I am fortunate enough to be up all night, enjoying my neighbors raging indoor / outdoor party. They are musicians, and love to play until the wee hours of the morning. I am so glad that they tuned in on my ability to survive without any sleep. What a bunch of good people.
It gives me time to write a little about our next batch. First off, it's gonna be small. We only received 2000 pounds of fruit. I know it sounds like a lot, and it is. That being said, it will only yield us 60-80 gallons, hopefully. Getting a large amount of fruit in April is tough.
The make up is pretty varied. We got a lot of Newton Pippen, Winesap, Granny Smith, and also got smaller quantities of Ambrosia, Sonata, Mutsu, Elstar, Golden Delicious, and even some dreaded Red Delicious. We got more varieties than last time, so it may end up being quite a bit different.
I am also planning on changing it up a bit. We are going to use a different yeast strain, and try fermenting at a colder temperature. I am hoping to bring the fruit out more, and experiment in making a slightly sweeter style.
All of the fruit is sitting behind our infamous fence, and we plan on starting up in a week or so. This will be our first production with our new grinder and press. The first press was entirely manual. We used our arm powered grinder to grind about 2700 pounds. About half way through, I was pretty sure my arms were going to fall off. I vowed to use the modern invention "electricity" for any further batches.
I look at being able to serve this new batch around July. Most of it will be pretty straight, but I plan on blending some more smoked cider, in addition to some other ideas I have.
Sunday, April 3, 2011
Friday, March 25, 2011
Changes
As some of you may know, our little cidery is simply staffed. In the past, most of the time you would see me, with our good friend Josh on weekends. My wife Erin sneaks in on occasion to bring food and relieve me behind the bar. Thank god she does, or I would never eat.
Josh has moved on, as we always knew he would. He is starting a, what I am sure to be amazing, restaurant in NW. Once he is open, I'll pass it along to everyone. While he was with us, he made a lot of friends and future customers. I know I'll miss playing darts with him on those slow Mondays.
Luckily, we were able to hire someone that we not only trust, but really enjoy working with, Jennie. Jennie is a cider aficionado and has sampled nearly everything we stock. I knew she was good when she volunteered to help with our first, all manual, press. I knew she was really good when she actually showed up, and slaved away with us for a few days.
She started with us about a week or so ago full time. The idea is that I will bartend less, and make cider more. We would like to be able to distribute our kegs by the end of the year.
So, all luck to Josh, and welcome Jennie.
Josh has moved on, as we always knew he would. He is starting a, what I am sure to be amazing, restaurant in NW. Once he is open, I'll pass it along to everyone. While he was with us, he made a lot of friends and future customers. I know I'll miss playing darts with him on those slow Mondays.
Luckily, we were able to hire someone that we not only trust, but really enjoy working with, Jennie. Jennie is a cider aficionado and has sampled nearly everything we stock. I knew she was good when she volunteered to help with our first, all manual, press. I knew she was really good when she actually showed up, and slaved away with us for a few days.
She started with us about a week or so ago full time. The idea is that I will bartend less, and make cider more. We would like to be able to distribute our kegs by the end of the year.
So, all luck to Josh, and welcome Jennie.
Smoked Cider
The smoked cider keeps coming out. It’s a blend I am pretty happy with, and I am digging the response. Not everyone likes it, but I appreciate everyone that has tried it and given feedback. Besides practice and education, that’s another way I can learn. Though one person, and I do mean ONE person, did suggest I add a lot of sugar to it to sweeten it up, I probably will not be doing that.
I think a few things can improve it. More time to condition, a different yeast in the base batch, and a different base blend. Some said it was too smokey, and others that it was not smokey enough. My feeling was that the smoke level was fine, it just needed a tweak in other ways. Edelweiss did a fantastic job for me, as I am sure they will again do in the future.
Jason Coatney, “the muralist”, and I are also working on a label for it, as I think it would be fun to bottle it at some point.
I think a few things can improve it. More time to condition, a different yeast in the base batch, and a different base blend. Some said it was too smokey, and others that it was not smokey enough. My feeling was that the smoke level was fine, it just needed a tweak in other ways. Edelweiss did a fantastic job for me, as I am sure they will again do in the future.
Jason Coatney, “the muralist”, and I are also working on a label for it, as I think it would be fun to bottle it at some point.
Saturday, March 5, 2011
Six months in review
Tonight was our six-month anniversary...and I still don't completely know how to use the cash register.
Smoked Cider release
Tonight we had our smoked cider release, which also coincided with our six month anniversary.
