Self-proclaimed “beer drinkers who love cider,” Grizzly Ciderworks founders Corey Haugen and Andy Petek released their first run of ciders this fall with the hopes to bridge the gap between cider and beer consumers. The winning formula? Hops. With Washington apples and Northwest dry hops, Grizzly set out to be the first all-hopped cidery when they opened their doors this last October and are exclusively in keg, so restaurants and bars only. In the case of the HopClaw which will be officially released at Seattle’s Capitol Cider on Thursday, a French saison beer yeast and three magic “c” hops are used (Cascade, Centennial and Chinook) to produce a profile Northwest beer drinkers, like Haugen and Petek, are accustomed to. Brimming with floral and pine notes up front, the HopClaw also spotlights aromas of red apple, sweet cream and orange blossom with a palate of creamy viscosity that finishes clean and crisp in citrus.
