Seattle, WA - Hailing from the maritime town of Port Townsend, Alpenfire Cider will visit the Watershed Pub and Kitchen for dinner.
Space is limited for this, four course, $50 dinner. Included in the $50 tab is tax, gratuity, and of course a seat at the dinner. Dinner begins at 7pm with reservations accepted at the 'Pub or via (206) 729-7433.
The Watershed Pub and Kitchen is located at 10104 3rd Avenue, in Seattle's Northgate neighborhood.
On the banks of Thornton Creek in the Emerald City sits an inviting neighborhood pub unlike many. Following in the proud tradition of some of Seattle’s most beloved watering holes, Watershed Pub & Kitchen aims to serve its community well with the finest craft beers, ciders, wines and cocktails and hearty, wholesome meals prepared with great care, all in a uniquely Northwest atmosphere that is rustic yet classy; cozy yet lively. Whether it’s a family outing, first date, business lunch, post-game celebration, private party, night cap or just to stop and say ‘hi’, you’re always welcome at the Watershed.
About Alpenfire Cider
Like many young Washingtonians we discovered hard cider during visits to Canada where the drinking age is 19. While in college we discovered a small wine shop that imported French ciders, they were a revelation. That was the 70’s and we’ve toyed with the idea of making hard cider ever since. In 2001 we got serious and went to see how it was being done in the cider areas of England, France and Spain. The encouraging thing was that a lot of the production was done on very small scale, the discouraging thing was that we needed to plant a true cider apple orchard to make The type of cider we loved. We had always assumed we could use the bounty of apples here in Washington State.
Shortly after we returned home we heard that WSU was offering a class at Mt Vernon taught by English Cider master Peter Mitchell. We took advantage of that wonderful opportunity and as soon as the class was over placed an order for 900 French and English cider variety trees. We spent the next year clearing and preparing our land. In 2003 we planted our trees and in 2008 we had our first harvest.
Our orchard was certified organic in 2005 and in 2009 we were certified as organic processors. Alpenfire (Wildfire) was the first organic cidery in Washington State.
This year is our sixth year of production and our orchard delivered 18 bins of incredible apples full of tannins, acids and the complex flavors that we encountered in Europe.
We are open some weekends and by appointment for tours, tastings and special events.
We love to show people around the orchard which is fully trellised and cornered by mason bee houses. It is visited by an amazing variety of wildlife, ducks , raptors, eagles, heron, songbirds, deer, coyote, bobcat and quail, along with the less welcome rabbits and voles.
We are also happy to show our cidery and equipment. We have an Austrian chopper and press, several variable capacity tanks, oak barrels, pumps, sparging & bottling equipment. All the things that people who like to explore the working end of cider production will find interesting!
This spring we will once again be bottling our organic hard cider vinegar. This is made in the slow Orlean’s method, which means a surface fermentation in oak barrels. Modern vinegar is made in a matter of hours using submerged fermentation and oxygenation. In traditional methods the mother is allowed to float gently on the fermenting cider until the juice has gone fully acetic, which can take months. It is then further aged in oak casks.
0 comments:
Post a Comment
Comments should only be relevant to the currently being discussed. Comments associated with business proposals will be immediately deleted. Submit all business proposals to the email listed above.
Cheers