July 7, 2024 • 48 mins
Ever wondered what happens when a cider house decides to shake up the craft beverage scene? Join us as we explore Schilling Hard Cider's Local Legend from Auburn, Washington, a semi-sweet cider that balances fresh-pressed apples with a not-too-sweet taste. Get ready for a playful discussion that includes everything from Sasquatch-themed can art to personal cider recommendations from the Pacific Northwest. It's more than just a drink—it’s a whole new flavorful adventure perfect for any occasion, even mowing the lawn!
But that's not all—our excitement doesn't end there. We’re thrilled to share some big news about signing a record contract, and we shift our focus to Schilling Cider's innovative hard lemonades like Imperial Pink Lemonade, Blue Raspberry Lemonade, and Guava Lemonade. We also dive into the world of yerba mate with Vita Mate, a low-calorie beverage designed to keep you energized without the coffee crash. Learn about the origins of yerba mate, its health benefits, and hear our personal tea stories and preferences.
Finally, explore the incredible expansion and innovation at Schilling Cider, co-founded by Colin Schilling and Mark Corney in 2015. Discover how they ramped up their Auburn plant to the fastest canning line in the Pacific Northwest and opened the world’s largest cider taproom with 50 taps. We reminisce about our visits to the Pacific Northwest, celebrate the community-driven spirit of craft breweries, and emphasize the importance of quality ingredients.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:12):
All right and welcome in once again Andy Beckstrom,
sean Field, here in the Two Guysand Beer podcast studio.
And we're going to go a littlebit off the board today,
normally podcasting about beer.
Today, here we go.
We're going to go a little bitoff the board today, normally
podcasting about beer.
Today we're going to go cider.
So it's quite similar Canned,got some alcohol to it, a lot of
(00:34):
the same type of similar typeof deals and you see cider
houses here and there.
There's actually one just upthe road from here where I live,
and so a chance to kind of trysomething a little bit different
, be able to get a little offthe board.
Speaker 2 (00:47):
That's what we're all about here.
We'll try anything with alcoholin it, yep.
Speaker 1 (00:51):
How about that?
Absolutely so.
Today we're doing a shillinghard cider.
This is going to be out ofAuburn and well, seattle and
Portland, essentially.
Speaker 2 (01:03):
Out of Washington.
Speaker 1 (01:04):
Yeah.
Speaker 2 (01:05):
We know a few people out in Washington, so if you
guys are listening, this one'sfor you, melissa and Jake.
Speaker 1 (01:10):
Yep, there we go.
Speaker 2 (01:11):
And if you can recommend a brewery so we can
try a beer from out there, not acider, let us know, Shoot us a
text message Comment on oursocial media.
Come on, jake, we know you gotit in.
Speaker 1 (01:22):
You Come on, get it out there.
Come on, talk to us.
Talk to us people.
Yeah, so Schilling Hard Cider.
We're doing a local legend.
It's a classic, semi-sweet,full pounder, 5.2% alcohol, abv.
Let's see here Schilling CiderLLC out of Auburn, washington,
but they have cider houses inSeattle and Portland.
(01:42):
So definitely Pacific Northwest, but they got a couple of
different locations to be ableto go with up there.
So before we pop the top here,let's hear nothing.
Artificial, fresh pressedapples I think that's how the
English way is supposed to bepronounced.
Salutations, semi-sweet seekers.
This isn't a hoax.
The rumors are true.
The local legend has been cited.
(02:04):
This isn't a hoax.
The rumors are true.
The local legend has been cited.
Tasting is believing.
After years of safeguarding andfine-tuning secret family
recipes, I am ready to reveal mylatest creation.
No longer elusive, the perfectharmony of dry and sweet is in
your hands.
A cider that is refreshing as acool mountain creek and doesn't
miss a beat.
There may be other ciders inthe wild, but this local legend
(02:27):
is worthy of its name.
Just like a Sasquatch, thiscider is always waiting to be
discovered.
You're a believer.
Come find me in the woods.
Pairs perfectly with yourfavorite tunes and a shot of
whiskey.
I did not bring the whiskey, Iapologize.
I kind of failed on that one,but that's quite the description
that they have.
Usually just a couple of words,but this yeah, it's got a whole
(02:48):
big old paragraph of adescription on the back here for
shilling hard cider.
So let's pop the top of theepisode.
Speaker 2 (02:57):
That is quite the description and, for the record,
I don't want to find anythingin the woods, especially a
Sasquatch.
I don't believe they're there,so once I take a drink of this,
I don't think I'll believe.
I might believe this is a goodhard apple cider.
Speaker 1 (03:13):
Right, but you're not buying into the Sasquatch thing
, you're not going squatching.
Speaker 2 (03:17):
I'm not going squatching.
Speaker 1 (03:18):
There you go.
Speaker 2 (03:19):
But it's a cool thing .
I think the art on the can iscool.
I think the guy on the frontwith the boom box is cool.
In fact that's what drew me toit to pick it out.
But you know who would gosquatching would be.
My wife probably thinks thesethings are hilarious, like I've
been trying to get her one ofthose metal cutouts of a
sasquatch that kind of had a fadall over the place and put one
in our driveway, kind of likethat big darkened.
Speaker 1 (03:42):
Yeah, they're wood cutouts or whatever.
Speaker 2 (03:44):
Yeah, so she thinks those things are hilarious.
So that's another reason Ifigured I better pick this out,
and so she'll go a-squatchin'.
I won't go a-squatchin'.
I'll just go a cider drinkin'.
Speaker 1 (03:56):
There we go, there we go.
We'll let them wander off intothe woods and we'll just sit
back.
This is pretty good First taste.
It's a kind of the, the old,semi-sweet, but it's.
It's got some flavor to it andit's.
It's light and crisp, it's easyto drink and usually a lot of
ciders that I've had have kindof not a bitter bite to it, but
you got it's a sipper, but thisone you could drink a little bit
(04:16):
more yeah, this one's kind of adrier tasting cider.
Speaker 2 (04:19):
I think.
Uh, when we talk ciders orthink ciders, uh, if you have a
hard apple cider or an angryorchard, they seem to be too
sugary or too syrupy or they'rea little too something.
This basically tastes almostlike you're drinking a crisp
apple juice with alcohol in itor something Absolutely so.
They definitely hit that nailon the head right on that.
(04:41):
Nothing artificial, you candefinitely tell.
Speaker 1 (04:42):
this is definitely like a pressed apple, not too
sugary not too sweet and I don'treally even taste the alcohol
to it at all, which is maybedangerous.
It's not bitter, although Idon't know how much apple juice
I could drink before I get kindof a little bit full.
Speaker 2 (04:57):
One way to find out, though.
Right.
Well, we got four cans here, sothere we go, see what happens.
But it is a little drier, Iwould say for cider.
I think it's good tasting forsure.
Yeah, I think it's a locallegend for Washington.
Speaker 1 (05:11):
I think this is a so far at least tastes kind of a
good lawn mowing type of brew.
I think you could probably geta couple, three, four of them.
I think that the taste is niceand fresh and crisp and
refreshing.
I think it would just be the,the cider nature, you know.
I mean kind of the I don't knowif gut rot's the right way to
put it but you get too much.
(05:31):
You get too much like acid toit, like that would be the only
thing that would maybe stop mefrom continuing to drink a whole
pile of them.
You know, when I'm mowing thelawn because it's nice and
refreshing, and if you're hotday, you know sweating on the
riding lawnmower admiring yourwork, this would be a good one
to be able to have for that.
Speaker 2 (05:47):
Yeah, I would agree.
I think you're spot on aboutthe gut rot.
Perhaps you know.
If you drink just apple juice,in general it's full of vitamin
C and so if you drink a coupleglasses of that within hours
you're in the can like lettingher fly.
So this may not be the one youwant to drink on a lawnmower.
I would say one and a half tomaybe two cans while you're
mowing.
Speaker 1 (06:06):
Yeah, but it's excellent though.
It's fantastic, very refreshing.
Speaker 2 (06:11):
Super good for a cider.
Speaker 1 (06:13):
Absolutely.
Speaker 2 (06:20):
I like that it's not so overpowering with sugar and
sweetness or thickness like anangry orchard.
Speaker 1 (06:22):
This is super crisp, absolutely so.
This is from a shilling hardcider.
The company, at least, is basedin auburn, but uh, their cider
houses they got two of them,seattle, and then portland is a
newer one that they just openedrecently.
We'll talk a little bit moreabout some of what they got
going on there, but they gotmultiple different products that
they they released.
They have just the shillinghard ciders, which kind of what
(06:45):
they say.
All of our beverages arehandcrafted in the Pacific
Northwest.
They use 100% fresh pressedapples, locally sourced
ingredients and hand-selectedyeast strains to create a cider
experience that's truly unique.
So they definitely do a lot ofwork to be able to get that
going and really be able to havethat feeling come out through
(07:06):
that.
Speaker 2 (07:06):
So locally sourced, fresh pressed apples.
What apple was made here inMinnesota that everybody loves?
Speaker 1 (07:13):
Honeycrisp.
Honey is crisp.
Got two trees out here.
Speaker 2 (07:16):
What kind of beer are we having with that?
Speaker 1 (07:19):
Why don't we have?
Speaker 2 (07:20):
a Honeycrisp apple beer, that'd be a pretty sweet
beer.
Speaker 1 (07:23):
What?
If that could be, and I sweetlike two ways there, but I don't
know how to make cider.
I'll have to talk to somebodythat makes cider.
Maybe I can squash a couple ofthese.
I don't know how many applesyou need to be able to do cider.
Speaker 2 (07:35):
Can we turn that more into like an apple beer maybe?
Why not Honey crisp apple beer?
Speaker 1 (07:40):
I'm sure we'll have to talk to Brandon about that
one.
Brandon will hook us up.
Speaker 2 (07:44):
That could be our idea for our own two guys and
beer recipe.
Speaker 1 (07:48):
Brilliant, brilliant Thanks.
Speaker 2 (07:50):
See Shilling.
Look what you're doing for ourpodcast here.
Absolutely, you're making uscome up with these great ideas
for our own recipe.
Speaker 1 (07:55):
The best ideas come when you have the knowledge
juice going.
Shilling Ciders are bold,innovative and flavor-forward,
using fresh-pressed apples,locally sourced, wholesome
ingredients, as we mentioned,they'll give you a beverage
experience that'll have youwanting to taste their entire
lineup.
Nothing artificial, nopreservatives, the perfect
balance for any occasion.
So that's kind of what theyhave for the Schilling Hard
(08:20):
Cider.
So that's the basics of whatthey do.
That's the main thing, Ibelieve, and that's where it
kind of started, as they alsohave three other products that
they do.
They have Excelsior ImperialCiders, boldly going where no
cider has gone before.
The original Imperial Cider isan out-of-this-world experience
(08:40):
that is crisp, flavorful and nottoo sweet.
Locally made in the PacificNorthwest.
This astronomical apple ciderhas the power to launch you into
orbit.
Now, I won't lie, I don't knowwhat the difference between the
regular cider and the imperialcider is, but it appears to be
that the imperial's.
Let's see here the imperialapple pie is 8.4%, the mango
(09:06):
supernova, which I love me somemango 9.1.
So I think it's just a little,a little hotter, if you will, a
little warmer when it comes tothat elky holly.
Yeah, the the regular shillingciders that they have 5.2, 6.6
is about the highest that itgoes and it kind of stays right
(09:26):
around that level.
So I think it's just, you know,just brewed a little bit
different, a little bit.
You know a little more to it.
Sure, they also do a shillinghard lemonade, which is another
thing that they do.
Welcome to the zest coast.
