Phantom Carriage Cider Symposium
Thursday 7/30, 6-10pm.
18525 S Main St Carson, CA 90248
Phantom Carriage Cider Symposium
Thursday 7/30, 6-10pm.
18525 S Main St Carson, CA 90248
July 31st, 4pm-11pm, meet the Apple Outlaw cider makers from 5pm-8pm in my taproom.
Apple Outlaw/Rev. Nat’s Barrel-aged Hopricot Twist
Apple Outlaw Original (batch 1) – (2014 PICC best in show)
Apple Outlaw Ginger Bite (2015 PICC gold medal – fruit cider)
Apple Outlaw and Rev. Nat’s collaborated on a special blend of Tangerine Twist (2015 PICC gold medal – hopped cider) and bourbon barrel-aged Hallelujah Hopricot which will be debuting at this event on draft.
There will be additional Apple Outlaw flavors being sampled from bottles and bottle sales to go. We will have a special cider cocktail created for the event. The crew from Apple Outlaw and Northwest Cider Brokers will be in attendance.
Blair Smith and Marcey Kelley
Tony Furtado Concert at the taproom Saturday July 25th, 2015.
Show time: 8pm
Taproom will be open all day. Cover will start at 7pm.
Artist’s website: http://
This is a series of extremely rare & small batch ciders, all with excellent aging potential. Many of them are barrel aged, many of them are collaborations and all of them are amazing. Bottle Club members have an opportunity to buy before the general public and are entitled to other benefits. More details & link to sign up…
Night of 1000 ¡Tepaches!
July 11th, 2015, 4-11 PM
at Reverend Nat’s Public Taproom.
1813 NE 2nd Ave, Portland, Oregon 97212
It is rumored that the 1st 10 guests to arrive will receive a coconut from which to drink ¡Tepache! from.
20 blends of ¡Tepache! available for tastes, including 5 beer blends from some of the participating breweries below, a couple beer blends of our own, some other-cidery collab blends, and more weird flavored blends. Further rumors of a Wesvleteren 12 blend and/or a Speedway Stout blend.
No tickets or cover charge to get into the event.
Tokens are $2.00 each and may be exchanged for a 4 oz pour of ¡Tepache! or ¡Tepache! mix.
This is a 21+ event.
On Saturday July 11th, these blends will be available in my taproom:
Padre Nat’s ¡Tepache!: The base Tepache, useful for making your own blends!
Tepache+Tecate: The classic pairing and perfect introduction to Tepache.
Ghost Tepache: Perennial favorite of the Portland Fruit Beer festival, this Tepache is a blend of Ghost chili peppers and our sweet Tepache: A match made in heaven!
Smokedy Ghostedy: Reduce some of the heat from our Ghost Tepache and add in some smoky cider made from backyard-smoked apples. Intense!
Tepachemole: Hazelnuts and crushed cacao nibs, infused into Tepache, with a touch of heat thrown in for a proper Mole-Style Tepache (if such a thing exists).
Gazpache: Maybe you won’t like it, but maybe it will be the best blend here. Take a gallon of tomato juice, add some gazpacho spices, and express a few white onions into a keg of Tepache. Yum!
Banana Looza Mimosa: Pineapples and bananas are tropical cousins, so why not blend these two sweet treats together? A splash of champagne lightens up the viscosity and brings this blend into the realm of sublime.
Brandy Barrel-Aged Pomegranate Wine & Jonathan Eau De Vie Tepache: Don’t ask. The name says it all.
Orange Cherry Tepache: One part orange-mango juice, 60 dashes of cherry bitters and plenty-o-Tepache make this one a taste sensation. A sister keg was tapped by Lompoc 5th Quadrant on the run-up to the Night.
Tepache Passion Mimosa: Quite possibly the star of the show, this blend is equal parts champagne and Tepache with a hit of our late-summer seasonal, The Passion. A sister keg of this was tapped by Fat Heads Brewery in the Pearl the week prior to the Night.
