If we were to follow the recipe for a Belgian Ale, but use apples instead of grains, what would we get? Or 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. Expect the hopped version next year.
Crisp and tangy, with earth notes. Inspired by Belgian Ales
Excellent with food. Off Dry & Lightly Carbonated
The GrapeFruit Experience: George’s WA Cider with Grapefruit. and a touch of Mosaic Hops. Crisp, refreshing, and tangy, with citrus notes.
Very Dry & Lightly Carbonated
Crisp, refreshing, and tangy, with citrus notes.
Very Dry & Lightly Carbonated
Excellent with late spring sunny days that almost feel like t-shirt weather.
Slightly more delicate and floral than George's Washington Cider, SoDo Cider is the English Ale twist of the same beer-brewed ciders. Due to it's delicate nature, SoDo Cider is available only in our tasting room. We plan to continue this theme with other recipes, and in the spring will be releasing our He-Faux-Weizen.
Soft, floral with hints of fruit. Finishes dry. Lightly sweetened with fresh pressed cider.
Off Dry & Lightly Carbonated
SoDo Cider finished with Champagne yeast. Reminiscent of farmhouse style.
Soft, floral and earthy notes. Finishes dry and sharp.
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
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!
First in a series of Ciders for ALS in support of ALS TDI, (ALS Therapy Development Institute, https://www.als.net). ALS TDI is the most comprehensive drug discovery lab dedicated to ALS research. This is a hopped version of SPRINGTIME IN PASADENA [SIP]. Named for the City of Roses, also known for their orange groves; SIP is a blend of Rose and Orange Blossom, with a blend of citrus. I found this version to be reminiscent of a dry Gewürztraminer .
We will be donating $1 per glass sold
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
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.
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!
Roasted Hatch Chili is the first of our Latin inspired line. It's a beverage, not a challenge. We want you to enjoy it on its own, or with food, so it won't overwhelm you. The cider is fermented dry, then the chilies are added. We lightly sweeten the finished product with agave: just enough sugar to coat the lips and tongue and let the heat and flavor build. You'll notice the full flavor and warmth by about the third sip.
Fresh chili with a little smoke. Off Dry & lightly Carbonated
Small batch Craft Mead
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
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