Cider Chat11 Touko 2016

030: Nat West | Reverend Nat's Hard Cider, Oregon

"There is always something going on" say Nat West at his Reverend Nat Taproom in Portland Oregon.

Nat West in the 3500 square foot Packing Room In this Cider Chat

Ria met with Nat before she headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. Discussed are some of his crazy ass fermentations that aren't cider, but does show Nat's passion for – Fermenting!

The facility has both a Taproom that shares space in the front room which is 3500 square feet. You can hear the cider workers in the background bottling and getting the site ready for a 100-person bus tour that was rolling in later that same morning.

Nat chats on how many of the Pacific Northwest cidermakers use Juice from: Hood River Juice and Fruit Smart
We discussed non cider fermentations:
- Tepache – a fermented pineapple drink
- Kumiss Mongolian Milkwine
And the Fermented Lamb Leg Cider made with an 8-pound lamb leg.
- Listen to 019: Neil MacDonald | Orchard Parks Farm, UK discuss how the Brits have had meat added into ciders in the past and his mention of lamb legs.

The production area at Rev Nat's is directly behind the Tasting Room The large window door rolls up letting the TapRoom open to the outdoors The well worn forklift in the packing room Reverend Nat's Hard Cider Update

Closed in September of 2023 after twelve years in business

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516: Tasting Time | Totally Cider Tour '26 - France

What does time taste like? Join Cider Chat MC Ria on the 2026 Totally Cider Tour through Normandy, Domfrontais and Brittany, where cider, poiré, Pommeau and Calvados become a way of experiencing place...

7 Loka 56min

515: World of Cider: The Baltic Region

What happens when a cider region has the apples, but not centuries of rules telling cidermakers what cider is supposed to be? Recorded at CiderCon 2026 in Providence, Rhode Island, this World of Cider...

23 Syys 51min

514: Doing More With Lees | Ryan Monkman

Lees are more than sediment at the bottom of a tank. Recorded at CiderCon 2026 in Providence, Rhode Island, cidermaker and fermentation consultant Ryan Monkman explores how cidermakers can put lees to...

9 Syys 53min

513: Still Cider, Single Apples and Time | Sowams, Rhode Island

What happens when a cidermaker decides to do less and give cider more time? Spencer Morris of Sowams Cider Works in Warren, Rhode Island, makes cider with more than 70 apple varieties, old mechanical ...

26 Elo 1h 6min

512: Plant the Damn Apple Tree | Special Edition

Cider Chat MC Ria Windcaller reads her August eCiderNews editorial, Plant the Damn Apple Tree, reflecting on entrepreneurship, uncertainty, abundance, and what an apple tree might teach us about the t...

24 Elo 10min

511: Hungarian Cider Comes of Age | Bright Cider

Hungary may not have a centuries-old cider tradition like England or France, but that is exactly what makes its modern cider movement so exciting. In this episode, Cider MC Ria Windcaller travels to B...

12 Elo 54min

510: From Barrels to the Pub | The People's Cider Co., Michigan

Most cider makers dream of expanding their barrel program. Jason Lummen did the opposite. In Episode 510, Ria Windcaller visits The People's Cider Company in Grand Rapids, Michigan, where Jason explai...

29 Heinä 59min

509: Mr. Plūme | In the Heart of Latvia's Fine Cider

Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling cider...

15 Heinä 1h 3min