son of man is a different kind of cidery
our natural cider is nothing but oregon cider apples & time
inspired by the basque country.
made in oregon’s columbia river gorge.
What People Are Saying
“It's the most amazing cider i have ever tried, it's not sweet at all, thank you so much, i love it.”
— June (club member)
“I just discovered your cider and it’s the only thing I can drink! Everything else makes me feel like shit! It's the best!”
— man who flagged our delivery van down on the streets of portland
“finally a great dry cider!”
— customers of breakside brewing where you can enjoy son of man on draft!
apples matter
cider apples, like wine grapes, are grown to be fermented.
karmijn de sonnaville, muscadet de dieppe, champagne reinette.
Names you would never see at the grocery store.
these apples bring real flavor, aroma, and texture.
use good apples, pressed fresh during the fall harvest, and you don’t need to add a thing.
long and slow
most american cideries are more factory than farm.
They can churn out a new batch of cider in 6 weeks.
ours takes 6 months.
good things take time.
our long and slow fermentation and aging process means less intervention and more flavor.
inspired by the basque country
in this corner of northern spain, the cider is made for food.
the tart acidity and light natural carbonation elevate all things salty, fishy or fatty.
an easy thing to fall in love with, and that’s before you see the long pour.
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