Oregon Cider Week 2016


Oregon Cider Week 2016, Thursday June 17 to Sunday June 26
Find us online: #ORCW2016

Thursday June 16

Cider Appreciation Class 7-10 PM

Over the course of three hours, “students” will taste 20+ ciders alongside me, 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 32. Please arrive at 7 pm well-fed since we will serve no food. Advance registration required, seating is limited. Email carolyn@revnats.com or call 503-567-2221 to reserve your space.

Friday June 17

Cider Summit Portland, 3-8 PM

I will be out in full force for this 6th anniversary event. Over 150 ciders from dozens of producers across the Northwest and around the world will be showcased. I will be pouring my new Sacrilege Sour Cherry with ghost chile, The Passion aged on hand toasted coconut, the crowd-pleaser pineapple ¡Tepache! served with beer, and a Summit exclusive Whiskey Barrel Aged Golden Russet with Black Currant which is my entry in the Fruit Cider Challenge as well as being a collaboration with Wandering Aengus. 21+ only, early bird tickets are $30 and available online: https://cidersummit.boldtypetickets.com and more details here: http://www.cidersummitnw.com/portlandeventinfo.html

Geek in the City watches Tombstone Movie drinking “I’m your Huckleberry” cider, Starting 9:03 PM

After drinking cider all evening at the summit, cruise over the Broadway bridge to the Taproom to watch a movie as my favorite Portland pop culture podcast Geek in the City records a live show, performing MST3K-style off the cuff commentary of the 1993 classic western Tombstone, starring Kurt Russell, Val Kilmer, Sam Elliott & Bill Paxton. Keep your festival wristband on for $1 off all 12 oz. cider pours, including a one-night-only exclusive cider “I’m your Huckleberry”. Movie starts at sundown, 9:03 PM, free.

Saturday June 18

Cider Summit Portland, 12-5 PM

Day two of the premier cider festival in Oregon. Check out my new Sacrilege Sour Cherry with ghost chile, The Passion aged on hand toasted coconut, the crowd-pleaser pineapple ¡Tepache! served with beer, and a Summit exclusive Whiskey Barrel Aged Golden Russet with Black Currant. 21+ only, early bird tickets are $30 and available online: https://cidersummit.boldtypetickets.com and more details here: http://www.cidersummitnw.com/portlandeventinfo.html

Cider Summit Afterparty, 5-11 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. My buddy DJ Jimbo will be spinning all night long!

La Ruta del Toro at Plaza del Toro, 7 PM

Join me for a Basque style dinner with the Toro Bravo team in their new Plaza del Toro private event space and gastronomic society. I have been making a Basque influenced cider called Sidra Bravo for the new Pollo Bravo restaurant in downtown Portland’s Pine Street Market which focuses on Spanish-style rotisserie chicken and tapas. This dinner will highlight my Sidra Bravo and features tapas and more. $75 per person. This event will certainly sell out so call (503) 764-9678 or email inquiries@plazadeltoropdx.com to reserve your space.

Cider Cocktails with Darlene Hayes at Bushwhacker Woodlawn, 6-9 pm

Bushwhacker Woodlawn hosts Darlene Hayes, author of Cider Cocktails, for a fun night of cider cocktails. Using mostly Reverend’s Nat Hard Cider for the base, with fun additions surely to please and inspire. More details here: https://www.facebook.com/events/1723676057889123/

Sunday June 19

Portland International Cider Cup Judging, 10-4 PM

Join me in the taproom for the final Cup round of the 4th Annual Portland International Cider Cup, the northwest’s premier cider competition, organized by the Northwest Cider Association. Watch celebrity judges award the Cup, schmooze with industry players and taste the winners starting around 4 PM (time is tenative depending on judging progess in this all-day competition).

Chocoholics Anonymous Cider Pairing

At The Beermongers, final event for Portland Beer Week event, enjoy Sacrilege Sour Cherry paired with spicy chocolate from TBD.

