Golden State Cider Launches in Bay Area Joins Portfolio of Heritage Brand Devoto Orchards Cider Within Fastest Growing Beverage Segment in the U.S.

Sebastopol, CA (August 13, 2014) – Hunter Wade and Nils Reid, founding partners of Golden State Cider (GSC), announced the upcoming launch of their lifestyle inspired, naturally gluten-free beverage.

GSC will be available on draft at select locations throughout the Bay Area this August during California’s peak apple season, followed by an expansion down the California coastline. In September, Golden State Cider’s flagship Mighty Dry Cider will be available in a pint can 4-pack for a suggested retail of $11.99.

“The Golden State is all about being outdoors, taking in the scenery, and exploring everything California has to offer—mountains, cities, and beaches,” said Reid. “This cider captures that spirit. It’s crisp and invigorating, and crafted to appeal to the active, health-conscious Californian, and to beer and wine drinkers alike.”

Golden State Cider joins the portfolio of Sonoma-based heritage hard cider brand, Devoto Orchards Cider, co-owned by Wade’s wife Jolie Devoto and her father Stan Devoto. The Devoto Family has been growing heirloom apples in West Sonoma County since 1976 and is known as one of the Bay Area’s most beloved organic orchards.

In 2013, hard cider sales jumped 70% nationally, firmly placing America’s original beverage choice on the map as the fastest growing beverage segment in the country. With Devoto leading the way in Sonoma as an artisanal brand with a legacy of quality in elegantly bottled format, the GSC brand is expected to appeal to a wider audience of adventurous millennial men and women seeking a versatile, lighter alternative to beer and a refreshing substitute for wine.

Golden State Cider embodies the farm-fresh flavors that Californians value in their food and drink choices, as all apples are sourced from West Coast orchards. Similar to the Devoto philosophy, quality remains a top priority. Sourcing 100% fresh-pressed West Coast apples, what is not found in Golden State Cider is just as important as what is. Golden State Cider is one of the few cider producers in the country that does not add water, sugar or concentrate to any of its products. With a 5-8% alcohol level, hard cider is equivalent to craft beers, but offers a gluten free alternative. GSC pairs deliciously with fresh, California cuisine... and always perfectly with the California sunset.

About Golden State Cider Born in 2014, Golden State Cider captures the essence of the California lifestyle with a boldly refreshing, naturally gluten free alternative to beer or wine. Available on draft and by the can, GSC is the perfect compliment to the California lifestyle. Founded by Hunter Wade and Nils Reid, Golden State Cider will be available on draft and in the can throughout the Bay Area before working its way down the California coastline. For more information, please visit drinkgoldenstate.com or call (617) 519-1348. Follow Golden State Cider on Facebook, Twitter and Instagram: @drinkgoldenst8.

Seattle Cider Company Triples Capacity & Doubles Market Availability as it Celebrates One Year Anniversary 

Booming cidery triples capacity and expands to seven markets in just one year; anniversary party with limited edition ciders, food truck & more on August 23

SEATTLE (August 13, 2014) – In just one year, Seattle Cider Company - Seattle’s first and only cidery since Prohibition - has grown larger than its team could have ever expected. Launching with a mission to bring dry, flavorful ciders to the Pacific Northwest, bridging the gap between wine and beer, Seattle Cider now nears its one-year anniversary with an expansion set to make them the second largest cidery in the state. Selling through more than 83,000 cases of cider in just one year, the growing cidery is expanding both its capacity and market availability, now reaching four states and three countries. To celebrate, Seattle Cider Company will be marking the milestone with its biggest party yet on Saturday, August 23.

 “We’ve had an incredible and unexpected year,” said Joel VandenBrink, founder of Seattle Cider Company. “We knew there was demand for a new type of cider, but couldn’t have anticipated the overwhelming positive response our products have received. Needless to say, we’re thrilled and can’t wait to continue our expansion.” 

Adding an additional five 60bbl tanks and quadrupling its staff, Seattle Cider Company is now able to produce more than 235,000 cases of cider per year. The increased capacity comes just in time for Seattle Cider Company’s expansion to Chicago, Vancouver, BC and Japan – joining Washington, Oregon and Alaska – with plans for expansion on the East Coast, California and throughout the Midwest in the works. With increased demand for products that break the mold of overly sweet cider, Seattle Cider Company plans to continue to produce unique flavorful ciders, bringing the true and natural flavors of Washington apples to the forefront. 