Tepache Sin: Collaboration with Schilling Cider, our Tepache blended with cinnamon-infused apple brandy, made by Schilling.
Fruit of the Garden of Good and Evil: Collaboration with Burnside Brewing Co, their Sweet Heat (apricots and Scotch Bonnet peppers) combined with our Ghost Tepache, this debuted at the 2015 Portland Fruit Beer Festival and was the commemorative bottled beer.
Tepache Radler: Collaboration with Mazama Brewing, their Wizard Island Wit and our Tepache. Crushable.
Saison de Chetco: Collaboration with Base Camp Brewing, Pilgrimage Saison farmhouse ale, infused with habanero and blended with Tepache through a habanero Randall.
Nonstop Tepache: Collaboration with Hopworks Urban Brewery using their Nonstop Hef Hop blended with our Tepache.
Vertigo Brewing Collab: Tepache and Tropical Heatwave. Tropical Heatwave is a “Tropical Blonde” with a kick; the key lime tropical flavor infused with habanero chili heat. More than a subtle spice, a flavorful burn paired well with the pineapple flavor of Tepache.
Rose City Tripel Tepache: Collaboration with Lompoc Brewing, using their Rose City Tripel Pointer (a Belgian tripel with rose hips) and our Tepache.
Tepache Summer Wheat: Collaboration with Culmination Brewing, using their Summer Wheat and our Tepache.
Dark Smoked Piña: Collaboration with Fat Heads Brewery, their Imperial Smoked Porter and our Tepache. One of two awesome dark-beer blends for the Night.
Speedway-Tepache: The beer that inspired the whole Night, Alesmith Brewing’s Speedway Stout is one of the world’s best imperial coffee stouts. Controlled with a deft hand, it makes a truly compelling Tepache blend.
Participating breweries the week leading up to 7/11/15 who will also be pouring unique ¡Tepache! blends:
Hopworks Urban Brewery: Tepache Fire 6.5% abv
50% tepache, 50% Fire Cider Blend (1/3 Newtown 2/3 Fire Cider)
Base Camp Brewing Company: Cocorumpache 3.3% abv
62% tepache, 38% Coconut water, added rum spices)
Lompoc Beer Fifth Quadrant: Orange Cherry Passion Tepache 2.93% abv
70% tepache, 10% The Passion, 20% Santa Cruz Organics Orange Mango Juice, 60 dashes cherry bitters
Vertigo Brewing: Tepache Deliverance 4.6% abv
50% Tepache, 50% Deliverance Ginger Tonic (lemongrass, ginger juice, lime juice+zest, quinine)
Culmination Brewing Company: Lady Tepache 4.6% abv
30% Tepache, 70% Lady apple (heirloom)
Cascade Brewing Barrel House: Tepache Pippin 5.8% abv
30% Tepache, 70% Newtown Pippin (heirloom)
Migration Brewing Company: Perache Amarillo 4.6% abv
50% Tepache, 50% Bartlett Amarillo hopped perry (no apple)
Fat Head’s Portland: Tepache Passion Mimosa 6.3% abv
48% tepache, 45% champagne, 8% The Passion
BTU Brasserie: Mead-ache 7.1% abv
50% Tepache, 50% 18 month old mead that we made + 200ml meadowfoam honey
Tag your posts: #1000Tepaches
I could not be more excited to celebrate the awe-inspiring Northwest cider scene with you at these various events throughout the city during this year’s Oregon Cider Week. Please join me at one or many. See you soon!
Cider Appreciation Class, 7-10 PM
Over the course of three hours, “students” will taste 20+ ciders alongside Nat himself, all the while discussing the history of cider, regional differences in cidermaking techniques, and the developing cider culture in the US. The ciders we will drink include traditional English Westcountry, French style from Normandy, Spanish Basque and Asturian, and the emerging American style. Nearly everything we drink will be apple-only; there is just that much variety! This event is held in the taproom, is $45 per person and “class” size is limited to 20. Please arrive at 7 pm well-fed since we will serve no food. Advance registration required, seating is limited. Email email@example.com or call 503-567-2221 to reserve your space.