Tuesday June 21

Lorrie’s Gold and Revival Dry 2015 Release Party, 4-10 PM

Two ciders with English bittersweet apples will be released on one day in my Public Taproom. Lorrie’s Gold is a memorial cider for our friend the late great Lorrie Skurdahl, a pioneer of true cider in the Pacific Northwest. I made my first batch of this cider in 2012, and now three harvest years later, I’m very excited to release a new version of this award winner, made using only fruit grown by her family orchard in Sherwood. I’m also bringing back Revival Dry, which hasn’t had a release since 2012. This bone-dry cider is a blend of English and French bittersweet and bittersharp apples combined with American variety heirloom apples. Despite sharing the base name with my flagship Revival Hard Apple, it doesn’t taste much like it. Come clear up any confusion at this event by drinking both side by side. I’ll have the new 2015 Lorrie’s Gold available for glass pours and bottles to-go and Revival Dry on draft and bottles.

Wednesday June 22

OMSI After Dark, 7-11 PM

Grow your cider know-how at OMSI After Dark. Drink up at their 3rd annual Ciderfest. We will be sampling Sacrilege Sour Cherry and The Passion alongside over 20 other cideries from across the Pacific Northwest. And be sure to join me for my presentation “Reverend Nat’s Cider Secrets Revealed” where I’ll tell you all the rules I break in making cider. 21+ only. Advance purchase recommended.

Randall Night, 4-10 PM

Bar-sensei Jim “lost” a rare keg last year in his stash, and will be bringing it out for this night only. 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.

Thursday June 23

Revival Night at the Taproom, 4-10 PM

At least once a month I find myself mixing a new flavor into my flagship Revival Hard Apple. So far I’ve tried peaches, bourbon barrel aging, other ciders, paw paws, brandy, oranges, and a wide variety of hops. So why not make a bunch more blends of Revival and other flavors and put them all on tap at one time? That’s the recipe for this awesome evening. But wait, there’s more! Way back in the summer of ‘15, I worked with Face Rock Creamery out of Bandon Oregon on a Revival-soaked cheddar. They reduced the cider to a syrup and mixed it into their cheddar curds. I’ve since eaten my fair share of this delicious combination, but what to do with an entire half wheel left over? Give it to Grassa and have them make a cider-cheese mac and cheese, of course! I’ll have a tray of this gooey awesomeness available in the taproom for one night only. No advance tickets needed, just show up!

Tap Takeover at Belmont Station, 5-8 PM

Belmont Station will have four taps of Reverend Nat’s for your OR Cider Week pleasure. Pouring Revival, Hallelujah Hopricot, Sacrilege Sour Cherry and The Passion.

Friday, June 24

Barrels and Tanks and Totes, Oh My! 5-7 PM

Have you ever tasted a 15% ABV cider right out of a bourbon barrel? How about an imperial Newtown Pippin cider in a red wine barrel aging on kiwis? How about a cherry-chile cider in a used Cascade Barrel House port barrel? No? Well now’s your chance. Join my friend Dwight and I while we taste through about a dozen barrels of cider, drink apple juice actively fermenting into cider straight from the tank and dip a wine theif into totes of rare cider. Ask questions, drink quite a lot and take home a bottle of rare barrel aged cider, all included in this special night. $60 includes an hour-plus tour, a rare bottle, and cheese & charcuterie to nibble on. Advance registration is required. Email carolyn@revnats.com or call 503-567-2221 to reserve your space.

Cider fun at Loyal Legion, 5-8 PM

Cider-infused food offerings. A special cask. Come check it out at the Loyal Legion.

Saturday June 25

Reverend Nat’s Hard Cider 3rd Anniversary Party, 12-11 PM

Here it is: The party I’ve been waiting for. Join me at the entire Rev Nat’s crew as we celebrate three full years in our Cidery & Public 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 as well as a cider cocktail on tap. Remember last year with the kiddie pools filled with ice water and the misters? Expect more of that! My friends from the community radio station Free Form 90.3 will be spinning tunes well into the evening and I’ll most likely have food carts slinging deliciousness (stay tuned for that detail). Birthday cake at 8 pm! The street shall be closed for this awesome 21+ only party. No advance tickets, just pay as you go.

