Sour Ciders

To make a sour cider is to welcome the wildness of nature into the cider barn — where the fruit of the harvest is gathered, introduced to select microorganisms renowned for stirring up delightful complexity, and then blended from tank and barrel. Sour ales are as old as brewing itself and we reach back in time to the wild multi-organism fermentation traditions developed over the centuries. We release the sour ciders in small batches, often in the Spring.
Alcohol Percentage: 6.5% abv
Bottle Volume: 500 ml

Plum Cyser
Sweetness: Off-dry
Aroma & Flavor: Rich floral fruit from the honey, it drinks like Spring air. Properly tart, with body and depth from the Brettanomyces and Pediococcus, twang from the Lactobacillus, and a gentle, bitter plum to finish the experience.
Fruit Varieties: Fermented on the farm with a select blend of Certified Organic WA apples, wildharvested and organic plums from Tonnemaker Hill Farms in Yakima, local plums from Quilcene and local honey from Sequim Bee Farm.

Barrel & Bramble
Sweetness: Dry, fruit forward but not a sweet drinker
Aroma & Flavor: The cider smells sweet and floral, almost like nectar. In contrast the flavor is sharp, twanged sour, with bitter black currant notes, subtle tannins and aromas of deep summer forest trails...and a leathery Brettanomyces finish.
Fruit Varieties: Fermented on the farm with a select blend of Certified Organic Washington apples and organic black currant.

Pome & Stone
Sweetness: Off-dry, fruit-forward but not sweet
Aroma & Flavor: A refreshing and bright cider where robust stone fruit permeates the senses and the first sips show a varied acidity – from the soft peach to the malic acid of apple, and then to the lactic acid from the souring ferment. Strong twang and fruity viscosity make for a crisp sour that shows its earthy fruit roots.
Fruit Varieties: Fermented on the farm with a select blend of Certified Organic Washington apples and organic stone fruit from Tonnemaker Hill Farms. 2019 features organic peaches.