and craftsmanship.

Inspired by the festive nature of slightly sweet demi-sec champagnes and sparkling wines, The Muse is a bubbly, effervescent cider made from traditional culinary and bittersweet apples and aged on French oak. The cider is sweet upfront with a juicy apple aroma and bright acidity, and slightly drying on the finish with a lingering sweet apple note. The French oak adds a subtle wood impression, imparting notes of clove, cinnamon, nutmeg, allspice and hints of vanilla. 7.7% ABV.

Price: ~$15
Where Bought: Costco? Its pretty widely available though, even at the supermarkets near me.
Where Drank: home
How Found: Browsing. I’ve had The Muse and Iceman probably a few times each.

First Impression: Darker amber. High foam & carbonation. Cooked apple scent.

Opinion: Sweet to very sweet. Tastes like a sparkling ice wine. High carbonation. Moderate acidity. Medium bodied. Effervescent mouthfeel. No noticeable bitterness, tartness, or astringency. I don’t pick up any barrel influence or the spices that are mentioned in the description. I do however pick up some bittersweet apple, cooked apple, and vanilla notes. There are some poor syrupy and juice-like qualities to this cider. Longer length finish. Slightly less sweet than Iceman. In contrast, Iceman has a higher ABV, some discernible barrel influence, and less carbonation.

Most Similar to: Angry Orchard’s Iceman. Check out this post I did with mini reviews of all the Angry Orchard ciders I’ve tried.

Closing Notes: This cider is pretty good, but I think much better can be had for the money. Also, I’d really rather support a local craft cidery. This is however a good introduction to a more craft-like cider product for those with limited cider availability and for those whose palates like a sweet cider. I have tended towards drier ciders lately and this one is a bit too sweet now for me.

Have you tried Angry Orchard The Muse? What did you think?

Woodchuck Sour Cherry

September 23, 2015September 13, 2015 cidersays review, Woodchuck cider, cider review, hard cider, hard cider review, Sour Cherry, Woodchuck

Review of Woodchuck Sour Cherry. This was a Cellar series release in Spring 2014. They have since discontinued the Cellar series and now have the Out on a Limb series (six pack where the variety rotates every 45-60 days). I was told that Sour Cherry is the same as Out on a Limb Cheeky Cherry, except 6.9% ABV instead of 5.5% ABV.

Cider: Sour Cherry
Cidery:  Woodchuck
Cidery Location:  Middlebury VT
ABV:  6.9%
How Supplied: 22oz brown glass bottle with a cute cherry motif

Availability: discontinued

Cider Description: Woodchuck Cellar Series Sour Cherry is crafted in the tradition of age-old Belgian sour beers. Culinary and bittersweet cider apple varieties make up the fermented cider. Cherries sourced from Belgium are then added. The cherries bring a deep red color to the cider and leave behind subtle tat and sour fruit notes. This is a very delicate cider full of complexity if you are willing to sip slowly and seek it out. We hope you enjoy our latest from the cellar! -John Matson, Cider Maker

Price: $4 or $5 ?
Where Bought: Total Wine
Where Drank: home
How Found: Browsing. I think I ended up buying 5 or 6 of these bottles at the time!

First Impression: Lovely cherry red hue. Cherry scent. This was lacking carbonation due to its age (the bottles I drank in Spring 2014 had moderate carbonation).

Opinion: Semi-sweet to sweet. Very fruit-forward. It starts sweet then moves to a moderate tart (quick) finish. This cider (like most fruity ciders in my opinion) is quite juice-like. The alcohol is well hidden. It isn’t complex (I don’t pick up any flavor notes besides cherry), but has a nice flavor. I’ve never found a fruity cider which truly impressed me like other cider varieties, but this one is probably my favorite fruit-flavored cider along with Finnriver Lavender Black Currant (which does have more complexity). Other favorite ciders of mine which have a lovely fruit-forward flavor but aren’t “flavored’ are Eaglemount Quince and Reverend Nat’s Revival.