Sunday June 26

Pomme Boots Society Cider Brunch, 10:30 AM

And from my friends at Pomme Boots:

Close out Oregon Cider Week in style with Pomme Boots Society Cider Brunch at Old Salt Marketplace on Sunday, June 26th at 10:30am. Join the ladies of cider at one of Portland’s favorite brunch locales for a mouth-watering five course cider paired brunch featuring offerings from Reverend Nat’s, Finnriver, Schilling and Cider Riot! Guests will be greeted with a cider cocktail, dine with local cidermakers and enjoy a custom, seasonally inspired menu of house-made local fare. $45 per person, limited seating available. For advance ticket purchase go to http://pommebootsciderbrunch.bpt.me. For questions email pommeboots@gmail.com.

Tent Show Release Party for Annelies & Cider Bottle Share, 2-5 PM

Tent Show Bottle Club members descend upon the Taproom to enjoy June’s release of the ultra-rare Annelies, a methode ancestrale elderflower wine from the Dreilændereck. Upon joining the Club, you get access to monthly releases of super small batch ciders, but unfortunately the Club is full for 2016. And for an Oregon Cider Week twist, bring a bottle of cider to share with other fervent ciderists in a cider bottle share open to the general public. You do not have to be a Tent Show Bottle Club member to join the bottle share.


Night of 1000Tepaches 2016

Try Tepache blends straight out of the tap! We’ll have 12 house blends and 8 collaborator blends at the taproom. The collaborating breweries will also have a keg of one of our blends at their taprooms! Can you try them all? Check back as we add details to our list of collaborators.

Saturday, July 23  4pm-11pm at the taproom

We will be selling tokens for $2; each token gets you a 4-oz pour so you can try them all!

No pre-sales or entry fee!

Special Sizzle Pie slices will be available – Veggie Angel of Doom:  House red sauce with signature cheese blend, pineapple, fresh cilantro, fresh jalapeño, and shaved almonds.

Facebook Event here: https://www.facebook.com/events/1135348179829569/?ti=icl

Confirmed blends :

Tepache + Modelo Especial

Spicy Hot Tepache (with ghost chilis)

Bootylicious Jr. Tepache (coconut and banana)

Mint Tepache (smacked mint)

CoMochaPache (cold brew coffee and chocolate)

POGPache (Passion-orange-guava) 

Mosaic Tepache Mimosa (Mosaic hops and champagne)

The Smoky Soapy Worm (cilantro and mezcal flavors) 

Strawberry Equinox Tepache (Strawberries and Equinox hops)

The Pomander (orange and cloves)

Smokedy Ghostedy Tepache (smoked cider and ghost chilis)

TepaCherry (Sacrilege and Tepache)



Confirmed collaborator kegs:

Phantom Carriage – Barrel aged berlinerweisse with lime-quinine cider and Tepache




The Commons  

Cascade Barrel House

AleSmith (Speedway Stout)

Base Camp

Cinco de Mayo party and Tepache Bottleshare

My annual ¡Tepache! release will be a blockbuster this year! Come over to the Public Taproom for a ¡Tepache! blowout bottle share (and eat yummy tamales too)!

Thursday, May 5 4-10pm at the taproom

The way it works is you bring a $10 entry fee and a bottle of beer you want to mix with my pineapple-awesomeness and then you drink your beer plus other people’s contributions, and I provide all the ¡Tepache! Sounds good?

You will bring:

  • 1 bottle of awesome beer that you want to share & blend with your follow Tepachitos
  • $10 entry fee
  • Feel free to bring more than one beer but still you have to pay $10

In trade for your money and your beer, I will provide:

  • A pineapple hand-stamp, granting you access to our private party zone
  • All the ¡Tepache! you can drink (to mix with the beer)
  • Plenty of Pacifico, which is step one on your ¡Tepache! blending experience
  • 1 free tamale from Mi Mero Mole, including all the fixin’s (sauce, sour cream, guacamole, pickled onions) and more available for purchase
  • Lots of free chips and salsa
  • One of my 4oz glasses that you may borrow for the night

Would you do me a favor and head over to Facebook and tell me what beer you’re thinking about bringing? That would be awesome! Thanks!

Third Annual Hopped Cider Fest

For info on the 2017 Hopped Cider Fest, click here.


Get ready for the Third Annual Hopped Cider Fest! I am currently gathering the finest hopped ciders from across the country for the greatest showcase of hoppiness ever assembled in the known universe. Keep your eyes glued to this webpage for more details as they are unveiled.

