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Apple Abbey

Apple Abbey Cider

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Style: Belgian-inspired Craft Cider
Aroma & Flavor: A yeast adventure results in this silky, full-bodied cider. Lingering sweetness from the apples brings out tropical aromas of ripe banana, with hints of pepper and clove spice. A low acidity allows the lees to wander and create a gentle cloud. Nutty and bread-like finish.
Alcohol Percentage: 6.5% abv
Bottle Volume: 500 ml. (16.9 oz.)
Sweetness: Semi-Sweet;
1.012 specific gravity (2.8% brix)
Apple Varieties: A select blend of Washington dessert apples, including Tonnemaker Farms’ Certified Organic Jonagold and Cameo, and Yakima Valley Certified Organic Gala and Honey Crisp.
Production Notes: We ferment this cider in two batches, with two strains of Belgian-style abbey yeast, at high temperatures. Combined, these ferments present the archetypal Belgian beer nose of tropical fruit with hints of spice and pepper. We use a subtle infusion of oak to fill in the body and then sweeten with organic cane sugar. Serving Suggestions: Pour into a glass to watch the yeast swirl and take deep breaths of fruit and yeast. Enjoy the depth, mouthfeel and complexity in this silky, full-bodied drink. Serve as a marvelous dessert cider or enjoy with a flavorful meal or tangy cheeses.
Pairings: Pair with a burger piled high with carmelized onions and a side of sweet potato fries, or with goat cheese salad and candied pecans.

Finnriver Farm by Jameson Fink

Jameson Fink's Tasting Notes:

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Jameson Fink

Tasting notes written by Seattle writer Jameson Fink during an arduous spring afternoon on the farm, sipping cider and listening to the cows low. Nominated for a 2013 Saveur Best Food Blog Award, you can keep up with what's in his glass at

Photo credit Jameson Fink