Ciders On TAP

POOR FARMER CLASSIC - 6.5% ABV

Our flagship, easy going hard cider crafted from fresh-pressed Northwest apples. Not too dry, not too sweet.

 

POOR FARMER HOPPED - 6.5% ABV

Bright and citrusy using fresh-pressed Northwest apples and El Dorado hops from Whitefish, MT.

 

SOUR CHERRY - 7% ABV

Tart cherries and Washington apples co-ferment to create this copper colored cider with notes of cinnamon, clove, jammy red fruits and a mouthwatering finish. Pairs well with wild game or radicchio salad.

 

WHISKEY PEACH - 11% ABV

Washington apples and peaches age in white oak whiskey barrels to create bright notes of vanilla, dried apricots and caramel flan. With a rich palate of fruit and spirituous heat of whiskey, Western Medicine is best drank with friends around the fire.

 

McINTOSH - 7.3% ABV

This single varietal cider uses Heirloom McIntosh apples grown on gnarled eighty-year-old trees from one of the last plantings of Montana’s historic Bitterroot Valley apple era. A Gold Medal winner, McIntosh is renown for its vivid apple aromatics and flavor. Golden in color, it is rich with tannins - adding to its complexity. Pairs well with braised pork shoulder and pickled vegetables.

 

RANCH HAND - 6.5% ABV

Bold and refreshing. Made with fresh-pressed Northewst apples. A reliable and sturdy cider that works anywhere.

 

HEWES ROUGE - 9.2% ABV

Our third harvest and production of Hewes Rouge. Using Hewe’s Virginia Crab and Frequin Rouge from our estate cider orchard in the Bitterroot Valley, this cider is elegant, dry, and tannic. Reminiscent of English-style ciders.

 

JONATHAN - 6.8%

Our Jonathan single variety is a bright, golden cider made with 100% Jonathan apples. Spirituous throughout, slightly tannic on the inside lip, and wonderfully bitter on the mid-end palate. The Jonathan has notes of honey, hazelnut, kumquat, and baked apple pie on the finish.

FOUR HEIRS - 7% ABV

Four Heirloom varieties from Heirloom Orchards in Hood River, OR. Co-fermented with a French wine yeast and aged sur lees for three months. Bright and balanced with notes of custard, creme brûlée, and orange peel.

 

GREAT RASPBEARY - 6% ABV

Part of our Community Cider Collaboration - the cider made from apples gleaned around the Missoula region. We finished the cider with a mix of dark fruits - notably marionberry and raspberry - then, added a touch of local honey to soften the tart fruit notes. 10% of proceeds from the sale of The Great Bear are donated back to the Great Bear Foundation.

 

GOLDEN RUSSET - 7% ABV

Golden Russet originates from New York sometime prior to 1845. This apple does everything better than most apples do one thing. Meaning, Golden Russet is a great apple for making cider, juicing, eating fresh, and cooking with. The trees are vigorous tip bearers (fruit grown out on spindly branch ends) and have a willowy growth habit.  Golden Russets could find their place as a blender in any cider, or stand up on their own.

All the Golden Russets we grow get blended into our Heirloom and Farmhouse cider, so for these apples we turned to Heirloom Orchards in Hood River, OR.  They have been farming as a family since the early 1900s, and focus on growing heirloom apples.

We fermented 100% Golden Russet apples to dry and barrel aged it for 4 months - finishing with 20% fresh Jonathan juice.

It created rich vanilla custard and banana aromatics. On the palate- tart green apple and pecans.

 

FLATHEAD CHERRY - 5%

If you have ever driven around Flathead Lake in Northwest Montana during the summer, you know the Flathead Cherry. It’s the fruit that Montana is known for, second only to the huckleberry. Cherries have been grown in the Flathead region for more than 80 years. The cool summer nights, long summer days, pristine air, and glacial soils, combined with the magical "lake effect" make for perfect growing conditions that produce a cherry with an incomparable sweetness and tang. That is where we found Lise Rousseau and Albert Silva, the current stewards of Fat Robin Orchard, on Finley Point overlooking Flathead Lake. Their orchard has produced cherries since the 1930’s and was certified organic in 2000. They grow six different organic cherry varieties including Lambert, which are a perennial favorite in Montana. New plantings of cherry trees on the Flathead have moved to newer cultivars that ripen later and store better. The bummer is, these new cultivars are not as flavorful as the legendary Lambert. Fat Robin still grows the finicky but delicious Lambert Cherry which we combined with Northwest apples to create a sessionable, semi-sweet cider - dark red and bursting with the classic flavors of the Flathead’s famous fruit. Enjoy!