Hard Cider Newsletter

2 Towns Ciderhouse Releases Its Imperial Pumpkin Cider

Released just in time to keep the ghouls away, Hollow Jack’D from 2 Towns Ciderhouse is making a glorious comeback this fall season. The company has stayed true to its no shortcuts philosophy when creating this imperial cider by using locally-sourced ingredients.

“We are proud to be using locally grown pumpkins, sourced 10 miles from our Tap Room in Hollow Jack’D.” quoted Dave Takush, head cider maker. “After caramelizing the pumpkin juice, the rich character really shines through and blends well with the apples and spices.”

Extra mischievous, Hollow Jack’D takes the 2 Towns Ciderhouse fall classic to a whole new level with its 8.4% ABV and boo-tastic ingredients. Fresh-pressed apples, caramelized pumpkins, cloves, nutmeg and sweet potatoes give the cider a sweet baked spiced character. This cider is for sure the go-to drink this Halloween season and pairs exceptionally well with some good ol’ pumpkin patch picking.

Available now through October 31st, 2 Towns Ciderhouse limited release imperial cider will be available in 500ml bottles, 1/2bbl and 1/6bbl kegs to distributors throughout Oregon, Washington, California, Hawaii, Idaho, Montana, Chicago and parts of Minnesota & Montana. Find 2 Towns cider near you by visiting 2TownCiderhouse.com. Photos provided by 2 Towns Ciderhouse.


Oregon Cidery, Cider Riot!, Wins Awards at Prestigious English Cider Competition

Portland-based (OR), Cider Riot! returned this summer from the world’s oldest cider competition with awards for two of its ciders. Cider Riot!’s 1763 Revolutionary West Country Cider, a vintage cider made with traditional English bittersweet apples from Yamhill County, won a Bronze Award in the West Country Style class, and New Wave Pub Cider took a Bronze Award in the International Cider Championships in the acid dominant class. New Wave blends fresh pressed Pacific Northwest eating apples with bittersweet and bittersharp cider apples for just a hint of tannin and depth.

Cidermaker and Founder Abram Goldman-Armstrong was on hand to accept the award. “It’s a huge honor to win two awards at the Royal Bath and West Show here in the heart of cider country,” he said. Goldman-Armstrong learned to make cider at White Oak Cider, a Somerset-inspired cidery in Yamhill County in the 1990’s. “I am thrilled to be here alongside the people who make the amazing traditional ciders that are my inspiration.”

The Royal Bath and West Show has been held annually since 1852 and celebrates rural life and agriculture, with competitions for livestock, cheese, and bees and honey in addition to cider.

In 2017, Cider Riot! picked up two bronze medals at the Bath and West Show for 1763 and Everyday Semi-Dry. Cider Riot! was founded by Abram Goldman-Armstrong in 2013, operating out of his NE Portland garage until 2016 when he opened the pub and production facility at 807 NE Couch St, in Portland’s Central Eastside Industrial District. Cider Riot! specializes in the production of refreshing dry ciders and does not use sulfites. Cider Riot! ciders may be found at the company’s pub and throughout Oregon, Washington, California, and in Japan, The Netherlands, and Germany.

The cidery celebrated it’s three-year anniversary this year. Learn more about Cider Riot! by visiting them online at CiderRiot.com. Photos provided by Cider Riot!


Herefordshire Chosen to Host International Cider Celebration

The county of Herefordshire is coming together to host the first conference of the recently-formed International Network of Cider Culture & Tourism Destinations this autumn. As interest in cider continues to grow throughout the world, “Ciderlands” (as the network is known), seeks to promote travel and cultural exchanges between classic and emerging cider regions, as well as to act as a cider tourism beacon for the world as a whole.

Comprising four days of activities across the county in peak harvest time, Ciderlands 2019 will offer an unparalleled showcase of the region’s proud cider heritage to the cider tourism professionals from throughout the network. In addition, a number of notable public events offer the opportunity to leave a legacy of celebrating the region’s unique cider culture within the local community.

Delegates will enjoy the full Herefordshire experience, with visits to classic country pubs, a tour of the Mappa Mundi and the opportunity to visit The Big Apple’s Harvestime festival, complete with traditional cidermaking and apple displays.

