McMenamins is one of the top five producers of hard cider in the Pac NW. During Oregon Cider Week, June 18-28, they’re celebrating with some great deals and offerings.
For just $5 a glass, McMenamins offers their Edgefield Cider in original apple and seasonal cherry at all locations in Oregon. To kick things off with panache, they’re hosting a Kennedy School Cider Dinner on Thursday, June 18, where guests can enjoy Executive Chef Chris Lawrence’s sumptuous menu paired with ciders, such as a pecan, pear & blue cheese salad with Edgefield Pomegranate Cider. See menu details below.
Kennedy School is not the only location that will be aptly filled with appleheads, Tavern & Pool recently established a cider bar upstairs, making it Northwest Portland’s only cider bar. With four rotating guest ciders on tap and two Edgefield ciders, Tavern & Pool will give guests $1 off a pint of their choice during Cider Week. Guest cider taps include: Finnriver Fire Barrel; Foxtail Apfelwein German Cider; Anthem Cherry Cider; and Crispin Pacific Pear Cider. Whichever McMenamins gathering place you end up in, you will be able to get your Oregon Cider Week stamp for your Passport!
- Pecan, pear & blue cheese salad with cider vinaigrette
Paired with Edgefield Pomegranate Cider
- Red lentil & tomato soup
Paired with Edgefield Estate Barrel Aged
- Imported cheese board
Paired with Edgefield Hard Cider
- Garlic cider mussels
Paired with Bordelet Brut Tendre from Normandy, France
- Braised pork cheeks with frisee
Paired with Edgefield Cherry Cider
- Apple galette
Paired with Bordelet Sydre Doux from Normandy, France
Production: 6.7% alcohol
4.85 g/L malic acid
3.2% residual sugar
Production Notes: The inspiration to create a dry cherry cider came directly from a poster, which hangs at their cornerstone establishment, the Barley Mill Pub. This poster was drawn and donated by a loyal customer and fan many years ago.
The Juice: The apples pressed off for fermentation were a blend of Red Delicious, Golden Delicious (added for color), Granny Smith (for acidity), and Fuji, Galas, and Honey Crisp (to increase sweetness). The fermented hard cider is then enfused or finished with Black Cherry juice.
Fermentation: They employ a cool fermentation, aerating the juice for the benefit of yeast cell growth. Typically a bit of malic acid (the predominant acid in green apples) is added to keep a good acid balance in the finished cider. They then allow the juice to ferment totally dry and just before filtering added a generous addition of Dark Cherry Juice for sweetening, color and flavor. The dark garnet color presents a deep cheery nose followed by a hint of fresh apples, in the mouth the cider has prominent cheery flavors and rounded sweetness
Photo Credits: Kathleen Nyberg, McMenamins