Brian Koch is the owner of North Portland’s Lombard House pub, and like many others he is grappling with a pandemic, a pivot to delivery, and worldwide protests of an unjust system that have implications far more important than beer and bars.
Double Mountain Brewery & Cidery is doing their part to keep us in fresh cider with the release of Wickson Crab. Tiny on the tree but big on flavor, the Wickson Crab apple lends itself perfectly to a distinctive cider, especially since they are grown just up the street from where they are pressed and fermented in Hood River.
More from a press release:
These little gems impart a wonderful earthiness and incredible aromas of ripe honeydew and Meyer lemon. The finish? Pure prosecco. Grab yourself a glass and never look back.
Double Mountain ciders and perries are gluten-free and are available in refillable 500ML bottles and on draft at our Hood River Taproom, SE Portland Taproom in the Woodstock neighborhood, and throughout the Northwest.
Wickson Crab Cider 8.2% Bottle Description: This late-season variety is tiny on the tree but big on flavor. Sweet, tart, and earthy, this scrappy little apple makes for a robust cider.
“Wickson Crab may be the best cider apple you’ve never heard of. Huge, juicy melon and citrus flavors kickstart the party while white grape and prosecco play the closing set. It doesn’t get much better than this.” – Tyler Allen, Cidermaker and Brewer
Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding.