McMenamins Cornelius Pass 2016 — photo 51 of 74:
Ten samples of hard cider
that I tried at the McMenamins Cornelius Pass Roadhouse
Oregon, in the western Portland metro area,
during their 15th Annual Roadhouse Brewfest
on 16 July 2016. Hang on to your bladder, because here we go!
- Coopered Cobbler Dry Peach Cider by McMenamins Edgefield Winery — “Bright and refreshing with aromas of fresh white peach, this dry, summery offering is a cider for sipping on a hot day or pairing with a light meal. We co-fermented peach puree with apple juice, then aged the resulting cider in white Muscat Port barrels for four weeks, which added subtle floral aromatics.” 6.5% ABV.
My Notes: “OK but not great, sour and not very peachy.”
- Sacrilege Sour Cherry Cider by Reverend Nat’s — “This cider was created using Granny Smith apples from the Pacific Northwest, and is combined with tart cherries to create a tart but semi-sweet cider that has a subtle kick from the addition of Ghost Chili Peppers.” 7.4% ABV.
My Notes: “Pretty good, cherry taste, with definite chili-pepper aftertaste.”
- Pear Cider by Anthem — “A blend of Bartlett, Bosc and D’Anjou pears from Hood River, Oregon. Ripe pear aromas with a smooth unripe green pear skin finish. The blend for this cider is typically 80% dry base and 20% juice.” 5.75% ABV.
My Notes: “Tasty but not much of an apple-cider bite.”
- Bad Apple Cider by 2 Towns Ciderhouse — “Big and bold, the Bad Apple is an imperial-style cider, fermented with local meadowfoam honey and aged on Oregon white oak. Complex notes of apples and wood make the Bad Apple a Northwest favorite. Sometimes, it’s good to be Bad!” 10.5% ABV.
My Notes: “Pretty good ... one of the better ones so far. It does have extra flavors besides apple, which are hard to nail down.”
- Cot in the Act Cider by 2 Towns Ciderhouse — “Over 50 pounds per barrel of rich, ripe apricots were squeezed into this limited-release cider, just for the dog days of summer. Perfect for swinging in a hammock or taking a nap in the sun. Get Cot in the Act!” 6% ABV.
My Notes: “Kinda like the pear cider ... nice fruit taste, not much of an apple bite.”
- Wickson Single Varietal Cider by Wandering Aengus Ciderworks — “Made from fruit sourced from Hood River and Culver, Oregon, for a dryish cider that is 100% Wickson. Potent and distinct in its bite and tang yet far from unpleasant, this cider will wake you up with vibrant acid, tart apple and moderate tannin. Wickson Crab Apple (Sharp) was developed in 1940s by Albert Etter in Humboldt, California, and named after his protégé E.J. Wickson. A cross between Newtown Pippin and Esopus Spitzenburg apples. Ripens in September, 1 to 2 inches in diameter, small and red, up to 25% sugar content.” 8% ABV.
My Notes: “Dryish is accurate, a bit tart, nice apple taste.”
- Dry Oaked Cider by Wandering Aengus Ciderworks — “Fifty percent Bittersweet Apple Blend from Poverty Lane Orchards in New Hampshire and 50% Sharp apples. Fermented dry with French oak staves toasted and hung in the brite tank for added tannins. Bone dry, not back-sweetened.” 7.75% ABV.
My Notes: “Gosh, not much apple taste, pretty oaky, very dry, not so great.”
- Orange Sunshine Beer by McMenamins on Monroe — “Orange Sunshine is a Kölsch style beer with a small amount of blood orange added after fermentation. This small addition brings a new dimension of flavor and aroma to this classic German style, both increasing the golden color and adding orange flavor with a slight raspberry note in the aroma. This is a refreshing and flavorful brew.” 5.1% ABV • 13 IBU.
My Notes: “I generally don’t like fruit beers, but it’s OK ... pretty orangy, duh!”
- G++ Ale by Ambacht Brewing — “A Belgian-style Strong Golden Ale made from organic malts, with more body, more caramelization, more of everything ale. Smooth and slightly smoky, like an aged scotch whisky.” 8.5% ABV • 17 IBU.
My Notes: “Pretty hoppy, or some other flavor ... not so great.”
- Cerberus Wild Ale by McMenamins Edgefield Brewery — “Tart and funky, this three-headed beast is a blend of a mild wheat ale, a Dunkelweizen, and a Berliner Weisse. All three wheat beers were aged together for four months in a former Hogshead Whiskey barrel from the Edgefield Distillery. It was then inoculated with a Belgian yeast, Brettanomyces Bruxellensis, to create a pleasant and earthy tang that pervades this balanced wild ale. The whiskey barrel has its own singular character that’s been home to generations of tasty wild ales over the past three years.” 6.2% ABV • 13 IBU.
My Notes: “It’s OK ... pretty lemony sour ... pretty good if you want alcoholic lemon drops!”