News Along The Yakima Valley Spirits and Hops Trail

As spring sprouts in the Yakima Valley new craft beverage products are also springing up along the Spirits and Hops Trail. Last week we stopped in to Bron Yr Aur Brewing Company outside Naches to check the progress of their brewery. As you can see, construction is moving at a fast pace and the Hattens told us that they’ll open in late March. Bron Yr. Aur (pronounced brawn-rah-err) means ‘Hills of Gold’ in Welsh. At the family ran Naches Mercantile next door they currently serve ten regional craft beers. They also serve home-made pizzas and their crust is amazing!

Meanwhile, Hop Nation Brewing Company is brewing up their beers and is slated to open in Downtown Yakima soon at 31 N. 1^st Avenue right near the railroad tracks. In addition to a tasting room, this brewery will have hop, beer and wine analytical laboratory testing. Once Hop Nation Brewing opens, a new addition to the scene  Hop Town Wood Fired Pizza is slated to to serve their lip smackin’ pizzas 5-6 evenings a week on site. Here’s an interesting tidbit on Hop Town Pizza: In honor of her hop farming parents Lester and Emma Roy, daughter Lori and staff sprinkle a small amount of Cascade hops on every pizza. The Roys are credited with being pioneers in the growing of the Cascade hop strain.

And here’s a tasty spring treat…have you tasted the new lollihops by Yakima Hop Candy? These are the funnest things to have come along in some time! Their lollihops are infused with local hops and come in such flavors as passion fruit, blood orange, lemon and mango. Heather with Yakima Hop Candy told us that more candy delights are in the works so stay tuned for those updates. They’re candy is available at our Information Center near the Target store in Yakima or click here for other outlets.

So have a great spring, enjoy locally crafted beverages, pizza and candy and we’ll see you along the trail!

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Tieton Cider Works Launches New Look

Have you seen the new  package design for Tieton Cider Works? Be on the watch as they roll out the designs this month. The Washington State based, family owned company has been creating craft cider for six years and currently produces 13 different offerings. According to their release, the new label design is targeted toward developing a strong sense of  terroir – or “Tieton”.

“Six years ago the craft cider business was virtually nonexistent,” explains owner and third generation orchardist, Craig Campbell. “Our original labels – with the word “cider” pronounced and centered– were designed to assist in the development of an entire category. With so many new brands entering the marketplace, we felt the need to focus on Tieton and Yakima – and their deep sense of place”.

Craig and Sharon Campbell own and operate nearly 400 acres of land, known affectionately as Harmony Orchards in Tieton (pronounced tie • uh • tun). They’ve been farming commercial apples, cherries, apricots and pears for over 30 years and selling to many stewards of high-end produce for equally as long. Then the cider-bug hit!

“We began to research the utter absence of bitter-sharp and bitter-sweet apples planted within the United States,” said Campbell. “And we decided that we would press forward and plant many varieties of these artisan cider producing apples while remaining loyal to craft production”.

Today, the Campbell Family has 40 different types of bitter-sharp and bitter-sweet apples planted, along with 11 types of Perry pears utilized to make their CAMRA certified Sparkling Perry, a Champagne-like drink poised for a renaissance. The Campbell Family orchards are far and wide and require a 30 minute drive time between plots of sprawling land. For the Campbell’s, and much like the way the wine industry boosts of a sense of place, their secret to great cider rests in the very ground they plant and manicure daily.

From a humble start, beginning with their flagship apple cider called Wild Washington, Tieton Cider Works has expanded and currently produces seven core ciders, including Cherry, Apricot, Dry Hopped, Tieton Dry Blend, Blossom (a slightly sweeter cider ALSO releasing in March), and Spice Route (a new offering releasing in July). Seasonal ciders include, Smoked Pumpkin (releasing in July), Holiday Cheer (releasing in October), Frost (an ice-wine style cider released in October) and Wind (a port-style cider released in October).

Tieton Cider Works opened their new 35,000 sq. ft. production facility and tasting room in Yakima for cider tastings this past winter.

Yakima Valley Heads to Seattle Food & Wine Experience

The  Seattle  Wine  and  Food  Experience is this Sunday and the Yakima Valley will be there in force! In addition to a number of local wineries and other beverage providers, Yakima Valley Tourism is a Gold Sponsor and will host a double booth full of locally crafted bites and beverages.

