From Farm to Glass

Bauman’s Cider released its first bottles of fresh-pressed, farm-grown cider to the public in 2015, but its roots can be traced back to 1895—the earliest days of Bauman’s Farm, homesteaded by head cidermaker Christine Walter’s great-great-grandmother Elizabeth. The farm, located roughly 30 miles south of Portland, includes a year-round market, gifts, a garden center, and a popular fall pumpkin patch.

In the last decade, Bauman’s Cider has produced some of the region’s marquee ciders, earning national and international awards for excellence in the category. Walter has earned the title of Midsize Cidermaker of the Year at the Great Lakes International Cider and Perry Competition six years running. Today, the business boasts a team of 25, an acclaimed restaurant, and a buzzy expansion in the near future. 

What drew you to Lewis & Clark?

I was a nontraditional student. When I enrolled, I was in my 30s and had two kids. I was looking to finish my undergrad degree and prepare for medical school. It was at an open house that I met Professor of Chemistry Evan Williams, who turned out to be so formative in my education. I decided right then and there that I would go to Lewis & Clark. Although I originally planned to be pre-med, by the end, I had decided that I wanted to be a PhD biochemist, just like Janis Lochner [Pamplin Professor Emerita of Science]. After graduating, I realized that I wanted to take a minute—and that minute led me to cider making. I fell in love with it. 

What sparked the idea for Bauman’s Cider? 

My second-born daughter was diagnosed with celiac disease, which meant that we became very aware of gluten as a family. I grew up on an apple farm, so I had been pressing apple juice—what we called “cider”—my whole life. When a bartender told me their gluten-free offering was a cider, that’s what I assumed he meant. I never imagined that apples could be fermented into an alcoholic drink. At that point, my biochem brain kicked in. At its most basic, cider is pressing apples into apple juice, adding yeast, and then sitting back—but you can control for certain variables to get the style you want. I couldn’t forget about it, and when I started to meet peers in the industry, it felt like I had found my people. 

How has the business grown? 

It felt like it grew at a 45-degree incline. I started off investing just $5,000 in the business and then reinvesting all the profits. The community of cider making is so collaborative and collegial that I never felt afraid to ask anyone for advice. Oregon is a tremendous beacon of hope in the cider industry. On average, we drink five times more cider per capita than any other state in the U.S. The first ciders I poured were Clyde’s Dry and Stephen’s Sweet—named after my grandfather and great-grandfather—plus Obsidian Blackberry, all of which are still available today. Now we have a restaurant and taproom called Bauman’s on Oak in Southeast Portland, nine cider makers and three cellar workers, and an expanded production facility. 

How would you describe your cider offerings?

At its heart, it’s about what we’re growing on the farm. When we’re blending a peach-raspberry cider, for instance, we’re using our own peaches and raspberries. We’re always asking, “How can we use our harvest to complement the cider?” That approach extends to the restaurant as well. I would describe the menu as “Northwest Fresh.” The peaches we’ve grown are being used in our peach cobblers, and the heirloom tomatoes are being served on our pizzas. It’s all built on relationships with farmers. That’s how I grew up—we ate what was fresh and in season. 

What’s next for the Bauman’s business? 

We’re going to have a cider bar as part of the James Beard Public Market in downtown Portland, set to open in summer 2026. It feels amazing. When I made the proposal, I felt like it was such a natural fit for cider to be included in the marketplace, and the organizers agreed. We’re going to have an incredible spot in the market, and I’ll be focusing my efforts on that for the foreseeable future. The bar will be similar to our current tasting room, but on a huge stage. It’s fabulous!