learn about A12's community-driven,
crowd-sourced hard ciders and get involved!
Metzger Melange crowd-sourced hopped cider
An experiment in crowdsourcing, after a public call to the neighborhood to let A12 turn their fruit to hard cider rather than let it simply go to waste, 4 amazing families with heritage micro-urban orchards - often 1-4 trees - joined this communal effort. After picking fruit with each family, learning their stories and ties to Metzger, A12 imbued their tales into this unique hard cider.
This cider's entire primary fermentation included extended skin-contact. It was then dry-hopped all through secondary fermentation, then given a méthode champenoise tirage of Applejack brandy and apple sugar for complexity.
Total production: fifty-five 750ml bottles
found fruit perry Cider
In its second year of working with the iconic Ford Farms orchard on Sauvie Island, A12 took a more concentrated and concise approach to the varietal composition of those apples that would become the unfined and unfiltered hazy hard cider known as Found Fruit. While 2017's Bobbin' 4 Apples hard cider was composed of 5 apple varieties, in 2018, A12 honed in on a unique blend of just 3; Freyberg, Wickson, and Wagner apples.
This cider's primary fermentation was conducted after extended sweating in the same way as 2017 and then after appropriate resting throughout secondary fermentation, this delicious Ford Farm's specific hard cider was backsweetened with wild pears from the Soléna Estate located in Yamhill, Oregon as a way to introduce additional notes on the finish as well as a slight effervescence.
Total production: twenty 750ml bottles
bobbin' 4 apples farmhouse cider
A12's initial foray into the craft of hard cider can be traced directly to the generosity and gracefulness of the Ford family. After hearing about A12's winemaking efforts and interest in exploring hard cider, they opened their Ford Farms orchard on Sauvie Island to us. Like any cider maker in such a gorgeous and expansive orchard, all of the apples tasted phenomenal and looked gorgeous and thus the varietal composition of Bobbin' 4 Apples ended up being Wheeler's Golden Russets, Golden Russets, Wagner, Muscat de Bernet, and Belle de Boskoop.
The apples were crushed immediately after harvest in September of 2017 to begin a traditional hard cider fermentation derived from native and cotes de blanc yeast. With French and Spanish farmhouse ciders as the target, this cider was crafted to minimize sweetness, introduce some savory elements, and finished as a still rather than sparkling or effervescent hard cider.
Total production: thirteen 750ml bottles