The idea for a smoked cider came innocently enough, but like some of my ideas (like starting a cider bar) it actually took hold and I obsessed about it. I have yet to find any mention of it anywhere, so I'll assume this is the first.
The apples smoked were a blend of Red Delicious, Newtown Pippens, and Golden Delicious. I gave little thought to what apples were used, as I figured the smoke would overwhelm what ever nuances of flavor each apple offered. The smoke did not let down.
I pressed what fruit I had, and only ended up with about 1/4 gallon. I could blend two ways. A light blend would ensure the smoke would come through, while a heavy blend would allow me to end up with more volume, but sacrifice the point. I blended light, and only ended up with two gallons. But....the flavor was there.
I am very happy with the result. Was it perfect? No. I was glad it wasn't, a perfect batch is boring. I got an amazing amount of feed back from the customers that got some tonight.
I heard that it:
: needed to be served with cheese
: tasted like bacon
: tasted better when blended with JK Scrumpy
: was too strong
: was not strong enough
: was kick ass
: would go well with salami
: would blend well with Rum
: was interesting.......
That was the best I could of heard...it was interesting. For me that is the best compliment I can hear.
The next batch will be bigger, tweaked a tad, and more.......interesting. Different wood, different smoker, and aged longer.
Any maybe the next one will last longer than 45 minutes after it's tapped.
The idea for a smoked cider came innocently enough, but like some of my ideas (like starting a cider bar) it actually took hold and I obsessed about it. I have yet to find any mention of it anywhere, so I'll assume this is the first.
The apples smoked were a blend of Red Delicious, Newtown Pippens, and Golden Delicious. I gave little thought to what apples were used, as I figured the smoke would overwhelm what ever nuances of flavor each apple offered. The smoke did not let down.
I pressed what fruit I had, and only ended up with about 1/4 gallon. I could blend two ways. A light blend would ensure the smoke would come through, while a heavy blend would allow me to end up with more volume, but sacrifice the point. I blended light, and only ended up with two gallons. But....the flavor was there.
I am very happy with the result. Was it perfect? No. I was glad it wasn't, a perfect batch is boring. I got an amazing amount of feed back from the customers that got some tonight.
I heard that it:
: needed to be served with cheese
: tasted like bacon
: tasted better when blended with JK Scrumpy
: was too strong
: was not strong enough
: was kick ass
: would go well with salami
: would blend well with Rum
: was interesting.......
That was the best I could of heard...it was interesting. For me that is the best compliment I can hear.
The next batch will be bigger, tweaked a tad, and more.......interesting. Different wood, different smoker, and aged longer.
Any maybe the next one will last longer than 45 minutes after it's tapped.
Wednesday, February 23, 2011
TV or no TV???
When it was a little slow the other night, Erin and I sat around the bar and played some cribbage. Here and there, we had people enjoying some conversation, reading, and playing darts.
We had originally planned on having a TV for Timbers matches. We thought it would be a lot of fun, and a great way to support our local favorite team. That was the original plan. Plans have a funny way of changing.
I think adding a TV to our little cider bar would be a mistake, and we aren't going to do it. It is hard to go out, and find a place without TV. I don't necessarily think TVs in certain bars are bad, I just do not think one here would be wise. I think it would ruin the vibe that we have.
I know some bars that I avoid for one reason or another, and some of those reasons include "having the big game" on. I think it not only distracts from conversation, but more often than not distracts the bartender from doing what they are supposed to be doing, tending the bar. I also think a big crowd here, for the big game, would turn off some of our clientele that we have worked hard building up over the past few months.
So, long blog short, no TV.
We had originally planned on having a TV for Timbers matches. We thought it would be a lot of fun, and a great way to support our local favorite team. That was the original plan. Plans have a funny way of changing.
I think adding a TV to our little cider bar would be a mistake, and we aren't going to do it. It is hard to go out, and find a place without TV. I don't necessarily think TVs in certain bars are bad, I just do not think one here would be wise. I think it would ruin the vibe that we have.
I know some bars that I avoid for one reason or another, and some of those reasons include "having the big game" on. I think it not only distracts from conversation, but more often than not distracts the bartender from doing what they are supposed to be doing, tending the bar. I also think a big crowd here, for the big game, would turn off some of our clientele that we have worked hard building up over the past few months.
So, long blog short, no TV.
Wednesday, February 16, 2011
Cider, Beer, and getting sick into a sink.