To celebrate, on Saturday, August 23 from 1-7pm, Seattle Cider Company will open its doors for a party unlike any other with more than 15 of its own ciders on tap. In addition to its usual (but still unique) lineup, on tap will be an array of limited edition ciders pouring only at the party. The current anniversary cider lineup includes:

Dry

Semi-Sweet

Three Pepper

PNW Berry

Pumpkin Spice

2013 Washington Heirloom 

Honey

Maple 

Blueberry

Six Pepper

Red wine barrel-aged PNW Berry

Batch 206 gin barrel-aged Gin Botanical

Westland Single Malt barrel-aged double-fermented Wild Ferment

Westland Single Malt barrel-aged New England Style

Cyser

Ciders will be available for purchase between $4-$6 per 12-ounce glass. Packaged product will be available to go. In addition, the first 500 people to arrive will receive a free Seattle Cider Company poster. Additional t-shirts, growlers, posters and glassware will be available for purchase. Popular free food truck NaanSense will be onsite throughout the day serving up a delicious gluten-free menu. 

Seattle Cider products can be found in stores and on tap throughout Washington, Oregon, Alaska and Illinois, with growing list of locations available at seattlecidercompany.com. Tastings, pints and packaged products are also available at The Woods tasting room, which shares the space with Two Beers Brewing Co. For more information, follow Seattle Cider Company on Facebook, Twitter (@seattleciderco) and Instagram (@seattleciderco). 

Media interviews, samples and photos available upon request. Please contact Caitlin Braam at [email protected]. Establishments interested in carrying Seattle Cider Company products are encouraged to send inquires to [email protected]. 

About Seattle Cider Company

Cider Summit PDX Fact Sheet

What: 4th annual festival. 140 ciders expected from 37 producers. Ciders from 6 states and 7 countries. 73 from OR. Over 60 ciders never previously poured at event.

When: Friday, 6/20 from 3p‐8p (VIP ticket session starts at 2p) Saturday, 6/21 from 12n‐6p

Where: The Fields Neighborhood Park, NW 10th & Overton

Cost: $25 if purchased in advance online or at sponsors & local bottle shops.

Admission includes a souvenir tasting glass and 8 tasting tickets. Additional tasting tickets available onsite for $2 each.

VIP ticket is $35, available online only. Includes glass and 12 tasting tickets along with 2pm admission on Friday. Limited quantity available.

Designated driver tickets available for $5 and includes a bottle of water.

All tickets allow re‐admission Fri/Sat with wristband and glass.

Food: Specially paired foods available for purchase from World Foods & St. Honore Boulangerie. Additional food vendors include Masala Pop, Smitten Truffles, and Fifty Licks Ice Cream

Music: Live music on both Friday & Saturday produced in conjunction with the Cascade Blues Association. Includes noted local musicians Ellen Whyte, Lloyd Jones, & Norman Sylvester and dedication of the Jim Miller Festival Stage.

Other:

-The Unleashed by Petco/DoveLewis Dog Lounge. Dogs of all ages are welcome.

- Event store featuring bottles‐to‐go, growler fills, t‐shirts, shopping bags, cider books, & more.

- Free BREWVANA shuttle from SE Portland to event and back.

- THIS EVENT IS STRICTLY 21 & OVER.

Tix & info:

www.cidersummit.com

SONOMA CIDER LAUNCHES DRAFT, ADDS “KILLER” BRAND AMBASSADOR AND CONTINUES DISTRIBUTION EXPANSION

May 22, 2014, Healdsburg, CA – Sonoma Cider is pleased to announce the launch of its draft portfolio of three ciders and the company’s first official brand ambassador, Ronnie Vannucci, Jr., drummer for American rock band, The Killers. Additionally, Sonoma Cider continues to sign distribution partners, having recently completed agreements with Republic National Distributing in Texas, Southern Wine and Spirits in Nevada, Click Wholesale in Washington State and Advintage Distributing in South Carolina.

According to Cidermaster and CEO, David Cordtz, "The hard cider category continues to grow rapidly, and we are excited to support this movement with expanded market coverage and our draft ciders. The association with Ronnie, a Las Vegas native, who has been an enthusiastic supporter of our mission, will give us a terrific boost as we enter the Nevada market and help us connect with like-minded music fans across the country.”

