Rain Barrel Ciderworks was first conceived of in 2012 to produce craft ciders with sustainably-grown, locally-sourced ingredients and hand-selected yeast strains. Our ciders are made using time-honored techniques that showcase the varietal flavors of fresh, sharp apples with depth and body for a drink that is as refreshing as pure rainwater.
Rain Barrel Ciderworks is nestled between the Elkhorn and Wallowa Mountain ranges in beautiful Baker City, Oregon. We are in the process of filling out licensing applications and purchasing equipment for our cidery. Check back soon for updates!
Mark Crowder is the principle cidermaker and advocate for Rain Barrel Ciderworks. He started homebrewing in the early 90s, and has been making cider and perry since 2009. Mark acts as general manager and chief cidermaker for Rain Barrel Ciderworks. His background in science and over 26 years of home fermentation experience–including beer brewing, mead, and cider making–is instrumental in developing and maintaining quality products year after year. He was formally trained in cider making through the “Cider Making: Principles & Practices” class taught by Peter Mitchell offered at the Northwest Agriculture Business Center. This also enabled Mark to be certified by the U.K.-based National Association of Cider Makers (NACM) in “Cider & Perry Appreciation”. Until recently, this was the only available certification available for cider makers in the US. Future training will include more advanced cider-making classes and being certified through the new Certified Cider Professional that is now offered by the US Association of Cider Makers.