Most Similar to: Other sweet cherry ciders. This Woodchuck variety has more cherry flavor than many other cherry ciders though (such as Elemental Cherry, Locust Sweet Dark Cherry, and Original Sin Cherry Tree).

Closing Notes: What a tasty blast from the past! Its probably good I finally decided to open this bottle, as it had lost some carbonation, and the flavor was probably next to go. I think I mostly hung on to it as it was the last Cellar Series release. I was initially quite disappointed when Woodchuck dropped their Cellar Series and moved to Out on a Limb. However, it has turned out quite well as it is even less of a commitment; I can get a single 12 oz bottle from the six pack (many stores split them up) instead of a 22 oz bottle. This was my favorite Cellar Series of Sour Cherry, Mint, and Chocolate (I never tried Smoked Apple, Dry Hop, or Ginger). They definitely came out with some weird ones!

Have you tried Woodchuck Sour Cherry or Cheeky Cherry? What did you think?

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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Tieton Cidermaker’s Reserve

September 18, 2015September 13, 2015 cidersays review, Tieton barrel aged, cider, cider review, Cidermaker's Reserve, hard cider, hard cider review, Tieton, Tieton Cider Works

Review of Cidermaker’s Reserve from Tieton Cider Works.

Cider: Cidermaker’s Reserve
Cidery: Tieton Cider Works
Cidery Location: Yakima WA
ABV: 6.9%
How Supplied: 500ml mini champagne bottle, corked & caged

Availability: Year round. Tieton ciders are available in WA, OR, AK, HI, B.C., ID, CA, NV, MT, WY, UT, CO, AZ, NM, TX, FL, MI, IL, and OH (per their website). They also take orders by phone to be shipped in WA (info here) and have a tasting room (info here).

Cider Description: This two-year-old bourbon barrel-aged bittersweet cider has a nose that brings out the haze of vanilla, plum, and slight bourbon notes. Pours a golden hue with hints of charred oak, vanilla, and late harvest apples on the palate.

Cidery Description: We are continually asked: how did you get into the cider business? The answer is easy: we were in the apple growing business. Period. If we had not been a farming family, cider would not have held an interest. The fruit that is used in Tieton Cider Works cider comes from Craig and Sharon Campbell’s Harmony Orchards. This land has been in our family since the 1920’s when our grandfather planted his first trees in Tieton, Washington. We take our stewardship of the land seriously and have been farming organically for the last 25 years. As a third generation Yakima Valley farmer with a degree in horticulture from Washington State University and over thirty five years’ experience in marketing produce, Craig has always been curious about the back-story: the history, production, science, and industry of food. Growing different varieties of trees is truly what makes Craig happy and he is always looking for new varieties to plant and nurture. In 2008 he was introduced to cider apple varieties, those gnarly, inedible wild apple varieties needed to make great cider. He planted twenty five varieties in a test block of two acres to study the growing patterns: did each fit into the existing bloom and harvest schedule of the farm, what were the flavor profiles of the fruit and how did that variety add to the cider that we wanted to make. From that original twenty five, Craig has narrowed it down to the eight most suitable for commercial production, never closing the door on annual experimentation when he learns of a new variety. We now have the largest acreage of cider apples and Perry pears in the state of Washington with 55 acres. The Yakima Valley is the largest apple producing region in Washington and there is an infrastructure existing in our valley that provides many advantages when you are making cider. Whether we are storing our apples in controlled atmosphere, sending our apricots and cherries to be processed, or selecting the complementary hops and pumpkin for our seasonal ciders – it all exists in the valley we call home. A love of land, food and drink has inspired us to make cider with the fruit we are growing at our ranch, Harmony Orchards. We know the ciders we make are an expression of the harvest and reflective of the fruit and the place that it is grown. We are thrilled to be involved in re:interpreting the tradition of cider making.

Price: $9.99
Where Bought: Total Wine
Where Drank: home
How Found: I’ve seen this cider at Total Wine, and even tried it awhile back (can’t remember if it was a tasting or an entire bottle). However, I wanted to give it another go as I didn’t really remember it, and am now more into drier ciders than I was a year or two ago.

