Schilling Cider House Visit 30 Tasting Notes

Tasting notes from my 30th visit to the Schilling Cider House in the Fremont neighborhood of Seattle WA.  Check out my past posts with tasting notes here.

2017-09-11 15.35.21.jpg

I was there on a Monday during Washington Cider Week.  They had a Finnriver event with cider trivia that evening, but I left before it got underway.  I got a flight, as usual.  Four were new to me, and the two Alpenfire ciders were repeats that I’m always happy to retry.

2017-09-11 15.44.33.jpg
<left to right:  Greenwood Wild Blush, Hi Five Hop Hearder, Greenwood Peach, Schilling Boysenberry Pommeau, Alpenfire Apocalypso, and Alpenfire Glow>

Greenwood (Seattle WA) Blush (7.3% ABV):  Hazy orange hue.  This is also newly available in bottles (as well as their Dry, Hopped, and Huckleberry ciders).  Smells of citrus, specifically, tangerine.  Semi-sweet to semi-dry.  Low sourness, tartness, and acidity.  Low to moderate flavor intensity.  The flavor was odd for me, sour tangerine with a hint of berry, but my palate doesn’t like sour / it tends to overwhelm the other flavors for me.

^ Five (Portland OR) Hop Hearder (6.5% ABV):  Hi Five is newly distributed to the Seattle area, and this cider is also available in cans (including at the Schilling Cider House).  Dry.  Moderate to strong hops flavor, plus citrus.  Moderate tartness and acidity.  Low to moderate bitterness.  Moderate flavor intensity.  I’ve been getting more into hopped ciders, but I think this was a bit much for me, between it being fully dry and quite hoppy.

Greenwood (Seattle WA) Peach (7.8% ABV):  Another likely tap only release, left over from the Greenwood tap night.  Semi-dry.  Low tartness, acidity, and sourness.  More citrus and general stone fruit than specific peach flavor.  Low flavor intensity.  It was a popular option for folks who like sour ciders, but I don’t.

Schilling (Auburn WA) Boysenberry Pommeau (21.5% ABV):  This is a tap-only special release, probably from the Schilling Cider House’s 3rd birthday party the previous week.  Pommeau is a mix of apple brandy (distilled) and apple cider (either fermented or non-fermented).  Semi-sweet to semi-dry.  Medium bodied.  Low tartness, acidity, bitterness, and tannins.  Intense berry and rich red wine flavor (I wouldn’t be surprised if it was apple brandy + apple juice + boysenberry juice, then red wine barrel aged).  Long warming finish.  High flavor intensity.  This was really unique and tasty, and the first flavored Pommeau I can remember trying or even hearing about.

I’ve had the two Alpenfire ciders a number of times, but I always order their ciders if I see them on draft, as they don’t do many kegs (mostly Apocalypso and their Traditional Heirloom Cider series, plus some Glow every so often).

Alpenfire (Port Townsend WA) Apocalypso (6.9% ABV):   This is a tap-only version of their Calypso rum barrel aged blackberry cider which has extra blackberries.  Semi-sweet.  Moderate tartness and acidity.  Hints of tannins.  Compared to other batches I’ve tried (like this one), it seems like it had less rum & oak influence, but more berry flavor.  I liked it, but I wish it had been the other way around.

Alpenfire (Port Townsend WA) Glow (6.8% ABV):  This cider is made from red-fleshed Hidden Rose apples.  Semi-sweet to semi-dry.  Less flavorful than I remember, likely as this batch is drier than I remember as well.  Small cideries often have some variation in their ciders batch to batch.  However, it still had the characteristic strawberry and watermelon notes from the special apples, and maybe even a hint of kiwi type flavor and extra tartness this time around.  See my previous review here.

My favorites were the Pommeau and the two Alpenfire ciders.  I didn’t really care for the other three, as two were sour and the other was a bit too hoppy.

