Travel Oregon has highlighted Mosier and Runcible Cider, along with our friends at Mosier Company, in their series, Meet the Neighbors. The full article and Travel Oregon's other towns are here. https://www.youtube.com/watch?v=ck9-Ys-Xv2g ..read more

But here's where we'll be coming up: Friday, December 7 | 5:00 to 7:00 p.m. John's Marketplace in Portland, OR for a tasting event at this fantastic source for all things cider, beer, and wine. Sunday, December 9 | 11:00 a.m. to 5:00 p.m. Pop up market at Idiot's Grace Winery in Mosier, OR We're joining forces with our delightful neighbors in Mosier -- come taste wine and cider and stock up on holiday cheer ..read more

#Thanksgiving #pickcider #Gorge #farmhousecider #hardcider #cider #Mosier #NationalScenicArea ..read more

#hardcider #Gorge #pickcider #cider #orchard #NationalScenicArea #farmhousecider ..read more

It could go so wrong, just like this tense table depicted by the beloved Roz Chast. This one could be The Last Thanksgiving, but I have a suggestion: Cider to the rescue! For the gluten avoiders, go cider! No salt in cider, done. No lactose, either, by golly. Vegetarians eat fruit, and drink it too. No animal products in cider. Macrobiotic, well... Fanatic traditionalist, this is your wheelhouse. On a cleanse, a sour cider! Strictly kosher, hmmmm. Ultra-picky gourmet, in the bag. This doesn't even address how perfectly cider pairs with the many Thanksgiving dishes, from salty to sweet, heavy ..read more

Cider and cheese is truly a match made in heaven. I could make cider and serve great cheese made by other, braver souls (those who are willing to have the FDA practically move in with them). Cider is a fermentation, a process I’d become fascinated with in cheese making. Never mind that I had never made one drop of cider in my life. It was enough for me that initial research yielded this one quote from Claude Jolicoeur: “Could such a small orchard permit a successful commercial cider-making venture? Personally, I think the answer to this is yes…” (from The New Cider Maker’s Handbook, Chelsea Gr ..read more

Thanksgiving is my favorite holiday of the year. No presents, just cozy food, family, not a lot of lead up, great leftovers, autumnal, and of course, football. Last year as we stuffed ourselves on all-the-trimmings I couldn't help noticing how wonderful our cider was with the meal. I hadn't paired it at all -- we just drank some of our test batches, some wine, back to other cider varieties, commenting randomly but meaningfully since we'd just been to England on a cider tour that fall. Then it came to me like an apple falling on my head: Cider should be the official beverage of the Thanksgivin ..read more

Every good decision we’ve ever made was over a beer, including the decision to make cider. I’d been working for several years on that other type of fermentation – cheese – and had just returned from a frigid two-week winter class in Vermont with a noted French cheese maker avec un heavy accent. In that class well over two years ago I discovered that even the remote possibility of poisoning someone held no appeal for me, not a chance. Cleaning and sanitizing is a constant job for a cheese maker (cider maker, too!), but getting it right with cheese added so many zeroes to every calculation that ..read more

Ideas came and went about what we were going to do with our land in Mosier. I’d written cookbooks and run a folky Americana band, but neither prepared me to write a business plan or do a P&L statement. I had written about food most of my life, and wanted to get out from behind a computer and do some actual making. For several years I worked on starting a small-scale cheese business. I spent some time as an intern on a goat farm about an hour from where we lived, making cheese, mostly, though I’m proud to say I can trim, uh, twenty hooves in an hour. I had a thousand reservations about the ..read more

A brief detour from our backstory brings us to just now, which involves picking, grinding, and pressing our own small yield from our first (beautiful) cider apple trees. We were in Mosier all of August, but "without portfolio," which translates to we had no cider barn. We had to return to California, but our apples weren’t on our schedule. They said, “uh, we’re gonna fall off these trees if you don’t pick us.” In England they have machines that shake the trees and only the ripest apples fall off. They have other machines that hoover up the apples, and they make several shake-and-sweep runs as ..read more