Cider Summit Portland, 2-8 PM
We will be out in full force for this 5th anniversary event. Over 150 ciders from dozens of producers will be showcased and we will have a sneak peek of our summer seasonal The Passion alongside Revival Hard Apple, Hallelujah Hopricot and the bizarrely awesome ¡Tepache! 21+ only, $30 ticket available online: http://cidersummit.strangertickets.com/ and more details here: http://www.cidersummitnw.com/portlandeventinfo.html
Cider Summit After Party, 4-11 PM
Done with the Summit and want more cider? Come on over to the taproom for $1 off all 12 oz. cider pours with your Summit wristband including many ciders I didn’t bring to the Summit.
PICC Competition Judging, 4 PM
Join us in the taproom for the final Cup round of the 3rd Annual Portland International Cider Cup, the northwest’s premier cider competition. Watch celebrity judges award the Cup, schmooze with industry players and taste the winners starting at 4 PM.
Oregon Bartenders Guild Cider Class, 2-5 PM
OBG Members Only. If you’re a member of the Oregon Bartenders Guild, join Nat West and Dave Shenault at Raven & Rose for this special educational session on cidermaking. Topics include fruit selection and differences, pH and TA acidity and types, simple (fructose) vs complex (malt) sugar types, yeast selection (beer, wine, wild, non-saccharomyces), processing (filtration, conditioning, sulfites), blending, aging, etc. We will drink special bourbon barrel aged ciders from Rev Nat’s and other NW Cidermakers.
Imperial Bottle Shop & Taproom Tap Takeover, 5-7 PM
Hang out with the Rev Nat and the rest of the crew at Imperial Bottle Shop & Taproom and drink a bunch of ¡Tepache! blends including light hefeweizens, fruity saisons, bold IPAs, dark stouts and mega imperials.
Belmont Station Meet the Brewer, 5-7 PM
Cidermaker Chris will be on hand at the venerable Belmont Station to drink cider, talk cider and probably toss back a beer or two. Special ciders from the cellar will be available for this special night.
Trifecta Cidermaker’s Dinner, 7-10 PM
Join Nat at Trifecta (his new favorite Portland restaurant) for a 5-course meal, each one paired with a cider. Don’t quote me on this, but we talked about pairing my Bartlett Amarillo with bitter greens salad, Sacrilege Sour Cherry with a nice duck, Revival Hard Apple with the salty ham & pears, Hallelujah Hopricot with a crispy and cheesy flat bread pizza and Deliverance Ginger Tonic with some fresh oysters. Watch this space for more information on the menu! Tickets required. And while Trifecta is child-friendly, this dinner will bore youngsters silly since I won’t serve them my delicious ciders.
The Civic Taproom Tap Takeover, 6-9 PM
Can’t make the Trifecta dinner? Come hang out at The Civic Taproom and Bottle Shop with the Rev Nat’s cidermaker crew and enjoy five ciders from the Rev Nat’s repertoire.
OMSI After Dark, 7-11 PM
Drink up as the Oregon Museum of Science and Industry toasts the history, tradition and science that goes into crafting cider and other fruity treats. Join them for their first annual OMSI After Dark Cider & Seeds with samples from us and other Pacific Northwest cideries. And being OMSI, you’ll be able to have science fun such as shooting off water rockets, concocting chemical creations, and exploring the wonders of OMSI with no kids in sight! Watch aerialists fly overhead and enjoy a pint of cider while learning about the science behind stuff. 21+ only. No advance purchase required, just show up.