First Impression: Medium carbonation upon pouring. Light champagne yellow. Smells of ripe acidic apples and oak.

Opinion: Dry to semi-dry. I definitely pick up the oak barrel influence, but it isn’t overpowering in the least. I also pick up some vanilla and bourbon notes. Moderate acidity, tartness, and bitterness. Medium bodied. Some astringency. Moderate length finish with some lingering acidity, tartness, and bitterness. Clean refreshing taste. Its awesome they are a Washington cidery and have such a large cider apple orchard. Overall a solid well-balanced and well-composed cider, but isn’t one of my favorites. It is tending towards the bold & unique category that I like, but not quite there yet.

Most Similar to: Other local craft oak aged ciders I’ve tried such as Schilling Oak Aged, Finnriver Oak & Apple, and Snowdrift Cornice, although slightly more dry & acidic.

Closing Notes: I look forward to trying more Tieton ciders! I’ve tried a good deal (Cidermaker’s Reserve, Apricot, Smoked Pumpkin, Wind, Wild Washington, Cherry, and Blossom Nectar), but this is the first I’ve reviewed here at Cider Says. I’d especially like to try their Sparkling Perry and Frost (ice cider) varieties.

Have you tried Tieton Cidermaker’s Reserve? What did you think?

Locust Washington Dessert Apple Aged Hard Cider

September 17, 2015September 13, 2015 cidersays Locust, review Aged Hard Cider, barrel aged, cider, cider review, hard cider, hard cider review, Locust, Locust Cider, Washington Dessert Apple, Woodinville

Review of Washington Dessert Apple Aged Hard Cider from Locust Cider. This is their first limited release offering, and also the first to be packaged in a large bottle (instead of a multi pack of cans or bottles, or on tap only).

There is a bit of a funny story with this bottle of cider: Upon arriving home from the bottle shop with this cider I found it on its side in my car in my bottle tote in a small puddle of cider. Thank goodness for waterproof floor mats… The bottle was hissing slightly. I guess the cap hit something in my car when it rolled around a bit and the edge got lifted slightly. It definitely could have been worse though. After cleaning up the mess I decided I needed to finish opening the cap and put on the attached flip-top cap before putting it in the fridge. I hadn’t been planning to drink it that night, and it wasn’t cold anyways. The following night I opened the bottle and it proceeded to violently foam over! So, I had cleaned up after this cider twice before even drinking any… I definitely got a foamy bottle which went a bit overboard in bottle conditioning! Thankfully only a few ounces of cider was lost in those messes.

Cider: Washington Dessert Apple Aged Hard Cider
Cidery:  Locust Cider
Cidery Location:  Woodinville WA (Northeast of Seattle)
ABV:  6.9%
How Supplied: 750ml clear flip-top bottle

Availability: Locust Cider is currently available in WA and ID. This is a limited release however so it may not be available everywhere that Locust Cider is sold.

Thanks to Jason Spears, co-founder of Locust Cider, for extra info on this cider!

Cider Description: Made from Golden Delicious, Fuji, Gala, Red Delicious, and Granny Smith dessert apples. Fermented with wild yeast (the yeast on the fruit itself, in contrast to most ciders which add new yeast). The outcome of a wild yeast fermentation is more unpredictable, and Locust described losing several batches of cider that didn’t turn out well. The cider is then tank aged for 6 months, where they allow a small amount of oxygen into the system to initiate malolactic fermentation. This is from secondary bacteria, as opposed to yeast, and changes the cider, reducing acidity and adding body & mouthfeel. This technique is not always desirable, but is what they were going for with this cider variety. Then the fermented cider is blended with fresh pressed juice and bottled ulfiltered, to allow for bottle conditioning.

Cidery Description: Real people making a cider for real people. They aim to make extremely drinkable ciders, with balanced flavors, not overly sweet or sour. All ciders are made from Pacific Northwest apples and fruit, with no artificial sweeteners, only apples and yeast. Founded by two brothers, Jason & Patrick Spears, from Texas, in early 2015. Their name is a reminder to embrace life without compromise, after Jason was calmed by a gentle orchestra of locusts in a field after a near death experience.