Okay, perfect that one.
Speaker 2 (09:44):
So I'm actually interested in trying their hard
lemonade.
If their hard lemonade is crispand refreshing like this, I'd
be interested in it.
You know the mike's hardlemonade we've all had that.
It's good for like half abottle and you're like, this
tastes like high fructose cornsyrup and syrupy and it tastes
(10:05):
like shit after half of a bottle.
Speaker 1 (10:07):
Let's be honest but if you have all of the natural
products and fresh right totaste something like this.
Speaker 2 (10:12):
It's absolutely clean , maybe a little drier, just
like this man.
I'm interested in trying someof that man, I wonder.
I wonder how we can get a holdof some of that hey shilling
that ship some out to us Exactly.
Speaker 1 (10:23):
Big Zesty's Lemonade is made for all you sunset
seekers, get-out-of-towners andrelaxed rendezvousers.
They like to turn a phrase,that's for sure.
So squeeze the day and let thegood tides roll, and live your
zest life.
Speaker 2 (10:37):
Squeeze the day.
It's like that one song RightSeize the day, squeeze the day.
There you go, a squeeze the day, there you go.
Speaker 1 (10:45):
Does that make any sense?
It's great.
It's great remix.
I like yeah, I'll be signing myrecord contract next week for
everybody else so let's see herethey got a handful of different
uh, uh, the, uh, the lemonades.
They have the imperial pinklemonade.
It's all real lemon, so it doessay real lemon.
So, as you mentioned, that'skind of what they're looking at
(11:06):
the Imperial Pink Lemonade, an8.4.
Imperial Blue RaspberryLemonade, another 8.4.
Then they have the GuavaLemonade at about a 6.9.
So those are the lemonade, thehard lemonade ones that they
make.
So the other thing that theymake is vita mate what the?
(11:30):
hell, is that exactly that?
That was my question.
I'm like I don't understand.
What is this?
What's going on?
So when I look through theirwebsite so if you go to, uh,
their basic website, uh,shillingsidercom, you can get
through like a bunch of thestuff that I'm talking about
here and kind of you know, workthrough.
I drew from a couple otherwebsites as well be able to get
(11:50):
some information.
But, uh, they have a segmenthere where they talk about that.
What is, or why Vita and theirtheir thought is, after too many
afternoons spent fighting thefog of a post coffee crash I
think we've all had that wherewe try to, you know, hammer a
cup of coffee or something likethat and it's like all right.
Well, now I'm going to have two, three, four more, because it
works for about a half hour andthen, all of a sudden, I'm like
(12:11):
starting to droop again a littlebit.
They decided it was time for abeverage that would simply
deliver the drive we dreamedabout, with the accompanying
slump, the consistentcaffeination that ordered a more
balanced and vibrant day.
The result is Vita Mate, alow-calorie yerba mate beverage
that will have you rethinkingyour caffeine drinking.
Speaker 2 (12:33):
Was there alcohol in it?
Speaker 1 (12:34):
So, marrying the traditional South American super
beverage with PacificNorthwest's love for artisanal
quality, it brings real fruitjuices into this situation here.
Let's see here.
Try to find some of theinformation.
Excuse me, I'm working on it,hold on.
(12:55):
I think it's just regulardrinking.
It's just like they gotblackberry lemonade, peach guava
, mint lemonade.
I don't think that it's analcoholic bit at all.
I think it's just a regulardeal, alcohol-free.
This is just something you canjust have like at work in an
afternoon or something like that.
(13:16):
Let's see if I can get intothis one here.
Oh, that sounds good too.
Oh, absolutely, you know, it'ssomething to be able to have.
So when you go on here, it alsosays all right, what is yerba
mate?
Because that's obviously whatthis is based on and that's what
the idea is.
So it is a South American drinkbrewed from dried leaves and
twigs of the holy genus pant orholly genus pant Sorry, there
(13:40):
was two L's in there, so notholy, it's holly Holly genus
plant with botanical name Ilexparaguarninius.
Speaker 2 (13:52):
This is why you're reading that stuff Super, not me
, just rolls off the tongue youknow, common spelling.
Speaker 1 (13:57):
You know that's what it is.
Yerba mate grows as a shrub orsmall tree.
A small tree, a small that canreach up to 15 meters high.
This evergreen tree is aspecies of holly that produces
small, greenish, white,four-petal flowers and red berry
, so it's a plant that you canbrew almost like a tea if you
(14:19):
will.
It's similar they say that it'ssimilar to a green tea, said to
be best brewed in hot but notboiling water, which I don't
know enough about tea to be ableto understand, like where you
get into that I know nothingabout tea, I'm not a tea drinker
.
Speaker 2 (14:34):
I really don't like tea.
Speaker 1 (14:36):
It just it's never done anything for me I used to
drink.
I used to like cold ice, likesun tea.
You know it was like the liptonsun tea.
We'd you have to get in theselike these metal or metal glass
tea.
You know it was like the Liptonsun tea.
You have to get in these likemetal glass jars, and you know
we'd put the tea bags in thereand put it in the window Like 50
tea bags and a bunch of ice.
Yep, and then toss it into thefridge, you know after that or
(14:56):
whatever.
You used to drink that stuffquite a bit, so I never really
was really the sweet tea this isthe regular stuff, or whatever
Sweet tea.
Tea this is the regular stuff,or whatever sweet tea is too
sweet for me, I guess, justprobably just because I grew up
on the other stuff.
It's probably more so what itwas, but that was always good
stuff.
I think tea tastes like dirt.
Speaker 2 (15:11):
It kind of does you ever have a hand?
Speaker 1 (15:12):
it really kind of does yeah, I don't throw a lot
of dirt in my mouth very often,you know, try to kind of avoid
that those hot, sweaty days, youjust pick up some dirt and
throw it in your mouth.
The only time is when I bite itin baseball or softball.
Speaker 2 (15:26):
Yeah, I was just going to say when you're sliding
into third, catch some of thatSliding into third.
I'm not getting that far.
Get that agri-lime in yourmouth Tastes like it.
To me that's just tea.
I apologize to all youtea-givers, I just can't get
into tea, not your jam.
Not my jam.
Speaker 1 (15:43):
So well then, you're probably not going to want to go
to Brazil, paraguay orArgentina.
Speaker 2 (15:47):
Not for tea.
Speaker 1 (15:48):
Because yerba mate is known as the national drink of
those countries, so keep that inmind when you're traveling to
South America.
All right, perfect.
It is known in some of thoseareas as the drink of the gods
and thought to possess the hostof health benefits, most of
which helping prolong life.
Okay, so you're going to liveforever, apparently Brewed.
(16:12):
It's similar to green tea, hot,not boiling water.
It's the same paragraph that hehad up there, but what they
have is so they've taken thisand they've married it with the
different flavors, the realfruit flavors, so maybe you
don't get that dirt tea type oftaste.
They're just using that brewand then putting it with mint,
(16:33):
lemonade, mango, lime, pineapple, ginger, peach, guava and
blackberry lemonade.
Speaker 2 (16:38):
Okay, I would try that.
That sounds good yeah.
Speaker 1 (16:41):
It might be kind of an interesting kind of pair with
some of that so kind of aninteresting deal, so with some
of that so kind of aninteresting, interesting deal.
Speaker 2 (16:48):
So that's what Schilling makes.
Speaker 1 (16:49):
Yeah, so those are their lines of yeah, those are
their four, four differentproducts that they make the
other regular Schilling ciders,the Imperial, the uh hard
lemonade and then the Vida Mate,the non-alcoholic afternoon.
I know it's just a fun phraseto say.
It sounds like a song Vida.
Speaker 2 (17:06):
Mate Vida, mate Living.
Speaker 1 (17:09):
La Vida Loca.
Speaker 2 (17:10):
We're living La Vida, mate Remix.
Speaker 1 (17:15):
So that's kind of what that is, which is kind of a
cool thing, but some of thebackground with what they got
going on.
So I was trying to find I hadan article where it talked about
when they first kind of started, but they've expanded quite
large over the course of years.
They co-founded Schilling Ciderit was Colin Schilling, the CEO
(17:37):
, and then CFO, mark Corney,k-o-r-n-e-i Corney.
2015 is when they did that.
That's when they started thingsand they've kind of worked
their way up over the course oftime.
But this was in 2020, there wasan article in the Auburn
Reporter where they were talkingabout their extensive,
(17:58):
year-long, multi-million dollarproject that was being worked on
there in Auburn.
They have transformed theirfive-year-old plant which was
2015 to 2020, you know theshort-term deal from a cidery
and secondary packagingoperations into the fastest
canning line dedicated toalcohol in the Pacific Northwest
(18:21):
.
Speaker 2 (18:22):
All right, I want to know how much they're canning
then.
It makes it the fastest.
Speaker 1 (18:27):
It does Our cans.
I have the answer for you.
Don't usually always have theanswers here for you.
Speaker 2 (18:34):
Did they compare to other breweries?
Speaker 1 (18:36):
1,200 cans a minute.
Speaker 2 (18:38):
That seems like a lot of cans per minute.
Speaker 1 (18:41):
Which is faster than all of the breweries in Seattle
combined.
So you want to talk comparison?
Perfect Gives you kind of anidea to be able to do that.
Speaker 2 (18:51):
Way to go.
Speaker 1 (18:52):
Shelly, absolutely Heck, yeah, so they've
definitely upped their game, ifyou will.
Speaker 2 (18:56):
I'd like to see some video on that.
I'd like to see 1,200 cans ofalcohol being canned in a minute
.
Speaker 1 (19:02):
It's going to look an awful lot like the beginning of
Laverne and Shirley.
Yes, they're sending the glovedown the line yes.
I don't think it probably does.
It probably doesn't.
Speaker 2 (19:13):
Well, we can pretend.
Speaker 1 (19:16):
Maybe it does, but yeah, they finished their kind
of remodel and expansion.
This was back in January of2020.
And so they have a new tastingroom that they opened up, a
brand new second floor tastingroom.
A chance to be able to gawk atthe new machinery as they sip
and sample, making it one of thecoolest places in the Puget
(19:39):
Sound region is the way it wasdescribed here by the Auburn
Reporter.
Speaker 2 (19:43):
What was that Sip and what?
Speaker 1 (19:45):
Sip and sample.
Sip and sample.
I like that Sip and sample.
Speaker 2 (19:48):
That could be a line of beer, a sip and sample A sip
and sample.
Speaker 1 (19:50):
Yeah, and they talk about I'll get to that here in a
little bit where they talkabout how to be able to just you
know the way they have it setup.
You'll come in and be able topick your own type of tastings.
They said that they did have achance to open previously, like
about a year before that, butjust with the way things, if you
remember, back to 2020, I don'tknow if anybody remembers there
(20:12):
was this little illness thatwas like moving around the
country and things kind of likeslowed down for a little bit.
Speaker 2 (20:14):
I don't think I ever heard of that.
Speaker 1 (20:15):
Yeah, it didn't really affect a whole lot, but
apparently the service industrygot hit pretty good.
But yeah, so they got sloweddown with some of the production
, some of the work, just alittle bit.
But they're able to continuebuilding that and that's what
they've built it into.
And it's described by one ofthe other places.
Eater is a site in Portland,oregon, that did a listing,
(20:40):
where they have a bunch ofpictures inside the world's
largest cider, taproot.
So they have more ciders on tapthan anywhere in the world.
At least that's what they boast.
Whether it's true or not, Idon't know if anybody has come
to be able to challenge that.
Speaker 2 (20:56):
How many different ciders can you have, though?
What would you make to make adifferent cider than fruit Right
?
That's kind of interesting.
