Salt Creek Cider House

Farm-grown apple and pear ciders on a twenty-acre orchard outside Dallas in Oregon’s Willamette Valley

Best known for: Small-batch apple and pear ciders from fresh-pressed fruit

Salt Creek Cider House is a family-owned cidery on a twenty-acre orchard outside Dallas, Oregon, in the Willamette Valley. Owner and cidermaker Carter Rickert oversees production, turning fresh-pressed apples and pears from the farm and other Pacific Northwest orchards into small-batch hard cider. The appeal is straightforward: cider made on a working fruit farm, with room to spend an afternoon rather than just finish a glass.

Four year-round ciders give visitors a useful starting point. Freedom is a semi-dry apple farmhouse cider; Rebel combines apples and pears; Rebel Rose adds marionberries; and Wild pairs apples with cherries for a tart, deep-red cider. All four clock in at 7.2% alcohol. Seasonal releases stretch beyond those blends: Pioneer is a hazy, unfiltered pear cider, while Brave spends up to six months in whiskey barrels and reaches 9% alcohol.

The family-friendly farm opens daily from 11 a.m. to 6 p.m. at 14500 Salt Creek Road. Its big red barn is visible from Highway 22, making it a practical stop on a coast-bound drive. Walks around the pond, along the creek, and through the orchard are part of the draw; nearby Baskett Slough National Wildlife Refuge also brings bird activity to the farm’s pond.