Crucially, Ciderlands provides an opportunity to remind Herefordians of cider’s great heritage as well as the role that cider continues to play in the county. A Cider Celebration will take place at The Cider Museum on Friday, October 11, while The Green Dragon will host a Cider Banquet the like the City has never seen on Saturday, October 12.

To achieve this, the Museum of Cider, Hereford, is joining forces with The Big Apple Association, Hereford’s iconic city centre hotel, The Green Dragon, and tourism partners Hereford Tourism Information and Eat Sleep Live Herefordshire.

Working alongside these organizations to bring this event to life are two of the country’s leading cider authorities: Gabe Cook, aka The Ciderologist, and Little Pomona co-founder and cider writer, Susanna Forbes.

Support from The Pippin Trust, the Three Counties Cider & Perry Association, plus a host of cider producers large and small is enabling the conference to realize its vision.

“Within the Ciderlands network, what stands out for me is how other countries with a strong cider heritage are proud to have cider at the heart of their regional identity,” said Elizabeth Pimblett, director of the Museum of Cider. “And, if visitors are excited by that in one part of Europe, it would be wonderful to create links that will draw them to the others.”

“Herefordshire is one of the world’s greatest cidermaking regions and cultures”, said Susanna. “We want to share this with cider tourism professionals from all over the world.”

“I have had the privilege to travel the world to make, taste and judge cider,” said Gabe. “I can say with absolute confidence that some of the finest ciders and perries in the world are made right here. Ciderlands 2019 will give us the opportunity to celebrate these brilliant drinks with those from near and far.”

Haritz Rodriguez, head of the Ciderlands secretariat, said: “There is a close cultural relationship between cider-producing countries. For this reason, as happens in other sectors, international cooperation is essential. At this crucial moment in cider’s evolution, we want to unite to cooperate in the development of this industry and above all to promote culture and tourism.”

Founded in September 2018, during the International Cider Culture and Tourism Meet-up held in the Basque Country, Ciderlands began to be forged in November 2017, during the Sagardo Forum Cider Congress.

Among the attendees being welcomed by the Herefordshire team will be delegates from the Basque Country (Spain and France), Frankfurt (Germany), Wales, Cornouaille (France), Asturias and Galicia (Spain), Armagh (Northern Ireland), Mostviertel (Austria) and Hardanger (Norway). Visit Ciderlands.org for more information. Photos provided by Ciderlands.


Brewery Ommegang Launches Project Cider

Brewery Ommegang announced the introduction of Project Cider, an exciting new initiative intended to explore the intersection of European and American cider traditions. The line debuted with two varieties: Dry and Rosé. Available this month, the ciders will be offered year-round on draft and in 4-packs of 12-ounce cans.

“For 22 years, Brewery Ommegang has put a distinctly American twist on classic Belgian brewing styles,” said Ommegang president Doug Campbell. “But a few years ago, during a trip through Belgium and France, we were blown away by some of the incredibly complex, dry, and drinkable ciders we found there. Because New York state grows some of the best apples in America and has a long, storied tradition of cider making, we started experimenting. Project Cider is the delicious result.”

The modern-style ciders begin with fresh-pressed culinary apples including McIntosh, Gala, Red Delicious and Pazazz, all sourced in New York state. Fermented with Ommegang’s Belgian house yeast to impart complex character, the finished ciders are clarified and carbonated, resulting in sparkling refreshment.

The experience begins with aromas of orange peel, grapefruit and honey. Bright, fresh flavors of ripe melon, pear and a notable citrus zest accompany a lively, pleasant tartness. A dash of hibiscus gives Rosé a slightly more rounded texture with subtle hints of raspberry. Medium-bodied yet notably dry, the ciders finish long and slow, with soft, lingering tannins.

Both Dry and Rosé ciders pair well with soft, creamy cheeses like brie, cleansing the palate without overwhelming the flavor, or spicy Thai food, with the bright fruit of the ciders complementing the sweet heat.

For more information visit Ommegang.com. Photos provided by Brewery Ommegang.


