030: Nat West | Rev Nat’s Hard Cider, Oregon

“There is always something going on” say Nat West at his Reverend Nat’s Taproom in Portland Oregon.

Nat West in the 3500 square foot Packing Room

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 production area at Rev Nat's is directly behind the Tasting Room — The production area at Rev Nat’s is directly behind the Taproom

The large window door rolls up letting the TapRoom open to the outdoors — The large window door rolls up letting the Taproom open to the outdoors

The packing area is also 3500 square feet.

The well worn forklift in the packing room

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.