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

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

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist May 11, 2016 Duration: 1:02:49

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

Cider Chat Ep 30 Reverend Nat's feature
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.
Cider Chat Ep 30 Reverend Nat's Production area
The production area at Rev Nat's is directly behind the Tasting Room
Cider Chat Ep 30 Reverend Nat's Taproom
The large window door rolls up letting the TapRoom open to the outdoors
Cider Chat Ep 30 Reverend Nat's Forklift
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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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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