VP Sales Fred Einstein noted, “Sonoma Cider on draft provides a unique on-premise experience and trial opportunities for new consumers. Kegs are now available in California including San Mateo, Marin, San Francisco, San Luis Obispo, Santa Barbara, Sonoma and Ventura; plus Portland, Oregon and Seattle, Washington. In time, draft will become available in Sonoma Cider’s wider distribution network, which now totals 27 distributors in 17 markets.”

Finnriver Cider Dinner at Harvester Brewing Gastropub 2030 SE 7th Street, Portland, OR 97214. 6:30-9:30pm, Wednesday, May 28th. Five Delectably Gluten Free Courses Made with & Paired with Finnriver Ciders, $65. Hosted by Chefs Neil Davidson & Lauren Chandler with Finnriver Farmwife and Co-founder, Crystie Kisler. Tickets available: http://finnriverharvester.brownpapertickets.com/  

FINNRIVER

Finnriver Farm & Cidery is an organic family farm and an artisan winery producing handcrafted hard ciders and fruit wines. Farming and fermenting on 33 acres along a restored salmon stream in the Chimacum Valley, south of Port Townsend on the north Olympic Peninsula of Washington, Finnriver strives to create deep-rooted & fruitful connections. Finnriver Farm & Cidery produces award-winning craft cider and is engaged in the earnest pursuit of wise land stewardship. Crystie Kisler, co-founder of Finnriver, is a contemporary farmwife with a passion for reconnecting people to wild and working land. Crystie is Finnriver's storyteller and loves sharing the tale of why we farm and ferment on this good, green earth. HARVESTER BREWING

Harvester Brewing is a local, dedicated gluten-free brewery. Every beer made is gluten-free, made in Harvester’s brewery where no gluten containing items are allowed through the door. Harvester sources ingredients as locally as possible including chestnuts and hops from the Willamette Valley.  Attached to the brewery is Portland's first ever gluten-free brewpub, led by Chef Neil Davidson who trained under Thomas Keller in Napa Valley with a focus on locally sourced vegetables and meats served in the Gastropub.

LAUREN CHANDLER

Through Lauren Chandler Cooks, Lauren offers personalized culinary programs to help cooks of all skill levels & dietary preferences get out of their cooking rut and make healthy taste downright delicious. Her public and in-home dinner classes, personalized cooking lessons for individuals and groups, and original recipes celebrate our Pacific Northwest bounty. A graduate of the Natural Gourmet Institute for Health & Culinary Arts, Lauren has cooked her way around the world in restaurants, on farms, and in classrooms. 

  MENU

1st

Amaranth-Walnut Crisp with Caviar Lentils & Ancient Heritage Pearl Cheese

  Finnriver Black Currant Cider 6.5% abv

A lively craft cider, with an earthy sparkle and purple blush. This semi-sweet cider explores the tart mysteries of black currant. Fermented on the farm using 100% apple juice pressed from Washington organic heirloom and dessert apples.

2nd

Snap Pea & Radish Salad with Ricotta Salata and Farmstead Dressing

Finnriver Farmstead Cider 6.5% abv

An earthy, semi-sweet cider made with a blend of community-harvested apples, and traditional & dessert apple varietals. Unfiltered for a rustic finish and hearty taste of frontier cider tradition. Portion of proceeds benefits local Food Banks. 

3rd

Choice of Black Cod or Tempeh with  Chickpeas, Morel Mushrooms & Asparagus Braised in Habañero Cider

Finnriver Habañero Cider 6.5% abv

A blend of chili heat and tart apple, mellowed by a dash of sweet, makes for a spicy cider adventure. Fermented on the farm using 100% apple juice pressed from Washington organic heirloom and dessert apples,

with organic habanero chilies.

4th

Ancient Heritage Dairy’s Hannah Cheese with Green Strawberry Compote

Harvester Apple IPA – Experiment Ale 6.1% abv

Apple IPA features the wonderful characteristics of a dry cider crossed with a classically-hopped Northwest IPA. It starts with an IPA base brewed with buckwheat and chestnuts and kettle hopped with three large aroma additions of Centennial hops. Then apple must is added to create a mixture of 51% IPA and 49% cider. The blend is fermented with an American ale yeast, and is finished by dry- hopping with 10lbs. of Centennial hops. 

