Whitewood CidersThree Magnets Brewing CoThree Magnets Brewing Company Presents a Cider Tap Takeover on Thursday, September 17, 2015 at 6pm-10pm

OLYMPIA, WA  Three Magnets Brewing Company will be celebrating Washington Cider Week with a Tap Takeover, featuring their good friends Whitewood Cider and Reverent Nat’s Hard Cider.

Fun History
In the late nineties, Reverend Nat used to live in Olympia, and would hang out with Nathan Reilly, co-owner of Three Magnets Brewing. Twenty years later, they find themselves in a similar line of work. Meanwhile, Dave White, co-owner of Whitewood Cider Co., used to attend cider meet-ups with Reverend Nat, and they frequently talked cider long before either of them went pro. Now they are both pumping out award winning ciders.

About The Event
The Tap Takeover will feature four ciders from each cidery, consisting of both flagships and exciting one-offs. Cidermakers Nat and Dave will be on site to talk about their ciders. Flights of cider will be available, as well as cider cocktails. Three Magnets award winning executive chef, Kyle Wnuk, will also be creating special menu items to pair with the ciders. There will be door prizes given out, with swag from Whitewood, Reverend Nat’s, and Three Magnets Brewing.

Ciders On Tap from Whitewood Cider
Red Cap Cider
Medium-Dry – 5.8%abv
A young unapologetically unfiltered yet balanced session cider. A light, crisp, refreshing everyday drinking cider. Expertly blended with genuine Washington grown heirloom and cider variety apples. French oak aged. No need for occasions or celebrations. This is your go-to everyday cider. An unadulterated fermented apple experience. A session cider that has enough complexity, flavor, and is dry enough for the serious cider drinker. Pop the cap, kick back and chillax Northwest style.

Summer Switchel
Sweet – 4.6%abv
Our Summer Switchel Cider is made with a cider base fermented from 100% Gravenstein Apples. Akin to a cider shrub it is full flavored, crisp and refreshing, and sweet, sour, and a little spicy all at once, and finishes clean. Best of all at only 4.6% abv you can drink enough Switchel to cool down and beat the Summer heat. If you like Cider, Sour Beer, Radlers, Shrub or Shandys you are sure to enjoy Whitewood Cider Co.’s Summer Switchel Cider.

Medium-Dry – 6.8%abv
Our Northland Traditional Blend is traditional as it gets. European cider apple varieties blended at the press, fermented through the winter, racked, blended again and matured into early Summer. Lightly back-sweetened for balance and bring out fruitiness. Floral spicy sweet nose, with strong characteristics of sweet apple, stone fruit, ripe orange and a tropical fruit acidity and wine-like tannic/bitter notes balanced with a crisp clean finish.

Barrel Aged Kingston Black
Dry – 9.7%abv
Dry, fruit forward, sophisticated, big cider with flavors of very ripe orange, tangerine, and vanilla and of course let’s not forget the hint of whiskey. Made from 80% Kingston Black and 20% Porter’s Perfection English bittersharp cider apple varieties. Matured 1.5 years. Aged in Wishkah River Distillery’s Whiskey barrels. Awesome bittersharp apple flavor and acidity layered with a touch of sweetness, vanilla and spice from the whiskey barrels, and heavy fruit forward flavors and aromas only true cider apples can provide.

Ciders On Tap from Reverend Nat’s Hard Cider
Semi-Dry – 6.0%abv
I start with a secret blend of Washington-grown apples and add piloncillo, dark brown evaporated cane juice purchased direct from Michoacan, Mexico. I ferment this dark base to all the way to dry using two exotic yeast strains: a beer yeast known for the round mouthfeel in Saisons and a rarely-used secret culture which produces aromas of pineapple, guava and peaches. This cider is brilliantly golden in color and deeply complex while remaining subtly familiar, with just the right amount of sweetness and acidity to be an everyday beverage.

Fresh Hopped Hallelujah Hopricot
Off-Dry – 6.7%abv
Once per year, when the hop harvest is underway, I make a very special batch of my award-winning Hallelujah Hopricot using fresh-from-the-field Cascade hops. This version is a limited release and sells out quickly to all the hop heads. I buy hops from Crosby Hop Farm in Woodburn Oregon and have them in my tanks in under three hours. One week later, you can drink the result. Grassy, nutty, herbal, incredibly fragrant, this cider is quite a departure from my normal Hopricot.

Fruit of the Garden of Good and Evil
Semi-Dry/Chili-Hot – 4.5%abv
A collaboration with Portland’s Burnside Brewing, this beer is 60% Sweet Heat, an unfiltered wheat beer brewed with Scotch Bonnet peppers and blended with apricots, and 40% Ghost Tepache, a unique blend of wild-fermented pineapples blended with Ghost peppers. Created as a 2015 Fruit Beer Fest exclusive, this is one of four kegs in existence.

The Passion
Semi-Sweet/Tart – 6.9%abv
Grown exclusively in tropical climes, the passionfruit is dark purple when ripe and the interior is full of many juicy seeds. I combined the juice of this fruit with a blend of dozens of aromatic heirloom apples. The result is a supremely tart and mouth-puckering drink that is more akin to a berlinerweisse than apple juice. New for 2015, I’ve added extra depth and mystery by combining El Salvadoran-grown and hand-toasted coconut meat with double-fold Mexican vanilla extract (the Mexican variety is noted for it’s smoky subtleties).

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