Speaker 1 (21:06):
Yeah, I don't really necessarily know the answer to
that, but apparently they have50 taps.
Speaker 2 (21:12):
Well, next time I'm out there in the Seattle area,
I'll be stopping by.
Speaker 1 (21:15):
And I'm interested to find out if it is 50 different
taps or if they have just 10different kinds on five
different locations throughoutthe gigantic massive tap room.
You know what I mean.
I'm not necessarily challengingthem.
I've just seen that there was abar here locally that boasts
that they have, like they've got, 24 taps and you go in there
(21:37):
and it's like all right, wellyou actually have six, yeah, and
you just have it mirrored onboth sides, like you don't have
that many.
You just have that many taphandles.
You don't have that manydifferent beers, right?
So calm down, put your pantsback on.
Speaker 2 (21:49):
If it was 50 individual ciders, that would be
something to see.
That would be impressive Iwould be interested to try all
sorts of different flavors.
For sure, it seems like whenyou get to the cider line of
alcoholic beverages theredoesn't seem to be like a
massive variety, you know,because there's only so many
flavors of cider you can make.
So it'd be be real interestingand curious to see what type of
(22:10):
different ciders they make andconcoctions and what different
ingredients they use, if theylegit have 50 different ciders
on tap yeah, absolutely.
Speaker 1 (22:20):
And, like you said, the different flavors I know
that the one that's up here justnorth of where I'm located,
they do have, probably about 10different kinds.
Yeah, there's a bunch ofdifferent little flavors.
You get the base of just theapple, but you can throw about
any type of flavoring in there.
Speaker 2 (22:34):
Yeah, that is true actually.
So they very easily could have50 different ciders.
You know, the one up here isSapsucker Farms, of course, and
they had the lemongrass um, likea cajun one, all sorts.
Speaker 1 (22:47):
Yeah, there's a bunch of different drawing a blank
right now.
Speaker 2 (22:49):
I've been there like twice, but yeah yeah, it's a
cool little building.
Speaker 1 (22:52):
I like that place.
So, strawberry, I have to havethem on the podcast at some
point time too.
Maybe we'll do a live in personone there.
We'll truck all of ourequipment up there, not too too
far.
Speaker 2 (23:02):
No six miles.
Speaker 1 (23:04):
Get rid of it.
Let's see here it sounds likesince the plant opened in 2015,
processing of the raw applesinto juice was all completed in
Yakima in eastern Washington,and then the juices were trucked
to Auburn and piped intoenormous tanks where the time
and expertise to turn them intothe many juice blends, into hard
ciders so there was kind ofproduction here and then
(23:28):
actually making of the stuff inanother location Until late last
year.
However, the Auburn plant nowtanked its finished ciders at a
local cannery, which filled andseamed the cans before returning
them to Schilling for placementinto boxes and case trays for
distribution.
So the multi-million dollarinvestment allows them to have
its own canning and seamingequipment brought as part of the
(23:51):
operation in from the cold andremoved from the plant's most
significant bottleneck, which isjust the delay in being able to
get that.
So now they can create so muchmore with that.
They're either via regionalscale and their canning lines
will do about 80 cans a minute,maybe up to even 300 cans a
minute, but, as I mentionedbefore, theirs will do 1200 cans
(24:13):
a minute, which is unreal.
Speaker 2 (24:15):
I would love to see a video of that.
Speaker 1 (24:17):
Schilling is quoted as saying we also have some
pretty tricky technology that'sspecific to our product.
For instance, we have a bigpasteurization tunnel, which is
a nice way to create shelfstability without chemicals,
which is a big thing.
You want it to be able to staygood for a while, especially if
it's not refrigerated, right.
We also have some coolsecondary packaging to create
(24:38):
those 6 to 12-pack boxes thateverybody likes, as opposed to
the old rings.
We do have the 12-pack boxesthat everybody likes, as opposed
to the old rings.
We do have the four-pack ringshere, but you can get larger
packs of it, which is good.
They can do that all there athigh speed.
We have one of the newerhigh-tech machines that do that
type of operation.
So a lot of stuff that they hadgoing on.
Again, this is back in 2020,when they expanded a massive
(25:01):
expansion to be able to get that.
Again, this is back in 2020,when they expanded a massive
expansion to be able to get that.
They said that customers whoremember the former tasting room
are in for a little bit of apleasant jolt, not only being
able to sip and sample and beable to see all of the equipment
Schilling says our old tastingroom was seats in a warehouse
and a pool table.
We got off of Craigslist.
(25:21):
People liked it, but it's goingto be a nicer vibe with the new
thing.
So it's a chance to be able toget in there and, you know, try
something, something a littlebit different to be able to sit
at the bar.
There'll be taps, there'll beswag for sale and from the
windows you can look down ontothe production floor.
Speaker 2 (25:36):
I always think that that's kind of a cool thing to
be able to do.
Speaker 1 (25:39):
There's a lot of breweries that do that.
You don't always get to seethem doing the thing, because
usually they do brew days oneither closed days or when
there's not a bunch of peoplethere.
Speaker 2 (25:48):
Morning hours prior to opening.
Speaker 1 (25:50):
Because people got to be working and things like that
.
So you don't always get to beable to see a lot of that, but
it is kind of a fun thing.
I think it'd be kind ofinteresting to have a brewery
have, like, maybe it's scheduledlike, hey, if you want to come
and watch here, problem is it.
Just it just takes a lot of.
It's kind of boring.
You're just adding stuff into aboiling pot and then you just
walk away and you let the systemdo the thing.
So but I think people mightenjoy.
(26:12):
You know like I'll sit and havea couple of ciders while I
watch somebody do that.
Yeah, I don't know how often Iwould, but you know why not.
You know if it's an option, yeah, I would for sure too.
So they kind of describe thenew setup.
They'll have like a littleparty area that they can be uh
private or you can have it stillbe kind of open to everything
else, but you'll be able to cutout a lot of the noise.
So when the lines are runningthe double insulated windows you
(26:35):
don't have a bunch of thatnoise coming in.
So it's going to filter out alot of that.
You'll know what's going on,but it's not going to be real
bad.
So kind of a little bit of adifferent, uh a vibe which goes
that.
Speaker 2 (26:45):
So well, and that's perfect, because you know, when
my cd drops this friday my albumthey'll be blaring that in the
tap house where everybody'swatching the line.
Go just listen to my amazingthere you go.
Speaker 1 (26:57):
Yeah, you got an ep coming out.
Oh, or something, I sure do.
Lp.
Speaker 2 (27:01):
LP, ep, vinyl, cassette, 8-track.
I've got everything coming upthere.
We go, love it.
Everybody wants to hear this.
I can't wait.
Speaker 1 (27:11):
I might need a couple of these to get through it.
Speaker 2 (27:13):
You might need a case .
Speaker 1 (27:14):
There we go.
Well, it's a good thing thatthey now make the larger cases
the 12 and the 24-packs there.
For me, those are all comingtogether, so they have the two
different locations.
The one in Portland is the onethat they bill as the largest
selection of hard ciders ondraft.
This eater eater inside is whatit's called, and they have a
(27:36):
whole selection of pictures thatshow what appears to be a very
beautiful tap room.
They've done a lot of work withthis and it looks absolutely
incredible.
You know it looks brand.
You know I mean this is brandnew, but this was also in 2017,
2020, you know when they didthat but looks like an amazing
place to be able to go and checkout.
They opened their firstlocation in Seattle and then
(27:56):
followed up with the new taproom now in Portland that now
has the 50 taps.
It has a bunch of house ciders,but they also have a bunch of
guest ciders, so other placescan bring their cider in to be
able to have that on tap.
So it's not necessarily all ofthem are made by them.
They have some other peoplethat they can collab with, which
, again, is one of the thingsthat I think is great about,
like the brewing community,whether it be brewing, ciders
(28:18):
brewing, beer whatever it is,work together and everybody
moves up.
Speaker 2 (28:23):
Right and then put out quality products that people
love to enjoy and just sitthere and enjoy the flavors not
necessarily go to the brewery toget smashed and be stupid and
stuff.
You go there because you lovethe flavor, you love the taste,
you love the camaraderie, thecommunity, just getting out
talking to people, just having agood drink.
Speaker 1 (28:43):
If you're kind of new to the podcast which I would
hope we got a lot of new peoplethat are coming to it but if
you're new to the brewingcommunity generally speaking, go
out and check out a tap room.
If all you drink is Coors Light, bush Light, that's totally
fine.
I'm not going to judge that.
Whatever your selection is, goahead and do that.
Yeah, sean's kind of a judgylittle bee over there, but
(29:05):
whatever works for you, it iswhat it is.
I sometimes myself.
This last Saturday had a coupleof bushlights, a couple of
bushlights.
Speaker 2 (29:12):
I am now judging you.
Speaker 1 (29:13):
I had a lot of bushlights, but it depends kind
of on the situation sometimestoo, I'm not going to have.
If I'm having a good time, we'rehaving a party, we're doing
something, celebrating something, I'm not going to have like 14
ipas, it's just not going towork.
I'm going to be just so fulland just at that point time.
But that works as kind of arefreshing.
You know something to be ableto work on.
(29:33):
But it's kind of a nice blend.
But I highly recommend anybody.
If you haven't, go to a tap room, just find one.
They're at least in Minnesotaand Colorado has a whole pile of
them.
I think Wisconsin has a bunchof them.
I don't feel like there's ashortage anymore of breweries.
For a long time even Floridaonly had a handful of them.
(29:54):
Now they're just all over theplace down there along the coast
.
You can find breweries aboutanywhere.
I would just highly recommendjust go in and check it out.
Do a flight.
Almost every brewery does likelittle flights where you can get
, you know, like five, six,little, like four ounce taster
things, taste a bunch ofdifferent things.
Step out of the comfort zone.
You're going to not like somestuff.
(30:15):
I'll be flat out.
I will say that, that you willnot like some stuff.
But that's fine.
Find what you might like there.
And if you don't find something, that's fine.
Another tap room is going toprobably have something else too
.
There's also times where I'vegone to try a new brewery.
Didn't really like anythingthere, but I came back in like
six months and I loved half thestuff there.
Try it again Because, as we'vetalked on different episodes,
(30:37):
they'll roll out new beers allthe time, constantly.
They're tinkering withdifferent things.
They're trying different stuff.
Well, this didn't seem to sellreal good.
People didn't really like thatflavor.
We'll move on, we'll bringsomething else that's got a
little different flavor to it.
So you can find just aboutanything, just about anywhere.
Find your buddy that does likethat stuff and they'll be happy
(30:57):
to bring you there.
People get kind of a hard knocka little bit on craft beer.
He's like, oh, you're going tohave the beer and the man bun
and be all pretentious and stufflike that.
And generally speaking, mostpeople are just like oh, come on
, let's go, let's go try somestuff.
You know like, this is what Ihave, this is what I kind of
like, but let's try all thedifferent things.
It's great to be able to justget out there and try the
(31:19):
different varieties that are.
I'm trying to remember whatbrewery it was about.
I think it might have beenCastle Danger.
Up in Two Harbors, minnesota,great brewery, a lot of really
good beer, but Cream Ale istheir most popular one.
That's on a lot of tapsthroughout Minnesota.
(31:41):
You can get it at any liquorstore, very widely available, at
least up here in the upperMidwest.
I don't know how much theydistribute beyond that, but it's
widely available here.
And I had talked to somebody atone point and they're like oh
yeah, I don't like Castle Dangerand I'm like oh, which one did
you have Like?
Why had the Castle Danger?
Speaker 2 (31:55):
Right.
Speaker 1 (32:02):
Okay.