A question I often get asked is how I got into cider. So, I figure a brief history of my alcohol history is in order.
I was born in Oregon, Roseburg to be specific. I am proud to be an Oregonian. In the shop, we have old pictures of logging, an Oregon only wine selection, books and maps, and the cider we make uses only Oregon fruit. I cherish a picture of me as a small child, with a posed pic of me on my Mom's knee with an Olympia can in my hands. Questionable parenting aside (just kidding) I love that pic. It also explains my obsession with the famous Tumwater river made brew. I count it as my first move into the wonderful world of alcohol.
When I was about 10 or so, we moved to Illinois. My parents still regret the move to this day. My experience with the midwest was, to be kind, dismal at best. I was the only one in my graduating class of 42 to ever have seen the ocean, much less my homeland of Oregon. If you didn't raise hogs or have a few hundred acres of soybeans, you were the outsider. My classmates teased me about my parents weird hippy car ( a perfectly normal 1974 VW Beetle). The town had no traffic lights, alcohol, or restaurants, but did have six churches.
I spent the night at my buddies house when I was 16. it was a birthday party. Someone scored what would become my first beer to get me completely drunk. No one went for quality, because it was impossible to find. Quality beer was, and still is, as rare as a summer without 100% humidity and constant tornado warnings. My first beer I got drunk, sick, and hungover on was Old English 800, the premier drink of choice for us. I quickly moved to Red Wolf, then Hooch. Hooch was an alcoholic lemon aid drink if you don't remember. ......it was all shit. But it got better..sort of. I discovered Hornsby's.
Once I moved out I graduated to Michelob, with my dad dropping off his favorite, Coors for an occasional treat. Michelob was about the best beer you could get in our little town. I drank a ton of it. Until I got hooked on Vodka, then Vodka and Lemonade. I drank a ton of that. It was quick, easy, and in Illinois you can get a six pack of beer, pack of smokes, fifth of Vodka, and a bag of Doritos all in the same place. This leads to my next big event, the first time getting violently ill in front of a lot of people off of hard alcohol. I got sick in my kitchen sink at a party I had at my house. Not my best moment in my life, but oddly enough, not my worst. Something told me, at the tender age of 20, I was too old to act like that much longer.
I moved back to Oregon in 2001. I loved drinking Olympia and Rainier. The now California brewed beer brought back a lot of nostalgia and allowed me to ponder on the NW beer legacy. Then at some point I discovered the greatness of micro brews. I absorbed it all, beer tours, books, mix 6-packs, tastings, and obsessively collecting bottles, which I still do. I really wanted to make beer, but never quite had the extra cash or time to do so. A friend and I decided to make cider, it was cheaper and easier at that level. The first batch was simply a plastic bucket, champagne yeast, 5 gallons of Tree Top, and 5 cups of white sugar. It was about 9.5ABV if I remember right. It was awful, but we loved it. I was hooked.
I made it for about 6 months, then stopped for about a year or so. I was in a funk, completely being miserable in a job that drove me near insanity. Things changed and I started making it again. I started making it a lot again, letting more and more people try it. I was honestly shocked how many people seemed to enjoy it, and the unbelievably high ABV.
The hatred of my job, marrying Erin, discretionary income and the eagerness to make the best cider I could all combined in 2009. I got serious, and enrolled in Peter Mitchell's cider class, offered through the extension office at WSU in Mt.Vernon, WA. At that time, I had no real plans for going pro.
Then I took the second class, in December. At that point, with that much time and money invested, it was time to make the decision to start our own place. Plus, I was having constant fantasies of getting rammed by a semi-truck on my way to work so I could get the day off.
Market research was swift. No cider around=More cider needed. The original idea was for the planned, small bottle shop to help pay for the production side until we could release our own cider. We thought we would have 40 or so ciders, then maybe scale it back when our own stuff came out.
Things now have changed. The bottle shop/bar side has really taken off. As of today we have 90 ciders from all of the world. I am obsessed with not only our own cider, but also having the best selection of cider I can possibly offer.
From drinking Michelob only about 10 years ago to now owning a cidery, and in my off nights doing vertical tastings of Upright's Billy the Mountain, things have changed. I left out a lot, cause it's all kind of boring probably. I can only stress that a love of cider is not the only thing that has put us into this business. A passion for self improvement, an immense hate of my previous job, and the support of a good woman has all been equally needed to get as far as we have.
I love our business, and feel fortunate to be where we are right now. Sure, 2 more tanks and 6 more taps would be great, but for now we are pretty damn happy.
