Cider at the Oregon Spring Beer & Wine Fest

April 8, 2010

Cider had a decent representation at the 16th Annual Spring Beer & Wine Fest last weekend at the Oregon Convention Center. Wandering Aengus Ciderworks from Salem, OR was there with their new Anthem cider on tap along with pear and cherry. The Anthem, made only with Newtown Pippin and Winesap apples, is probably my new favorite of theirs, though I would probably have to taste them all to make sure. Last time I saw them at their facility, they had been experimenting with cherries and decided it was best to add to fermented apple cider without fermenting the cherries. The result was something semi-dry with a hint of cherry, but something that didn’t wow me, and I love cherries. It could have been because I had been drinking their pear flavored cider previously. Made the same way the cherry cider was, this drink was sweet and more like something I would expect considering the process.

Part of the problem with the cherry cider also could have been that I drank Milton-Freewater, OR Blue Mountain Cider’s version. I would need to compare the these two side by side. These two cider companies are the largest ones in Oregon, with a few others up and coming.

Six pack ciders were also represented with Crispin Cider and Woodchuck Cider. Crispin Cider likes to have a presence in Oregon, and in fact has its own Twitter account @CrispinOregon. They were there with their Natural Cider along with their newly acquired Fox Barrel Pear Cider. In fact, Concordia Ale House is having a Cider Night tonight, but looking at the ciders they are going to use, they are all Crispin or Fox Barrel. Crispin and Fox Barrel is also having a tasting of their limited release Bonnie & Clyde ciders later this month on Thursday, April 29th from 5-8pm at the Belmont Station in Portland, OR.

As far as Woodchuck Draft Cider goes, it was a bit interesting. In the craft cider world, it is a six pack trash. In the beer making world, people want the recipe and hold this up as what cider should be like. It makes the craft cider makers shutter, trying to explain it is the Budweizer of cider. I had their granny smith cider, which is the first time I ever drank it. I get it now – it is sweet yet has some apple flavor, indicating the presence of apple juice added after fermentation. I can see why so many people like it.

While I was talking to Wandering Aengus Ciderworks, he introduced me to Allen Gould of Carlton Cyderworks, who was there tasting like me. I got to talk to them a bit about attending cider classes and how they are currently selling only out of their tasting room. I hope to get down there someday and try their product out.


3 Responses to “Cider at the Oregon Spring Beer & Wine Fest”

  1. […] started out with Wandering Aengus Dry Oak Cider, and then switched to the much sweeter yet low acid Bushwhacker Cider. While I liked […]

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