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.

 

GREAT BEAR - 6.5% ABV

Part of our Community Cider Collaboration - the cider made from apples gleaned around the Missoula region. The Great Bear varies wildly between batches and harvest year. 10% of proceeds from the sale of The Great Bear are donated back to the Great Bear Foundation.

 

QUEEN BLOOM - 7.5%

Queen Bloom is an extra dry, traditional cider using bittersweet apples from our orchard in the Bitterroot Valley. Made with a blend of Frequin Rouge, Major, Hewe’s Virginia Crab, Reine de Pomme, Browns, Somerset Redstreak, McIntosh, and Spartan. Queen Bloom was fermented wild and slow using the apple’s native yeast from our orchard, aged on fine lees for 7 months, and allowed to go through a malolactic secondary ferment. The process gives this golden cider its high tannin, low acid characteristics - common in historic, English-style ciders.



 

HEIRLOOM - 9.5% ABV

This year is our third production of Heirloom - a blend of late season sweets and sharps from our Bitterroot Valley orchard - fermented with a French wine yeast, and aged for 6 months. Although cider is dynamic, it never fails that this blend of antique apple varieties will dependably create a flavor so bursting with pineapple that it’s surprising it’s not one of the latest canned ciders made with the spiked tropical fruit itself. The Heirloom is bright, and tart - reminiscent of a Vinho Verde - and made with the who’s who of cider apples. Easy drinking for such a sophisticated bunch of fruit. The list is as follows:

Golden Russet, Harrison, Cox’s Orange Pippin, Calville Blanc d’Hiver, Wickson, Baldwin, Ashmead’s Kernel, and Hudson’s Golden Gem.

 

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.

 

IDYLL McINTOSH - 7% ABV

The Idyll McIntosh blends the beloved Montana McIntosh with a mix of cider apples from Oregon’s Idyll Acres Orchard. The Macs are aged for 6 ½ months in neutral oak barrels, blended with Wickson, Vilberie, Sweet Coppin, and Dabinett - then topped off with fresh Montana McIntosh juice from the 2018 harvest. The result is rich and full of fruit with a lasting tannic finish. Pairs great with hard Manchego sheep cheese, watermelon and arugula, spicy dishes, grilled shishito peppers, and fruit salad.

 

IDYLL ACRE - 7.2%

The Idyll Acre is made with superior fruit from Idyll Acres Orchard - a dedicated cider apple orchard in Oregon’s Willamette Valley. They are one of the few that grow rare cider specific apples without a cidery of their own. Last year was their first commercial harvest, and we could not be more pleased. They have patience - waiting until the apples are fully ripe to harvest - which is essential for great cider making. Their energy is spent growing high-density apples on dwarf rootstock with complex flavor profiles. A kindred spirit to our orchard in the Bitterroot Valley.

The Idyll Acre is a high tannin cider using Muscat de Bernay, Marechal, Porters Perfection, and Yarlington Mill. It was fermented to dry, aged for 7 months, and blended with a splash of fresh McIntosh juice to finish. We experience stone and stewed fruit notes of apricot, caramel, and bittersweet apple. On the pallete, orange marmalade up front with leathery tones in the mid-pallete with a dry finish.