Though the tradition of cider making is still alive in rural areas across the country, the methods once used along the West Coast seem to have all but vanished. The Willamette Valley was once covered in fruit trees planted by cider-reliant settlers. Some of these orchards remain, abandoned but still accessible, providing a portal to their mysterious past. Fermented with indigenous yeasts from the fruit of the very same orchards, we present our reclamation of the bygone Western farmhouse cider.
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