Monday Cider Flight and a movie: Echo in the Canyon
The Grand Cinema screens Echo in the Canyon, the film about the 1960s Laurel Canyon music scene that pays tribute to the Byrds, The Beach Boys and every other act that jangled its way into young America’s heart. First-time director Andrew Slater and musician Jakob Dylan (son of Bob and executive producer), reach out to a number of these folk-rock legends, including Michelle Phillips of The Mamas and the Papas and Stephen Stills of Buffalo Springfield, to talk about why a place like Hollywood Hills was such an enriching environment and why they think their bands — and others — were able to generate some of the most beloved songs of their generation. If you’re one of those listeners who instantly react to the sound, or even the mere mention of the 12-string Rickenbacker 360, you won’t want to miss it. Check it out at 12:55, 2:50, 4:50, 6:50 and 8:50 p.m.
Avid Hard Cider knows the simple and natural flavors of dessert apples, fresh pressed watermelon and the fleshy stalks of Michigan grown Rhubarb complement each other as proved with this clean, crisp and refreshing cider. A tasteful balance of sweet and tart, this cider has it all, including beet juice for color.
When one of Washington’s earliest cidermakers, Drew Zimmerman, retired, Finnriver owners Keith and Crystie Kisler added 1,000 of his trees from Mount Vernon to their Chimacum farm, to add “Cidery” to their Finnriver Farm name. Organic Washington dessert apples — Granny Smith, Pink Lady, Braeburn and Gala — are the base for Finnriver Dry Hopped Cider with Cascade hops adding grapefruit and pine notes. Finnriver ferments the juice to dry, then steeps with organic whole-leaf Cascade hops for up to two weeks, for additional depth and flavor, and to appease the hop-lovers.
Brothers Richard and John Cockrell have been making cider and beer in their Puyallup homes for more than 26 years, sharing their craft with family and friends, as well as grabbing many local, state and national awards and accolades. As the brothers began planning for their retirement their fans begged them to go pro. Their hobby became Cockrell Hard Cider. This is their flagship apple-forward, dry cider, which is semi-dry with moderate tartness, hints of peach, pineapple, and lemon, bitterness and tannins.
Matt Swihart, owner of Double Mountain Brewery, stepped into the cider world in 2017 with his Dry Cider, made using Newtown apples he grows on his Odell area property: Double Mountain farm, which had its name before Swihart opened Double Mountain Brewery and Taproom 12 years ago in Hood River. Purple and black on the tree, the Arkansas Black has been grown since the 1800s. Now grown in the Hood River Valley, this old-world fruit is renowned for its luscious cider. Juicy red apple, raspberry, honey, and a touch of vanilla cap this delightful cider.
Gordon Rawson began making wine in the early 1980s as a home winemaker. Some of his first wine came from fresh apple juice purchased from the local grocery. Fun, but he desired to be a serious winemaker. After working for Columbia Winery as cellarmaster for nearly a decade, Gordon Rawson opened Chatter Creek Winery in 1996 to produce top-quality sparkling wines in Woodinville, Washington. In 1998, he broadened the focus of Chatter Creek to include still wines. Early in 2000, he departed Columbia Winery to focus solely on Chatter Creek. After a bad day making wine, he bought some apples to clear his mind. Next thing he knew, he added ciders to his label. One day, he took apple cider and aged it in spent barrels of Woodinville Bourbon Whiskey for four months. Apple cider plus bourbon barrels equals notes of bourbon, oak, vanilla, and lemon.