Their tap room is open Thursday thru Sunday in the Woodinville WA warehouse district.

Locust Cider currently offers Original Dry, Green Tea Infused, Sweet Dark Cherry (had been tap only but bottles are on their way to stores now), Summer Berry (tap only), Thai Ginger (tap room only), and Washington Dessert Apple Cider.

Price: ~$10
Where Bought: Full Throttle Bottles in Georgetown area of Seattle WA, where they were having a tasting of Locust Cider (Original Dry and Green Tea Infused) and Argus Fermentables (Ciderkin and Ginger Perry). Of those I only liked the Ciderkin, which I reviewed here previously.
Where Drank: home
How Found: Browsing. I hadn’t heard of this one before.

First Impression: Foam! Hazy/unfiltered honey hue. Smells of sweet unfiltered cider, honey, and a slight earthiness.

Opinion: Sweet but not very sweet. Taste is similar to unfermented sweet cider, except with that hard cider kick. High acidity. Moderate carbonation, high foam/fizz, and a bit of tang. No noticeable funk, but a bit of earthiness. Moderate finish length. No significant bitterness or astringency. Mild tartness. Medium bodied. Notes of honey and cooked apples. Moderate complexity. This cider is slightly booze-forward, and I probably would have guessed it to have an even higher ABV.

Most Similar to: Farmhouse style unfiltered ciders such as J.K.’s Scrumpy (from whom I’ve tried Orchard Gate and Northern Neighbor, which are a bit sweeter than this cider).

Closing Notes: Overall this cider is a solid unique selection. However, I’m curious how the taste was affected by the apparently aggressive bottle conditioning. I opened this cider on a Wednesday, had a small glass Thursday, a small glass Friday, and the rest on a Saturday, and even on Saturday it had plenty of fizz left and tried to overflow the glass upon pouring!

I’ve tried most of Locust Cider’s other offerings: their Sweet Dark Cherry on tap at Schilling Cider House and their Original Dry (canned) and Green Tea Infused (bottled) at the tasting at Full Throttle Bottles when I picked up this cider, all of which I found to be a bit lacking in flavor. The Washington Dessert Apple however is much different and much more full-flavored than the other three. I’ll definitely try any other limited release and/or full-flavored cider from Locust Cider, even though their current regular offerings don’t appeal to me.

Have you tried Locust Washington Dessert Apple Aged Hard Cider? What did you think?

East Meets West: An Evening with Eden and Alpenfire Ciders at Burgundian Bar

September 15, 2015August 10, 2017 cidersays Alpenfire, Cider Summit, Eden, event, local, review, Washington Cider Week Alpenfire, Burgundian, cider, cider review, cider summit, cider tasting, Eden, hard cider, seattle, Washington Cider Week

Stop 2 on Thursday night brought me to the Burgundian bar in Seattle. Cidermakers from Eden Ice Cider (Newport VT) and Alpenfire Organic Hard Cider (Port Townsend WA) were on hand to chat, they were pouring ciders from each, and there were even specialty cocktails using their ciders. It started off very slow at 5pm, but that worked very well for me as I got some awesome conversations in while there were more industry folks than customers. I met Kyle from Millstone Cellars (Monkton MD); I had e-mailed with him about their Cobbler cider and he remembered me. I also met Dan from Orcas Distributing, which is one of the main cider distributors in the Seattle area. I got to see both again the next day at Cider Summit.

The special event menu is below (click to biggify). They also had a number of bottle pour ciders from Eden, Alpenfire, and more. There was unfortunately only one draft cider as they apparently had some logistical issues.

I started with a glass of Alpenfire Apocalypso, a double rum barrel aged blackberry cider. This is their Calypso cider but rum barrel aged for four instead of two months. This draft-only cider was $6 for 6oz (Calypso runs about $13 for a 500ml bottle). 6.9% ABV. Middle of the road sweetness. Berry with a touch of wood scent. Lovely berry hue. Fruity, moderately tart, with a hint of barrel influence. Very tasty! It had more complexity than your average fruity cider, which I really enjoyed. There haven’t been too many fruity ciders I’ve been impressed with, but this is one. Apocalypso is probably a tie with Spark! for my favorite Alpenfire cider so far.