So I need to explain this toyou, right, which variety of
Castle Danger Exactly?
It's kind of like saying, oh, Ihad a potato, like, okay, did
you have a baked potato?
Did you have French fries?
Did you have tater tots?
Did you have waffle fries?
Exactly, sweet potato friesthere's so many different things
.
Yes, it's potato.
But there's so many differentways you can be able to do it.
You know what I mean.
It's oh, I had chicken.
Okay, so let's Perfect.
Speaker 2 (32:21):
Did you have raw?
Speaker 1 (32:22):
chicken, exactly, yeah, sushi chicken.
So it's for those that don'tknow, and I'm kind of preaching
to the choir for the people thatare aware of this, but they're,
you know it's, if you're underthe impression that you know,
like you see, castle DangerCream Ale, and that's Castle
Danger, and that's what it is,mostly because of the large
companies like Budweiser Bush,light, things like that.
(32:44):
That's their one thing, that'swhat they do.
But there's a whole world.
If you go even to lining kugels, there's a hundred different
beers that they make and it'sall different flavors and all
different styles too, like it'snot all ipas, it's not all
stouts.
Some of them are lean, heavy inin some directions.
The local beer club is is heavyon kind of the uh, bavarian,
(33:06):
german style beers, you know.
So they'll have kind of maybe atheme within it.
But you can find just about anytype of taste at multiple
different breweries, and there'seven certain places that aren't
even breweries for themselves.
But you can I think that youwere talking about one.
I think there's a union 88, Ithink is what it's called that
you can go and they have just amillion taps there and you can
(33:26):
just basically pay by the ounceto be able to get stuff like
that, so you could try a milliondifferent things.
You're like, okay, well, I likethis kind of feeling of a taste
or something like that, andtalk to the people that are
working there.
They'll be happy to explain,kind of, what it is that you're
getting.
Speaker 2 (33:40):
And the people that work at breweries and tap houses
.
They're super friendly andthey're knowledgeable about what
you're drinking.
You can ask them any questionabout anything about the beer
and they'll tell you about it,unlike a normal bar, you know.
That's why you go in there to.
What you were saying is yougrab a flight and you can try
all the different things of beerthat they offer so you can
decide on what you like, whatyou want to drink, and not only
(34:02):
that, while you're there, thepeople that frequent breweries
they're friendly, they'reoutgoing, they're not there to
cause drama or problems.
You go to a local bar andthere's fights all the time.
It's annoying, it's loud, it'snot fun.
You know you go to a brewery.
It's friendly, there's no fight.
I've never seen a fight at abrewery, personally, of all
kinds.
Speaker 1 (34:21):
There's kids there.
Speaker 2 (34:22):
There's kids, there's families.
Man, you want to play a game ofFarkle?
There's a Farkle board rightover there.
Some dice, you start farkling,right there.
Speaker 1 (34:30):
Exactly.
You get a farkle right in frontof everybody.
That's right.
Speaker 2 (34:34):
And nobody cares.
People might even join in.
Speaker 1 (34:39):
Exactly yeah, there's nothing better than a group
farkle.
Speaker 2 (34:42):
We all like to farkle .
Speaker 1 (34:45):
But yeah, it's such a great scene, it's a great
community, a lot of places youcan bring your dogs with.
You see a lot of dogs atbreweries, especially if they
have patios Not of places youcan bring your dogs with, you
know.
So you see a lot of dogs atbreweries, especially, I mean,
if they have patios.
Not a lot inside, just for theobvious reasons, but it's just a
fun laid back atmosphere.
You know what I mean.
Like you said, people are justin there to I'm gonna try some
different stuff, I'm gonna havesome fun, I'm just gonna be
relaxed.
It's a very chill, kind of coolvibe.
(35:07):
A lot of fun and even somebreweries.
Speaker 2 (35:09):
I don't know if shilling does that with their
ciders they probably do.
You go to a brewery, you wantsome fresh beer canned.
They'll can it for you rightthere.
Like I'll take some of this,some of this, and you watch them
, can it right in front of youand you take it home.
I mean, what's better than that?
Speaker 1 (35:23):
Absolutely.
Speaker 2 (35:25):
You know as fresh as you could possibly get.
Speaker 1 (35:26):
We were talking a little bit about the guest
ciders before and you hadmentioned about, you know, like
some of the freshness qualitystandards they have.
For a guest cider to befeatured, it has to be made by
an independently owned ciderythat does not use artificial
colors, flavors or preservativesand has to be made out of 100%
fresh pressed juice.
Speaker 2 (35:45):
Oh, that's awesome.
Speaker 1 (35:45):
So even though they bring in outside places to be
able to feature their stuff,they still keep their same
quality standards that theywould for their own stuff.
For that, that sounds awesome.
That way, they keep their samequality with that, which is
absolutely fantastic.
Speaker 2 (36:00):
That makes me want to go there even more and check it
out.
You don't know that you'regetting that type of quality and
fresh ingredients and not fullof additives and artificial
stuff.
Like I want real rawingredients, fresh ingredients,
Like let's go.
I'm excited about that.
Speaker 1 (36:15):
Absolutely.
Yeah, it's a.
It's quite fantastic.
So there's another article thatI also pulled some information
from here.
It's the cider scene ciderscenecom.
It's a blog 2017.
They talked to the uh, the owner, colin Schilling, and uh, you
know, kind of like we had on aprevious episode where we were
able to get the owner to be ableto meet with us and chat for a
(36:35):
little bit.
And here it says, when he saidhe's willing to meet at 9am on
Saturday, you just say yes andshow up, because he's going to
be busy all day long.
If you give him an hour, you'regoing to take what you can get
at that point.
So they got a chance to be ableto go to the newest cider house
.
At the time this is in 2017,again in Portland that they were
just making, and you can seethe tap lines here on the main
(36:57):
picture.
It's just tap handle after taphandle all over the place, so
quite the extensive kind ofthing there, even though he's
the CEO of the company.
He showed up.
You know, just kind of someshilling attire, but like jacket
and ball cap and shorts, justrelaxed atmosphere.
Again, they're going to beprofessional.
They're going to beprofessional, they're going to
do the job and they're going todo it the way they know how but
at the same time very laid back,real down to earth type of
(37:26):
people.
So they met at the SchillingTasting Room in Auburn instead
of at one of their otherlocations.
And then it's their otherlocation in the Fremont district
of Seattle and talked about thespace that they have and they
say.
They said it's a 35,000 squarefoot manufacturing facility, so
lots of space to be able to getthings going and you really get
(37:46):
the the magnitude of what'sgoing on with what they have
there.
But they had this, this article.
They had a five specificquestions and I won't go through
all the questions here but someof the ones that I want to kind
of highlight.
That I thought was kind offunny.
Best cider hangover cure, hesays more cider, which is
classic answer.
On that one he did say, thoughlike he kind of laughed a little
bit but said I actually reallylike a cider mimosa and we have
(38:10):
our cold brew as well.
So they have kind of a coffeecider blend with that as well.
So kind of some fun stuff withthat.
They said that at the time theirPortland location was keeping
them pretty busy because they'retrying to get that up and
running.
That was at the time.
It's up and running now andhuge, fantastic space that they
have there.
(38:30):
But they've also worked with uhstreet bean coffee about doing
some non-alcoholic canned coldbrew coffee to be able to get
out.
And of course we mentioned theuh, the, the vita mate stuff
that they have.
So they do have some goodnon-alcoholic options out there
as well.
And uh, you mentioned it beforeuh, you're an advocate for
people opening cider bars what'syour single best piece of
(38:51):
advice you have for them?
And he says sell good cider andgive customers what they want.
Speaker 2 (38:56):
That is the best piece Almost nailed.
That exactly right off the headJust perfect.
Speaker 1 (39:03):
So it's, yeah, it's, it's.
It's one of those things thateverybody wants to get together.
One of the other questions whyis the camaraderie amongst cider
makers so strong?
And I think the way that thisis put, the way that he words
this, I think could be appliedto even the beer industry and
things like that, the brewingindustry as a whole.
The quote was all boats rise,which means that every cider
(39:28):
maker, and probably every brewer, wants to see the other ones
succeed, because if each of usdoes well, it builds the
industry, sure does.
It pushes everything up, and ifthe water keeps rising, you're
going to keep going up with it.
Speaker 2 (39:41):
And I'll keep drinking it Absolutely.
Speaker 1 (39:43):
So definitely some good information, some good
interesting thing that we pulledoff of there and we were able
to get some information here onuh shilling hard cider a lot of
fun.
You know a lot of cool stuffand uh, it's just a lot of a
really cool type of things thatthey got going on there and uh,
the, the portland and um seattlearea, so a little pacific
(40:06):
northwest.
So, yeah, we'll have to go outand visit uh melissa and jake
and have them take us around andtry some different locations.
For sure that would that wouldbe great.
Check out the local legend inhis own backyard.
Speaker 2 (40:17):
Perfect.
So we're talking a little bitabout cider and apples.
I'm just curious what's yourfavorite apple?
I do like apples.
I do eat them for lunch at work.
I do buy one.
What do you like to eat Ifyou're eating a fruit and you
got a nice crisp apple in yourrefrigerator?
Speaker 1 (40:33):
I do.
I do like the honey crisp andmaybe that's just kind of a
Minnesota bit.
You know, I don't knownecessarily what it is, but you
know I harvest a lot off yourtrees.
We get a handful off there, tobe perfectly honest, half the
time forget about it and then bythe time we're going to pick,
know it's definitely.
It's kind of funny, like whenyou have your own apple trees
(40:57):
and you pull them off of there,you really notice I don't know
if production value is the wayto put it, but the level of
production value that you getwith an apple that goes to like
a store.
They clean it, they kind ofgive it a little waxy sheen to
it to make it really pop.
You grab it from out here.
It looks like it's like dingy,you know.
(41:17):
You try to rub it off a littlebit and it still just looks
exactly the same.
You know what I mean.
So it's clearly the advertisingor the sales tactics that work
is to make it look really prettyand make it look shiny, and it
works because everybody buysthem.
So it is a little bit different, different.
But yeah, we don't get a tonoff of here.
We do get a decent amount but,like I said, half the time we
forget that it's there and youknow when we do pick it, what
(41:38):
you know it's you pick them.
And what am I going to do withthese now for the next three
weeks?
right, yeah, before they go backquickly, or you can them, or
something you know exactly makesomething out of them but the
ones that they do pull are theyare very good and you know, I do
like a honey crisp.
Um, I don't know, gala apple, I, I don't know.
Speaker 2 (41:55):
I I like most, most apples, but I only ever get a
couple different kinds yeah, wehave three or four apple trees
on our property too, and I havenot a clue what type apples they
are.
I don't know if they're red,delicious or washington apple or
what, but they're definitelynot my favorite.
We we kind of are in the sameboat.
We think, oh, maybe we shouldspray our trees, but we never do
(42:17):
and they fall to the ground andI mow them up and it smells
great when I'm mowing them up.
But we have a lot of deer thatcome in the yard and eat them up
.
But one apple tree I'd reallylike to plant is the Granny
Smith.
The Granny Smith are myfavorite.
I like the sour tart apple.
Yeah, no, so we were talkingabout that.
This year you might, mightactually do that.
(42:38):
We have a spot on our propertywhere we're thinking of planting
like three honey crisp, threegranny smith and three something
else next thing, you know,you're gonna have your own
little cidery there you goyou're darn right.
Speaker 1 (42:50):
Why not you bet two barrels a year?
Speaker 2 (42:52):
here we go there we are.
Speaker 1 (42:52):
Love it.
There you go, you're darn right.
Speaker 2 (42:53):
Why not you bet Two barrels a year?