5th

Honey Polenta Cake with Rhubarb Lemon Balm Gelée & Chamomile Sorbet

Paired with Finnriver Seasonal Honey Meadow Cider 6.5% abv

Cider Summit Portland Celebrates Fourth Year with Move to the Pearl

Diverse Gathering of Artisanal Ciders Expands to The Fields Neighborhood Park

CIDERCRAFT, NORTH AMERICA’S FIRST CIDER PRINT PUBLICATION, LAUNCHES SPRING 2014

  Seattle, WA (April 8, 2014) - From Sip Ventures, the privately owned and operated publisher behind the award-winning regional beverage publication Sip Northwest, comes CIDERCRAFT—the first North American magazine dedicated to cider. CIDERCRAFT devotes itself to shining a light on the evolution and resurgence of one of the oldest beverages on the continent, bringing both education and appreciation of the drink to the thirsty people.

  With circulation for the inaugural issue commencing at 25,000, the bi-annual CIDERCRAFT magazine will profile the artisans behind the craft, while exploring the regions andorchards, meeting the movers and shakers of the industry, listing original cocktail recipes from nationally renowned bar-chefs, recommend pairings with cider-friendly cuisine and aid as a connection between the consumer and cider producers.

  “I am immensely grateful for the editorial team of international cider writers and experts we have enlisted for this first issue,” said Erin James, CIDERCRAFT editor-in-chief. Contributors include “World's Best Ciders” authors Bill Bradshaw and Pete Brown, along with international cider aficionado Rowan Jacobsen and many more talented cider wordsmiths. “The response we’ve had from food and beverage writers has been very inspiring,” James said. “We knew we could acquire a stellar set of professionals.”

  The favorable reaction wasn’t just from passionate drink writers, but from North American cider producers as well. "Cider is in a state of incredible growth right now, however, few people really know what cider is all about or the diversity the craft of cider represents,” James Kohn, co-owner of Wandering Aengus Ciderworks in Salem, Ore., said. “CIDERCRAFT will be huge for the burgeoning cider industry because it will show cider for what it really is—a diverse and legitimate drink."

California's Bonny Doon Vineyard asked themselves a question when they started planning their most recent cider offering ­ what would the fermented juice of pears, apples and quince taste like?  They called their creation ¿query? and were nice enough to send Cider Times a bottle so we're gonna help answer some questions posed by the Santa Cruz winery's new beverage:

1.What is a quince?

Quince is a small fruit similar to a pear and is in the Rosaceae (rose) family, which includes ¿querry?'s two other fruit ingredients: pears and ciders.  If you really want to get into the weeds of the big rose family tree check out Hawthorn and medlar fruits.

2. What does ¿querry? look like?

The cider (with 62% pears, 36% apples and 2% quince, it's neither cider nor perry by most definitions,  but we'll just ignore those rules and call it a cider) is a golden yellow, just like the Quince fruit you just learned about.  You didn't ask yet, but it smells of apples and pears and the mustiness of Bonny Doon's indigenous yeast.

3. How many points is the word quince worth in Scrabble?

It's 17 with no bonuses, but we here at CiderTimes think it's worth saving that word until you can get at least a double word score, even better if you can get a triple word score, that's a cool 51.

4. But what does ¿querry? taste like?

Geeze, slow down, don't you want to know how they fermented the quince? No, you don't? It includes two more vocab words.  Ok, if you really don't care about muslin bags and tisanes of quince, we'll just get to the point.  ¿querry? is surprisingly smooth and sedated.  Apple and pear flavors crisply blend with a perfect balance between sugars and tannins.  The sugars shine for a moment, before a soft dose of tannins cleans your palate without ever hinting of astringency.  A very light amount of carbonation makes it perfect pairing for dinner.

5. Where's that dang Malaysian airliner?

The Cider Times declines to comment.

6. What food pairs well with ¿querry?

We would need a full case of ¿querry? to evaluate how it pairs with everything Bonny Doon recommends ­ a list that includes humble meat pies and elegant lobsters and adjective­ free charcuterie ­ but we can answer how it matches up to a good ole arugula, pear and walnut salad.  When we paired the two at a dinner party they were incredibly fond of each other.  The salad dressing’s acidity worked well with the moderate amount of acid in the ¿querry?, the walnuts gave a little more earthiness and neither party dominated the conversation.  I wouldn’t want to put ¿querry? up against particularly loud dishes, I could see a spicy thai soup or rich American barbecue squashing the cider’s subtle flavors. 

7. So, should I buy a bottle of ¿querry??

Yes, there’s a lot of reasons to add this cider to your collection.  It's a fun cider that would be a great start to any dinner party.  It's not as bombastic in the flavor department as some ciders, but it's a gem in terms of balance and subtlety.