I chatted with Eleanor Leger from Eden Ice Cider for quite awhile. it was awesome to learn more about Eden’s ciders, as I had seen them and was very interested, but hadn’t tried any yet. Eden’s ciders are made by husband & wife team Eleanor & Albert Leger. They specialize in and started with ice ciders, but have also branched out into aperitif and traditional ciders. In addition to offering their customers more variety, both of these products are a way for them to use the same juice as their ice ciders, from a second and third pressing (the sugar content decreases). They may actually be the only company selling cider apertifs at this time. It was interesting to hear they are even trying to find uses for the “apple water” which is left after making the cider, such as selling it to a gin distillery which would use it in place of water for added flavor.

They were the first ice cider company in the U.S. and also have their own orchard of cider apples. Ice cider by the way is a dessert wine variety which was developed in Canada, and is made from apples which have been concentrated by natural winter cold. The apples are harvested at peak ripeness then kept in cold storage. After pressing, the juice is set outdoors to freeze for 6-8 weeks, which results in a residual concentrate which is high in sugar and flavor. The concentrate is then fermented, cold stabilized, filtered, and bottled, leaving a high alcohol and high residual sugar cider. The final amount of cider is typically less than 1/4 of the original amount of juice pressed. Eleanor told me approximately 20% of their juice is used for ice cider, 7% for apertif, 8% for cider, and the remaining 65% is “apple water”.

I then tried Eden’s Oak Aged Sparkling Dry Cider, 8.5% ABV, $9 for a 6oz bottle pour (runs around $10 for a 375ml bottle). This is Eden’s first traditional cider (also available in Semi-Dry), released in 2013, and distribution was expanded outside of VT in 2014. It is naturally sparkling from bottle conditioning using juice, not sugar (Methode Champenoise, which is VERY labor intensive; here is a great explaination). This cider is crafted from traditional and heirloom apples (50% Kingston Black) grown within 200 miles of their cidery, aged in French oak puncheons (twice the size of typical barrels) for one year, then bottle conditioned for six months.. The purpose of the barrel aging in this case is to impart a more mature flavor, and it can actually increase the amount of tannins as well (vs. when a barrel from spirits is used it would also impart the flavor of the spirit, such as bourbon).

<disclaimer: these bottle label photos were taken at Whole Foods the following
day as I didn’t get a chance to ask the bartender to see the bottle>

Using such a large amount of Kingston Black apples is expensive, and Eleanor discussed the cost difference between using juice pressed from dessert apples ($2.50-4.00 / gallon) and juice pressed from cider apples ($8.00-10.00 / gallon) to make cider. The high cost is primarily due to their rarity. Hopefully in the coming years the cost will go down as availability increases, which will also increase the quality of ciders as more cidermakers use cider instead of dessert variety apples. In addition to apples from Eden’s own orchard (which has about 1,000 trees and took approximately 5 years to go from planting to first harvest), they use a lot of apples from the nearby Scott Farm on Kipling’s estate, which is an old Macintosh orchard which was top grafted with many heirloom and cider apple varieties. I also learned about Eden’s newest product addition, Imperial 11 Rose, which is an off-dry lightly sparkling 11% ABV cider made from heirloom apples and red currant. Perfect for the wine-loving cider drinker.

On to the Eden Sparkling Dry cider tasting notes: Lovely brilliant amber with tiny bubbles and a light foam ring. Definitely dry, but there was a touch of residual sweetness. Ripe apple scent and taste. Moderate amounts of acidity, tannins, and bitterness. Mild tartness. Medium bodied. High carbonation. Hints of earthiness and funk. Very well crafted and balanced. I could really taste the difference from using cider apples (vs. dessert apples) and bottle conditioning (vs. force carbonating). A perfect cider alternative to champagne. Yum!

