Washington-grown apples, Mexican piloncillo negro, and exotic yeast strains are the building blocks from which Revival was born. A complex-yet-everyday beverage. More…
Current Ciders
It began with Revival, my deeply complex yet subtly familiar apple cider, and the radical Hallelujah Hopricot, a "beer, cider and wine all in one", and now I make four year-round ciders including my multiple award-winning Sacrilege Sour Cherry and the truly compelling Deliverance Ginger Tonic.
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Sacrilege Sour Cherry
HELLO INTREPID CIDERIST! I have searched the cherry groves the world over to discover the greatest cherry known to humankind, More…
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Viva La Pineapple
Retreat to the beach in your head with this tropical libation. More…
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New Moon Mandarin
Mandarin, chamomile and hard cider combine to an astonishing result. More…
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Abbey Spice
Indubitably a fantastic winter sipper, this cider is sure to warm your bones. More…
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Holy Water(melon)
Holy Water(melon) is the perfect embodiment of late summer in the Northwest. I started with the classic tart Granny Smith apple, fermented it with an English ale yeast to full dryness, then added a dash of natural ginger juice and hand-zested and juiced limes. After spending two weeks tasting the best watermelons that the produce brokers of Portland could procure, I selected the ultimate Hermiston melon, grown in Eastern Oregon. Known for being simultaneously succulently juicy and rich in flavor, this is the king of watermelons. I scooped out the meat from over 100 melons, pressed them, then added the juice of five melons to each half barrel keg.
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¡Tepache!
My summer specialty, composed exclusively of pineapples sourced from my second cousin’s plantation in Costa Rica, piloncillo from the Mexican state of Michoacan and a furtive selection of spices, this lightly alcoholic elixir is sure to please your palate. More…
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The Passion
Passion fruit juice in cider makes for a supremely tart and mouth-puckering drink that is more akin to a berlinerweisse than apple juice. More…
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Fresh-Hop Hallelujah Hopricot
Once per year, when the hop harvest is underway, I make a very special batch of my award-winning Hallelujah Hopricot using fresh-from-the-field Cascade hops. This version is a limited release and sells out quickly to all the hop heads. More…
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Providence Traditional New England
This vinous and spicy hard cider follows a classic recipe dating from early 1600’s Colonial America. It is fermented with hundred of pounds of raisins, dark muscovado sugar, cinnamon and nutmeg and has been sitting on oak for at least ten months. More…