Coming off of one of the wettest Springs in Oregon history, the crisp and mild days seemed to instantly shift into balmy weather and an early turn into prime cider sipping season. The moderate middle period before summer officially hits, is arguably the best time to lean back in a patio chair and enjoy an evocative cider with the scent of blooming flowers, and fresh cut grass in the breeze. It’s also an excuse to get out of the house, and explore the pacific northwest’s fertile orchards and postcard worthy cideries where you can drink the nectar at the very source where it’s made.

With an assist from the Northwest Cider Association’s interactive searchable map, and a whole lot of research, we are highlighting a peak cider destination in each region: Oregon, Washington, Idaho, Montana, and British Columbia. These five cideries showcase the diversity of cider experiences, from a working farmers market and nursery, to an urban oasis, to mountain views and hiking trails. One thing they all have in common is terrific family owned cider served at the source. And if you can't visit in person, NW Cider Club delivers, and has a number of these cideries in their upcoming cider box (presales ending 5/23.)

OREGON

Bauman’s Cider

Gervais, Oregon’s Bauman’s Cider stands out for a number of reasons, top of mind is their careful balance of innovative, classical, and challenging ciders, against modern fruit sugar forward flavors with broad appeal. The fertile Willamette Valley where Bauman’s is based has a rich cider culture, you could say the soil was ripe for cider production when Christine Bauman first began commercially producing it in 2016. Christine’s Great Great Grandmother and her two sons homesteaded on the farm in 1895 where they still operate and grow everything from year-round fresh produce, to seasonal pumpkins and apples. The Austria-Hungary born family came to Oregon via Minnesota, and great grandpa Stephen actually was the first to make cider in the 1900’s, before it fell out of tradition generations before Christine was born.

“When I initially tried to convince my family that we should start making cider from the dessert and culinary apples that we were not selling in the farm stand, it took a little work to assure them that it wasn't just a passing fad,” says Christine.

Today, Bauman’s is one of the most successful cideries in the state, both in terms of sales as well as acclaim in competitions and held in great esteem by other cidermakers.

For cider fans interested in spending some time at a cider taproom setting, Bauman’s has one of the most fulfilling destinations in the northwest. Bauman’s Farm is not only the home of orchards, a bakery, a petting zoo, and the ever popular annual harvest festival, but also operates a busy country store and nursery that sells everything from fresh produce and preserves, to flowers, trees, and gardening equipment. From the deli counter you can order a sandwich, espresso, or non-alcoholic beverage, or build your own flight or get a pint of the Bauman’s Cider lineup. From there you are welcome to wander around the gardens and on a nice day out to the grassy cider garden where chickens freely roam beneath a windmill, and they host live entertainment throughout the summer.

WASHINGTON

Rootwood Cider

For city folk it can be difficult to find cider at the source, urban cider taprooms are an important part of any great drinking city and deserve a place at the table. But, there is something special about sipping cider at the source where the apples are actually grown. For Rootwood Cider, pulling back from their cider house in the city of Manson, Washington and re-establishing one at the more rural family farm helped re-engage the community and strengthen their following.

Rootwood Cider was born out of the Koenig Farm, originally established by Harold and Opal Fort with their legendary five daughters, the “Fort Sisters.” The 4th generation of the Koenig family began drawing on their historical apple farming traditions to launch Rootwood Cider in 2014 with just 2 varieties of cider and a focus on distribution. But just a year later, after adding ten cider-specific apple varieties to their orchard, they established a downtown Manson tasting room and began filling out the lineup, then growing an online home shipping business.

In the Fall of 2020, Rootwood Cider made a significant change when we moved their tasting room from downtwon Manson to their production facility, right next to the orchard.

“We noticed a pretty significant change in customer habits and attitudes, for the better,” says Katie Koenig Howard, one of three sisters who became the 5th generation of the Koenig family to own the business in 2021. “Our focus going forward is to continue to make and share products we are proud of (our classics and some fun new ideas) and to help customers feel connected to the origin of the cider in their glass.”