Here we go, there we are.
Speaker 1 (42:58):
Love it.
So yeah, I don't know I'll letyou think back or not think back
, but I'll have to try to pay alittle better attention next
time I get apples.
Generally it's just ahoneycrisp, it's pretty much
about it.
Sure, all side of that, I don'tknow.
Speaker 2 (43:12):
Granny smith, pretty solid one though yeah, I like, I
like the sour tart, tart, tartapple.
Yeah, yeah it's kind of myfavorite, since this is out in
washington.
You ever been out to washington?
Speaker 1 (43:23):
I have not.
No, I, as far as going out west, I've been to, uh, arizona and
I drove down that direction.
I've been to colorado like oncefor about 12 hours, so I don't
really think that counts, butthat's about it going on going
West.
So otherwise they haven'treally been too many places that
direction, more Florida or EastA lot of history out East.
Speaker 2 (43:46):
I've been to Washington once, ironically
enough, visiting Jake andMelissa.
Hi guys, one of the places wewent though I kind of wanted to
talk about was really cool outthere in seattle was the
underground.
I don't know a ton about it, soif I'm wrong, you guys can
comment and tell me how stupid Iam on our social media, but if
I remember correctly, theunderground basically is the old
(44:07):
seattle.
So at one point in time inhistory seattle burnt to the
ground, or burnt real heavily.
Well, they built the seattlethat you know it is today on top
of the old one.
Oh wow.
So when you go under the streetsand stuff, when you're taking a
tour of it, you can see theactual structures of the old
buildings, of the new buildingsthat are built on top of the old
structures weird.
(44:28):
So you can see crumblingbuildings underground and, uh,
all that sort of thing.
You know, when you're goingthrough there they talk about
how Seattle had the firstplumbing system.
Somehow the sound when the sealevel rises in the sound back
before they had plumbing thatwould take people's sewage back
(44:49):
up to them in their houses.
Good good good, back up to themin their houses, good, good.
So Seattle was the firstessentially city in the country
with more modernized plumbing,and John Crapper, of course,
made the first toilet.
That's right, John Crapperwhich was the first ones, were
in Seattle with their modernplumbing and stuff.
So I just wanted to share that.
It was real cool going outthere when you're tooling
(45:11):
underground.
You're literally under the city, under roads, under the
buildings, and you see the oldbuildings and stuff.
Speaker 1 (45:16):
You're like look like wow, that's kind of crazy.
Speaker 2 (45:19):
So yeah, that'd be unreal and, of course, the
market out there.
I forget exactly what it'scalled, I just remember they're
signing the mark.
You know where they throw fishand catch fish and stuff.
It's something market weretooling through there and
watching people catch fish and Idon't remember if Melissa or
Jake or one of the workers like,oh, look at this fish, you know
.
So I'm looking at these casesfull of ice.
(45:40):
You know they put fresh fish onthe ice.
You know, pike place, pikeplace.
Yes, thank you Google?
Speaker 1 (45:47):
Yes, yes.
Speaker 2 (45:51):
Now my Facebook feed is going to be full of fish ads
now It'll be for a couple ofweeks, so I'm like studying
these fish.
In this case, I don't know whyI was so intently looking at
them, but I was like and I wasnot in a brewery or cidery.
We didn't frequent any of those,but I was super intently
looking at these cases withthese big fresh fish, small
fresh fish on this ice, and Idon't remember, like, like I
(46:15):
said, if it was the worker theremost of the time.
Oh, look at this one, you know.
So I'm like looking at it andI'm like, oh, wow, you know,
that's weird looking.
I'm getting closer and closerand next thing, you know, it
moves and I freaked the f out.
I'm like God, jump up, you know, and everybody's laughing.
Ha ha ha.
Well, here it's purposely afake fish in there and they get
(46:37):
people to look at it In theinside, where the worker is.
They like, just pull on it alittle bit and it moves.
So that's kind of a story I hadabout that man.
It freaked the heck out of me.
(46:59):
Everybody's laughing making funof me and I'm like all right,
you're right, yeah, yeah, yeah,there you go.
Super cool place, the sound,beautiful place, beautiful city
at night.
We went up on the hills and wekind of looked over the city.
Gorgeous city, space needle,real cool.
We went to some like musicmuseums I forget what it's
called, but they had like thingsfrom kurt cobain, you know,
nirvana all, alice in Chains,jimi Hendrix because he's buried
out there.
Real neat place.
You know a lot of fun things todo in Seattle.
(47:21):
So, now we can add cider alongto that.
Speaker 1 (47:23):
There we go.
Yeah, always up for tryingsomething different.
Yeah, 100%.
So, jake and Melissa, we'recoming to crash your place.
Speaker 2 (47:29):
Here we come.
Speaker 1 (47:30):
And we're coming to crash your place.
Speaker 2 (47:32):
Here we come.
And just saying Shilling saidhe got to bring us here.
Speaker 1 (47:35):
So yeah, that's kind of our story there on Shilling.
Got anything else for us todaythere Kind of talked a little
history of Seattle as well, butanything else you got today.
Speaker 2 (47:46):
No, I don't have anything else, I just enjoy this
beer Shilling, shilling, hardcider, local legend, real good
beer, real crisp, realrefreshing dry, not sweet not
overpowering in the gut, notfull of sugar, great stuff.
If you can get it, get yourselfsome of this stuff, try it.
Speaker 1 (48:03):
Absolutely.
Speaker 2 (48:03):
Highly recommend it for a cider for sure.
Speaker 1 (48:08):
And that's going to be our episode for today.
I just want to thank Schilling,hard Cider and the information
we were able to draw out on that, and until next time, everybody
cheers.
All right and welcome in once again Andy Beckstrom,
sean Field, here in the Two Guysand Beer podcast studio.
And we're going to go a littlebit off the board today,
normally podcasting about beer.
Today, here we go.
We're going to go a little bitoff the board today, normally
podcasting about beer.
Today we're going to go cider.
So it's quite similar Canned,got some alcohol to it, a lot of
(00:34):
the same type of similar typeof deals and you see cider
houses here and there.
There's actually one just upthe road from here where I live,
and so a chance to kind of trysomething a little bit different
, be able to get a little offthe board.
Speaker 2 (00:47):
That's what we're all about here.
We'll try anything with alcoholin it, yep.
Speaker 1 (00:51):
How about that?
Absolutely so.
Today we're doing a shillinghard cider.
This is going to be out ofAuburn and well, seattle and
Portland, essentially.
Speaker 2 (01:03):
Out of Washington.
Speaker 1 (01:04):
Yeah.
Speaker 2 (01:05):
We know a few people out in Washington, so if you
guys are listening, this one'sfor you, melissa and Jake.
Speaker 1 (01:10):
Yep, there we go.
Speaker 2 (01:11):
And if you can recommend a brewery so we can
try a beer from out there, not acider, let us know, Shoot us a
text message Comment on oursocial media.
Come on, jake, we know you gotit in.
Speaker 1 (01:22):
You Come on, get it out there.
Come on, talk to us.
Talk to us people.
Yeah, so Schilling Hard Cider.
We're doing a local legend.
It's a classic, semi-sweet,full pounder, 5.2% alcohol, abv.
Let's see here Schilling CiderLLC out of Auburn, washington,
but they have cider houses inSeattle and Portland.
(01:42):
So definitely Pacific Northwest, but they got a couple of
different locations to be ableto go with up there.
So before we pop the top here,let's hear nothing.
Artificial, fresh pressedapples I think that's how the
English way is supposed to bepronounced.
Salutations, semi-sweet seekers.
This isn't a hoax.
The rumors are true.
The local legend has been cited.
(02:04):
This isn't a hoax.
The rumors are true.
The local legend has been cited.
Tasting is believing.
After years of safeguarding andfine-tuning secret family
recipes, I am ready to reveal mylatest creation.
No longer elusive, the perfectharmony of dry and sweet is in
your hands.
A cider that is refreshing as acool mountain creek and doesn't
miss a beat.
There may be other ciders inthe wild, but this local legend
(02:27):
is worthy of its name.
Just like a Sasquatch, thiscider is always waiting to be
discovered.
You're a believer.
Come find me in the woods.
Pairs perfectly with yourfavorite tunes and a shot of
whiskey.
I did not bring the whiskey, Iapologize.
I kind of failed on that one,but that's quite the description
that they have.
Usually just a couple of words,but this yeah, it's got a whole
(02:48):
big old paragraph of adescription on the back here for
shilling hard cider.
So let's pop the top of theepisode.
Speaker 2 (02:57):
That is quite the description and, for the record,
I don't want to find anythingin the woods, especially a
Sasquatch.
I don't believe they're there,so once I take a drink of this,
I don't think I'll believe.
I might believe this is a goodhard apple cider.
Speaker 1 (03:13):
Right, but you're not buying into the Sasquatch thing
, you're not going squatching.
Speaker 2 (03:17):
I'm not going squatching.
Speaker 1 (03:18):
There you go.
Speaker 2 (03:19):
But it's a cool thing .
I think the art on the can iscool.
I think the guy on the frontwith the boom box is cool.
In fact that's what drew me toit to pick it out.
But you know who would gosquatching would be.
My wife probably thinks thesethings are hilarious, like I've
been trying to get her one ofthose metal cutouts of a
sasquatch that kind of had a fadall over the place and put one
in our driveway, kind of likethat big darkened.
Speaker 1 (03:42):
Yeah, they're wood cutouts or whatever.
Speaker 2 (03:44):
Yeah, so she thinks those things are hilarious.
So that's another reason Ifigured I better pick this out,
and so she'll go a-squatchin'.
I won't go a-squatchin'.
I'll just go a cider drinkin'.
Speaker 1 (03:56):
There we go, there we go.
We'll let them wander off intothe woods and we'll just sit
back.
This is pretty good First taste.
It's a kind of the, the old,semi-sweet, but it's.
It's got some flavor to it andit's.
It's light and crisp, it's easyto drink and usually a lot of
ciders that I've had have kindof not a bitter bite to it, but
you got it's a sipper, but thisone you could drink a little bit
(04:16):
more yeah, this one's kind of adrier tasting cider.
Speaker 2 (04:19):
I think.
Uh, when we talk ciders orthink ciders, uh, if you have a
hard apple cider or an angryorchard, they seem to be too
sugary or too syrupy or they'rea little too something.
This basically tastes almostlike you're drinking a crisp
apple juice with alcohol in itor something Absolutely so.
They definitely hit that nailon the head right on that.
(04:41):
Nothing artificial, you candefinitely tell.
Speaker 1 (04:42):
this is definitely like a pressed apple, not too
sugary not too sweet and I don'treally even taste the alcohol
to it at all, which is maybedangerous.
It's not bitter, although Idon't know how much apple juice
I could drink before I get kindof a little bit full.
Speaker 2 (04:57):
One way to find out, though.
Right.
Well, we got four cans here, sothere we go, see what happens.
But it is a little drier, Iwould say for cider.
I think it's good tasting forsure.
Yeah, I think it's a locallegend for Washington.
Speaker 1 (05:11):
I think this is a so far at least tastes kind of a
good lawn mowing type of brew.
I think you could probably geta couple, three, four of them.
I think that the taste is niceand fresh and crisp and
refreshing.
I think it would just be the,the cider nature, you know.
I mean kind of the I don't knowif gut rot's the right way to
put it but you get too much.
(05:31):
You get too much like acid toit, like that would be the only
thing that would maybe stop mefrom continuing to drink a whole
pile of them.
You know, when I'm mowing thelawn because it's nice and
refreshing, and if you're hotday, you know sweating on the
riding lawnmower admiring yourwork, this would be a good one
to be able to have for that.
