The Tent Show

Inspiration comes from many places: Food, Beer, Nature, Art, Friends. The Tent Show allows me to experiment with any combination of flavors free of judgement. To learn more about my exclusive Tent Show Bottle Club, click here.

  • Code Name: Hopland

    Draft Only / Varies ABV

    Sweetness Semi-Sweet

    AVAILABILITY

    One-off

    Whilst recovering from a Triple IPA Festival late last year, I remembered the palate-wrecking activity with rose-colored glasses and desired greatly to claim those beverages as my own. A good triple IPA is dominated by three competing sensory experiences: a massive west-coast aromatic hop nose and bitterness, a shockingly high level of residual sweetness to counteract the bitterness, and a boozy high-alcohol finish. So the next day I began trials on an extremely hoppy apple juice based liquor. I hesitated to call this a cider because it tasted very nearly like a beer with nearly no apple character. Over the course of eight months, I made more than a dozen trials (and spent plenty of time with the biggest baddest IPAs I could find) and the result became Envy, the first release in our 7 Deadly Sins project. Since then I have produced nearly 10 more ciders in the Hopland project including the award-winning Hopland in Space, a collaboration with Coalition Brewery.


    2016, Bronze, International Women's Wine Competition

  • John Adams’ Breakfast Tankard

    Draft Only / 3.2% ABV

    Sweetness Fully Dry

    AVAILABILITY

    One-off

    What happens when you dump a bunch of cold-pressed coffee and orange peels into our Ciderkin collaboration with Cider Riot? It ends up tasting a bit like hot sauce and buffalo wings, apparently. I don't get that flavor from this odd concoction, but I do get a deeply rich treat, like nothing I've ever had before. It has been widely recounted that the second president of our young country, John Adams, took a tankard of hard cider every morning with his breakfast. Undoubtedly, this was a low alcohol Ciderkin, made by wetting the dried, spent apple pulp after the first runnings of juice was collected, waiting a day or more, then re-pressing the pulp. Less sugars are extracted by this second pressing, but the prolonged period of rest results in deeper flavors. We have added mandarin orange zest and 5 gallons of cold-brew coffee made for us by Extracto in Portland. The result is bitter, complex, somewhat abrasive and not for the novice cider drinker. A single batch of 8 halves and 4 sixths were made.

  • 14-Way

    Draft Only / 5.0% ABV

    Sweetness Medium

    AVAILABILITY

    250 gallons

    This cider grew out of an experiment I did to find new yeasts. After a large trial of 14 different yeasts, I blended together each of the small batches and determined that the blend was much better than any single yeast. As another first, I sourced 14 different sugars to back sweeten this cider, just a pinch of each to keep it off-dry. And I’m pretty certain I used at least 14 different varieties of apples in the blend, even though I lost count. So there you go: 14-way. This cider will not be repeated and only 250 gallons made.

  • Bartlett Simcoe

    Draft Only / 5.6% ABV

    Sweetness Medium

    AVAILABILITY

    Limited

    What to do with 275 gallons of Bartlett Pear Juice? Traditional perry is a delicate and subtle beverage and is made using only perry pears; that is, pears grown specifically to make perry, not for eating. We were gifted this juice, scratched our heads a bit, then added a new tropical and fruity white wine yeast strain, “Vin-13”. The fermentation stalled with a high residual sweetness, but it had great potential. The addition of Simcoe hops, noted for earthy and piney aromas with a hint of passionfruit and citrus blew us away. Very limited quantity.

  • Mora Spanish Blackberry

    Draft Only / 6.8% ABV

    Sweetness Fully Dry

    AVAILABILITY

    Extremely limited

    Basque-style sidras are known for being acetic, complex and tart. I have achieved this flavor profile by inoculating a blend of fifty varieties of heirloom apples with the yeast from a half-dozen bottles of Basque cider. The fermentation occurred in an open-top tank to allow the natural flora of Portland to blend with the foreign yeasts. To add to the complexity and unpredictability, I added over a hundred pounds of local wild blackberries during the initial fermentation. The result is a vinegary, tart and full-bodied, fully-dry cider. Available in extremely limited quantities.

  • Holy Water(melon)

    Draft Only / 4.3% ABV

    Sweetness Medium

    AVAILABILITY

    Summer

    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.

  • d’Anjou Mosaic

    Draft Only / 6.3% ABV

    Sweetness Medium

    AVAILABILITY

    Limited

    This is the second release in my single variety pear/hop series. The d’Anjou pear is a French variety somewhat akin to the Williams/Bartlett pear but more aromatic and delicate. I used the same exotic South African white wine yeast used as in our first hopped perry (Anchor Vin-13) but changed the hops to the Mosaic hop, a new variety much sought after by breweries nationwide for its mango, lemon and tropical fruit notes. Being a perry, not a cider, this drink contains no apples.

  • Cider Riot!+Rev Nat’s Ciderkin

    Draft Only / 2.9% ABV

    Sweetness Fully Dry

    AVAILABILITY

    Limited

    Making ciderkin is the traditional cidermaking technique of re-wetting the spent pomace after the first pressing of juice is extracted from the apple. This batch of apples came from the legendary White Oak Cider orchard in Yamhill County Oregon and consists of the varieties: Yarlington Mill, Kingston Black, Dabinett, Harry Master’s Jersey, Muscadet de Lense and Muscadet de Bernay.

  • d’Anjou Nelson

    Draft Only / 6.3% ABV

    Sweetness Medium

    AVAILABILITY

    Limited

    I enjoyed my d'Anjou Mosaic hopped perry so much that I just had to spend some more time with the d'Anjou pear. So I went back to my pear farmer and got another round of pears, used the same great exotic aromatic yeast but this time used the Sauvignon Blanc of hops: Nelson Sauvin. Extremely difficult to procure, this hop produces aromas of white wine, crushed white grapes, gooseberries and a touch of tangerine.