When the CBC hit Portland last year, I said, Man, I gotta write something about this for the Portland Mercury. Which I did. (Then, once the hangover waned, I recapped CBC events for 1859.) When, a year later (present date), CiderCon was heading to, uh, Cidervana, I pitched doing a bigger story and maybe we put it on the cover and really show those cider makers from other places outside the Northwest how big fermented apples are here and what a true cider city looks and reads like. They bought it. Even cooler, I somehow finagled an assignment for 1,800 words into 3,000. Clearly, there’s a lot to say about cider.
Along the south bank of the Columbia River Gorge—generally perceived as a kiteboarder’s, hiker’s and wine-lover’s dream come true—we are witnessing a new farm-fresh industry take root. Whether you’re gluten-free, an adventurous beer drinker looking for the “Next Big Thing” or simply a devotee of full-flavored liquid artistry, the Hood River Valley’s newest craze is in the pomme of your hand. Following the late summer harvest and accounting for fermentation times, count on cider season in early autumn.
As an added bonus, the Gorge Cider Society has created a handy Columbia Gorge Cider Route site and map to this always-expanding exciting destination.
Modern Cider is the cover story of AAB Vol. 33, Iss. 3, 2012. It’s, as their title puts it, “Not your father’s hard cider” (for the record, don’t call it hard cider to folks in the industry; it’s cider–that “soft” stuff is juice since you don’t call grape juice wine.). Today it gets barrel-aged, Brett-o-mized and sake’d out.