Rev Nat’s The Passion Release Party, 4-10 PM
My acclaimed super-sour berlinerweisse-inspired summer seasonal is brought forth on this day at the taproom. Behold The Passion! My cider scientists proclaim that this is more than twice as tart as anything else I’ve produced so if you have too much tooth enamel, this might solve your problem. To help ease it down, enjoy some fine Hawaiian food from a local restaurant still TBD. (Noho’s? Ate-oh-Ate? Namu? 808 Grind?) No advance tickets needed, just come on down and bring cash for the food. 21+ only in the taproom.
Ned Ludd Cider Menu, 5 PM, today through Sunday
If a proper sit-down dinner at Portland’s finest all-wood cooking restaurant is your style, I have you covered. My friends at Ned Ludd are debuting a cider-soaked menu today and expressly to celebrate Oregon Cider Week. The details are under wraps until the moment of, but you can stop in any time Wednesday-Sunday to taste the offerings including specially paired ciders from me! Reservations are encouraged for the weekend.
Revelation Night at the Public Taproom, 4-11 PM
Last fall, I collected 10 distinct apple varieties, fermented them all with the same yeast and backsweetened each just a touch. Every variable that I could control, I did. Now you get to taste a massive flight of single-variety heirloom ciders, each a member of the Revelation series. My gold medal winning Revelation Newtown Pippin will of course be on hand to focus your palate. This event is at the taproom and is, like always, 21+ only. No advance purchase is required, just come on down.
Eagle Rare Bourbon Barrel Aged Ciders Release Party, 6-10 PM
Back in January, my friends at Raven & Rose offered me a couple of freshly-dumped bourbon barrels. Now I’m never one to say no to a good used barrel of any kind, but these two were of a special provenance. You see, R&R has a habit of buying entire barrels of bourbon from various Kentucky distillers then using that single-barrel whiskey in their award-winning Old Fashioned cocktails. Yes, the barrels I was offered were two of these self-same barrels and they are Eagle Rare 10 Year Bourbon. So naturally, I’ve aged my flagship cider Revival Hard Apple in one and my spring seasonal Sacrilege Sour Cherry in the other. Aging for four months in these barrels created a taste treat unlike anything I’ve ever had. The Revival will be served alongside a neat glass of the original Eagle Rare bourbon as a boilermaker while the Sacrilege will be served as a Stone Fence cocktail with some bitters and a shot of the same Eagle Rare, maybe even a cherry. Fans of bourbon & cider must not miss this incredible event. 21+ only in the Rookery Bar at Raven & Rose, no advance purchase required.
Stop in to any of the above establishments to pick up a menu & guide of all participating locations
as well as details on the Firehouse Cidergarden special event (below). No advance purchase required, just enjoy your stroll around the neighborhood hunting for your favorite ciders and discovering new offerings. Food is available for purchase at any of the participating venues.
In my opinion, the absolute best way to enjoy the Dekum Triangle Cider Stroll (see above) is by making sure you stop by the beautiful patio of Firehouse restaurant. We are taking over the entire place and will have a mini cider festival, one night only. I’ll be pouring cider alongside three of Oregon’s newest cidermakers that you may not have heard of, and we will all be on hand to talk and taste you through our offerings. Firehouse will be offering a limited menu for patio service. No advance purchase required, just show up and buy tasting tokens for $2 each at this family-friendly event. Look for the huge banner to know you’re in the right place.
Randall-Infused Rare Keg Night at the Public Taproom, 4-11 PM
My barman Jim plundered my home cider cellar to come up with a super-rare keg. Not content to just serve a tasty cider, he is insisting on passing it through our homemade randall. I have no idea what ingredients he is planning on stuffing in there (not just hops, I’m sure!) but expect something intense. Visit my taproom for the fun, 21+ only.
