Peaks and Pints Monday Cider Flight and Movie: Abominable
Stop by Peaks and Pints for a flight of five ciders before or after catching Abominable at the Blue Mouse Theatre, which screens at 7 p.m. Enjoy Peaks and Pints Monday Cider Flight and Movie: Abominable before or after the fabled snowmen shows up on the roof of an apartment complex in China, and it’s up to a bunch of scrappy teenagers to get him back home. Along the way, they have to outsmart enemies that include a predatory British collector and his zoologist assistant. (PG)
A select blend of Certified Organic Washington apples from the Yakima Valley is fermented in stainless steel tanks at low temperatures to capture the full ester profile of the apples. Once fermentation is complete, this cider is then aged for 12 to 16 weeks in rye whiskey barrels from High West Distillery in Park City, Utah. The 2017 Good Food Awards winning Finnriver Oak & Apple has bright citrus with a smooth whiskey depth and spicy rye spirit. Woody astringency balances the acidity, and then finishes with lovely toasted oak and vanilla notes.
John and Tolena Thorburn adore craft beer. For 15 years they traveled the world drinking it. But, an oversaturated market lead them to cider. Learning and enjoying the varying styles and flavors unique to each brewer and set of ingredients, the Thorburns applied that experience to years of homebrewing and cidermaking. In 2017, Fierce County Cider launched its first commercial operating space in a 97-square foot ciderhouse in Puyallup. The ciderhouse is built for efficiency, utilizing the latest brewing technology and equipment to allow lead cidermaker Tolena to create “fiercely” ciders, including Kapua Sweet made with crisp Washington apple, pineapple and mango.
Crafted from a blend of more than 20 traditional English and French cider apple varieties from Dragon’s Head Cider’s orchard on Vashon Island, these special apples contribute a richness of flavor and character to cider that can’t be achieved with ordinary culinary apples. This multiple award-winning cider — including back-to-back medaling at the Great Lakes International Cider and Perry Competition — Heritage hits the nose with butterscotch, hay, spice and a hint of leather. On the tongue, we get tangerine, honey, fennel and, of course, apple.
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. Ashmead’s Kernal is made from Washington grown apples, and then custom pressed and slowly fermented for a tart, crisp dry cider.
In 2008, Craig Campbell and his wife, Sharon, began experimenting with making cider from dessert apples grown in their 400-acre commercial fruit orchards in Yakima, Washington. Today, Tieton Cider Works is a thing as they blend American heritage, English and French cider varietals with dessert apples to capture the best of what each variety brings to the bottle: sweetness, acidity, tannin and aroma. Tieton’s home of Yakima Valley is known worldwide as a premier apple growing region and a prominent source of hops. Using fresh Mosaic hops along with crisp Washington apples, Tieton produced a cider that is full of fresh, fruity, and floral characteristics. The Mosaic hops provide tangerine and papaya tropical aromas that accentuate the ciders natural characteristics and attribute to its drinkable hoppy flavor.