Rambling Route Cider Launches Friday

Xjty-Rtp_400x400Tieton Cider Works has announced the launch of a new canned hard cider product called Rambling Route. According to their release, “This cider is bold and has a crisp flavor just like biting into a Washington State grown apple.”  This is the newest craft cider product by Tieton Cider Works, where they utilize only farm grown apples from Craig and Sharon Campbell’s Harmony Orchards in Tieton, WA.

The Rambling Route Story:
The apple’s journey to America was parallel to man’s. The boat landed and the exploration began. In this vast new land the choices for thriving were endless. Some were happy to live on the coast where they landed, spreading out and staying diverse. Others were content to live amongst a few or be a solo tree in a town square. A few made it halfway across the land and settled in. The fearless joined the westward migration on horses and wagons, traveling thousands of miles looking for the perfect dirt, long sunny days and ample water. When it reached the land that would be called Washington, the apple knew. It was home at the end of a Rambling Route.

Rambling Route is a celebration of the apples arrival at Plymouth Rock during colonial times and its migration to the Yakima Valley in Washington.

To celebrate the launch of this new, exciting cider, Tieton Cider Works is having a launch party 5:00 p.m. Friday March 27th at their “Cider Bar.” Festivities include live R&B and Blues music by Wayman Chapman, food by Imogene’s, a popular Yakima food vendor, raffle, prizes and of course tasting this new adventurous cider. There will be a Cidery tour offered at 5:00pm, music and food starts at 6:00pm.

The Tieton Cider Works Cider Bar is located at 619 West J Street in Yakima (off 16th Avenue) next to Elks Park.

Come enjoy the Pride of the (509)!

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Tieton Cider Works Launches New Look

Titeon Cider labesls

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

swfeThe  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!

Spirits and Hops Trail News and Updates

tieton-3As spring quickly turns to summer in the Yakima Valley there’s a lot of developments along the Spirits and Hops Trail. Here’s a sampling of the latest news:

  • Tieton Cider Works has purchased a 40,000 square foot building in Yakima with plans to make it their production facility and a tasting room. Management will make announcements regarding their plans, including the location, in June. We look forward to the new facility!
  • Along that line, the Yakima Herald Republic recently reported that Yakima Craft Brewery is planning a downtown Yakima location. We’ll share more details when they become public so stay tuned. UPDATE May 20: As reported in the Yakima Herald Republic the new location will be in the Larson Building on Yakima Avenue in downtown Yakima.
  • Congrats to the folks at Bale Breaker Brewing Company for being awarded Tourism Business of the Year by Yakima Valley Tourism. Well deserved. And if you had not heard yet, their beers are now being served at Safeco Field during Mariner games. Play ball!
  • A new festival is being created in Yakima! The Yakima Blues and Local Brews Bash will debut Saturday, June 14th in the Historic North Front Street district in Downtown Yakima.  The festival will feature local, nationally recognized, and internationally acclaimed blues artists from 2:00 pm to 9:00 pm.  A highlight of the fun will be craft beers brewed in the Central Washington region, Yakima Valley wine and food prepared by Historic North Front Street district restaurants. There will be kid events too!

Anyway, look forward to seeing you in the Yakima Valley this summer.

 

Americans Want More Craft Beer and Wine

tieton-3Today we’d like to share an interesting column by By Fred Tasker  as reported through McClatchy-Tribune News Service.

Americans are continuing their love affair with wine as 2014 arrives, but we may love beer and spirits even more. Here’s what’s trending in drinks:

■ We love wine: We drank more last year for the 19th year in a row — up 2 percent to 360 million 12-bottle cases, according to wine consultants Gomberg, Fredrikson & Associates.

■ We love American wine: California makes 58 percent of all the wine we drink.

■ We know what we like: Here’s what we bought in shops and supermarkets: 21 percent chardonnay, 12 percent cabernet sauvignon, 9 percent merlot, 8 percent pinot grigio or pinot gris, 6 percent moscato, 5 percent sweet red wines and 1 percent malbec, according to Nielsen, consumer sales consultants.

■ We’re not spending the farm on wine. Forty-eight percent of all wine purchased in U.S. shops and supermarkets cost $5 to $11; only 4 percent was $20 and over, The Wall Street Journal reported.

