Where to buy Wolfkin Cider

~~ ~~ On the shelves at our first two locations (and limited types online) - find Wolfkin in the wild at TeKu Tavern! in South Lake Union and at Marketime Foods in Fremont. And online at Press then Press!
~~ Otherwise, contact us at Alpha@WolfkinCider.com and we can arrange a time for you to come pick up some cider at our location in Seattle.
~~ We'll be at the North Bend farmers market some Thursdays this summer (although we're still working out some details) -- hopefully June 6, 13, 27; July 11, 18, 25; Aug 8, 15, 22, 29; Sept 5, 12 -- and might join another market or two in Seattle if they'll take us (we'll update later).
~~ Or we may be able to come to you, again, email us at Alpha@WolfkinCider.com to discuss

About our cider

From our foraged fruit, we break the apples with a hand-cranked mill and press them with a small hydropress. We ferment without major adjustments, often from the fruit of just one or two trees, which is why you will find our ciders are slightly different year after year. Batch numbers will distinguish different iterations on the same cider. Some years will have higher alcohol content, some will be more acidic. As you can imagine, a lot of the trees in Seattle aren't cider apple trees. So after primary fermentation, we have a number of additional ingredients we like to add to make exciting ciders from any apples.

When we add other fruits, herbs, spices, roots, and barks to our cider, we add whole ingredients directly to the secondary fermentation - not concentrates, extracts, or syrups. Many of our additional ingredients come from plants in our tiny Seattle-Fremont garden including currants, blueberries, cherries, strawberries, huckleberries, sage, rosemary, rhubarb, evergreen needles and many others.

Since we don't filter our ciders, we transfer (rack) them two to four times depending on the cider, which often leaves them with minimal sediment. Because we tend to use wine yeast, and we ferment for longer with more transfers, most of our ciders will taste the same or even better with some age. Don't worry about having them on the shelf for a couple years, which is when the flavors peak in our opinion.

After racking, we carbonate our ciders with carbon dioxide which allows us to have a cleaner cider than bottle conditioning (i.e. allowing the yeast to carbonate the bottles) and producing a new yeast cake at the bottom of the bottles. Some ciders that we think can hold their own, more like a wine, without heavy carbonation may be carbonated less than you are used to when compared to large commercial cideries.

Coming Soon: 100% Asian pear sparkly!

Eva

You may not find a more local cider than Eva - its apples have traveled roughly 15 feet from our Ashmead's Kernel tree to the cider press! We love the cider from these apples, and the addition of Asian pears leave a hint a sweetness and fills out the flavor profile of this otherwise dry cider.

~ Batch 306 - back in very limited and delicious quantity from a low production year
~ *SOLD OUT* Batch 104

Moira

Moira is an apple base with cranberries, cinnamon, and lightly backsweetened with honey. It's not overly sweet, but the cinnamon makes it seem a bit more than semi-dry. This is an easy drinker.

~ Batch 301: The honey flavor and sweetness are a bit lighter in this batch, but otherwise, so drinkable, as always.
~ Batch 203

Freyja

Freyja is half pears, half apples, and very approachable. Semi-dry with a light back sweetening, this is another very approachable cider. The large amount of pear gives more depth in the middle of the flavor profile, it's just a very solid all around blend.

~ Batch 313: Solid batch, true to type.
~ Batch 310: This one is just the fruitiest fruitbomb ever - so good if you just want a delicious burst of fruit. We bottled some of this one with lower carbonation, and the cider itself carries the flavor.
~ Batch 305: A little more alcohol bite to this one and a softer pear flavor.
~ Batches 207 and 208: are especially exciting with the addition of Dolgo crabs. They have a wonderful, extra-tart kick to complement the pear.

Amos

Amos has a powerful lot of spicy ginger on top of a finely tart, dry, apple base. He is not one for the faint of heart or palate - extremely fresh-ginger-flavor forward.

~ Batch 312: The apple flavor in this batch is lighter and has a bit of lingering bitterness, light floral notes on nose. Fresh, strong ginger hit, but the ginger gets more balanced as the drink warms from fridge temps.
~ Batch 211: is true to recipe and has a lot of very nice fresh ginger flavor for the ginger lovers.

Manuel

Manuel is always 100% Asian pears with no additions. But there are a ton of different varieties of those pears not to mention yearly variations. Some batches are subtle and light, almost like a champagne sometimes with great floral notes. While others are heavily flavored with strong pear but with the earthy, unique undertones of some of the fruit varieties.

~ Batch 318: Is somehow light feeling but with a lot of flavor. This one has higher residual sorbitol sugars, leaving it nicely sweet.
~ Batch 311: Heavy flavor left in this one with unexpected earthy, buttery densenss that goes well with the bit of residual sorbitol sweeness. No acidity or tartness.

Dryad

Dryad has a unique flavor profile, made with sarsaparilla root and a hint of lavender (using lavender leaves and flowers from our garden). While this cider is technically dry, it can taste sweeter to some due to the sarsaparilla. The lavender is subtle but definitely noticeable, and makes this cider slightly more herbal and floral than most of our others.

~ Batch 303: A little extra apple tart and more sweetness from the sarsaparilla balance nicely in this batch.
~ Batch 302: Well balanced with just enough tart and lavender.
~ Batch 202: This batch is a little more herbal with lighter Mexican sarsaparilla flavor.
~ *SOLD OUT* Batch 102

Orpheus

Orpheus is our sweetest cider. It has an apple base flavored with sarsaparilla and Asian pear, and is our only backsweetened cider, for those that like their cider on the sweeter side. Some friends have told us that it makes them think of apple pie!

~ Batch 322: Easy, sweet, but with no tart backing, and a nice bit of residual bitterness underneath. This batch tastes more like a birch or root beer this time, with the apple not as evident. Easy, nice, but you almost wouldn't guess it's cider.
~ Batch 309: My gosh this is so good. Nice tiny bit of tart, some of it hanging on later in the profile, and sweet sarsaparilla. Maybe my favorite this year. It's like delicious pop.
~ *SOLD OUT* Batch 03

Clara

Clara is a great option if you like dry cider with a flavor focused on apples, but with some additional interest. The inclusion of Centennial and Hallertau hops from our garden, as well as cranberries, creates a very dry, sharp cider with a depth of flavor.

~ Batch 304: Mellow apple base, bring the hops and cranberry further forward
~ Batch 201: has an apple base that turned out especially tart, so this one is really sharp with the cranberry accent.
~ *SOLD OUT* Batch 101

Marion

Marion is our standby - a semisweet cider, just straight apples with light backsweetening. Each batch is different based on the apples of the year, but it's always easy to start with or come back to.

~ Batch 308: Just a nice, semisweet standby.
~ Batch 307: Just a nice, semisweet standby.

Friedrich

Friedrich is perfect for anyone who wants dry apple cider without additional ingredients. Each batch is different except that that they're all apples as they are, fermented to dryness.

~ Batch 317: This batch is low acidity (i.e. not very tart) leaving space for some subtle but interesting undertones.
~ Batch 209: From a single, unknown tree on Bainbridge Island, super-tart, very nice.
~ Batch 205: This batch is a single-varietal from Ashmead's Kernel which means it's a solid, dry cider with balanced tart and tannin
~ Batch 204: Made from a new tree we found with more tannins blended with tart Dolgo crabs, this one has a simple but interesting twist
~ *SOLD OUT* Batch 104: This year Friedrich had some residual natural yeast giving it some sour flavors akin to sour beers in addition to the apple tartness or sharpness.