Speaker 2 (05:47):
Yeah, I would agree.
I think you're spot on aboutthe gut rot.
Perhaps you know.
If you drink just apple juice,in general it's full of vitamin
C and so if you drink a coupleglasses of that within hours
you're in the can like lettingher fly.
So this may not be the one youwant to drink on a lawnmower.
I would say one and a half tomaybe two cans while you're
mowing.
Speaker 1 (06:06):
Yeah, but it's excellent though.
It's fantastic, very refreshing.
Speaker 2 (06:11):
Super good for a cider.
Speaker 1 (06:13):
Absolutely.
Speaker 2 (06:20):
I like that it's not so overpowering with sugar and
sweetness or thickness like anangry orchard.
Speaker 1 (06:22):
This is super crisp, absolutely so.
This is from a shilling hardcider.
The company, at least, is basedin auburn, but uh, their cider
houses they got two of them,seattle, and then portland is a
newer one that they just openedrecently.
We'll talk a little bit moreabout some of what they got
going on there, but they gotmultiple different products that
they they released.
They have just the shillinghard ciders, which kind of what
(06:45):
they say.
All of our beverages arehandcrafted in the Pacific
Northwest.
They use 100% fresh pressedapples, locally sourced
ingredients and hand-selectedyeast strains to create a cider
experience that's truly unique.
So they definitely do a lot ofwork to be able to get that
going and really be able to havethat feeling come out through
(07:06):
that.
Speaker 2 (07:06):
So locally sourced, fresh pressed apples.
What apple was made here inMinnesota that everybody loves?
Speaker 1 (07:13):
Honeycrisp.
Honey is crisp.
Got two trees out here.
Speaker 2 (07:16):
What kind of beer are we having with that?
Speaker 1 (07:19):
Why don't we have?
Speaker 2 (07:20):
a Honeycrisp apple beer, that'd be a pretty sweet
beer.
Speaker 1 (07:23):
What?
If that could be, and I sweetlike two ways there, but I don't
know how to make cider.
I'll have to talk to somebodythat makes cider.
Maybe I can squash a couple ofthese.
I don't know how many applesyou need to be able to do cider.
Speaker 2 (07:35):
Can we turn that more into like an apple beer maybe?
Why not Honey crisp apple beer?
Speaker 1 (07:40):
I'm sure we'll have to talk to Brandon about that
one.
Brandon will hook us up.
Speaker 2 (07:44):
That could be our idea for our own two guys and
beer recipe.
Speaker 1 (07:48):
Brilliant, brilliant Thanks.
Speaker 2 (07:50):
See Shilling.
Look what you're doing for ourpodcast here.
Absolutely, you're making uscome up with these great ideas
for our own recipe.
Speaker 1 (07:55):
The best ideas come when you have the knowledge
juice going.
Shilling Ciders are bold,innovative and flavor-forward,
using fresh-pressed apples,locally sourced, wholesome
ingredients, as we mentioned,they'll give you a beverage
experience that'll have youwanting to taste their entire
lineup.
Nothing artificial, nopreservatives, the perfect
balance for any occasion.
So that's kind of what theyhave for the Schilling Hard
(08:20):
Cider.
So that's the basics of whatthey do.
That's the main thing, Ibelieve, and that's where it
kind of started, as they alsohave three other products that
they do.
They have Excelsior ImperialCiders, boldly going where no
cider has gone before.
The original Imperial Cider isan out-of-this-world experience
(08:40):
that is crisp, flavorful and nottoo sweet.
Locally made in the PacificNorthwest.
This astronomical apple ciderhas the power to launch you into
orbit.
Now, I won't lie, I don't knowwhat the difference between the
regular cider and the imperialcider is, but it appears to be
that the imperial's.
Let's see here the imperialapple pie is 8.4%, the mango
(09:06):
supernova, which I love me somemango 9.1.
So I think it's just a little,a little hotter, if you will, a
little warmer when it comes tothat elky holly.
Yeah, the the regular shillingciders that they have 5.2, 6.6
is about the highest that itgoes and it kind of stays right
(09:26):
around that level.
So I think it's just, you know,just brewed a little bit
different, a little bit.
You know a little more to it.
Sure, they also do a shillinghard lemonade, which is another
thing that they do.
Welcome to the zest coast.
Okay, perfect that one.
Speaker 2 (09:44):
So I'm actually interested in trying their hard
lemonade.
If their hard lemonade is crispand refreshing like this, I'd
be interested in it.
You know the mike's hardlemonade we've all had that.
It's good for like half abottle and you're like, this
tastes like high fructose cornsyrup and syrupy and it tastes
(10:05):
like shit after half of a bottle.
Speaker 1 (10:07):
Let's be honest but if you have all of the natural
products and fresh right totaste something like this.
Speaker 2 (10:12):
It's absolutely clean , maybe a little drier, just
like this man.
I'm interested in trying someof that man, I wonder.
I wonder how we can get a holdof some of that hey shilling
that ship some out to us Exactly.
Speaker 1 (10:23):
Big Zesty's Lemonade is made for all you sunset
seekers, get-out-of-towners andrelaxed rendezvousers.
They like to turn a phrase,that's for sure.
So squeeze the day and let thegood tides roll, and live your
zest life.
Speaker 2 (10:37):
Squeeze the day.
It's like that one song RightSeize the day, squeeze the day.
There you go, a squeeze the day, there you go.
Speaker 1 (10:45):
Does that make any sense?
It's great.
It's great remix.
I like yeah, I'll be signing myrecord contract next week for
everybody else so let's see herethey got a handful of different
uh, uh, the, uh, the lemonades.
They have the imperial pinklemonade.
It's all real lemon, so it doessay real lemon.
So, as you mentioned, that'skind of what they're looking at
(11:06):
the Imperial Pink Lemonade, an8.4.
Imperial Blue RaspberryLemonade, another 8.4.
Then they have the GuavaLemonade at about a 6.9.
So those are the lemonade, thehard lemonade ones that they
make.
So the other thing that theymake is vita mate what the?
(11:30):
hell, is that exactly that?
That was my question.
I'm like I don't understand.
What is this?
What's going on?
So when I look through theirwebsite so if you go to, uh,
their basic website, uh,shillingsidercom, you can get
through like a bunch of thestuff that I'm talking about
here and kind of you know, workthrough.
I drew from a couple otherwebsites as well be able to get
(11:50):
some information.
But, uh, they have a segmenthere where they talk about that.
What is, or why Vita and theirtheir thought is, after too many
afternoons spent fighting thefog of a post coffee crash I
think we've all had that wherewe try to, you know, hammer a
cup of coffee or something likethat and it's like all right.
Well, now I'm going to have two, three, four more, because it
works for about a half hour andthen, all of a sudden, I'm like
(12:11):
starting to droop again a littlebit.
They decided it was time for abeverage that would simply
deliver the drive we dreamedabout, with the accompanying
slump, the consistentcaffeination that ordered a more
balanced and vibrant day.
The result is Vita Mate, alow-calorie yerba mate beverage
that will have you rethinkingyour caffeine drinking.
Speaker 2 (12:33):
Was there alcohol in it?
Speaker 1 (12:34):
So, marrying the traditional South American super
beverage with PacificNorthwest's love for artisanal
quality, it brings real fruitjuices into this situation here.
Let's see here.
Try to find some of theinformation.
Excuse me, I'm working on it,hold on.
(12:55):
I think it's just regulardrinking.
It's just like they gotblackberry lemonade, peach guava
, mint lemonade.
I don't think that it's analcoholic bit at all.
I think it's just a regulardeal, alcohol-free.
This is just something you canjust have like at work in an
afternoon or something like that.
(13:16):
Let's see if I can get intothis one here.
Oh, that sounds good too.
Oh, absolutely, you know, it'ssomething to be able to have.
So when you go on here, it alsosays all right, what is yerba
mate?
Because that's obviously whatthis is based on and that's what
the idea is.
So it is a South American drinkbrewed from dried leaves and
twigs of the holy genus pant orholly genus pant Sorry, there
(13:40):
was two L's in there, so notholy, it's holly Holly genus
plant with botanical name Ilexparaguarninius.
Speaker 2 (13:52):
This is why you're reading that stuff Super, not me
, just rolls off the tongue youknow, common spelling.
Speaker 1 (13:57):
You know that's what it is.
Yerba mate grows as a shrub orsmall tree.
A small tree, a small that canreach up to 15 meters high.
This evergreen tree is aspecies of holly that produces
small, greenish, white,four-petal flowers and red berry
, so it's a plant that you canbrew almost like a tea if you
(14:19):
will.
It's similar they say that it'ssimilar to a green tea, said to
be best brewed in hot but notboiling water, which I don't
know enough about tea to be ableto understand, like where you
get into that I know nothingabout tea, I'm not a tea drinker
.
Speaker 2 (14:34):
I really don't like tea.
Speaker 1 (14:36):
It just it's never done anything for me I used to
drink.
I used to like cold ice, likesun tea.
You know it was like the liptonsun tea.
We'd you have to get in theselike these metal or metal glass
tea.
You know it was like the Liptonsun tea.
You have to get in these likemetal glass jars, and you know
we'd put the tea bags in thereand put it in the window Like 50
tea bags and a bunch of ice.
Yep, and then toss it into thefridge, you know after that or
(14:56):
whatever.
You used to drink that stuffquite a bit, so I never really
was really the sweet tea this isthe regular stuff, or whatever
Sweet tea.
Tea this is the regular stuff,or whatever sweet tea is too
sweet for me, I guess, justprobably just because I grew up
on the other stuff.
It's probably more so what itwas, but that was always good
stuff.
I think tea tastes like dirt.
Speaker 2 (15:11):
It kind of does you ever have a hand?
Speaker 1 (15:12):
it really kind of does yeah, I don't throw a lot
of dirt in my mouth very often,you know, try to kind of avoid
that those hot, sweaty days, youjust pick up some dirt and
throw it in your mouth.
The only time is when I bite itin baseball or softball.
Speaker 2 (15:26):
Yeah, I was just going to say when you're sliding
into third, catch some of thatSliding into third.
I'm not getting that far.
Get that agri-lime in yourmouth Tastes like it.
To me that's just tea.
I apologize to all youtea-givers, I just can't get
into tea, not your jam.
Not my jam.
Speaker 1 (15:43):
So well then, you're probably not going to want to go
to Brazil, paraguay orArgentina.
Speaker 2 (15:47):
Not for tea.
Speaker 1 (15:48):
Because yerba mate is known as the national drink of
those countries, so keep that inmind when you're traveling to
South America.
All right, perfect.
It is known in some of thoseareas as the drink of the gods
and thought to possess the hostof health benefits, most of
which helping prolong life.
Okay, so you're going to liveforever, apparently Brewed.
(16:12):
It's similar to green tea, hot,not boiling water.
It's the same paragraph that hehad up there, but what they
have is so they've taken thisand they've married it with the
different flavors, the realfruit flavors, so maybe you
don't get that dirt tea type oftaste.
They're just using that brewand then putting it with mint,
(16:33):
lemonade, mango, lime, pineapple, ginger, peach, guava and
blackberry lemonade.
Speaker 2 (16:38):
Okay, I would try that.
That sounds good yeah.
Speaker 1 (16:41):
It might be kind of an interesting kind of pair with
some of that so kind of aninteresting deal, so with some
of that so kind of aninteresting, interesting deal.
Speaker 2 (16:48):
So that's what Schilling makes.
Speaker 1 (16:49):
Yeah, so those are their lines of yeah, those are
their four, four differentproducts that they make the
other regular Schilling ciders,the Imperial, the uh hard
lemonade and then the Vida Mate,the non-alcoholic afternoon.
