Radiant and balanced, BrightCider shines with Newtown Pippin apples, the pioneer variety that defined the cider palate of the Northwest. BrightCider is made with a blend of Newtown Pippin heirloom apples and other Northwest varieties. The Newtown Pippin was the apple which defined the palate of new world ciders. Colonists found this apple so remarkable that Thomas Jefferson himself wrote from France during his travels " they have no apples here to compare with our Newtown Pippin." The BrightCider is fermented cold to slow the fermentation process, retaining the aromatics of this heirloom fruit. The result is our tribute to American heritage cider with a modern Northwest twist.

Big & bold, The Bad Apple is made in an imperial style, fermented with local meadowfoam honey and aged on Oregon White Oak. Complex notes of apples and wood make this a Northwest favorite.

Juicy and tropical, Pacific Pineapple rolls ripe Costa Rica golden pineapples into fresh-pressed Northwest apples. This refreshingly juicy and easy drinking session cider will relax your state of mind, no matter your locale!

Festive and warming, Nice & Naughty is crammed full of whole cinnamon, nutmeg, clove, and a touch of honey to celebrate the season.

Citrusy and refreshing, Easy Peasy will have you leisurely drifting your way through summer. Crafted with fresh-pressed Northwest apples, Meyer lemon, raspberries and soured with lactobacillus, it's summertime and the livin's squeezy!

Citrusy and refreshing, Easy Squeezy is crafted with fresh-pressed Northwest apples, Meyer Lemons, and raspberries. Bringing the pink lemonade vibes, this cider goes down easy squeezy.

Juicy & Bright, Camp Clementine is an easy drinking summer cider packed with California clementines and yellow Maracuyá passion fruit. Sit back, relax and uncap some fond camp memories, or better yet, get out there and make some new ones!

Citrusy and sour, we use real fresh-pressed key lime and a touch of mint to craft this refreshing hard seltzer.

Sweet raspberry cider but not overly sweet with a dryer finish

Sweet & tart, Strawberry Haze puts a spell on you with Oregon totem strawberries grown just miles from the Ciderhouse. Finished with crimson red rhubarb for a little bite that makes this cider so good, you'll be acting funny and want to kiss the sky!

Ripe and juicy, Made Marion unites Northwest apples with whole locally grown Marionberries. The crown jewel of all blackberry varieties, Marionberries are a true testament to the bounty of Oregon. Made Marion unites two ingredients that were destined to be together—whole, Oregon-grown Marionberries and fresh-pressed Northwest apples. The Marion blackberry was originally bred for Marion County, Oregon farmers, right here in our backyard. Tangy and full of ripe, rich berry notes, the Marionberry quickly became the standard to which all blackberries would forever be compared, and elevates this cider to illustrious heights.

Tropical and exotic, the Ginja Ninja’s training is complete when raw ginger root collides with Northwest apples to deliver a balance of sweet and spicy. Ginja Ninja brings together fresh-pressed apples and whole ginger root for a cider that is a balance of sweet and spicy. Northwest apples are selected to compliment the tropical notes found in the ginger root. Much like the apple varieties used in cider making, ginger has a long and storied history. Traded longer than nearly any other spice, raw ginger adds a formidable presence to the profile of the Ginja Ninja.

Rugged and fresh, OutCider isn’t afraid of taking the trail less traveled. Jonagold apples are pressed, fermented, and left unfiltered, so you can experience their raw character. OutCider is made with a blend of Jonagold apples and other Northwest varieties. Jonagold is a cross of two famous cultivars bred for unusually large and flavorful fruit. The thin skin of this apple lends a hint of tannin to round out the natural sweetness of the juice. Jonagold apples are ideal for an unfiltered cider, with juicy notes of the raw fruit left fully intact. The only thing closer than the OutCider to fresh-pressed harvest apples, is a sip right off the apple press.

Rich and substantial, Serious Scrump is a dry scrumpy cider made using an ice juice process. An eclectic blend of apples are pressed, frozen, and slowly thawed, resulting in thick aromatic juice which is then fermented with traditional English cider yeast.

