¡Tepache y Tamales! Cinco de Mayo Celebration

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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 presents 2nd Annual Hopped Cider Fest

The massive collection of hopped ciders requires street closure this year and adds more offerings including international ciders.

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
Anthem Hops Cascade keg
Doc’s Draft Dry Hopped Centennial Chinook keg
Finnriver Dry Hopped Cascade keg
Apple Outlaw Hoppin’ Holdup keg
Red Tank 425 Dry Hopped keg
Fox Tail Imperial Hopped keg
Schilling Hopped Grapefruit keg
Portland Cider Co Hop’rageous Citra keg
Square Mile Spur & Vine Galaxy keg
2 Towns Hop & Stalk Citra keg
Swift Dank Hop keg
Tieton Dry Hop Cascade keg
Cider Riot Everybody Pogo English Goldings keg
Cider Riot Cidre de Francois Matthieu keg
Cider Riot A109-9 keg
Cider Riot BuFa-1 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
Stem Ciders Remedy Bottles
Les Vergers de la Colline Houblon Api-Hop (2 cases) Bottles
Rogue Hop (bottles) Bottles
Olivers At The Hop (in progress) Bottles
Colorado Cider Co Grass-hop’ah Bottles

…with many more to come!

Reverend Nat’s Hopped Cider Fest benefits their neighbors, the Community Cycling Center.

For more information contact:
Jim Bonomo, Reverend Nat’s Hard Cider
203-887-4419
jim@revnats.com

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Reverend Nat’s Presents The Red Fleshtival

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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.

New Production Manager Joins Our Team

steve_pPortland, 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.

Oregon Cider Week Sneak Peek

Oregon Cider Week Sneak Peek

Oregon Cider Week is coming up June 20th-29th, and it will be bigger and better than ever!  We’re planning lots of events throughout the week, beginning with a Cider Appreciation class on June 19th (one day early!) and then an appearance at the Cider Summit on June 20th and 21st. The venue for the Summit is changing this year to Fields Neighborhood Park in the Pearl District. We’ll cap the week with our Taproom 2nd Anniversary Party. Stay tuned for more information on our other plans – including tap takeovers, paired dinners, and more – as the Week approaches.

New Releases

We can hardly keep track of all our new and upcoming releases. On shelves now is Br’er Rabbit, made with fresh-pressed carrots and apples along with carrot madras honey; the unusual 14-Way, made with 14 different yeasts; and another entry in our single-varietal Revelation series, Revelation Jonathan. Also stay tuned for three new Tent Show acts: D’anjou Mosaic (hopped perry), Mandarin Chamomile, and the mysterious Angel of Death.

¡Tepache!

If you haven’t tried our Portland-famous ¡Tepache!, get some while you can. Made with fresh whole pineapples, fermented on the skins with subtle touches of cinnamon, allspice and cloves, it is traditionally served mixed with a light beer. However, local mixologists have been experimenting with all sorts of other possibilities including rum, tequila, champagne and hard cider, and we hear it makes a fantastic float with vanilla ice cream.

Idaho Distribution

In addition to our recent assault on California, we’re soon to be distributed all over Idaho. Tell your friends and family to the East to look for us on shelves in the next few weeks. Nat will be traveling to Boise next week for seven course cider paired dinner at State and Lemp.

Press

If it seems like cider is everywhere lately, it’s true. Check out some of our recent press:

NPR’s The Salt: http://www.npr.org/blogs/thesalt/2014/04/30/308270113/renegade-cider-makers-get-funky-to-cope-with-apple-shortage

Thrillist: http://www.thrillist.com/drink/portland/best-cider-bars-in-portland

NW Travel Magazine: http://nwtravelmag.com/northwests-new-cider-pubs-taprooms/

And we had a pretty picture in a story about Bushwhackers in The Oregonian:http://www.oregonlive.com/politics/index.ssf/2014/04/cider_takes_off_as_oregons_lat.html

News from Reverend Nat: Hopped Cider Festival and more

Hopped Cider Festival

We’re excited to invite you to the first-ever hopped cider festival in the country, taking place at our very own taproom on March 29. Featuring over 16 hopped ciders from all over the country, the festival will include our Hallelujah Hopricot, Codename: Hopland #3 and Pear Simcoe as well as other regional favorites, hard-to-find experimental ciders and far-away treats. Show up anytime from noon to midnight but get there early, because some may not last long!Click here for the Facebook event page.

