Port Townsend Brewing’s beer, vinegar fermented and aged in whisky barrels before bottling. Try this on any fish dish, fried or not. It also brightens up the flavor when sprinkled into a beef stew or winter soup.
Fresh, grated wasabi is barrel aged in Alpenfire apple cider vinegar for many months before bottling. This vinegar has a moderate heat with a delicious wasabi flavor. Try sprinkled on hot rice, shaken over a stir fry or mixed into … Continued
Made with Sorenson Cellars red wine. The flavors we most love in red wine are pepper, chocolate and herb. To accentuate them we infused this vinegar with toasted cocoa nibs, rainbow peppercorns and herbs. Shake it on your sub sandwich, … Continued
Like raspberry, fresh local berries are crushed and fermented. A year later they are ready to turn to vine- gar.To accent the strawberry flavor we add a few pounds of organic dried strawberries to the vinegar to age beforebottling. Perfect … Continued
First we make raspberry wine with over 60 lbs of fresh local raspberries per batch. Then we persuade ourselves to not just bottle and drink it but to go ahead and re-ferment it into vinegar, So delicious! Try on a … Continued
Apple cider Vinegar infused with Dandelion and Nettles. Shake on a mess o’ greens. Add a teaspoon to your morning ritual. It’s a great get up and go tonic!
Apple cider vinegar infused with fresh local horseradish root. Shake into a Bloody Mary, add to your fresh sliced cucumbers. Shake some onto your tabouli salad. So versatile and SO delicious!
Fermented pear cider infused with elderberries. This is an unusual and delicious vinegar to add to a marinade, especially of game. It also makes a perfect and easy shrub when shaken into an ice filled glass of tonic or ginger … Continued
A true “Methode Champenoise” cider. Made Primarily with Fox-whelp and Muscadet de Dieppe apples. We use Champagne traditions to develop a crackling carbonation with bright acidity and dryness. Ready now! Just in time for Winter celebrations
2014 GLINTCAP Bronze Medal winner “French Style” Cider Division Made from late season estate grown, French and English bittersweet apple varieties. Ember has the complex flavors of these tannic and astringent apples; Vilberie, Dabinett, Yarlington Mill, Brown Snout and others! … Continued
2014 GLINTCAP Gold medal winner English Cider Division 2012GLINTCAP Bronze Medal winner “Common” Cider division NORTHWEST BREWING NEWS “2010 BEST CIDER” Walk the plank with this Port Townsend special Cider! Bold • Brash • Tannic No Apologies Cider! It’ll … Continued
2014 GLINTCAP Bronze medal winner “common cider” division Spark! has been a customer favorite for several years. Made with Alpenfire’s traditional cider apples and Lazy J’s heirloom varieties it is the perfect blend of old world and new world cider. … Continued
Glow is a single varietal rosé cider. The color in this unique cider comes not from the skin like in a wine rosé, but from the bright red flesh of the Hidden Rose apple. This incredible apple makes a cider … Continued
2014 GLINTCAP Silver medal winner This delightful cider is unique in two ways. The first is that it has no carbonation, this style of cider allows you to really focus on the flavor and mouth feel of the cider and … Continued
Calypso, named for the legendary sea goddess and the vessel of captain Jacques Cousteau. This delightful sparkling taste of the northwest is aged in Bull Run Distilling Rum barrels to bring a hint of the South Seas to the mix. … Continued
smoke, our smoky-oaky after dinner tipple cider has been triple fermented in whiskey and mead barrels. It starts with Kingston Black, Dabinett and Vilberie apples for a very tannic base. Aging in charred oak concentrates all the best features of … Continued
While there are many good apple cider vinegars on the market finding one that is surface fermented and barrel aged is a rare treat. To find one that is also made with traditional cider apples, locally grown and full of … Continued