Rootwood/Koenig Farm grows about 5 acres of cider apple trees, among 40 acres of commercial orchards, centered around their taproom and production space. Using a mobile press, and sourcing additional apples close to home, Rootwood ciders strive for balance in traditional, single varietal, and modern fruit and botanical infused ciders.

The tasting room is in the center of the cidery’s universe, surrounded by a view of the mountain, orchard and the Koenig territory. Outside they have a spacious lawn, begging for a blanket in the summer, and covered areas and gas fireplaces for the winter, to cozy up with a glass of their seasonal wassail cider cocktail. Guests get an ample selection of cider flights and small bites, plus a front row seat to watch the apple trees progress through their growing year.

IDAHO

Meriwether Cider

Gig and Ann Leadbetter were self-described nomads, adventurers, and outdoorsmen who made their way across the globe. By day they were firefighters, before settling down in Colorado to become college professors. Their two daughters, Kate and Molly, also became nature loving wildland firefighters and settled in Idaho. What does this have to do with Cider?

Bored of grading papers, Gig and Ann needed a new inspiration and found it starting the Meriwether Cider Co. with their daughters in 2016. If that inspiration came from Gig’s background as a homebrewer, or the entire family’s love of nature, arts, and firefighting is unclear. But Molly Leadbetter does draw some connections “I think fire definitely teaches you how to grind, which when starting and running a business is a very necessary attribute. We all know how to work! There are definitely some long days which is similar in both worlds but really it’s just so different, none of us had ever been in “business” before so it took some getting used to but my knees and back have never felt better!”

Meriwether Cider focuses on modern ciders from dessert apples, among their best attributes is a dedication to making a flavor for everyone and keeping it fun and interesting. They have 5 flagship ciders: Foothills Semi-Dry, Strong Arm Semi-Sweet, Ginger Root, Black Currant Crush, and Hop Shot, and a monthly seasonal cider that gets a big wild, examples: Cherry Thyme Bomb, and Grapefruit Rosemary to Candied Pecan, Basil Lemonade, and hot mulled cider. And about once a week they make a 5 gallon homebrew sized batch of a new cider for their Garden City taproom and call it “Kick the Keg.”

Meriwether actually has two taprooms, perfect for a cidery that is always looking for ways to appeal to everyone to find something to love. The Boise location is more of an urban night out spot, and the Garden City taproom appeals to a more chill and relaxed family friendly crowd.

The Cider House in Boise is a reflection of it’s neighborhood, surrounded by shopping and dining, this hip and colorful urban space offers 20 taps of cider and a great hangout for drinks. The street seating with an outdoor bar window, upstairs event space, makes this a popular spot in the area. And about once a week they make a 5 gallon homebrew sized batch of a new cider for their Garden City taproom and call it “Kick the Keg.”

Garden City is where the cider production facility is, the taproom has a cozier winery vibe. The ameninties like an outdoor patio with a sand pits and cornhole, make it a destination for a relaxing, kids, and animal friendly hangout. Every first Sunday of the month they host a “Board Games and Brunch” with a food truck, cidermosas, and board games from local brand Phoenix Fire Games.

BRITISH COLUMBIA

Sea Cider

Among cider aficionados, Sea Cider is already a favorite cidery to seek out thanks to their national acclaim. But the story goes all the way back to owner Kristen Needham Jordan’s great great great grandparents John Hargrave and Jemina Moffat, who immigrated to Canada from Roxburgshire, Scotland to start an orchard. That fateful journey led to one son establishing the JH Ranch near Walsh, Alberta, and to Kristen’s father, James Needham, acquiring the Birch Cove orchard on Shuswap Lake in 1973. That is where Kristen was first exposed to orcharding, and in 2003 she replanted the culinary apples and replaced them with cider apples primarily in English bittersweet and bittersharp varieties. Her brother, Jeff Needham now owns that orchard, while Kristen headquarters Sea Cider at the Saint Michael Orchard which started growing cider apples in 2004.

