Thursday, February 20th, 2020

Peaks and Pints February Cider In Stock

Ron Swarner


Peaks-and-Pints-February-Cider-In-StockPeaks and Pints February Cider In Stock

Crafted with apples, a cider is the latte of the alcohol-beverage world — it’s not quite beer, not quite wine, and definitely not a cocktail. It’s sweet, but not too sweet to the point where you feel like you’re going to lose a tooth after just one sip. And for those with gluten sensitivities, it’s one of the most beloved drink options out there. Cooler temperatures and dark nights clearly call for a moment to celebrate the greatness of cider. Peaks and Pints February Cider In Stock has a six pack of delicious local cider options. Cheers!

Alpenfire Cider

CALYPSO APPLES & BLACKBERRIES: Pippin apples grown in Hood River are co-fermented with fresh blackberries in stainless, then aged in Bull Run Distilling rum barrels. 6.9%

PIRATE’S PLANK BONE DRY: Made with primary native yeast ferment, Champagne yeast finish, stainless maturation, and 4 months neutral oak maturing, then bottle conditioned, this bone dry cider’s name is a nod to the rich maritime history of Port Townsend. 6.9%

TRADITIONAL CUVEE: This cuvée is a well-balanced blend of 100 percent organically grown traditional and heirloom apples from Alpenfire’s Port Townsend estate orchard as well as others. The heirloom apples provide the acidity and bright flavors to lift the cider on your pallet while the cider apples provide the depth and tannic sizzle. 6.9%

Chatter Creek Winery

KINGSTON BLACK: Peaks & Pints scored only eight bottles of this special release. Made with Washington grown Kingston Black apples, this dry and acidic cider has full aroma, body and finish. 9.5%

Double Mountain Brewery

ESTATE HEIRLOOM CIDER: Double Mountain owner Matt Swihart planted the apples trees on his estate. Golden Russet, Dabinet, Foxwhelp, Kingston Black, Brown Snout, Braeburns, and Ashmead Kernel offer an artistic blend of bittersharp, sharp, and bittersweet varieties that develop the richness of old world apple flavor. Fermented with a French Champagne yeast, the cider provokes luscious aromas of apple, pear, Oregon earth and white cumulous clouds on a blue sky morning. 6.9%

Finnriver Farm & Cidery

SOLSTICE SAFFRON: Made with locally produced saffron, anise and fennel seeds for aroma of dry apples with subdued saffron. Flavor is medium sweet with green apples, with only subdued saffron notes. It’s an unusual adjunct for a cider, but it works really well. 6.5%