Honors and News

We’re honored to announce that the special-release Lorrie’s Gold was chosen by WIllamette Week as one of their Top 5 Ciders of the Year for 2013. They described it as “intensely dry and tannic…a bit peppery and earthy…” There are still a few bottles left at the taproom for tasting and buying. In the same issue we’re included in the Beer Guide 2014: Directory of Portland Cideries.

Portland Mercury did a great review of our operation last October calling our Hallelujah Hopricot “a truly disruptive, game-changing cider.” Also in October, Portland Monthlymagazine showcased Nat and the taproom for a beautiful full-page story. In September, we achieved national recognition in Saveur, with a nod to our Providence Traditional New England.

In possibly the best accolade yet received, our Hallelujah Hopricot was included in Pete Brown’s magnificent 2013 book, World’s Best Ciders. This book is widely available in local bookstores and online.

New Releases

So many ciders, so little time. If you’ve been down to the taproom lately, you know there have been several newcomers to the taplist. There’s an addition to the Revelation series, Revelation Lady-Api, which is light, delicious and truly sessionable. (We’ve already released Revelation Newtown Pippin and Revelation Gravenstein which are available at the taproom.) In the next few weeks, look forward to John Adams’ Breakfast Tankard, a low-alcohol, unusual and satisfying quaff with coffee and mandarin orange zest. Also look for a return of everyone’s favorite crazy-good pineapple Tepache, a new batch of lactobacillus Sacrilege Sour Cherry, and a new series based on the 7 Deadly Sins.

new releasesWhile we generally think there’s little reason to leave our perfect city, friends and family in other states will be thrilled to hear our ciders are now available outside of Oregon! Tell people to look for us all over Washington and in select stores in the San Francisco Bay area and Southern California. Check the website for specific retailers. We’re also heading into Idaho soon. Even for those not in the West, a few of our ciders are available online at Made in Oregon and can be shipped just about anywhere in the U.S.

In case you’re wondering how we’re fitting in all this cider, here are some numbers. When we first moved into the 2nd Ave. location, we had 3300 square feet of space. We’ve now increased that to 4800, and are looking at adding more room for a total of 6300 sq. ft. soon. Thank you for all your support in the last 18 months, and we’re looking forward to seeing you at an event or the taproom soon!

Small-Scale Commercial Cidermaking with Low Capital Input

During CiderCon 2013, I gave a presentation entitled “Small-Scale Commercial Cidermaking with Low Capital Input”. I talked about equipment & techniques including fermenters, kegging, pressing, bottling and much more. The audio of me giving the presentation is available here.

Download mp3 audio here

I used Google Docs for the slideshow and because of the large number of photos and animation/transitions, PDF export doesn’t work. You must click the “Present” button at the top right of the slideshow screen in order to have the slides make any sense.

View Google Doc slideshow presentation here

Maximizing Efficiency on a Goodnature Squeezebox

At Reverend Nat’s Hard Cider, we upgraded to an Goodnature Squeezebox SX-200 about one year ago. The first day we used it, we got through four bins, then eight then eleven. After completing the system by purchasing a matching Goodnature Elevator and PF-150 Pomace Feed System with EG 400/50 Grinder, we’re up to about 35 bins each day.

Press days start at 6 AM and end around 10 PM. We run two shifts with two people each, the switchover happening at 2 PM. Setup in the morning is about 45 minutes and a rough cleanup takes about an hour.  A full truckload of apples is about 48 bins which takes about two days so we save the thorough cleaning until the pressing is done. That cleaning takes about four hours including cleaning the floor. The press operator generally never goes beyond arm’s reach of the machine. The second person loads and unloads apple bins, (including press dumping bins), runs the bin dumper, sorts the apples, keeps the pomace hopper full, and keeps the grinder running smoothly. Both jobs are about three-quarter time. You absolutely need two people, but neither one is working his tail off. For instance, if we’re short-handed, I run the second person role for both shifts (16 hours) without serious fatigue. We always try to increase the number of bins we process in a day because the cleanup is the same no matter how many bins we press and cleanup is significant.

