Wednesday, September 10, 2014

  THURS, SEPT. 11TH from 5-8PM Local Rep. Kevin Hood & Cidermakers Matt & Ian of Two Towns Ciderhouse, will be in-house with two of their latest draft creations:

French Cider:
This French style cider, made using all traditional French cider apples, including Medialel D’or, Muscadet de Bernay and Muscadet de Lense, is slow fermented using a processes called keeving. Starting with fully ripened bittersweet fruit, the apples are sweated, crushed and pressed, then the juice is fermented, using the natural yeast from the apple skins. The keeving process removes the majority of the nutrients for the yeast and thus greatly prolongs the very slow fermentation for up to one year. When finished, this cider is rich, thick and brimming with overripe apple aromas.

Brett/Lacto Cider:
This single varietal Newtown Pippin cider is a spontaneous kind of cider, with a bone dry complex and funky wild taste. Made with wild yeast from the skins of apples, this cider is fermented in Chardonnay barrels. After primary fermentation Brettanomyces and Lactobacillus were added to the barrels to carry out a secondary fermentation for over 1 year. This brett-y cider is sure to please any sour beer lover!

They will also be sampling from bottles of the following:

The Brightcider - Their Flagship cider. Craft cider made with 100% NW ingredients. 6% ABV

The Bad Apple - A Cult favorite. A complex cider fermented with local meadowfoam honey and aged on brandy-cured Oregon white oak. 10.5% ABV

Made Marion - Made Marion is a marionberry infused hard cider. Marionberries are a variety of blackberry originally bred for Marion County farmers in OR. Made Marion is produced using all Oregon grown marionberries and fresh NW apple juice. 6.9% ABV

Rhubarbarian - Rhubarbarian is a tangy hard cider made with northwest grown rhubarb. 6.9% ABV

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