We strive to produce expressive traditional hand-crafted DRY barrel-aged vintage ciders from northwestern Oregon fruit, released in limited quantities each year after 7 months of barrel-aging. Native yeast. Organic fruit. Good people. Minimal intervention. Much love.
We strive to produce dry, vintage, wild-fermented and barrel-aged ciders using the traditional methods of Europe and New England – from the rich and bountiful organically grown fruits of Oregon.
Baird & Dewar Farmhouse Cider was started slowly and quietly in the fall of 2011 as an extension of Zeb Dewar’s home cidermaking, with the intention of bringing traditional small-batch vintage farmhouse-style cider to the northwest.
Zeb has now made cider for over 17 years, working for over 15 years as a cellar hand, assistant winemaker, and harvest manager at premium Willamette Valley and Columbia Gorge wineries. He has been making cider from the apples grown at Baird Family Orchard for more than eight years.
Trevor Baird is a highly regarded second generation farmer and fruit grower, whose peaches, cherries, and apples are used by many of Portland’s finest restaurants and breweries.
Trevor has stepped back from the fermentation business to focus on family and growing the highest quality fresh fruit. Zeb trundles on alone in the cider endeavor.
Baird & Dewar Farmhouse Cider currently has no tasting room is open to the public by appointment only. This is a micro-business and a labor of love. It is our mission to produce interesting, honest, subtle, traditional, and unique vintage ciders, with respect for the craft, the planet, and the people we work with, and to have fun doing it. We are not in the t-shirt business, but we ARE grateful for your support. Please visit us at our events and farmers markets.