Kristen first discovered her passion for ciders after trying the gnarly Welsh ciders at the CAMRA (Campaign for Real Ale) cider competition in 1997. Sea Cider’s are influenced by the seaside climate, the glacial til under their topsoil, and a long growing season. Native wild yeast is also a factor, the European-inspired cider flavors are affected by their low intervention approach to traditional and innovative styles, all produced under a certified organic banner and the apples are milled on-site. Complementary to their alcoholic ciders, they also make a sparkling juice line called “Temperance” with BC apples and local fruit and berries

Sea Cider is on the Saanich Peninsula, nestled up against the waters of the Salish Sea, near the San Juan Islands and the Haro Strait which separates the U.S. / Canadian sea border. The taproom is on the site of their ten-acre farm, which is home to over 1,300 apple trees, made up of over 50 varieties of heirloom apples. From the beginning, Sea Cider’s goal was to build a ciderhouse that would make use of an orchard-based experience, so they sourced and milled wood from their farm trees to construct the floors, ceiling, doors, deck and tables. The taproom sits at the top of the farm, overlooking the orchard and the Salish Sea and hosts small weddings and events at it’s idyllic location.

“When we began Sea Cider twenty years ago, we thought we would be a hyper-local orchard operation selling cider to the Vancouver Island residents,” says Kristen Needham Jordan. “Fast forward to 2023 and we are selling cider in specialty outlets across western North American and are proud to be one of the top cider destinations in Canada.”

MONTANA

Western Cider

Michael Billingsley and Matthew LaRubbio started Western Cider Co. in 2017, but they had been working on orchards together for many years before that. The pair first met in 2008 working together on a peach and cherry orchard, they both enjoyed ciders but it was Billingsley’s discovery of fine ciders and learning the difference between cider specific apples and culinary apples which inspired him to get into the business.

Billingsley purchased bare land in 2010, and went about researching and purchasing his select varieties before his first planting in 2012. “To be honest, he became obsessed and consumed by growing cider apples,” says LaRubbio of Billingsley. Every year since they have planted more trees, and their ciders have grown in esteem.

Starting from the growing side has given Western Cider a leg up, and deeper understanding of the entire process. “We understand apples and have a true love for cider. We are unpretentious in what we produce and want to make cider for all tastes - fine ciders from our orchard, easy drinkers in six-packs, and everything in between,” adds LaRubbio.

Western Cider’s focus on single varietal apples like McIntosh, Wickson, Hewe's Virginia Crab, Golden Russet, and bittersweet/high tannin UK inspired blends from the orchard like pet-nat and methode champenoise. Their more mainstream primary canned ciders come in all variety of flavors from sweet to fruited ciders, and experimental spiced and barrel-aged.

People come from all over to visit Western Cider’s taproom in an old tannery shop turned production facility and bar. The inside is a spacious, casual, warm and inviting space with a long oak bar. But it’s the cider garden that really draws you in with it’s proximity to the Clark Forth River, a riverwalk path and walking bridge separating downtown Missoula. The patio is perched at an elevation that provides views to the surrounding mountain valley, and has a sampling of 50 cider apple trees from the Bitterroot Valley orchard. The taproom consistently hosts tours, tastings, music, trivia, and other events, all to a menu of 12 of their own ciders served by certified cider professionals. Cheese boards and rotating food trucks keep cider fans staying for another, and establish Western Cider as a top summer cider destination of the pacific northwest.

And if you are looking for more options outside of your region, NW Cider Club’s Summer Sippers release is a curated collection designed around summer, highlighting garden fruits and refreshment.

The quarterly club release are different each time, the latest box invites you to take your time discovering a range of fresh cider flavors that are ready for sipping solo or pairing with your favorite farmer’s market fare. The summer box includes: Western’s low abv Ciderkin, Beare’s unfiltered Original Haze Cider, Voila Orchard’s Clear Creek Strawberry Cider, Western’s Sour Cherry, Bauman’s French inspired Reine de Pommes and brunch-inspiring Peach Bellini. All in all, a classy cider gathering from Montana, Oregon and Washington.