All of our ciders are lightly carbonated, just under 7% ABV and made with gluten-free ingredients.
(on tap year round)
Pale yellow gold in color, Edgefield Cider has aromas of fresh apple, apple skin, and pie spices. Lively on the tongue, fresh apple flavor dominates with hints of pear and honey. Crisp and refreshing, the sweetness in this semi-sweet cider is balanced out by tart acidity.
As our standard hard cider grew in popularity, we expanded to seasonal ciders, drawing from the bounty of local berries as well as ginger, spices and other palates to craft inspired batches. Look for the rotating seasonal cider tap at all our locations.
Black Cherry Cider
(on tap April - July)
Made with a generous addition of dark cherry juice to a base of dry apple cider, this bright ruby-hued cider presents with a rich cherry-scented nose, with an undercurrent of fresh apples. In the mouth, sweet cherry flavors blend seamlessly with the tart acidity of the apples.
(on tap July - October)
Dark garnet in color, the aromas of fresh blackberries burst from the glass. The slightly tannic and tart blackberry component is balanced out by a small amount of residual sugar, while the fermented apple rounds out the mid-palate and finish.
(on tap November - January)
Our new Crangerine Dream seasonal cider is a bright garnet color, reflecting tart cranberry in this cider crafted with 10 local apple varieties at Edgefield Winery. Orange and tangerine give a lingering tangy round citrus finish. Try a pint and you’ll get a special Passport stamp as well.
(on tap January - April)
Our pomegranate cider is crafted with those unexpectedly gorgeous winter sunny days and the warming weather in mind. The tartness of the pomegranate is balanced with the crispness and sweetness of the apple, making for a refreshing quaff rain or shine.
McMenamins Estate Cider
(available in limited release in late June until it runs out)
Made from fresh-pressed heirloom apples picked from Edgefield and Cornelius Pass Roadhouse, our barrel-aged McMenamins Estate Cider is drier and more complex than our Edgefield Cider. After fermenting the juice to dryness, we age it in oak barrels for 18 months. This cider is completely dry and unfiltered, letting the barrel age and the complexity of the apples speak for themselves.
This cider is released in late June for Oregon Cider Week and is available on tap at select locations until it runs out, including Edgefield Winery, Cornelius Pass Roadhouse, Kennedy School, and Tavern & Pool.