The Date: Saturday, April 23rd
The Time: 12pm-9pm
The Place: My Public Taproom
The Cost: $20 for entry, commemorative tasting glass and 7 tokens each worth a 4 oz pour. Additional tokens are $2.
The Rules: 21+ only, no dogs

The following is an incomplete and quite possibly slightly incorrect list of ciders available for your enjoyment. With the exception of 3, every single one of these hoppy ciders is made especially for this festival and cannot be found anywhere else in the world.*

  1. Cider Riot! Rock the Kazbek- Kazbek hops in apple cider with white peppercorn and allspice
  2. Cider Riot! Opal S.A.S.H.- Opal Hops in Opal apple cider
  3. Cider Riot! Southern Peach- Ella Hops and peaches in apple cider
  4. Cider Riot! Corundum Fragaria- Safir Hops and strawberries in apple cider
  5. Cider Riot! Chaos de Tejas- Amarillo Hops and Blood Oranges in apple cider
  6. Schilling & Company Dank Berry- marionberry & raspberry cider with hops
  7. Schilling & Company Grapefruit N Hops- grapefruit cider with hops
  8. Bauman’s Cider Company/Rev. Nat’s Collaboration Hopped Cider X1
  9. Wildcraft Simcoe-hopped Aronia Berry Cider
  10. Finnriver Farm & Cidery Hopping Through The Forest (fir tips & hops)
  11. Finnriver Farm & Cidery Goschie Cascade (fresh hops)
  12. Wandering Aengus Barrel-aged Anthem dry cider with fresh citra and cascade hops. 
  13. Wandering Aengus Barrel-fermented anthem cider co-fermented with Kazbek, Cascade, and Hallertauer Blanc hops
  14. New West Cider 6 hop combo: Cascade, Centennial, Amarillo, Galaxy, Galena, and Merkur
  15. Rack & Cloth/pFriem Collaboration Hopped cider, TBD
  16. Apple Outlaw Double Dank Hop (Simcoe hops + pineapple)
  17. Apple Outlaw Feelin’ the Bern (Willamette & Warrior hops + mango + habanero)
  18. High Five Cider Strawbasourus hop (strawberry cider with Sorachi ace, Nugget, and Cascade hops)
  19. 2 Towns Cider Imperial Hop & Stalk (rhubarb cider with citra hops)
  20. Incline Explorer
  21. Ncider Pear Hoppin Cider
  22. Reverend Nat’s Hallelujah Hopricot
  23. Reverend Nat’s/Coalition Brewing Collaboration Hopland in Space
  24. Reverend Nat’s Barrel G Hopricot (bourbon barrels)
  25. Reverend Nat’s Dry-Hopped Sour Cherry (citra & cascade)
  26. Reverend Nat’s Dry-Hopped Whiskey Sour (equinox)
  27. Reverend Nat’s Imperial Dry-Hopped Revelation Newtown Pippin (chinook & amarillo)
  28. Reverend Nat’s UK-hopped Hallelujah Hopricot (goldings & fuggles)
  29. Reverend Nat’s UK-hopped Revival Dry (challenger)
  30. Reverend Nat’s Fresh Hop Hallelujah Hopricot (cascade & amarillo)
  31. Reverend Nat’s Shoot the Glass (Mosaic dry-hopped Revival)
  32. Reverend Nat’s Dry-hopped Tepache Mimosa (mosaic)
  33. Reverend Nat’s/Enso Winery Collaboration Vinocot (cascade)

* With the exception of Incline Explorer, Ncider Pear and my own classic & arguably the benchmark Hallelujah Hopricot.

In final addition, we will have food available for purchase from Sizzle Pie.

My CiderCon 2016 Presentation – All About Hops

CiderCon 2016 was a great time, even though I came down with influenza just prior, and spent most of the week asleep either at home in bed or on my feet while trying to give tours and presentations. Nonetheless, I did manage to give a talk on hops with my friend Joe Casey from Square Mile Cider/CBA. He talked about the science and some of the agronomy of hops and I talked about varieties and usage in cider.

Download Joe’s presentation here.

Download my presentation here.

Join Tom Oliver in my taproom 8-10pm, Wed, Feb 3.