I know it's just a fun phraseto say.
It sounds like a song Vida.
Speaker 2 (17:06):
Mate Vida, mate Living.
Speaker 1 (17:09):
La Vida Loca.
Speaker 2 (17:10):
We're living La Vida, mate Remix.
Speaker 1 (17:15):
So that's kind of what that is, which is kind of a
cool thing, but some of thebackground with what they got
going on.
So I was trying to find I hadan article where it talked about
when they first kind of started, but they've expanded quite
large over the course of years.
They co-founded Schilling Ciderit was Colin Schilling, the CEO
(17:37):
, and then CFO, mark Corney,k-o-r-n-e-i Corney.
2015 is when they did that.
That's when they started thingsand they've kind of worked
their way up over the course oftime.
But this was in 2020, there wasan article in the Auburn
Reporter where they were talkingabout their extensive,
(17:58):
year-long, multi-million dollarproject that was being worked on
there in Auburn.
They have transformed theirfive-year-old plant which was
2015 to 2020, you know theshort-term deal from a cidery
and secondary packagingoperations into the fastest
canning line dedicated toalcohol in the Pacific Northwest
(18:21):
.
Speaker 2 (18:22):
All right, I want to know how much they're canning
then.
It makes it the fastest.
Speaker 1 (18:27):
It does Our cans.
I have the answer for you.
Don't usually always have theanswers here for you.
Speaker 2 (18:34):
Did they compare to other breweries?
Speaker 1 (18:36):
1,200 cans a minute.
Speaker 2 (18:38):
That seems like a lot of cans per minute.
Speaker 1 (18:41):
Which is faster than all of the breweries in Seattle
combined.
So you want to talk comparison?
Perfect Gives you kind of anidea to be able to do that.
Speaker 2 (18:51):
Way to go.
Speaker 1 (18:52):
Shelly, absolutely Heck, yeah, so they've
definitely upped their game, ifyou will.
Speaker 2 (18:56):
I'd like to see some video on that.
I'd like to see 1,200 cans ofalcohol being canned in a minute
.
Speaker 1 (19:02):
It's going to look an awful lot like the beginning of
Laverne and Shirley.
Yes, they're sending the glovedown the line yes.
I don't think it probably does.
It probably doesn't.
Speaker 2 (19:13):
Well, we can pretend.
Speaker 1 (19:16):
Maybe it does, but yeah, they finished their kind
of remodel and expansion.
This was back in January of2020.
And so they have a new tastingroom that they opened up, a
brand new second floor tastingroom.
A chance to be able to gawk atthe new machinery as they sip
and sample, making it one of thecoolest places in the Puget
(19:39):
Sound region is the way it wasdescribed here by the Auburn
Reporter.
Speaker 2 (19:43):
What was that Sip and what?
Speaker 1 (19:45):
Sip and sample.
Sip and sample.
I like that Sip and sample.
Speaker 2 (19:48):
That could be a line of beer, a sip and sample A sip
and sample.
Speaker 1 (19:50):
Yeah, and they talk about I'll get to that here in a
little bit where they talkabout how to be able to just you
know the way they have it setup.
You'll come in and be able topick your own type of tastings.
They said that they did have achance to open previously, like
about a year before that, butjust with the way things, if you
remember, back to 2020, I don'tknow if anybody remembers there
(20:12):
was this little illness thatwas like moving around the
country and things kind of likeslowed down for a little bit.
Speaker 2 (20:14):
I don't think I ever heard of that.
Speaker 1 (20:15):
Yeah, it didn't really affect a whole lot, but
apparently the service industrygot hit pretty good.
But yeah, so they got sloweddown with some of the production
, some of the work, just alittle bit.
But they're able to continuebuilding that and that's what
they've built it into.
And it's described by one ofthe other places.
Eater is a site in Portland,oregon, that did a listing,
(20:40):
where they have a bunch ofpictures inside the world's
largest cider, taproot.
So they have more ciders on tapthan anywhere in the world.
At least that's what they boast.
Whether it's true or not, Idon't know if anybody has come
to be able to challenge that.
Speaker 2 (20:56):
How many different ciders can you have, though?
What would you make to make adifferent cider than fruit Right
?
That's kind of interesting.
Speaker 1 (21:06):
Yeah, I don't really necessarily know the answer to
that, but apparently they have50 taps.
Speaker 2 (21:12):
Well, next time I'm out there in the Seattle area,
I'll be stopping by.
Speaker 1 (21:15):
And I'm interested to find out if it is 50 different
taps or if they have just 10different kinds on five
different locations throughoutthe gigantic massive tap room.
You know what I mean.
I'm not necessarily challengingthem.
I've just seen that there was abar here locally that boasts
that they have, like they've got, 24 taps and you go in there
(21:37):
and it's like all right, wellyou actually have six, yeah, and
you just have it mirrored onboth sides, like you don't have
that many.
You just have that many taphandles.
You don't have that manydifferent beers, right?
So calm down, put your pantsback on.
Speaker 2 (21:49):
If it was 50 individual ciders, that would be
something to see.
That would be impressive Iwould be interested to try all
sorts of different flavors.
For sure, it seems like whenyou get to the cider line of
alcoholic beverages theredoesn't seem to be like a
massive variety, you know,because there's only so many
flavors of cider you can make.
So it'd be be real interestingand curious to see what type of
(22:10):
different ciders they make andconcoctions and what different
ingredients they use, if theylegit have 50 different ciders
on tap yeah, absolutely.
Speaker 1 (22:20):
And, like you said, the different flavors I know
that the one that's up here justnorth of where I'm located,
they do have, probably about 10different kinds.
Yeah, there's a bunch ofdifferent little flavors.
You get the base of just theapple, but you can throw about
any type of flavoring in there.
Speaker 2 (22:34):
Yeah, that is true actually.
So they very easily could have50 different ciders.
You know, the one up here isSapsucker Farms, of course, and
they had the lemongrass um, likea cajun one, all sorts.
Speaker 1 (22:47):
Yeah, there's a bunch of different drawing a blank
right now.
Speaker 2 (22:49):
I've been there like twice, but yeah yeah, it's a
cool little building.
Speaker 1 (22:52):
I like that place.
So, strawberry, I have to havethem on the podcast at some
point time too.
Maybe we'll do a live in personone there.
We'll truck all of ourequipment up there, not too too
far.
Speaker 2 (23:02):
No six miles.
Speaker 1 (23:04):
Get rid of it.
Let's see here it sounds likesince the plant opened in 2015,
processing of the raw applesinto juice was all completed in
Yakima in eastern Washington,and then the juices were trucked
to Auburn and piped intoenormous tanks where the time
and expertise to turn them intothe many juice blends, into hard
ciders so there was kind ofproduction here and then
(23:28):
actually making of the stuff inanother location Until late last
year.
However, the Auburn plant nowtanked its finished ciders at a
local cannery, which filled andseamed the cans before returning
them to Schilling for placementinto boxes and case trays for
distribution.
So the multi-million dollarinvestment allows them to have
its own canning and seamingequipment brought as part of the
(23:51):
operation in from the cold andremoved from the plant's most
significant bottleneck, which isjust the delay in being able to
get that.
So now they can create so muchmore with that.
They're either via regionalscale and their canning lines
will do about 80 cans a minute,maybe up to even 300 cans a
minute, but, as I mentionedbefore, theirs will do 1200 cans
(24:13):
a minute, which is unreal.
Speaker 2 (24:15):
I would love to see a video of that.
Speaker 1 (24:17):
Schilling is quoted as saying we also have some
pretty tricky technology that'sspecific to our product.
For instance, we have a bigpasteurization tunnel, which is
a nice way to create shelfstability without chemicals,
which is a big thing.
You want it to be able to staygood for a while, especially if
it's not refrigerated, right.
We also have some coolsecondary packaging to create
(24:38):
those 6 to 12-pack boxes thateverybody likes, as opposed to
the old rings.
We do have the 12-pack boxesthat everybody likes, as opposed
to the old rings.
We do have the four-pack ringshere, but you can get larger
packs of it, which is good.
They can do that all there athigh speed.
We have one of the newerhigh-tech machines that do that
type of operation.
So a lot of stuff that they hadgoing on.
Again, this is back in 2020,when they expanded a massive
(25:01):
expansion to be able to get that.
Again, this is back in 2020,when they expanded a massive
expansion to be able to get that.
They said that customers whoremember the former tasting room
are in for a little bit of apleasant jolt, not only being
able to sip and sample and beable to see all of the equipment
Schilling says our old tastingroom was seats in a warehouse
and a pool table.
We got off of Craigslist.
(25:21):
People liked it, but it's goingto be a nicer vibe with the new
thing.
So it's a chance to be able toget in there and, you know, try
something, something a littlebit different to be able to sit
at the bar.
There'll be taps, there'll beswag for sale and from the
windows you can look down ontothe production floor.
Speaker 2 (25:36):
I always think that that's kind of a cool thing to
be able to do.
Speaker 1 (25:39):
There's a lot of breweries that do that.
You don't always get to seethem doing the thing, because
usually they do brew days oneither closed days or when
there's not a bunch of peoplethere.
Speaker 2 (25:48):
Morning hours prior to opening.
Speaker 1 (25:50):
Because people got to be working and things like that
.
So you don't always get to beable to see a lot of that, but
it is kind of a fun thing.
I think it'd be kind ofinteresting to have a brewery
have, like, maybe it's scheduledlike, hey, if you want to come
and watch here, problem is it.
Just it just takes a lot of.
It's kind of boring.
You're just adding stuff into aboiling pot and then you just
walk away and you let the systemdo the thing.
So but I think people mightenjoy.
(26:12):
You know like I'll sit and havea couple of ciders while I
watch somebody do that.
Yeah, I don't know how often Iwould, but you know why not.
You know if it's an option, yeah, I would for sure too.
So they kind of describe thenew setup.
They'll have like a littleparty area that they can be uh
private or you can have it stillbe kind of open to everything
else, but you'll be able to cutout a lot of the noise.
So when the lines are runningthe double insulated windows you
(26:35):
don't have a bunch of thatnoise coming in.
So it's going to filter out alot of that.
You'll know what's going on,but it's not going to be real
bad.
So kind of a little bit of adifferent, uh a vibe which goes
that.
Speaker 2 (26:45):
So well, and that's perfect, because you know, when
my cd drops this friday my albumthey'll be blaring that in the
tap house where everybody'swatching the line.
Go just listen to my amazingthere you go.
Speaker 1 (26:57):
Yeah, you got an ep coming out.
Oh, or something, I sure do.
Lp.
Speaker 2 (27:01):
LP, ep, vinyl, cassette, 8-track.
I've got everything coming upthere.
We go, love it.
Everybody wants to hear this.
I can't wait.
Speaker 1 (27:11):
I might need a couple of these to get through it.
Speaker 2 (27:13):
You might need a case .
Speaker 1 (27:14):
There we go.
Well, it's a good thing thatthey now make the larger cases
the 12 and the 24-packs there.
For me, those are all comingtogether, so they have the two
different locations.
The one in Portland is the onethat they bill as the largest
selection of hard ciders ondraft.
This eater eater inside is whatit's called, and they have a
(27:36):
whole selection of pictures thatshow what appears to be a very
beautiful tap room.
They've done a lot of work withthis and it looks absolutely
incredible.
You know it looks brand.
You know I mean this is brandnew, but this was also in 2017,
2020, you know when they didthat but looks like an amazing
place to be able to go and checkout.
They opened their firstlocation in Seattle and then
(27:56):
followed up with the new taproom now in Portland that now
has the 50 taps.