Portland Cider Co. Introduces Peach Berry Cider

Portland Cider Co. introduced Peach Berry Cider as its newest seasonal release. Peach Berry Cider is an ideal transition from summer to fall, offering a floral juicy peach nose and flavors of ripe blackberry, stone fruit, and sorbet.

Bold, juicy Oregon peaches play with a blend of tart Northwest grown berries for a cider full of sunshine to drink on grey winter days. Lively raspberries, blackberries and blueberries burst onto the tongue, like just-plucked fruit from the backyard.

“Portland Cider fans have been begging us for a berry cider for years,” said Helen Lewis, Cider Propagandist at Portland Cider Co. “After lots of small batch experiments in our taprooms, our cider makers found the perfect blend to give the people what they want. The fresh peaches just elevate it to a new level.”

With a bold peach flavor and slight tartness, this balanced cider pairs well with classics like fish tacos, spicy sausages and corn on the cob. It comes in at 5.2% ABV.

Peach Berry follows on the heels of Portland Cider Co.’s summer seasonal, Pineapple Rosé, which has been so well received that the company is adding it to its year-round lineup. Lively with fresh juicy pineapples, Pineapple Rosé boasts a pretty in pink hue from a splash of Northwest-grown blueberries.

Portland Cider Co.’s Peach Berry Cider is available in 19.2-ounce cans, 12-ounce six-pack cans, and on draft. It can be purchased at either of the company’s two taprooms, as well as at select retailers in Oregon and Washington, plus limited draft distribution in the Bay Area of Northern California. For more information, visit PortlandCider.com. Photos provided by Portland Cider.


Now Open! Locust Cider Walla Walla

Joining the Locust Cider Washington family of taprooms in Woodinville, Seattle, and Tacoma, the company has expanded into southeastern Washington with a new taproom in Walla Walla. The company has always loved the tight knit community and, similarly to their original move to Woodinville, it felt like a perfect spot to open another family-friendly taproom. The new taproom is part of an expansion plan to make cider more accessible to a larger audience as well as provide a space to educate on the nuances of the cider world. Further, it allows Locus Cider to introduce their new beer concept while allowing them to localize their efforts on a deeper level in the communities where they serve.

“On a very high level, we are opening new taprooms so we can get as close to our customers as possible,” said co-founder Jason Spears. “It is fine to throw some cans on the grocery store shelves and hope people buy them. But what does a customer learn about us? What do we learn about the customer? That can doesn't tell them about the people who worked so hard to make it, about how we source apples and grain from all over the Pacific Northwest, that we work with some of the world's biggest growers and orchards as small as two acres, how we have found new and interesting ways to brew beer, about our cause (Hydrocephalus), or about the story behind the name. They can't talk back to that can and tell it they love it or hate it or share their ideas for the next great cider or beer. Opening new taprooms is our focus because of all of these reasons.”

Located in the historic H.H. Hungate building in downtown Walla Walla the taproom has many similarities to their current Washington state taprooms, offering 16 taps made up of cider flavors including core favorites (Dark Cherry, Vanilla, Honey Pear), popular returning seasonals (like Mojito, Watermelon) and limited specials (think single varietal heirloom blends, fun flavor combinations like Lavender Blueberry); and beer styles that include traditional flavors (Mexican Lager, Northwest IPA) and rotating experimental flavors (Passionfruit Milkshake IPA, Smoked Blueberry Rauchbier), as well as a rotating guest tap. In addition, the taproom offers cider slushies of rotating flavors and an expanded food menu that includes sausages from their partnership with Uli’s Famous Sausage, as well as wine in cans. Furthermore, they have an array of retro video games, a ping pong table and a kid’s corner to accommodate the family-friendly atmosphere.

The Locust Cider & Brewing Co Walla Walla Taproom is located at 226 E. Main St, Walla Walla (Washington) next door to Wingman Birdz + Brewz. Walla Walla is part of the eight taproom locations that Locust Cider has. To view the other taproom locations, visit LocustCider.com. Photos provided by Locust Cider.


Eat This…

Drink That…

One Pot Cider Risotto with Crispy Roasted Chicken
By Erin James, CIDERCRAFT Magazine

Cranberry Mule
From 1911 Established

Photo Credit: Rooted Event Co.

Photo Credit: 1911 Established