Who We Are:
Woodbox Cider was started by the Thierfelder brothers and their mother, Mama Gibson. We’re a family owned and operated boutique cidery. We source all our apples locally, from our home state of Oregon and production happens in Portland’s very own Northeast quadrant. We’re pretty stoked to present you with several, signature cider blends that are becoming famous for their unapologetically bone dry flavor profiles.
Historical texts from the 1880's suggest that the American ciders of yore were more akin to the old-world German Apfelwines and Spanish Sidras: cloudy, aromatic, and tart with long finishes full of intrigue and soft tannins. Made from a blend of local apples and crabapples, this cider is 100% wild-fermented. A throwback to the original classic, we made this cider to be distinctly American: wild, free, and boldly acidic with just a touch of funk from the wild side!
A special blend of eight heirloom apples goes into our Heritage cider which is partially wild-fermented, giving it a slight funk and lingering complexity. We let it age out to complete dryness, sur-lees to imbue it with some astringent bitterness and a satisfying clean finish.
Our single-varietal Newton Pippin dry cider is fermented partially wild, giving it not only incredible flavor but ties it to our specific geography here in the Northwest. The cider is dry and aromatic with a crisp apple profile, and only a whisper of apple sweetness on the lingering finish makes this cider incredibly drinkable.
12.7% Alc. by Vol - Sold in 375ml Cork-Finish Bottles Layers of sweet and tart, bourbon and vanilla with hints of oak and dark caramel, this cider is meant for sipping. Cryoconcentrated to four times its normal strength, the juice is fermented then aged in whiskey barrels for six months giving it an irresistible bourbon kick, with alluring aromatics and a long warming finish.
Woodbox cider broke figurative ground back in January 2015 but the Theirfelder Bros. had been dreaming of a cidery well before they officially opened their doors. Mike began as a hobbyist making small batches of beer from home for recreational enjoyment. That’s when Mike discovered that gluten was causing adverse reactions to his health and refusing to give up the joys of fermenting, he set his sights on cider. Much to his delight, he and his beer-loving friends were quick to laud the new fruits of his labor.
One fateful evening in 2014 as the family wrapped up Thanksgiving dinner, Mike and his brother Nathan struck up a conversation about getting into the cider business and soon after hatched the plan. Less than a year-and-half later, Mom had come on board, and the family found themselves slinging cider throughout the far corners of the city and beyond.
The Theirfelder’s dream is to one day have an orchard of their own with a bonafide tasting room up in the Hood River valley, where they currently source some their apples. For now though, they are content to be spreading the dry-cider gospel whenever and wherever they can.
Mike Thierfelder is the heart and hands of the operation. You can find him harvesting, pressing, fermenting, or bottling just about any day of the week. Nathan Theirfelder is the self-proclaimed “Idea Guy”, providing administrative and developmental support to the family business. And Mama Gibson, as proud as can be, can charm just about anybody into wetting their whistle with one of her sons’ distinctive ciders.