■ Wine is still playing catch-up as a national pastime drink. Americans drank $99 billion worth of beer and $69 billion worth of spirits in 2012, but only $37 billion of wine, a Gallup poll said.

■ Craft beer is coming on strong. It rose 15 percent in 2012 while regular beer was up only 1 percent, the Brewers Association said.

■ It’s a battle. Regular beer outsold craft beer 15 bottles to one last year. But overall U.S. per-capita consumption of all beer dropped from 25 gallons in 1981 to 20 gallons in 2012.

■ Spirits, especially expensive ones, are gaining. Irish whiskey grew 18 percent in 2012, Gallup said. Bourbon was up 4.5 percent.

■ In all of our drinks, we’ve taken to heart that old Super Bowl ad in which a fan whined, “I can’t taste my light beer.” Now we’re demanding more flavor.

■ In beer, we seek craft brews with insane amounts of bitter hops. Other flavorful brews include Leinenkugel’s Orange Shandy and MillerCoors’ Redd’s Apple Ale, says Shanken News Daily website. Samuel Adams has released a winter ale called Cold Snap, flavored with anise, hibiscus, orange peel, coriander and dried plums.

■ In wine, an old cliche says people talk dry but drink sweet. It may be true. The fastest growing varieties in 2012 were moscato, usually sweet, up 33 percent, and sweet reds, up 22 percent, Nielsen said.

■ In spirits, Irish whiskeys are growing, in part through pumping up flavors by infusing honey and other flavors, says Impact Databank. Pinnacle’s flavored vodkas rose 14 percent, it said, with offerings like cinnamon vodka, in partnership with Cinnabon.

■ Constellation’s Black Velvet Canadian whisky has a toasted caramel flavor that grew 5 percent in 2012, Shanken said. Crown Royal offers maple flavor, and Brown-Forman added peach and vanilla flavors.

■ Also, Beam Inc. has released a new version of its Courvoisier Cognac blended with red wine, and one blended with moscato, Shanken said.

■ Finally in our search for more flavor, we’re turning to hard cider. The U.S. market’s top 10 cider brands grew by 63 percent in 2012, Shanken says.

Fred Tasler has retired from The Miami Herald but is still writing about wine (fredtaskerwine@gmail.com).

2013 Was The Year For Yakima Valley Hops, Breweries, Distilleries and Wine

New-Years-decorThis has been a great year for the Yakima Valley adult beverage industry. Highlights included:

1. The opening of Bale Breaker Brewering Company, the first and only known brewery in American located in a working hop field! Also new to the scene was Glacier Basin Distillery, which has great plans for their emerging operations at the Gilbert Orchards’ Hackett Ranch.

2. John I. Haas opened its 23,500-square-foot building in August, which includes, a new testing brewery where craft breweries could make beers made with different types of hops. The company’s executives said they built the facility to better respond to the growing craft brewing industry.

3. The launch of our humble yet dedicated Spirits and Hops Trail website (thank you for your support).

4. The October Fresh Hop Ale Festival was the biggest in its 11-year-history. The event took up the entire parking lot near Millennium Plaza and attracted a record 5,000 attendees.

5. Tieton Cider Works continues to grow and flourish and received a lot of publicity in 2013. Check the features and videos on their website.

6. In the wine world, 2013 marked the 30th year since the Yakima Valley became the first American Viticultural Area (AVA) in the Pacific Northwest. Wine Yakima Valley celebrated the occasion with many events and educational programs.

So as New Year’s eve approaches we toast your success, wish all of you the best in 2014 and thank you for all you do for the Yakima Valley. Cheers!

These are heady days for Yakima Valley craft brewers

Yakima Herald‘s business reporter Mai Hoang recently penned a column on the state of the brewery and hops industry in the Yakima Valley, claiming that “…2013 was the year that craft beer gained major traction in a region long known for wine.” We could not agree any more with that!

She offered the following to support that claim:

• In July, the Yakima Valley Visitors and Convention Bureau launched a new website  for the Yakima Valley Spirits and Hops Trail, which highlights the Yakima Valley’s breweries and other specialty alcohol products. Bureau CEO John Cooper said the craft brewing industry reached a critical mass that made the site necessary.