Our prime sponsor to attend the show is Tree Top. As a result, we’re bringing Chef Kristin Johnson over to serve up tasty morsels using Tree Top products including honey crisp glazed vanilla peach palmiers, BBQ Chipotle cherry apple compote tarts, three apple Glacier Basin Cherry Brandy spritzer and a Chukar Cherry tart fruit smoothie chocolate. Like YUM!

On the beverage side we’ll pair these delights with a Syrah from Gilbert Cellars, a Viognier from AntoLin Cellars, an apricot hard cider from Tieton Cider Works and Bale Baker Brewery Topcutter IPA.

“This is a great way for folks in Seattle to taste what we grow here in the Valley,” stated John Cooper, President & CEO of Yakima Valley Tourism. “We’re excited to be at this show.”

General  Admission  tickets  are  $55 and  available  at http://www.seattlewineandfoodexperience.com. Must be 21 and over to attend. Hope to see you there!

Cowiche Canyon Kitchen & Icehouse Serve It Up!

When the Cowiche Canyon Kitchen and Icehouse Bar opened in December, it ushered in a new era of dining experiences in Downtown Yakima. Graham & Kaulin Snyder are owners of the new dining establishment. Snyder accomplished his idea of creating the ambiance of a “polished American Tavern” with help from Graham Baba, a Seattle-based architect firm. The firm is known for their attention to detail and designing buildings that allow opportunities for local design, construction and craftsmanship. Snyder envisioned that the design, food and service of the restaurant would reflect Yakima’s agriculture. “The building design is inspired by fruit warehouses and the topography of the Pacific Northwest,” states Snyder.

The theme of a “polished American tavern” is carried out in both the exterior and interior of the building. The outside of the restaurant has concrete “boards” that resemble the rustic look of wood that is visible throughout construction process. The interior is surrounded in booth seating and an open kitchen. Customers experience the excitement of watching the preparation and presentation of what they ordered and a view of downtown Yakima while they enjoy their meal. The main dining room can seat up to 130 people and the space is used thoughtfully, providing hooks on the outside of booths and under the bar for coats, purses and scarves.

The Icehouse Bar (reminiscent of a modernized fruit warehouse) is meant to have a similar look to fruit cold storage rooms built in the past. The interior features blocks of “ice” that are actually hanging simulated light fixtures.

While choosing contractors, suppliers and other miscellaneous items for the restaurant, Snyder was conscientious in supporting the Yakima Valley by using local craftsman contractors and recycled materials. The material for the hostess station was made out of old wood from a local hop warehouse, while the greenhouse flooring came from bricks salvaged from the old Terrace Heights elementary school. Light fixtures in the Icehouse came from old smudge pots used to prevent frost in local orchards.

The restaurant’s menu reflects Yakima’s farm fresh bounty. Snyder describes some of the dishes as “thoughtful renditions of American Classics.” He continues to carry on the family tradition of having their own bakery area, as his grandfather owned the local Snyder’s bakery from the Great Depression era until the 1980’s. Whole roasted chickens, prime rib and chicken pot pie are a few of the unique meals offered. The Icehouse Bar cocktails are made with freshly squeezed juices and herbs that are home grown inside the restaurant’s greenhouse. The Bar is dedicated to offering unique spirits not easily found at other locations, local distillers, and some small labels from Europe, Japan and South America. Three beer tap handles have also been dedicated to experimental blends from Haas Hops.

Snyder was born in Yakima but grew up in Southern Idaho and graduated with a degree in social sciences from the University of Southern California. Prior to owning the Cowiche Kitchen and Icehouse Bar, he owned the Osteria La Buca restaurant, in Hollywood.

Next time you’re in town check it out, plus try the other dining and craft beverage options available in Downtown Yakima.

Details: Located at 202 East Yakima Avenue Yakima, WA. . Open Sunday-Thursday 11am-10pm, Friday & Saturday 11am-11pm. Icehouse Bar hours: Sunday-Wednesday 11am-11pm, Thursday-Saturday 11am – 12am. 509-457-2007