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We begin by forming partnerships with local growers and processors in the Pacific Northwest. We select different apple varieties based on their acidity, sugar, tannin and aroma profiles.

Planting: In 2012 we planted our very own traditional heirloom cider apple orchard.

Growing: Using selections from our cider apple orchard, we partner with local growers to plant the best varieties possible for cider.

Harvesting: All our apples are hand-picked in the late summer and fall.


Working hand-in-hand with our local processors, we custom blend different varieties of apples for each style of cider we make. Different varieties of apples make unique and distinct styles of cider.

Crush apples into pulp: Custom blends of apples are crushed into tiny chunks of apple called pommace.

Press pulp into raw juice: The pommace is pressed into fresh, raw juice.

Leftover pulp salvaged: After pressing, the dry pommace is reclaimed for its nutritional value to be used in snack bars, cattle feed and composting operations.


No shortcuts. Only fresh-pressed Northwest juice is used to make our cider. Never any processed sugars, essences, or colorings.

Yeast selection and/or wild fermentation: For each style of cider we select specific wine, beer, or wild yeast strains.

Cold fermentation: Long, slow, cold fermentations bring out the natural fruit aromatics.

Specialty ingredients *optional*: In addition to apples, we sometimes use other agriculturally grown ingredients, such as whole Marionberries, apricots, and raw meadowfoam honey for select styles.


At 2 Towns Ciderhouse, we believe that the long history of cidermaking demands respect and deserves to be done right.

Barrel aging *optional*: Some styles of cider are aged in barrels for additional character and depth. Our favorites include chardonnay, pinot, and bourbon.

Filtration *optional*: Some styles of cider are filtered for a clean profile, while other styles are intentionally left unfiltered for a more rustic character.

Carbonation *optional*: We carbonate most of our ciders, but some traditional styles are left still.


After fermentation and aging, our finished ciders are transferred to our ‘brite’ tanks for packaging.

Cans: Take them hiking!

Bottles: Time to shine!

Kegs: The best way to get craft cider to your favorite bar.


The most important step in the process, enjoying with good times and even better company. Cheers!!