{"id":38876,"date":"2025-01-21T00:37:15","date_gmt":"2025-01-21T00:37:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/an-update-on-cider-in-oregon\/"},"modified":"2025-01-21T00:37:15","modified_gmt":"2025-01-21T00:37:15","slug":"an-update-on-cider-in-oregon","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=38876","title":{"rendered":"An Update on Cider in Oregon"},"content":{"rendered":"


\n<\/p>\n

\nCompanies
\n like Cider Riot are one of the reasons. Abe makes dry cider–completely
\n dry in nearly every case. (Everyday Cider is the first exception–it
\nhas a touch of sucralose, but is still drier than most products out
\nthere.) Apple juice contains yeast-friends simple sugars, and left
\nalone, all will get consumed. What’s left behind is alcohol and whatever
\n flavor and aromatics the apple contained (tannins and acids principle
\namong them). Fermentation can produce esters which, along with some of
\nthe aromas, suggest sweetness, but these qualities are very far from the
\n soda-like sweetness you find in supermarket ciders.<\/p>\n
\n<\/a><\/div>\n

To palates
\nnew to cider, naive and somewhat jejune in aesthetics, sweetness is a
\nbridge, a point of familiarity. But it’s a blunt force, and as palates
\nmature, people want ever more dry ciders where the flavors and aromas of
\n the fruit are exposed. Abe, like most cider-makers, doesn’t have access
\n to the amount of good cider fruit he’d like, but he’s made a specialty
\nof producing great, palatable cider from simple culinary apples. I
\nactually think this<\/i> stage is still a bit young, and as the
\nfields start to bear more interesting fruit, our collective palates will
\n get even more sophisticated. (Cider Riot does have access to some cider
\n apples, and releases bottles of these from time to time.)<\/p>\n

EZ Orchards<\/a>
\n has led the way in this kind of cider, but others are catching up. 2
\nTowns just yesterday released Afton Fields, one of their rustic ciders
\nmade with good fruit. Baird and Dewar, Wildcraft, Art+Science, Rack and
\nCloth, Runcible, Slopeswell, and others are beginning to push the
\nenvelope for what quality and craft will look like in the next decade. I
\n don’t know if there are any official counts of cidery numbers in
\nOregon, but it’s well past fifty at this point, and a number of them are
\n shooting to make world-class products.<\/p>\n

I asked Abe what he
\nthought the high-water mark for cider might be, and he guessed it would
\ntop out at about 10% of the beer market. That seems about right to me.
\nCider has never been a volume product, and the more it inclines toward
\nquality, the less volume will matter.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
FX Matthieu. So many
hops it has a head!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When I first started touring cideries and visiting cider-makers for Cider Made Simple <\/i>four years ago (on sale, for the moment, for eight bucks at Amazon!<\/a>),
\n I wondered which direction it would develop. The answer is starting to
\nbecome evident. The “mass” end of the spectrum is drier, more
\nconsistent, and more interesting than it was in 2013–stuff like Cider
\nRiot’s Everyday Cider is leagues better than the first Angry Orchards.
\nCiders that seemed gimmicky then, like hopped ciders, have become
\ncredible products. Abe has one called FX Matthieu on tap that uses a
\npound per barrel of hops and is vivid and alive in a way the early
\nversions weren’t. Fruited and flavored ciders are getting more
\nsophisticated, too–and drier!<\/p>\n

But more importantly, cider is
\ndeveloping that critical high-end tier that has always buoyed successful
\n product categories. We need to know what a thing is capable of before
\nwe can assess any given example. If cider’s ceiling was Angry Orchard,
\nthat’s one thing. If it’s EZ Orchard’s Cidre, that’s another. Knowing
\nhow good cider can be, we expect even easy-drinking supermarket examples
\n to satisfy.<\/p>\n

That’s happening. It may have not drawn the headlines it did a couple years ago, but cider is coming right along.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Companies like Cider Riot are one of the reasons. Abe makes dry cider–completely dry in nearly every case. (Everyday Cider is the first exception–it has a touch of sucralose, but is still drier than most products out there.) Apple juice contains yeast-friends simple sugars, and left alone, all will get consumed. What’s left behind is […]<\/p>\n","protected":false},"author":1,"featured_media":38877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[17615,13269,4238],"dealstore":[],"offerexpiration":[],"class_list":["post-38876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer","tag-cider","tag-oregon","tag-update"],"yoast_head":"\nAn Update on Cider in Oregon - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=38876\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Update on Cider in Oregon - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Companies like Cider Riot are one of the reasons. Abe makes dry cider–completely dry in nearly every case. (Everyday Cider is the first exception–it has a touch of sucralose, but is still drier than most products out there.) Apple juice contains yeast-friends simple sugars, and left alone, all will get consumed. 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