Just in time to pair with a nice holiday ham, Portland's cider scene is once again bubbling over.
Oregon now boasts 25 cider makers who are members of the Northwest Cider Association, eight of which are based in Portland.
Some, like Hopworks Urban Brewery, are brewers who've branched into cider to meet the demand as it grows in popularity.
HUB released its Hard Cider this summer, made from 60 percent organic apple juice and 40 percent pressed apple juice, sourced from the Northwest.
It's semi-dry and slightly tart, with a Champagne-like acidity.
10 Barrel Brewing is the latest brewery to venture into cider, with the release this week of their first hard cider, called Bubbly.
It starts pouring at their Portland and Bend pubs on Thursday, and the public is invited to come in for a taste.
The Portland event is set for 6 p.m. Thursday at their Pearl District brewpub, 1411 N.W. Flanders St.
Bubbly is the creation of 10 Barrel brewer Tonya Cornett, who handpicked Pink Lady and Granny Smith apples from a small farm in Yakima, Wash., to create the blend.
She then fermented it out with a wine yeast to create strong champagne characteristics.
Cider geeks are already prepping for CiderCON, set for Feb. 2-6, 2016 in Portland at the Hilton Portland downtown.
The annual conference for the nation's cider industry will include sessions on cider production, distribution, marketing and research, apple growing and sensory analysis.
More than 800 attendees are expected, from large and small cider makers, enthusiasts and growers.
It will also debut the new Cider Certification Program, a first-ever cider accreditation program designed for distributors, servers and others interested in becoming trained experts on all things cider.
For details: ciderassociation.org.
Have a cider tip? Send to Bread & Brew at janderson@portlandtribune.com.
@jenmomanderson