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

Advertisements

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

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

WACW-2017-Logo

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

2017-08-08 11.44.43.jpg
<view of part of Capitol Cider’s basement event space>

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

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

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

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

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

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

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

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

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

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

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

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

download.png

2017-08-10 16.29.37 2017-08-10 16.30.48

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

2017-08-08 17.26.04.jpg

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

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

download.png

Schilling Road Trip (Peach Citra)

Review of Schilling Cider’s Road Trip (Peach Citra), a cider with peach and Citra hops.  It is my first time trying this, although I’ve previously sampled their Gold, Grapefruit, Oak AgedChaiderGingerHoppedSriracha LimeBarrel #1Barrel #2Mischief Maker Pom-CranGrumpy Bear Coffee NitroPineapple PassionLumberJack (Rhubarb)Blackberry PearDryKing’s ShillingVanilla CloveRaspberry SmoothiePeach Grapefruit HabaneroBailoutTrouble in ParadiseBlueberry CobblerFrench BittersweetPippin, and Afterglow ciders.

2017-07-22 18.48.40.jpg

Cider:  Road Trip (Peach Citra)
Cidery:  Schilling Cider
Cidery Location:  Auburn WA
ABV:  6.6%
How Supplied:  22oz bottles and draft
Style:  American craft cider from dessert apples, with peach and CItra hops

2017-07-22 18.48.47 2017-07-22 18.48.55 2017-07-22 18.49.07

Availability:  Schilling Cider is sold at least in AK, AZ, CA, CT, ID, MN, NC, NV, OR, SC, VA, and WA, but this is a summer seasonal release (July-September) and is therefore likely to have more limited distribution.

Cider Description:  Sweet and juicy peach and farm fresh citra hops.

Cidery Description:  We capture the essence of the Pacific Northwest by creating hard ciders that are deliberately innovative, bold, and flavor forward. 

Price:  $6.99
Where Bought:  Special Brews in Lynnwood WA
Where Drank:  home
How Found:  Browsing.

2017-07-22 18.50.30

First Impression:  Light peach amber hue.  Low carbonation.  Smells mildly hopped and fruity.

Tasting Notes:  Semi-sweet to semi-dry.  Medium bodied.  Low to moderate tartness.  Moderate acidity.  Hints of bitterness.  No tannins, sourness, or funk.  Notes of peach, tropical fruit, hops, and citrus.  Moderate length finish.  Low apple flavor.  Low hops influence.  Moderate flavor intensity.  Low to moderate complexity.  High sessionability.

My Opinion:  I liked it.  Refreshing, with peach and citrus.  Nice level of sweetness and balanced flavor.

Most Similar to:  Other cider which were both fruity and hopped, such as 2 Towns Hop & Stalk, Incline Lemongrass LureReverend Nat’s Hallelujah Hopricot, and Ratel Cider Dry Hopped

Closing Notes:  Schilling has really stepped up their game since they started out.  My favorite cider from them however remains King’s Shilling, a brandy barrel aged cider which is also an excellent value (as low as $4.50 / 22oz).

Have you tried Schilling Road Trip?  What did you think?

Schilling Cider House Visit 27 Tasting Notes

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

2017-05-07 15.46.29

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

2017-05-07-15-47-331.jpg
<left to right:  Schilling Pippin, Locust Seckel Perry, Anthem Pear, Finnriver Dry Hopped, Cockrell Raspberry Habanero, and Schilling Afterglow>

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

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

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

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

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

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

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

2017-05-07 16.19.20

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

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

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

Schilling Cider House Visit 26 Tasting Notes

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

2017-04-20 16.06.02.jpg

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

2017-04-20 16.05.56.jpg

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

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

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

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

2017-04-20 16.18.24.jpg

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

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

2017-04-20 18.29.09.jpg

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

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

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

Schilling Cider House Visit 25 Tasting Notes

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

2017-04-04 16.02.27.jpg

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

2017-04-04 16.08.40.jpg
<left to right:  Finnriver Fire Barrel, 2 Towns Sun’s Out Saison, Locust Seckel Perry, Sea Cider Wolf in the Woods, Cockrell Dusty, and Alpenfire Heirloom Dry>

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

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

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

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

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

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

Sarah also shared a few sample ciders with me.

2017-04-04 16.22.48

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

2017-04-04 16.22.14

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

2017-04-04 17.55.06

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

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

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

Notes on Cider at Debuts and Discoveries 2017

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

xn0nw

The Ciders:

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

What I Tried:

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

The Event:

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

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

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