Home>Regions>US - Pacific Northwest>Hard Ciders from Oregon>Review: Sidra Bravo by Rev. Nat’s Hard Cider
Rev Nats Hard Cider Sidra Bravo

Review: Sidra Bravo by Rev. Nat’s Hard Cider

Review Date: December 18, 2020

Sweetness: Dry

ABV: 4.50%

Cider Maker’s Description

Sidra is made only in Asturias and Sagardoa is made only in the Basque Country, both using indigenous apples and idigenous microflora, neither of which are acquirable in Portland. Nevertheless, herein lies my homage to those proud cider cultures: a sharp, sour and funky cider not likely to find appreciation by the novice drinker.

"TXOTX!" shrieked the young publican. This was my fifth (or was it sixth?) sagardotegi tarriance on the night of St Sebastian's Day during a recent visit to Astigarraga in the Basque Country. All night long, I repeatedly slipped my delicate glass beneath a fellew-drinker's to capture the stream of sagardoa shooting from a titanic chestnut vat. The coalescence of a convivial bertsolariak incessantly crooning in a dialect I had zero propect of deciphering, surely close to one thousand cod omelettes and bloody steaks, and an unconscionably excessive quantity of sidra, led to a first-rate out-of-body episode of which I vigorously advocate to a cider-lovers.


  • clear, bright, light amber color


  • light to moderate


  • briny, acetic, earthy, musty, mustard seed


  • sour apple, mustard seed, tart, sour, apple on the back end


  • high acid


  • lasting acidic bite

Tasting Notes / General Impression

Sometimes this "job" is taxing on the palate.

Reviewer Notes


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Cidery Information

Rev. Nat's Hard Cider
Portland, OR

Matthew Ostrander
Matthew favors dry hard ciders with body and leans towards traditional English styles, and he’s also developed a serious appreciation for hopped ciders and creative flavor infused ciders. Though he prefers sweets in solid forms, he does enjoy semi-sweet to sweet ciders responsibly when the mood strikes. Learn more about our Chief Cider Curator here.