Reverend Nat’s Hard Cider 2nd Anniversary Party, 12-11 PM
Here it is: The party I’ve been waiting for. Join me and the entire Rev Nat’s crew as we celebrate two entire years in our Public Cidery & Taproom. I’ll bring out the jockey boxes to showcase 20 ciders including 12 from my stash and 8 guests ciders of the highest caliber. Our buddy DJ Dickel will be spinning tunes well into the evening and I’ll have a huge pile of free Otto’s sausages if you get there in time to enjoy one. The street shall be closed for this awesome 21+ only party.
Hangover Recovery Brunch at Hop & Vine 10 AM
The craft cider lovers at NoPo’s The Hop & Vine have offered up their dining room to those of us who may have imbibed too much during Saturday night’s festivities. They’ve concocted a perfect pairings of cider and breakfast foods and will be offering cider mimosas for those needing a pick-me-up.
Join us on Tuesday May 5 2015 from 5 to 10 PM for our second annual Cinco de Mayo celebration at my Cidery & Public Taproom.
$5 gets you a tall glass (22oz) of ¡Tepache! blended with Ex Novo’s “The Most Interesting Mexican Lager” or Pacifico Clara or upgrade to a $7 blend with Sierra Nevada Ovila Saison with madarin oranges.
El Taco Yucateco onsite selling handmade Tamales and other Mayan delicacies.
Reverend Nat’s Hard Cider is pleased to announce the return of the Hopped Cider Festival to their Cidery & Public Taproom in northeast Portland. The second annual event will take place Saturday, April 18 2015 from 12 PM to 10 PM, the day immediately following the Craft Brewer’s Conference in Portland. New this year is an expansion of the festival into the street adjoining the public taproom.
This is the second Hopped Cider Fest put on by Reverend Nat’s Hard Cider, having launched the concept last year very nearly on a whim. Public response was overwhelming last year with nearly 800 attendees crammed into the cidery for eight solid hours. This year’s event will include a street closure and even more ciders including hopped ciders produced around the world.
Many cidermakers will be on hand to inform attendees through the samplings which will be available in 4-ounce tasting portions in a souvenir festival glass. In addition to the superb range of ciders, the event will feature food from El Taco Yucateca and the returning favorites Bro-Dogs + Burgers. And in a repeat of last year’s festivities, every hour on the hour attendees will be treated to free tastes of ciders unavailable for purchase in Oregon including ciders from all over the USA and overseas.
“This is surely the largest collection of hopped ciders in the history of the universe,” says Reverend Nat West. “Last year we organized the event in a couple weeks and were blown away by the public response. We learned our lessons and decided to expand into the street but we are doubling-down by adding even more hopped ciders and upping the tasting pour size.”
Tickets are available for $20 at the door (cash or credit). Admission includes a tasting glass and 6 tasting tokens. Additional tasting tokens will be available for sale onsite for $2 each. Re-admission will be allowed at any time with event wristband and tasting glass. THE EVENT IS 21 & OVER ONLY. No dogs or other pets.
