Edgefield Hard Cider
McMenamins has been crafting hard cider to serve in our pubs since 1992, offering clean, crisp flavors that highlight the bounty of the Pacific Northwest. Using quality juices pressed from neighboring orchards in the Columbia River Gorge, we craft this gluten-free cider year-round at Edgefield Winery.
Hard Apple Cider
on tap year ’round
Apples used in our cider are a blend, including: Red Delicious, Golden Delicious (for color) and Granny Smith (for acidity) – as well as Fuji, Galas and Honeycrisp (to increase sweetness). In the off season, our apple supply is in cold storage in order to provide our production with fresh-pressed apple juice throughout the year. Try it in a pub anytime.
2015 Seasonal Ciders
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.
on tap now through late February
Just as “cider” is made from fermented apples, “perry” is made from fermented pears. We started with fresh-pressed local Anjou pears and fermented this to dryness. To balance out the acidity, additional fresh-pressed pear juice was also blended back into the fermented perry, along with freshly juiced ginger to add some zing. Our perry is off-dry, crisp and refreshing with a touch of fresh ginger, and pairs well with Asian-inspired dishes.
on tap March through May 31
A balanced cider blending more of the slightly tart and astringent pomegranate, and a little less of the sweeter apple. The lighter color and crispness makes this refreshing.
on tap late June through late July
The dark garnet color presents a deep cherry nose, followed by a hint of fresh apples. Its taste is prominent cherry flavors with rounded sweetness.
on tap mid-August through October
We combine the apples’ crispness with the overt fruitiness of the blackberry. Dark garnet in color, the aroma of fresh blackberries bursts from the glass. The tart blackberry is balanced out by a small amount of residual sugar.