Their cidery and public taproom is located near the Rose Quarter in Portland. They procure apples from their grower partners in the Willamette and Yakima Valleys and the Hood River area as well as from their own orchard just outside of town above Sauvie Island. These apples are crushed, pressed, fermented into hard cider, blended and bottled by hand. They purchase wind energy offsets, carefully monitor freshwater usage and sewer runoffs and make cider deliveries to stores personally and locally.
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