| Home |
|
Articles |
|
Cider Makers |
By Guest Author: Matt Wastradowski
For more than a decade, cider makers in Oregon’s Mt. Hood Territory have gotten creative with locally sourced and regionally grown apples. They’ve crafted straightforward dry, semi-dry and sweet ciders. They’ve drawn on techniques used around the world. And they’ve incorporated fruits and flavors that ensure no two visits are ever the same.
That means it’s always a good time to see what’s new and tasty at the trio of cider makers across Mt. Hood Territory. Looking to explore the farms, pubs and tap houses in the shadow of Mt. Hood, my partner and I recently tasted our way through the tap lists at each of the area’s craft cideries. Here’s a bit about what we loved — and how each reflects the spirit of Mt. Hood Territory.
Stone Circle Cider sits just three miles from downtown Estacada — but shows off its English roots in more ways than one.
Each of Stone Circle's offerings are crafted with English and French-style apples, giving each cider more body and a subtle bitterness that stands out from some of the region's sweeter selections. It's a choice that reflects the time that John Hamblin and Dan Lawrence spent studying the craft of cider making in England. (The duo, along with Sarah Hamblin, co-founded Stone Circle — and named it in honor of Stonehenge.)
On a recent visit, those English influences were on full display in Stone Circle's farmhouse dry cider, where crisp apple notes rightfully dominated the flavor profile. Another cider, crafted with black raspberry wine, trended a bit sweeter without crossing into cloying. And the hot mulled cider — a winter special made with plenty of brown sugar — warmed our spirits on a cool January day.
The English feel extends to the cozy tasting room, which looks out over the surrounding farm and sits next to a small pond. A stove crackles in the corner of the pub, works of art showcase different types of cider apples, and interpretive panels line the wall — offering a broad overview of the cider-making process. When the weather warms up, sip your cider on a patio surrounded by apple bins—or next to a fire pit adjacent to the pond.
From the sidewalk in downtown West Linn, Ale & Cider House looks the part of a down-home country cafe. Window awnings offer a bit of shade on sunny afternoons, American flags wave in the wind and a few tables offer al fresco dining whenever the weather cooperates.
But a few steps inside the mostly wood-paneled pub reveal a cider experience that blends old-school styles with innovative flavors — with sips to please every palate and an atmosphere to fit a variety of vibes.
On a recent sun-kissed afternoon, my partner and I each ordered flights to sample some of the cider maker’s extensive selection — all crafted under the in-house Queen Orchard label. Fruit-forward selections dominated the tap list, with a lineup that included cherry, grapefruit, marionberry, pineapple habanero and even calamansi (a citrus fruit most commonly grown in the Philippines). We both enjoyed the nuance and balance in each flavorful sip; the pineapple habanero brought a subtle heat, for instance, while the marionberry cider was appropriately tart.
Ale & Cider House sources its apples from Pacific Northwest growers, and in 2019, its parent company began planting apples specifically suited to cider on a 65-acre farm in the West Linn area; in just six years, the company has planted more than 10,000 trees — a level of dedication apparent in every pour. Enjoy it all in the airy front room (where live music isn’t uncommon), at the bar (where the day’s game might be playing) or in the festive back seating area.
Portland Cider Co. is among Oregon's top cider producers and has won more than 100 awards since opening in 2013. Even with all that hardware, Portland Cider Co. retains an attention to craft and commitment to the region that's clear in every sip.
It's a lesson I learned firsthand on a recent visit to Portland Cider Co.'s modern pub in Clackamas.
Feeling indecisive, I opted for a taster flight that comprised a half-dozen three-ounce samples. The wintery cranberry mule sported tart notes of its namesake berry while delivering subtle hints of lime and ginger; the flagship Squeeze Play cider — made in partnership with the Hillsboro Hops minor-league baseball team — sported crisp citrus flavors; and the huckleberry lemonade cider made me pine for summer with balanced lemon flavors and berry-infused tartness.
Even so, a rotating selection of small-batch offerings and seasonal flavors mean I'll have a tough time choosing a flight on my next visit. It's a good problem to have.
Matt Wastradowski loves the Pacific Northwest more than any rational human should — and has written extensively about the region's best craft beer, natural beauty, fascinating history, dynamic culinary scene and outdoor attractions for the likes of Outside, Portland Monthly, AAA's Via magazine and Northwest Travel & Life.
Since 2018, he's also authored three Oregon-centric guidebooks for Moon Travel Guides — one on scenic hikes, one on the Columbia River Gorge and Mt. Hood and a general guidebook to the Beaver State's top sites.
