Cider on the Move


Summer ain’t over yet. Here are a few goodies to get in your bag for the ultimate summer of cider…


For 13 years, the Tulalip Resort Casino has been cultivating a luxury experience just 30 minutes north of Seattle’s downtown core. A recent remodel to the hotel rooms has stepped up the already AAA Four Diamond resort to elite status, interweaving lavish, up-scale details with intentional tribal embellishments showcasing the dedication to both opulence and tradition. The award-winning restaurants also got a refresh, and have taken notice of cider’s rise on the culinary scene.

The word “farmhouse” is ubiquitous in today’s cider industry, and many cidermakers would argue that it’s overused, even bastardized. The term’s origin stems from traditional cidermaking days when cider was made on a farm and its adjacent orchard was where its fruit was grown, in very small batches, utilizing timeworn techniques.

The state, province or region might be listed on the label of your cider, but where exactly does all the fruit come from that is in the bottle? Virtue Cider knows — with its Orchard Series ciders, the Michigan cidery can track precisely where the fruit comes from, in a partnership with a handful of multigenerational family farmers.

Feeling hot, hot, hot? We’ve got you covered with a refreshing take on a cider granita to cool you down, down down. 

For over 100 years, the 1911 brand has been orcharding in Lafayette, New York. Today, the family-run business is best known for producing handcrafted, small batch spirits and artisanal hard ciders, staying true to its motto “from tree to bottle.

We are now accepting submissions for the first annual CIDERCRAFT Magazine Awards issue! Out in December, this issue (Vol. 10) will feature our judging panel’s top picks for North American cider and will announce the winners in print to more than 100,000 readers.

In the cider world, Malus pumila — the common apple — reigns supreme, but crab apples, the North American counterpart, is finally receiving attention for its ability to make a quaffable cider too. Once traditionally used only for jellies or as pollinators, and even regarded as useless trees, crab apples are now being welcomed into the thriving cider scene. Here are some fast facts and ciders to try with our native fruit.

Both the Columbia River Gorge and the Hood River Valley are synonymous with orcharding, from cherries and chestnuts to apples and pears — the nation’s largest region of pear-growing, to be precise, producing over 50 percent of America’s Anjou pears and 11 percent of the Bartletts. Newtown Pippins also are revered from this region, along with juicy, bouncy cherries, like those found in The Gorge White House‘s Cherry cider.

Ladies and gentlemen, boys and girls, get ready for “the greatest cider show on earth” as the Colorado Cider & Beer Circus returns for another year at Copper Mountain Resort in Frisco, Colorado. Sporting a bill of over 30 producers pouring with tickets officially on-sale today, event director Stephanie Carson chats about what to look forward to at this year’s festival, held August 25-26.

Join us to celebrate the release of our Tasting Cider book!
“TASTING CIDER: The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider,” the complete guide to North America’s oldest beverage, celebrates hard cider’s rich history and its modern makers with cocktail and food recipes galore. The book was officially released on July 27 and we plan to celebrate!
The team at Seattle Cider Co.

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