Eight years ago, Minneapolis native Eric Jorgensen took up a new hobby of making hard apple cider with some friends on a farm in Washington. The former schoolteacher, who had migrated to the West Coast after college, didn't see what would come next.
Finnriver Cider, a project he began with Keith and Crystie Kisler, took on a life of its own, with the cidery's experimental styles and commitment to organic, sustainable agriculture quickly earning an avid following.
"Unbeknownst to us, we started just before hard cider really started taking off," Jorgensen said. "Within a couple years, it became clear that I needed to either quit my teaching job or quit being involved with the cidery."
He chose the former, of course, and now Jorgensen is returning to the Twin Cities to help host a six-course cider feast at Wise Acre Eatery (5401 Nicollet Av. S., Mpls., wiseacreeatery.com) on Oct. 4.
A few of the 15 different cider styles Finnriver makes will be on hand for the fruit fête, although the exact pours — as well as the "cider-inspired" menu created by Wise Acre chef Brianna Baldus — hasn't yet been determined.
There are plenty of possibilities. Finnriver makes a handful of traditional apple ciders, including the oak-and-apple (aged in rye whiskey barrels). Contemporary styles include dry-hopped and habañero ciders. The artisan sparkling cider is a bone-dry Champagne-style bottle. And then there is Finnriver's latest project: the sour ciders, a growing method more common nationally in beers.
"We really led the cidery community in herbs, dry-hopping and botanical infusions," Jorgensen said. "We were definitely at the forefront of that innovative side and we're still pushing the edge as far as innovation and exploration."
Tickets to the 46-seat dinner are $85. Call 612-354-2577 for more info.