It was a special treat to enjoy it while sitting and chatting with the cidermaker. I typically have trouble tolerating both dryness and bitterness in a cider, but both were so well balanced with the acidity, tannins, and carbonation that I found the cider enjoyable. I may have to pick up a bottle of this to have on hand; the small bottle size and reasonable cost (moreso per bottle not per ounce) are nice.

I also met Nancy Bishop and her son Philippe from Alpenfire. Ron from DrinkingCider.com and crew also showed up later!

Eleanor from Eden even brought some specialty ciders with her all the way from VT that aren’t available here in WA. I had to leave before the event was over as I had work at 6am the next day (Friday) so I was unfortunately only able to taste one, dubbed “Cinderella’s Slipper”. It was a very special variety that hasn’t been released. It was their first cider made only from (35 varieties of) apples from Eden’s own orchard. It had literally been forgotten about, sitting in a tank at Eden’s old facility for a year. I found it to be dry, still, slightly tart, highly acidic, and high in tannins. Very unique!

Here is a photo of the bartender at the Burgundian making one of the specialty cocktails by the way. They were all very pretty and involved many interesting ingredients (time consuming for the bartender when Eleanor decided to try all four lol). See the photo of the menu at the top of this post.

However, I didn’t try any, as I am pretty picky when it comes to food & drink, especially cocktails (I don’t like gin or any aged spirits for example), and none of them sounded good to me. Plus, I don’t really get the point of mixing high end cider into a cocktail; to me it would be like mixing expensive vodka with orange juice or whatever. I’d rather drink the cider on its own and get the full experience of it! I will admit I haven’t tried a cider cocktail though, and its something I want to do.

Cider cocktails seem all the rage lately around here, with Capitol Cider pouring them at Cider Summit, and Darlene Hayes even wrote a book all about them! I was lucky enough to meet Darlene Hayes at Cider Summit and chat with her for a bit (she likes my blog by the way–very cool). Check out her blog as well, All Into Cider, which has some great stories and information about cider.

Stay tuned for more Washington Cider Week posts at Cider Says. Up next are posts about Cider Summit itself (including more tasting notes on Eden and Alpenfire ciders), then the Bill Bradshaw tasting event at Capitol Cider, and Schilling Cider House (2 Towns night but also hoping for some barrel aged ciders left from the night before). I have quite a lot of photos and tasting notes to go through from Cider Summit though, so I apologize if there is a delay in the Cider Summit post/s. To give a hint, I believe the final count is 33 ciders that I tried! However, I have some other cider review posts to cue up in the meantime. Cheers!

Washington Cider Week Kickoff at Seattle Cider

September 14, 2015August 10, 2017 cidersays Cider Summit, Cockrell, event, Grizzly Ciderworks, Liberty, local, review, Seattle Cider, Washington Cider Week cider, cider review, cider summit, cider summit seattle, cider tasting, Cider Week, hard cider, Seattle Cider, Washington Cider Week

Thursday night was a great kickoff to Washington Cider Week! I started the evening at Seattle Cider (opening ceremonies, although I left before that), then moved on to the Burgundian Bar (East Meets West, An Evening with Eden and Alpenfire Ciders). This post will cover Seattle Cider and another will cover the Burgundian (plus many posts to come on Cider Summit and other Washington Cider Week events!). I mostly chose to stop by Seattle Cider as it was a Washington Cider Week event to fill the time between when I got off work and the event at the Burgundian started at 5pm, as the events were located between work and home. Plus I hadn’t ever been to their tasting room, The Woods (which they share with their sister brewery, 2 Beers Brewing Company).

Seattle Cider ended up a bit disappointing of a stop as they only opened at 3pm, and nothing was actually going on for the Washington Cider Week kickoff yet. There were plenty of folks there though, lots of growler fills, etc. They were only setting up while I was there, but they did however have 16 ciders on tap (6 of their own and 10 from 10 other cideries), some free cider swag, and a hot dog cart. Also, I got to meet fellow cider blogger Ron from DrinkingCider.com! He had reached out that he would be in town for Cider Summit, and I let him know my schedule. We ended up meeting up at Seattle Cider, the Burgundian, and Cider Summit, which was pretty awesome. He even brought me some cider from Tod Creek in Victoria BC which I look forward to trying; very cool. Too bad he couldn’t take cider back to CT.