• John I. Haas opened its new 23,500-square-foot building in August, which includes, among other things, a new testing brewery where craft breweries could make beers made with different types of hops. The company’s executives said they built the facility to better respond to the growing craft brewing industry.

• The Fresh Hop Ale Festival, the annual fundraiser for Allied Arts of Yakima Valley, was the biggest in its 11-year-history in October. The event took up the entire parking lot near Millennium Plaza and attracted a record 5,000 attendees.

• Finally, she thinks Yakima Valley now has a mix of craft breweries that would have made Bert Grant (beloved Yakima area craft beer pioneer) proud. Snipes Mountain Brewing Co. in Sunnyside continues to produce beers that show up all over the state. Yakima Craft Brewing Co., which, when it opened in 2008, was the sole brewery within the immediate Yakima area, celebrated five years this year and now seems more like a veteran compared to the slew of breweries popping up nationwide.

Take a look at the full story here.

Website Dedicated to Local Yakima Valley Products Launched

yvMadeScreenShotHomeThe Yakima Valley Visitors & Convention Bureau (VCB) has launched a new program just in time for holiday shopping. Yakima Valley Made is a website that provides the public a directory of more than 100 Yakima Valley based farm products, hand crafted consumer goods and local food or beverage products. “With the rise of so many hand crafted artisan goods we saw a need to develop a central source for those products,” stated John Cooper, President & CEO of the VCB. “The site is a work in progress as vendors and locally crafted products are identified and added to the website.”

A number of the products listed on the website are available at the Yakima Valley Visitors Information Center at 101 N. Fair Avenue in Yakima. To view the site visit www.yakimavalleymade.com. Yakima Valley businesses producing locally grown or made items sold directly to consumers that want to be on the website should contact Laura Rodriquez at laura@visityakima.com

Funding for the project came through a grant from HUD Office of University Partnership at Heritage University with technical assistance provided by Yakima County Development Association/New Vision.

Touring the Spirits and Hops Trail

Last week we toured a few of the businesses on the trail, enjoying a behind-the-scenes look at their operations and getting to know the people making these fine beverages.

First stop on the tour was Tieton Cider Works. The fruit that is used in their cider comes from Craig and Sharon Campbell’s Harmony Orchards, which has been in their family since the 1920’s.  Rob McCurdy took us on a tour of the production line and explained the cider making process.  Did you Tieton Cider  Juice processingknow that cideries in Washington are licensed as wineries? Rob shared the fact that based on gallons produced, Tieton Cider Works is among the top 20 ‘wineries’ in the state.  After the tour,  cider maker Marcus Robert provided samples and talked about the craft of cider making. Tieton Cider products are available at many locations.

From there we took a quick, impromptu side trip to Tieton Farm and Creamery,  a 21-acre farm located  on a grassy hill near Tieton.  Owned and operated by farmer Ruth Babcock and cheese maker Lori Babcock, they have been producing quality artisan goat and sheep blended cheeses since 2010.  You can find their cheeses at these retail outlets.

Glacier Basin TastingHeading south through county back roads we next visited Glacier Basin Distillery located at The Cave at Gilbert Cellars near Wiley City.  Master distiller Thomas Hale provided samples of his Grappa, a grape pomace brandy of Italian origin. It has a smooth sipping, fruity finish, hand crafted from Washington State grapes. Exciting developments are in the works at The Cave as a tasting room is being built for the distillery and an on-site brewery will soon be under construction.  Thomas shared that tastings of his products are currently available during the special events at The Cave.

IMG_3760While there, Jessica Moskwa of Gilbert Cellars provided samples of their fine wines and a tour of the Cave, plus discussed future plans for their facility.  If you have not been out there for one of their events it’s a must see.  Their new grassy performance venue is IMG_3750gorgeous and the setting among orchards and lavender can’t be beat.  While the Cave is only open during special events,  you can visit their main tasting room in downtown Yakima year-round.

After soaking in some sun we loaded up the bus again. Final stop of the day was Bale Breaker Brewing Company.

Bale Breaker Tour and BusThe staff at Bale Breaker welcomed us with samples of their popular Field 41 Pale Ale and Topcutter IPA.  After a great lunch provided by nanakates of Selah, the crew was treated to a tour with Kevin Quinn, co-owner, brewer, sales, distributor and ‘jack of all hop trades’.  Having a chance to view their new facility carved out of a hop field was an experience.  Kevin knows his hops and taught us much about their growing patterns, lifecycle, harvest and production.