I recently asked our No. 1 Press Jockey, Jason West (no relation), for a list of tips to maximizing the throughput of the press. With the above equipment, the press is the bottleneck. We do about 50 pressings per day, so shaving even 30 seconds off each run can really add up. On the flip side, a one minute slowdown per press can add an hour to our day, or reduce the bin count by two.


The Objective: Press as much juice as fast as possible utilizing a machine that moves at a hydraulically slow pace.

The Machine: The Goodnature Squeezebox SX-200 (i.e. the apple accordion, the peoples pomice pusher, Bob, Shiva’s sippy cup)

The delicate manner in which to produce the most nectar while staying efficient is not complicated but requires a dedicated focus and persistence.  The following rules will ensure you meet this zen like level over extended periods of time:

Rule 1: KEEP THE PRESS MOVING 97.2% of the TIME.
(Ed. Note: He’s not kidding. The middle platen must be moving nearly all the time. We eat lunch in shifts and bathroom breaks are coordinated with the second person.)

Rule 2: Before pumping, check pomace hopper to ensure proper level of pomace to complete a full fill. If not, yell “I NEED MORE APPLES!”

Rule 3: Before pumping pomace into the bags, align the press frame, bags and plates equidistant to ensure even filling without overfilling.

Rule 4: Fill bags fast, equal, and full. FEF!
(Ed. Note: The pomace pump shouldn’t be stop-started frequently which is bad for the motor. Aim for one start-up per fill/pressing.)

Rule 5: SWITCH PRESS DIRECTION IMMEDIATELY UPON BAG FILL.

Rule 6: Equalize bags as soon as switch as occured.
(Ed. Note: This means that you’re sticking your fingers and hands into the bag openings while they’re being pressed, so be aware of getting your fingers pinched, crushed, and amputated.)

Rule 7: Start scraping bags as soon as your scraping paddle can fit between press bag plates (roughly one third to one half through the press).

Rule 8: Before dumping, shake and align press frame, bags and plates equidistant to ensure room for pomice cakes to exit during dump.

Rule 9: Dump the press bags when there is still 4-6 inches left on the currently-pressing run, as measured on the throw of the piston.

Rule 10: Dump the press bags with momentum to make certain bags empty on one attempt rather than having to bounce the racks multiple times.

Rule 11: Keep spent pomace dumping bins clear as to allow pomace cakes to empty freely.

Rule 12: Monitor the fermentation tank to ensure there is no overfill.

Rule 13: ALWAYS THINK ABOUT RULE 1!


Jason presses one bin of apples in a little under 25 minutes using the above techniques, which includes quite a bit of sitting and waiting for the hydraulics to press. We have the Squeezebox’s vernier speed control knobs adjusted to maximum speed which equates to about a 3 minute press time. We are currently looking for replacement control units which would allow a faster maximum cycle time. The above times and processes are based on high quality dessert fruit. For lower quality dessert fruit, we still keep up a fast pace but switch out the press bags at the shift change. Having two sets of press bags is a requirement to reaching a fast pace continuously.

Hopped Cider Fest

Join us at the taproom on Saturday March 29th from noon to 10 pm for the first-ever Hopped Cider Fest. We have gathered together 16 18 19 ciders with hops — surely the largest collection of hoppy ciders ever assembled. $5 gets you in the door with a commemorative tasting glass and 2 tickets, each ticket good for one taste. Buy more tickets for $2 each.

Food trucks will be parked outside including Bro-Dogs + Burgers and Nourishment.

Every hour on the hour, we will be offering free tastes of the SPECIAL POURS (below), so stick around for these rare gems.

Cidermakers will be on hand to answer questions so come one come all you cider and hop geeks!

