This month, Capitol Cider is highlighting the hidden gems of the Washington cider world—the ones who make our industry great (and, delicious).
Greenwood Cider, Seattle
Greenwood Cider’s team consists of three main players—Marshall Petryni, Ryan Short, and Andy Short—and their approach to cidermaking is truly magical. Greenwood Cider sources their apples from unique, wild, and abandoned orchards, then harvest their ingredients directly from various forests of the Pacific Northwest. Although this is certainly the more challenging way to bring their brilliant cider into the world, the team’s efforts have paid off, as this cider has become wildly popular amongst locals. Check out their site here or connect with them on Facebook for updates!
Chatting with Marshall Petryni of Greenwood Cider:
How did the three of you get started? What was the deciding factor in taking the leap and starting Greenwood Cider?
“We started in a basement. I was making hard cider, Andy and Ryan were making berry wines. We decided to take the leap when we started making more than we could drink and friends started offering to pay for it.”
What are your most popular ciders?
“Huckleberry is always popular. Our Blush has been selling well this summer. It is a four-berry cider made from strawberries, raspberries, blueberries, and blackberries. It was originally commissioned for a summer wedding and hovers around 7.3%. The Huckleberry is a single berry cider capturing one of our region’s most elusive and flavorful berries. It finishes around 7.8%.”
How many ciders do you currently make?
“We currently bottle four ciders: Dry, Hops, Huckleberry, and Blush. We previously bottled our Premiere, which was a majority cider apple blend and a limited release. We make many other experimental and seasonal cider that are only found on draft around Seattle, sometimes in only one or a just a few places.”
What inspires new recipes?
“Regional ingredients inspire new recipes. We keep a close eye on what farmers are growing around the region and what other cidermakers and brewers are using or not using.”
Any exciting, upcoming ciders in the works?
“In the winter, we will see a return of our Pear Rose Hip and/or a new Honey Rose Hip cider. We’re also planning to release some single-varietals of heirloom and non-heirloom apples.”