“There is always something going on” say Nat West at his Reverend Nat’s Taproom in Portland Oregon.
I spoke with Nat before I headed over to CiderCon2016 later that same day. This chat provides a tour of the taproom and production space. And we discuss 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.
The packing area is also 3500 square feet.
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.
Another favorite quote from Nat: “Hops in cider works!”
Contact and bonuses for Reverend Nat’s Hard Cider
Address: One block north of
NE Broadway between
MLK and N Williams [map]
1813 NE 2nd Ave, Portland, OR 97212
Hours of Operation:
Tue – Thurs: 4pm to 10pm
Friday: 4pm to 11pm
Saturday: 10am to 11pm
Sunday: 10am to 7pm
I recommend calling ahead to check times just incase…
Follow Rev nat’s on Twitter: @revnatscider
Facebook page: https://www.facebook.com/revnatscider/
Keep the Chat thriving. Become a Cider Chat Patron today via Patreon