Tom OliverThe legendary cider maker Tom Oliver will grace us with his presence at the taproom from 8pm-10pm, Wed, Feb 3. Nearly as impressive, the taproom will have on hand a very limited supply of his vintage 10-year old Oliver’s Herefordshire Dry Cider to sample.


Firkin nigh in the taproom.

A 3 gallon firkin of Revival Hard Apple double dry-hopped with Yakima-grown Mosaic Hops is being tapped tonight in the taproom at 4pm.

Pasteurizing on a Small Scale

I’ve gotten a lot of requests for pasteurizer advice over the years but never put it into writing in any permanent way, until now! I built this pasteurizer in my garage almost four years ago. To date (late 2015) we have run about 40,000 cases through it with no injuries, no significant failures and no modifications. It is a highly recommended design, and one that I credit to others in the cidermaking community especially Richard Anderson of Westcott Bay.

There are many threads and some pictures of people’s home-built pasteurizers but I’ve not seen any like this, other than Rich Anderson’s, who gave me the idea. It holds 120 x 750ml bottles in rectangular milk crates. Our baths range from 6 to 20 minutes depending on what we are doing. I can fill the bath in about 20 minutes at 185 F using two ganged-together water heaters.

Here is a little video of the thing running its inaugural bath:

And here is an old video of me describing it to a friend while still operating in my driveway and garage. (Super choppy and informal since I was making it just for a friend.)

Here is the setup:

  • MacroBin 16 S. This is used in the wine industry quite widely, although the 24 is a more standard size. Rated to 190 degrees F or more. Buy the optional lid. $200?
  • Semi-cheap bronze head pump. My first was a is Tellarini Pompe. The important thing is that it is rated to 190 degrees F. This one has garden hose threads and cost $125. We have since upgraded to Jet05 from St Pats for about $250. They last about 10,000 cases before going bad.
  • CPVC flange, elbow, adapters, valve, etc bits. CPVC is rated for hot water, PVC and ABS is not. I got the schedule 80 thick wall stuff, ~$50. We have since replaced the silicone caulk but the same fittings are in use.
  • Rinnai tankless water heater R94 LSI. Runs on natural gas or propane. You can get the smallest BTU water heater you can find but it needs to go to 185 degrees, and most don’t. This one is a “commercial” unit, and needed an optional controller to raise the temp to 185 F. $150 (used on craigslist) plus $100 for controller. In the new cidery, we have two R95s running side by side, one running the pasteurizer, the other making hot water for washing, etc. New about $1000.
  • Water heater rubber hose, garden hose barb fittings. ~$40
    Total: $635

Not included in the cost: black iron pipe to get from my gas meter to the water heater. I have seen similar capacity pasteurizers for sale for $6700 using electric elements.

Installation steps:

  • Drill a hole in the middle bottom of the MacroBin, insert the CPVC flange, sealing it down with silicone caulk (rated to 400 F). Bolt-through the flange with SS hardware.
  • Connect CPVC adapter, elbow, pipe and valve to get the “drain” to extend to the side of the bin. The bin has feet/runners built in which makes the piping easy to install. Fasten the pipe to the runner with some pipe hangers. End the CPVC pipe in a garden hose adapter.
  • Connect a short length of rubber hose from this bin drain outlet to the pump.
  • Connect the other side of the pump to a whole-house 30 micron water filter to catch dirt, junk, broken glass, etc.
  • Connect outlet of filter to the cold water in side of the tankless water heater.
  • Connect the third hose from the hot water out side of the tankless back to the bin. I just draped/hung the end into the bin, but you could get fancy with another fitting through the wall of the bin.

Some notes:

  • Make the rubber hoses have female-female ends to ease attaching and detaching.
  • The water heater has valves on the IN and OUT water ends with garden hose threads so no fittings are needed there. These are standard on all water heaters.
  • I’m “starving” the water heater on BTUs a little bit with a long 3/4″ pipe run, but it uses so little gas in recirculation that it’s okay.
  • Carefully measure the depth under the MacroBin before you commit to whatever drain fittings you’re going to use. You have a limited amount of space under the bin from the height of the feet/runners.
  • Use protective clothing and face shield when operating the bath.