After seeing the hop heads on the bines (not vines) just outside the Bale Breaker beer cans and kegs ready for their frothy brew!tasting room, we headed indoors for a tour of the plant.  Kevin extolled the many values of producing beer in cans including environmental friendliness, protecting the beer from exposure to light, easier transport for outdoor activities and less packaging.  The stacks of empty beers cans ready for production were a site to see!

It was a great day touring the bounty of the Yakima Valley.  Harvest time is upon us so come visit the Spirits and Hops Trail.

Special thanks to A&A Motorcoach and our professional driver Rich for a great job navigating the back roads of Yakima County.

A Toast to Washington Cider Week

wa cider week logo 2013Make plans to celebrate cider in September!

In celebration of craft ciders, The Northwest Cider Association (NWCA) has announced the third annual Washington Cider ‘Week’ Sept. 5 – 15, 2103.  Washington is one of six states in the U.S. celebrating a Cider Week this year, joining California, Michigan, New York, Oregon and Virginia. Fourteen Washington cideries are participating.

Cidermakers in Washington have a lot to celebrate. Several regional cideries, including Tieton Cider Works, have won major awards for their traditional dry ciders and perrys, while new blends featuring black currants, honey, hops, lavender and quince are giving cider fans plenty of unusual flavors to enjoy. Nationally, cider continues to be the fastest-growing segment of the beverage market. Hard cider, crafted from apples with the same careful attention that wine is developed from grapes, is naturally gluten-free, and makes use of fruit varieties that date back hundreds of years.

More than 75 activities and special menu items are planned throughout Washington State. For a complete schedule of events, visit http://nwcider.com.

Here are a few highlights of Washington Cider Week:

  • Tieton Cider Works announced their new, seasonal fall release, Smoked Pumpkin Cider. It hits retail shelves in seven states starting Thursday, August 29th.
  • Tieton Cider Works (TCW) has various events in the Valley for the celebration. Friday September 13th, their cider maker Marcus Robert will be at The Beer Shoppe in downtown Yakima for a tap handle take over where all four of their draft products will be served. Sunday September 8th, staff will be representing TCW at Apple Fest, a fundraiser for the Yakima School district. September 14th, TCW will be serving at Savor the Valley event at the Yakima Convention Center.   For a list of their events statewide check this posting.
  • Experience the two-day Northwest Cider Summit festival at South Lake Union’s Discovery Center Park, featuring 110 ciders, 59 of which have never been poured at the Cider Summit before.
  • Dine through three and four course prix fixe cider pairing dinners at the VUDE at South Lake Union and the Gastropod in Seattle’s SoDo neighborhood.
  • Explore gluten-free menu choices paired with ciders at the Northwest’s newest cider bar, Capitol Cider.
  • Discover special ciders on tap at taverns from Yakima to Tacoma to Bellingham, and in the new pub at Whole Foods in Seattle’s on Westlake.
  • Taste menu items created especially to pair with particular ciders at Café Flora in Madison Park, Prima Bistro on Whidbey Island, and Terra Plata on Capitol Hill.
  • Complete an educational cider short course conducted by Chris Lehault, cider columnist for SeriousEats.com, at The Pantry at DeLancey in Ballard.
  • Follow cider-themed craft cocktail routes, making special appearances at Seattle bars and restaurants like Tavern Law, the Stumbling Goat, and Tilth.
  • Enjoy sweet and savory chocolate and cider pairings at Bravehorse in South Lake Union (featuring Theo Chocolates) and the Chocolate Box, near Pike Place Market.
  • Gather at casual events planned in the garden at Bottlehouse in Madrona and on the deck at Beveridge Place in West Seattle.

Another great way to celebrate the week is to take a trip along the Spirits and Hops Trail in the Yakima Valley.

The Northwest Cider Association is a trade organization representing 32 cider producers throughout the Pacific Northwest in Washington, Oregon, Montana and British Columbia. Memberships are also available to individual cider enthusiasts, as well as retail shops, restaurants and beverage distributors.