2 Towns Ciderhouse and Portland Thorns FC teamed up to create "Two Thorns", a hard cider featuring fresh-pressed Northwest apples, raspberries & rose petals to create a balanced and floral, berry cider. Lofting notes of rose petal, and a slightly tangy and dry raspberry bite, make this cider the perfect pairing with header goals, and the rich sulfur of red smoke in the air at Providence Park! GO THORNS!!!

~ Oregon grown Marion blackberries ~ Soured with Lactobacillus ~ Aged in Willamette Valley pinot noir barrels Inspired by the historic lambic beers of Belgium, La Mûre embodies the Flemish styles of old. Northwest apples and Oregon grown Marion blackberries are fermented wild with Lactobacillus. Aged in Willamette Valley pinot noir barrels for one year, this unique cider is then removed from these dusty casks and bottle conditioned, revealing complex aromatics and a lactic tang that only time can unfold.

Fruity and complex, Pearadise is found in this distinctly Northwest libation. Fresh-pressed pears are fermented together with local apples, then finished by blending in a touch of white wine, resulting in a sophisticated imperial style with plenty of panache.

~ Willamette Valley grown Jonagold apples ~ Oregon grown bittersharp cider apples ~ Finished in chardonnay barrels Inspired by sparkling brut champagnes of the past, Riverwood is a contemporary take on a classic. Slow fermentation at cold temperatures allows the intense passion-fruit-like aroma of freshly picked and pressed Jonagold and Porters Perfection apples to flourish. Dry, bright, and floral, this New World cider brings the brut style out of the past and into the present.

~ Oregon grown bittersweet heirloom apples ~ Old-world keeving method ~ Aged in French oak casks Inspired by the bittersweet ciders of France, Cidre Bouché is made using an old-world process called keeving. Starting with 100% traditional cider varieties like Kingston Black, Michelin, Reine des Pommes, Dabinett and Muscat de Lense, we let the fruit ‘sweat’ and intensify in aroma. The apples are crushed and left to soak on the skins before the juice is fermented slowly over the course of a year, and aged in French oak casks. When finished, this keeved cider is rich, thick, and brimming with overripe bittersweet apple character.

Fruity with a citrus bite, we use real raspberries and fresh-squeezed Meyer Lemon to craft this lively hard seltzer.

Ripe and radiant, Sun's Out Saison shines bright with Northwest apples and juicy freestone peaches. French saison yeast completes this summer mosaic.

Ripe and juicy, we use real fresh-pressed pineapple and passion fruit to craft this tropical hard seltzer.

~ Oregon grown crab and heirloom apples ~ Fermented with wild yeast strains ~ Aged in oak barrels Inspired by farmhouse ciders of the pioneer West, Afton Field is a testament to the tenacity of these settlers and their enduring orchards. Fresh-pressed, hand-picked Wickson crab, Newtown Pippin and other pioneer apple varieties are fermented, aged in oak barrels, and bottle conditioned with wild Brettanomyces yeast. Bone dry, unfiltered and uncompromising, this farmhouse cider is wild at heart and at home on the rustic table.

Our Pommeau is made from locally grown bittersweet cider apples which are hand-harvested and 'sweated' at cool temperatures. After the apples have sweetened, the fresh-pressed juice is fermented and aged with apple eau de vie. Our Pommeau is then matured in French oak barrels for one year. The result is a tremendously complex apple Pommeau that blossoms with aromas of fresh-pressed cider, dried fruit, and wood. This bottle will improve with cellaring for up to 20 years.

Cool and refreshing, we use real fresh-pressed cucumber, finished with juniper berries to craft this refined hard seltzer.

Anniversary cider crafted special for the 2018 Harvest Party.

Tannic and unrelenting, our Dry Bittersweet is crafted with a blend of Oregon grown traditional cider apples and other Northwest varieties. These rugged heirloom apples contribute a complex backbone and long tannin finish to this dry cider. If you're expecting a sweet taste, you're going to end up shedding some bittersweet tears.