By Nick Thomas Traditionalists be warned—fruit-infused ciders are all the rage of the New World. Shove your traditional apple to the back of your fridge for a bit (it will be patiently waiting for...
By Genevieve Iverson October is a month of transition in the Pacific Northwest, from the summer sun to the autumn rain and the return of the winter holiday season. And as the summer cools off, the...
By Nick Thomas This year’s Oktoberfest may be over, but that’s no reason to quit drinking seasonals, eating brats and generally being merry. Embracing this time of year, the Woodchuck Fall Harvest...
By Leesy Latronica Following Crispin Cider Company's 2010 merger with perry-producing Fox Barrel Cider, the brand acquired a Colfax, California-based cidery (in addition to its original Minnesotan...
By Margo Greenman There aren’t many ways to improve an already perfect food. Bacon, in itself, is a masterpiece. Whether you eat it straight or use it to accentuate the flavors in other dishes...
By Genevieve Iverson Light and bright is the easiest way to describe the Leprechaun Dry Cider, made with 100 percent Oregon apples. However, don’t let the dominant Pacific Northwest flavors fool...