I was born in Oregon, Roseburg to be specific. I am proud to be an Oregonian. In the shop, we have old pictures of logging, an Oregon only wine selection, books and maps, and the cider we make uses only Oregon fruit. I cherish a picture of me as a small child, with a posed pic of me on my Mom's knee with an Olympia can in my hands. Questionable parenting aside (just kidding) I love that pic. It also explains my obsession with the famous Tumwater river made brew. I count it as my first move into the wonderful world of alcohol.
When I was about 10 or so, we moved to Illinois. My parents still regret the move to this day. My experience with the midwest was, to be kind, dismal at best. I was the only one in my graduating class of 42 to ever have seen the ocean, much less my homeland of Oregon. If you didn't raise hogs or have a few hundred acres of soybeans, you were the outsider. My classmates teased me about my parents weird hippy car ( a perfectly normal 1974 VW Beetle). The town had no traffic lights, alcohol, or restaurants, but did have six churches.
I spent the night at my buddies house when I was 16. it was a birthday party. Someone scored what would become my first beer to get me completely drunk. No one went for quality, because it was impossible to find. Quality beer was, and still is, as rare as a summer without 100% humidity and constant tornado warnings. My first beer I got drunk, sick, and hungover on was Old English 800, the premier drink of choice for us. I quickly moved to Red Wolf, then Hooch. Hooch was an alcoholic lemon aid drink if you don't remember. ......it was all shit. But it got better..sort of. I discovered Hornsby's.
Once I moved out I graduated to Michelob, with my dad dropping off his favorite, Coors for an occasional treat. Michelob was about the best beer you could get in our little town. I drank a ton of it. Until I got hooked on Vodka, then Vodka and Lemonade. I drank a ton of that. It was quick, easy, and in Illinois you can get a six pack of beer, pack of smokes, fifth of Vodka, and a bag of Doritos all in the same place. This leads to my next big event, the first time getting violently ill in front of a lot of people off of hard alcohol. I got sick in my kitchen sink at a party I had at my house. Not my best moment in my life, but oddly enough, not my worst. Something told me, at the tender age of 20, I was too old to act like that much longer.
I moved back to Oregon in 2001. I loved drinking Olympia and Rainier. The now California brewed beer brought back a lot of nostalgia and allowed me to ponder on the NW beer legacy. Then at some point I discovered the greatness of micro brews. I absorbed it all, beer tours, books, mix 6-packs, tastings, and obsessively collecting bottles, which I still do. I really wanted to make beer, but never quite had the extra cash or time to do so. A friend and I decided to make cider, it was cheaper and easier at that level. The first batch was simply a plastic bucket, champagne yeast, 5 gallons of Tree Top, and 5 cups of white sugar. It was about 9.5ABV if I remember right. It was awful, but we loved it. I was hooked.
I made it for about 6 months, then stopped for about a year or so. I was in a funk, completely being miserable in a job that drove me near insanity. Things changed and I started making it again. I started making it a lot again, letting more and more people try it. I was honestly shocked how many people seemed to enjoy it, and the unbelievably high ABV.
The hatred of my job, marrying Erin, discretionary income and the eagerness to make the best cider I could all combined in 2009. I got serious, and enrolled in Peter Mitchell's cider class, offered through the extension office at WSU in Mt.Vernon, WA. At that time, I had no real plans for going pro.
Then I took the second class, in December. At that point, with that much time and money invested, it was time to make the decision to start our own place. Plus, I was having constant fantasies of getting rammed by a semi-truck on my way to work so I could get the day off.
Market research was swift. No cider around=More cider needed. The original idea was for the planned, small bottle shop to help pay for the production side until we could release our own cider. We thought we would have 40 or so ciders, then maybe scale it back when our own stuff came out.
Things now have changed. The bottle shop/bar side has really taken off. As of today we have 90 ciders from all of the world. I am obsessed with not only our own cider, but also having the best selection of cider I can possibly offer.
From drinking Michelob only about 10 years ago to now owning a cidery, and in my off nights doing vertical tastings of Upright's Billy the Mountain, things have changed. I left out a lot, cause it's all kind of boring probably. I can only stress that a love of cider is not the only thing that has put us into this business. A passion for self improvement, an immense hate of my previous job, and the support of a good woman has all been equally needed to get as far as we have.
I love our business, and feel fortunate to be where we are right now. Sure, 2 more tanks and 6 more taps would be great, but for now we are pretty damn happy.
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