If you haven’t noticed, hard cider continues to get more, and more attention. Just like Washington breweries were ahead of the curve when it came to craft beer, Washington cideries are doing the same for the growing industry these days. Check out this well-written piece from the Seattle Times covering three cideries located around Port Townsend: Wildfire Cider, Finnriver Farm & Cidery, and Eaglemount Cider. Here is an excerpt:
PORT TOWNSEND — I couldn’t smell any of the fragrant apples on this finger-numbing cold November afternoon. But Steve “Bear” Bishop would change that in mere minutes.
With his white mane fluttering from under a cap, he hopped onto his John Deere, forklifted two bins of Honeycrisp onto the sorting table and watched as the apples made their way into the presser.
“Does this smell good or what?” he yelled, over the loud churning. “It smells like honey.”
It was one of many batches that would go into the stainless-steel tank to ferment. It will be bottled in coming months for Bishop’s Wildfire Cider, all made at this cidery on the edge of town.
In years past, this repetitive task of pressing and juicing fresh apples would generate little excitement, with no audience, no folks asking questions about aging in oak barrels or the craft of cider making.
But hard cider has become big in our apple state, and it’s getting the tourism treatment like breweries and wineries. Tasting rooms are popping up. Cider-pairing dinners, too: In November, Dahlia Lounge and Ivar’s both held hard-cider pairing events that sold out. The Herbfarm in Woodinville even held a $125 cider-pairing feast last summer.
Check out the rest of the article at the Seattle Times’ website.
Hey, Seattle Times…when’s the last time you had a feature piece like this about Washington breweries? Just saying…