The Ciders

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Inspired by Belgian Ales, our first foray into beer-inspired ciders  is George's Washington Cider.  Except for the hops, we treated it as if  we were brewing a Belgian Ale.  Also done in a  Pét-nat   style.  

Crisp and tangy, with earth notes. Inspired by Belgian Ales

Excellent with food. Off Dry & Lightly Carbonated 

A slightly more delicate and floral cider, George's SoDo Cider is derived from an English Ale recipe.  We have several variations that go from wild-ferment farmhouse, to an aged Semi-sec.   

Soft, floral with hints of fruit. Finishes dry. Lightly sweetened with fresh pressed cider.

Off Dry & Lightly Carbonated 

Banana notes and the spicy-herbal character of Hallertau.  

Subtle hop note in the style of a Bavairan classic.

Off Dry & Lightly Carbonated 

Hibiscus Rose Julep is our answer to a fresh hop cider when your fresh hops do not arrive in time.  We blended hibiscus from Taiwan and Mexico with a hint of rose and a touch of fresh squeezed citrus.  We then added a touch of agave to enhance the flavor profile.  

Fresh and floral, well balanced with good acid and lightly sweetened with agave. A slightly carbonated alternative to an off dry rosé  

A piquant and floral sipper, slightly pink and refreshingly tart.  Perfect to enjoy this with friends or by yourself.  

Both tart and sweet, with floral notes, well balanced with good acid. Another slightly carbonated alternative to an off dry rosé  

Sweet Peaches with a sour twist.   
Get ready to pucker up and kiss ‘em.    
Inspired by Belgian Sours and fruity lambics, this unfiltered cider is full of tang and pucker, with just enough fruit  to make you want another.  Come and taste my sassy peaches!

Sweet and Sour.  A bright flavor in a hazy glass.

A nod to the Gose Ale style, lightly fruited, tart, zesty aroma and a lingering salty finish!

Ripped from a Flanders Sour recipe book, a plum variant in the line of Sassy Peaches.  Crisp with  just enough fruit.

Sweet and Tangy.  

Fresh pressed cider co-fermented on the pressed grape skins of the 2019 Malbec harvest from T2 cellars. Unfiltered, dry, and radiant. 

Winter Melon is a Formosan delight, used in Taiwan to flavor thing anything from soups to bubble tea.  We've introduced it in a cider and make versions that range from absolutely dry to semi sweet.  

Lightly flavored with Winter Melon. On tap is the driest off the series, crisp and to the point. Notes of late summer and early autumn. Slightly Carbonated. 

 Mei Mei, the little sister, adds caramelized pineapple to our Winter Melon.  For this one, we strain the chunked pineapple and roast it until the sugars turn brown, then add back the juice and blend it into the Winter Melon cider to further caramelize.  

Warm and lush, lightly Sweetened. Flavors of late summer and early autumn. Sweetness of caramelized pineapple and slightly tangy 

This little number uses  Szechuan  peppercorns and other Chinese spices and moves winter melon in a completely different direction.  Like drinking Chinese food, in a good way.

Warm and lush, lightly Sweetened. Flavors of late summer and early autumn with savory and piquant spice.

Di Di, the little brother, adds ginger to the Winter Melon cider during cooking, adding the first layer of flavor.  Fresh ginger is then is added at the end of the process, adding sharpness and heat to the final product.  

Flavors are warm and tangy with the snap of fresh ginger 

Jie Jie, the Big Sister, is a refreshing summer sipper. Tangy lemon juice is added to the Winter Melon, making this an excellent refresher on a warm summer day.

Flavors are warm and crisp.

Limited release.  Just enough durian so white people can handle it.   

Flavors are warm and tangy with the scent of fresh durian

Lightly accented with citron and ginger. A touch of honey brings the fruit forward. Yes, this is dry, Tastes like the first warm days of a sunny spring.    

A dry earthy cider with notes of shiitake in the finish. Excellent with pizza or udon!

An off-dry mead made by fermenting slightly caramelized honey. 

 A crazy experiment that went right. Notes from fresh bread to hints of sidra. The Rorschach test of craft beverages.  

 This Eastern European cottage elixir is made by mashing toasted bread with a little sugar and fermented with raisins. We used raisin pecan in our first batch. $1 per glass or fill is donated to the University District Food Bank 

 Crafted at the base of the eastern ridge of the Sodo Valley south of Seattle, this left bank Duwamish sparking chardonnay exhibits the earthy characteristics of the unique terroir only found within one kilometer of the stadium.  100% Cold Creek Chardonnay, anged 6 months on the fine lees and carbonated to prosecco levels.