In many ways and in a more traditional sense, cider follows suit of wine. In others ways and in a more “New World” approach, it takes notes from beer. Additives like hops, herbs and fruit mirror that of its carbonated barley brother, and in styles like sessionables, cider is taking another page from the beer handbook. A new style to the Northwest, proud Northwestern cidery Whitewood Cider Co. takes the bull by the horns as one of the first to release the style. The Olympia, Washington cidery released its Red Cap Northwest Dry Session Cider in the peak of cider season this last summer—the Seattle Cider Summit—and has seen success it can hardly keep up with. Mostly on tap in founder and cider maker Dave White’s hometown of Olympia (and blended with saison at Three Magnets Brewing Co. downtown for a worlds-collide take), White says he plans to expand to larger markets as soon as he is able. With Washington-grown heirloom apples aged in French oak, Red Cap is as advertised—a sessionable, fruit-forward but still a tart and earthy quaffer, ideal for beer-blending for its acid notes and for ordering another.
Follow on Facebook: Whitewood Cider
Track on Twitter: @wwcider