We even got a mini tour from their tasting room manager. They were in production so we couldn’t walk through the cidermaking area (although they have an opening you can look through to see it), but we got to see a few areas. I learned that Seattle Cider currently only uses apples from Washington (all dessert varieties except their Harvest series). It was also interesting to hear about and see their current construction project, a kitchen! Probably a very welcome addition…more tasting room need to offer food, even if its only chips, crackers, pretzels, whatever.

<taps, bar area, and fridges of canned/bottled beer/cider for purchase>

I ended up sampling five ciders at The Woods / Seattle Cider. Unfortunately they didn’t have a sampler, but would pour tastes. I really think a sampler is the best way to go anywhere which has multiple cider choices on tap. So, I had a couple tastes, got a glass of one, then had a few more tastes.

Seattle Cider Olympic Honey. This cider is a special release (August 2015) Seattle Cider did with the Fairmont Olympic Hotel, and only available at Seattle Cider and the restaurant/bar at the Fairmont Olympic Hotel. This used honey from the rooftop apiary at the hotel. I had really wanted to try this after seeing a segment they did on King 5 local news on Facebook, so I was pleased they still had some. Retail is $9 for a 22oz bottle, but I had a 13oz tap pour for $6. 6.9% ABV. Semi dry. I picked up only hints of honey, but it was refreshing, and probably my favorite Seattle Cider variety so far (I’m not a huge fan of their ciders, although they have a large local following). Moderate acidity and and mild tartness.

Seattle Cider Plum Gose. This is Seattle Cider’s twist on gose (a unique style of German beer which includes coriander and salt). It includes Jacobsen sea salt (from Portland OR), coriander, and plums, and was made using Chardonnay yeast and added malic acid. 6.9% ABV. Semi-dry. Very unique but mild flavor from the ingredient additions. Lovely light berry hue from the plums, but my taster was too small to get a clear photo of the cider’s color. Higher carbonation. A touch of saltiness. Apparently they previously had a full Gose cider, and would often get requests to mix it with their PNW Berry, so they decided to make something similar with plums.

Liberty Ciderworks Crabenstein. Made using Dolgo crabapples and Gravenstein apples with wild yeast fermentation. 7.3% ABV. Dry. Tart and mouth-puckering with a touch of funk, but the flavor profile is pretty mild. I like Liberty’s Manchurian Crabapple single varietal better as it is bolder, but they are completely different styles of cider (for example, the Manchurian is 12.5% ABV).

Cockrell Valley Red. Cider with Puyallip WA raspberries. This is the first time I’ve tried a cider from Cockrell. 6.2% ABV. Semi-dry. Lovely fruity nose and red hue (again, no photo; sorry), acidic, and tart. I didn’t pick up raspberries (nor did I know that was the fruit they used until I researched this cider), but for me it was more of a general tart berry than a specific flavor. It reminded me some of Snowdrift Red (which I prefer).

Grizzly Ciderworks Woodlander Wit-Style. They modeled this cider after Belgian wit-style beer (they used that variety of beer yeast). I’ve previously tried their Ridge. 6.7% ABV. Semi-dry. Smells slightly woody. I didn’t pick up any of the orange peel or coriander they included in this cider, but again, it was a pretty small taste. I found it very similar to their Ridge, but slightly more sweet, tart, and complex, and slightly less flavorful. I prefer the Ridge, which I found to have more of the woody & earthy notes I enjoy.

This is just the start of my Washington Cider Week posts, so stay tuned for posts on Thursday night part 2 (Burgundian with Eden & Alpenfire ciders), Cider Summit, and events I’ll be attending next week at Capitol Cider and the Schilling Cider House! Subscribe to Cider Says using the sidebar (on the right or at the bottom of the page on mobile devices) and like us on Facebook to ensure you don’t miss out!

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