Full list of ciders:
|Rev Nat’s||Bartlett Galaxy Perry||Galaxy||keg|
|Rev Nat’s||Bartlett Amarillo Perry||Amarillo||keg|
|Rev Nat’s||Taylor’s Gold Simcoe Perry||Simcoe||keg|
|Rev Nat’s||Double-hopped Revival||Citra Amarillo||keg|
|Rev Nat’s||Hallelujah Gruitcot||none||keg|
|Rev Nat’s||Hallertauer Hopricot||Hallertauer||keg|
|Rev Nat’s||White wine Barrel-aged Hopricot||Fresh Cascade||keg|
|Rev Nat’s||Hallelujah Hopricot||Cascade||keg|
|Rev Nat’s||Fresh Hop 2014||Fresh Cascade||keg|
|Rev Nat’s||D’Anjou Nelson Perry||Nelson Sauvin||keg|
|Rev Nat’s||ENVY 2014||11 varieties||keg|
|Rev Nat’s||Hopland #4||Alot||keg|
|Rev Nat’s||Hopped Pomegranate||Willamette Liberty Mosaic||keg|
|New West||Hopped Cider||Citra||keg|
|Hopworks||Dry Hopped Cider||keg|
|Two Rivers||THC (Triple Hopped Cider)||keg|
|Doc’s Draft||Dry Hopped||Centennial Chinook||keg|
|Apple Outlaw||Hoppin’ Holdup||keg|
|Red Tank||425 Dry Hopped||keg|
|Fox Tail||Imperial Hopped||keg|
|Portland Cider Co||Hop’rageous||Citra||keg|
|Square Mile||Spur & Vine||Galaxy||keg|
|2 Towns||Hop & Stalk||Citra||keg|
|Cider Riot||Everybody Pogo||English Goldings||keg|
|Cider Riot||Cidre de Francois Matthieu||keg|
|Bull Run||Dry Hopped Cider||keg|
|Wandering Aengus||Cask Condititioned Double Hop||keg|
|Texas Keeper||Cider Weizen||Bottles|
|Big B’s||Chester Hoppearcot||Bottles|
|Les Vergers de la Colline||Houblon Api-Hop (2 cases)||Bottles|
|Olivers||At The Hop (in progress)||Bottles|
|Colorado Cider Co||Grass-hop’ah||Bottles|
…with many more to come!
For more information contact:
Jim Bonomo, Reverend Nat’s Hard Cider
Portland, OR – February 9, 2015 – Reverend Nat’s Hard Cider will host a special event as a cider-themed supplement to both Zwickelmania and Valentine’s Day this Saturday, February 14th from 3-10pm at the Rev. Nat’s Cidery & Public Taproom.
The Red Fleshtival, brainchild of Nat West, is a unique cider event that assembles some of the rarest hard ciders available in the United States. Red- and pink-fleshed apples are coveted, expensive, and often hard-to-find. Ciders made from such apples are even more obscure, but they’ve managed to assemble six different varieties in one place for this special event. Featured will be limited edition red-flesh ciders from Reverend Nat’s Hard Cider, Snowdrift, Alpenfire, Uncle John’s, West County Cider, and more. The ciders will be available in a special, one-day-only taster flight.
“Red flesh ciders are unique because they are rich in anthocyanins.”, said West. “This compound, usually found in red and purple fruits, adds an extra dimension of flavor and level of complexity in a straight apple cider that is almost impossible to achieve using conventional apples.” West created two single varietal ciders using Mountain Rose apples and Siberian Red Crabapples specially for the event. “[The Siberian Red cider] tastes and smells like the inside of a raspberry jelly donut. It’s mind-blowing.”
The Red Fleshtival takes place at Reverend Nat’s Cidery & Public Taproom, 1813 NE 2nd Ave, Portland, Oregon, on Saturday, February 14th from 3:00PM – 10:00PM. The ciders will be available while supplies last.
Portland, OR – December 30, 2014 – Reverend Nat’s Hard Cider, the fastest growing cider company in Portland, Oregon, has appointed Steve Panos as Production Manager. In this capacity, Panos will oversee the entire production staff as the cidery continues through a rapid expansion. He will report directly to cidery founder Nat West.
A veteran of the brewing industry, Panos began his career at Otter Creek Brewery in Middlebury, Vermont. He brings over a decade’s worth of fermented beverage experience to Reverend Nat’s which also includes stints as brewer/head brewer for two Rock Bottom Brewery locations, and most recently, brewery manager at Pelican Brewing Company in Pacific City, Oregon. At Pelican, Panos oversaw and facilitated extensive growth in many areas of the company’s operations while maintaining the high quality upon which Pelican’s reputation was built.
“Reverend Nat’s is like a giant talent magnet.”, said West. “We got Mike [Gorman, former Columbia Distributing VP], and now Steve. I’m very excited that such great people are throwing their hat in to the cider ring with me.” Panos is equally as enthused. “I am excited to learn the gospel of everything cider from the Reverend himself.” His role as production manager begins on January 19, 2015.