ON TAP:

  1. Rev Nat’s Hallelujah Hopricot (the classic!)
  2. Rev Nat’s Code Name Hopland #3 (hopped 6 times, with 10 varieties, over 5 lbs per barrel)
  3. Rev Nat’s Pear Simcoe (Bartlett perry with Simcoe hops)
  4. Cider Riot! Everybody Pogo, Portland (English Goldings hops)
  5. Anthem Hops, Salem (the original!)
  6. 2 Towns Hop and Stalk, Corvallis (Rhubarbarian with Citra)
  7. Square Mile Spur and Vine, Portland (Galaxy from Australia)
  8. Doc’s Draft Dry Hopped, New York (Centennial and Chinook)

BOTTLE POURS:

  1. Schilling Original, Auburn WA
  2. Finnriver Dry Hopped Cider, Port Townsend WA (Cascade)
  3. Sea Cider Tillicum Hopped Cider, Saanichton BC
  4. Tieton Yakima Valley Dry Hopped Cider, Tieton WA
  5. Eaglemount Boot Brawl, Port Townsend WA
  6. Portland Cider Co Hop’rageous, Oregon City OR

SPECIAL POURS, FREE SAMPLES EVERY HOUR:

NOON: Woodchuck Dry Hop, Middlebury VT
1 PM: Citizen Cider Full Nelson, Burlington VT (Nelson Sauvin)
2 PM: Colorado Cider Co Grasshop-ah, Dever CO
3 PM: Grizzly Ciderworks Hopclaw, Woodburn WA
4 PM: Merridale Hoptimized, Cobble Hill BC
5 PM: Sasquatch Brewing, Portland OR

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News from Reverend Nat: Hopped Cider Festival and more

Hopped Cider Festival
We’re excited to invite you to the first-ever hopped cider festival in the country, taking place at our very own taproom on March 29. Featuring over 16 hopped ciders from all over the country, the festival will include our Hallelujah Hopricot, Codename: Hopland #3 and Pear Simcoe as well as other regional favorites, hard-to-find experimental ciders and far-away treats. Show up anytime from noon to midnight but get there early, because some may not last long!Click here for the Facebook event page.

Honors and News
We’re honored to announce that the special-release Lorrie’s Gold was chosen by WIllamette Week as one of their Top 5 Ciders of the Year for 2013. They described it as “intensely dry and tannic…a bit peppery and earthy…” There are still a few bottles left at the taproom for tasting and buying. In the same issue we’re included in the Beer Guide 2014: Directory of Portland Cideries.

Portland Mercury did a great review of our operation last October calling our Hallelujah Hopricot “a truly disruptive, game-changing cider.” Also in October, Portland Monthlymagazine showcased Nat and the taproom for a beautiful full-page story. In September, we achieved national recognition in Saveur, with a nod to our Providence Traditional New England.

In possibly the best accolade yet received, our Hallelujah Hopricot was included in Pete Brown’s magnificent 2013 book, World’s Best Ciders. This book is widely available in local bookstores and online.

New Releases

So many ciders, so little time. If you’ve been down to the taproom lately, you know there have been several newcomers to the taplist. There’s an addition to the Revelation series, Revelation Lady-Api, which is light, delicious and truly sessionable. (We’ve already released Revelation Newtown Pippin and Revelation Gravenstein which are available at the taproom.) In the next few weeks, look forward to John Adams’ Breakfast Tankard, a low-alcohol, unusual and satisfying quaff with coffee and mandarin orange zest. Also look for a return of everyone’s favorite crazy-good pineapple Tepache, a new batch of lactobacillus Sacrilege Sour Cherry, and a new series based on the 7 Deadly Sins.

While we generally think there’s little reason to leave our perfect city, friends and family in other states will be thrilled to hear our ciders are now available outside of Oregon! Tell people to look for us all over Washington and in select stores in the San Francisco Bay area and Southern California. Check the website for specific retailers. We’re also heading into Idaho soon. Even for those not in the West, a few of our ciders are available online at Made in Oregon and can be shipped just about anywhere in the U.S.

In case you’re wondering how we’re fitting in all this cider, here are some numbers. When we first moved into the 2nd Ave. location, we had 3300 square feet of space. We’ve now increased that to 4800, and are looking at adding more room for a total of 6300 sq. ft. soon. Thank you for all your support in the last 18 months, and we’re looking forward to seeing you at an event or the taproom soon!