It has a bunch of house ciders,but they also have a bunch of
guest ciders, so other placescan bring their cider in to be
able to have that on tap.
So it's not necessarily all ofthem are made by them.
They have some other peoplethat they can collab with, which
, again, is one of the thingsthat I think is great about,
like the brewing community,whether it be brewing, ciders
(28:18):
brewing, beer whatever it is,work together and everybody
moves up.
Speaker 2 (28:23):
Right and then put out quality products that people
love to enjoy and just sitthere and enjoy the flavors not
necessarily go to the brewery toget smashed and be stupid and
stuff.
You go there because you lovethe flavor, you love the taste,
you love the camaraderie, thecommunity, just getting out
talking to people, just having agood drink.
Speaker 1 (28:43):
If you're kind of new to the podcast which I would
hope we got a lot of new peoplethat are coming to it but if
you're new to the brewingcommunity generally speaking, go
out and check out a tap room.
If all you drink is Coors Light, bush Light, that's totally
fine.
I'm not going to judge that.
Whatever your selection is, goahead and do that.
Yeah, sean's kind of a judgylittle bee over there, but
(29:05):
whatever works for you, it iswhat it is.
I sometimes myself.
This last Saturday had a coupleof bushlights, a couple of
bushlights.
Speaker 2 (29:12):
I am now judging you.
Speaker 1 (29:13):
I had a lot of bushlights, but it depends kind
of on the situation sometimestoo, I'm not going to have.
If I'm having a good time, we'rehaving a party, we're doing
something, celebrating something, I'm not going to have like 14
ipas, it's just not going towork.
I'm going to be just so fulland just at that point time.
But that works as kind of arefreshing.
You know something to be ableto work on.
(29:33):
But it's kind of a nice blend.
But I highly recommend anybody.
If you haven't, go to a tap room, just find one.
They're at least in Minnesotaand Colorado has a whole pile of
them.
I think Wisconsin has a bunchof them.
I don't feel like there's ashortage anymore of breweries.
For a long time even Floridaonly had a handful of them.
(29:54):
Now they're just all over theplace down there along the coast
.
You can find breweries aboutanywhere.
I would just highly recommendjust go in and check it out.
Do a flight.
Almost every brewery does likelittle flights where you can get
, you know, like five, six,little, like four ounce taster
things, taste a bunch ofdifferent things.
Step out of the comfort zone.
You're going to not like somestuff.
(30:15):
I'll be flat out.
I will say that, that you willnot like some stuff.
But that's fine.
Find what you might like there.
And if you don't find something, that's fine.
Another tap room is going toprobably have something else too
.
There's also times where I'vegone to try a new brewery.
Didn't really like anythingthere, but I came back in like
six months and I loved half thestuff there.
Try it again Because, as we'vetalked on different episodes,
(30:37):
they'll roll out new beers allthe time, constantly.
They're tinkering withdifferent things.
They're trying different stuff.
Well, this didn't seem to sellreal good.
People didn't really like thatflavor.
We'll move on, we'll bringsomething else that's got a
little different flavor to it.
So you can find just aboutanything, just about anywhere.
Find your buddy that does likethat stuff and they'll be happy
(30:57):
to bring you there.
People get kind of a hard knocka little bit on craft beer.
He's like, oh, you're going tohave the beer and the man bun
and be all pretentious and stufflike that.
And generally speaking, mostpeople are just like oh, come on
, let's go, let's go try somestuff.
You know like, this is what Ihave, this is what I kind of
like, but let's try all thedifferent things.
It's great to be able to justget out there and try the
(31:19):
different varieties that are.
I'm trying to remember whatbrewery it was about.
I think it might have beenCastle Danger.
Up in Two Harbors, minnesota,great brewery, a lot of really
good beer, but Cream Ale istheir most popular one.
That's on a lot of tapsthroughout Minnesota.
(31:41):
You can get it at any liquorstore, very widely available, at
least up here in the upperMidwest.
I don't know how much theydistribute beyond that, but it's
widely available here.
And I had talked to somebody atone point and they're like oh
yeah, I don't like Castle Dangerand I'm like oh, which one did
you have Like?
Why had the Castle Danger?
Speaker 2 (31:55):
Right.
Speaker 1 (32:02):
Okay.
So I need to explain this toyou, right, which variety of
Castle Danger Exactly?
It's kind of like saying, oh, Ihad a potato, like, okay, did
you have a baked potato?
Did you have French fries?
Did you have tater tots?
Did you have waffle fries?
Exactly, sweet potato friesthere's so many different things
.
Yes, it's potato.
But there's so many differentways you can be able to do it.
You know what I mean.
It's oh, I had chicken.
Okay, so let's Perfect.
Speaker 2 (32:21):
Did you have raw?
Speaker 1 (32:22):
chicken, exactly, yeah, sushi chicken.
So it's for those that don'tknow, and I'm kind of preaching
to the choir for the people thatare aware of this, but they're,
you know it's, if you're underthe impression that you know,
like you see, castle DangerCream Ale, and that's Castle
Danger, and that's what it is,mostly because of the large
companies like Budweiser Bush,light, things like that.
(32:44):
That's their one thing, that'swhat they do.
But there's a whole world.
If you go even to lining kugels, there's a hundred different
beers that they make and it'sall different flavors and all
different styles too, like it'snot all ipas, it's not all
stouts.
Some of them are lean, heavy inin some directions.
The local beer club is is heavyon kind of the uh, bavarian,
(33:06):
german style beers, you know.
So they'll have kind of maybe atheme within it.
But you can find just about anytype of taste at multiple
different breweries, and there'seven certain places that aren't
even breweries for themselves.
But you can I think that youwere talking about one.
I think there's a union 88, Ithink is what it's called that
you can go and they have just amillion taps there and you can
(33:26):
just basically pay by the ounceto be able to get stuff like
that, so you could try a milliondifferent things.
You're like, okay, well, I likethis kind of feeling of a taste
or something like that, andtalk to the people that are
working there.
They'll be happy to explain,kind of, what it is that you're
getting.
Speaker 2 (33:40):
And the people that work at breweries and tap houses
.
They're super friendly andthey're knowledgeable about what
you're drinking.
You can ask them any questionabout anything about the beer
and they'll tell you about it,unlike a normal bar, you know.
That's why you go in there to.
What you were saying is yougrab a flight and you can try
all the different things of beerthat they offer so you can
decide on what you like, whatyou want to drink, and not only
(34:02):
that, while you're there, thepeople that frequent breweries
they're friendly, they'reoutgoing, they're not there to
cause drama or problems.
You go to a local bar andthere's fights all the time.
It's annoying, it's loud, it'snot fun.
You know you go to a brewery.
It's friendly, there's no fight.
I've never seen a fight at abrewery, personally, of all
kinds.
Speaker 1 (34:21):
There's kids there.
Speaker 2 (34:22):
There's kids, there's families.
Man, you want to play a game ofFarkle?
There's a Farkle board rightover there.
Some dice, you start farkling,right there.
Speaker 1 (34:30):
Exactly.
You get a farkle right in frontof everybody.
That's right.
Speaker 2 (34:34):
And nobody cares.
People might even join in.
Speaker 1 (34:39):
Exactly yeah, there's nothing better than a group
farkle.
Speaker 2 (34:42):
We all like to farkle .
Speaker 1 (34:45):
But yeah, it's such a great scene, it's a great
community, a lot of places youcan bring your dogs with.
You see a lot of dogs atbreweries, especially if they
have patios Not of places youcan bring your dogs with, you
know.
So you see a lot of dogs atbreweries, especially, I mean,
if they have patios.
Not a lot inside, just for theobvious reasons, but it's just a
fun laid back atmosphere.
You know what I mean.
Like you said, people are justin there to I'm gonna try some
different stuff, I'm gonna havesome fun, I'm just gonna be
relaxed.
It's a very chill, kind of coolvibe.
(35:07):
A lot of fun and even somebreweries.
Speaker 2 (35:09):
I don't know if shilling does that with their
ciders they probably do.
You go to a brewery, you wantsome fresh beer canned.
They'll can it for you rightthere.
Like I'll take some of this,some of this, and you watch them
, can it right in front of youand you take it home.
I mean, what's better than that?
Speaker 1 (35:23):
Absolutely.
Speaker 2 (35:25):
You know as fresh as you could possibly get.
Speaker 1 (35:26):
We were talking a little bit about the guest
ciders before and you hadmentioned about, you know, like
some of the freshness qualitystandards they have.
For a guest cider to befeatured, it has to be made by
an independently owned ciderythat does not use artificial
colors, flavors or preservativesand has to be made out of 100%
fresh pressed juice.
Speaker 2 (35:45):
Oh, that's awesome.
Speaker 1 (35:45):
So even though they bring in outside places to be
able to feature their stuff,they still keep their same
quality standards that theywould for their own stuff.
For that, that sounds awesome.
That way, they keep their samequality with that, which is
absolutely fantastic.
Speaker 2 (36:00):
That makes me want to go there even more and check it
out.
You don't know that you'regetting that type of quality and
fresh ingredients and not fullof additives and artificial
stuff.
Like I want real rawingredients, fresh ingredients,
Like let's go.
I'm excited about that.
Speaker 1 (36:15):
Absolutely.
Yeah, it's a.
It's quite fantastic.
So there's another article thatI also pulled some information
from here.
It's the cider scene ciderscenecom.
It's a blog 2017.
They talked to the uh, the owner, colin Schilling, and uh, you
know, kind of like we had on aprevious episode where we were
able to get the owner to be ableto meet with us and chat for a
(36:35):
little bit.
And here it says, when he saidhe's willing to meet at 9am on
Saturday, you just say yes andshow up, because he's going to
be busy all day long.
If you give him an hour, you'regoing to take what you can get
at that point.
So they got a chance to be ableto go to the newest cider house
.
At the time this is in 2017,again in Portland that they were
just making, and you can seethe tap lines here on the main
(36:57):
picture.
It's just tap handle after taphandle all over the place, so
quite the extensive kind ofthing there, even though he's
the CEO of the company.
He showed up.
You know, just kind of someshilling attire, but like jacket
and ball cap and shorts, justrelaxed atmosphere.
Again, they're going to beprofessional.
They're going to beprofessional, they're going to
do the job and they're going todo it the way they know how but
at the same time very laid back,real down to earth type of
(37:26):
people.
So they met at the SchillingTasting Room in Auburn instead
of at one of their otherlocations.
And then it's their otherlocation in the Fremont district
of Seattle and talked about thespace that they have and they
say.
They said it's a 35,000 squarefoot manufacturing facility, so
lots of space to be able to getthings going and you really get
(37:46):
the the magnitude of what'sgoing on with what they have
there.
But they had this, this article.
They had a five specificquestions and I won't go through
all the questions here but someof the ones that I want to kind
of highlight.
That I thought was kind offunny.
Best cider hangover cure, hesays more cider, which is
classic answer.
On that one he did say, thoughlike he kind of laughed a little
bit but said I actually reallylike a cider mimosa and we have
(38:10):
our cold brew as well.
So they have kind of a coffeecider blend with that as well.
So kind of some fun stuff withthat.
They said that at the time theirPortland location was keeping
them pretty busy because they'retrying to get that up and
running.
That was at the time.
It's up and running now andhuge, fantastic space that they
have there.
(38:30):
But they've also worked with uhstreet bean coffee about doing
some non-alcoholic canned coldbrew coffee to be able to get
out.
And of course we mentioned theuh, the, the vita mate stuff
that they have.
So they do have some goodnon-alcoholic options out there
as well.
And uh, you mentioned it beforeuh, you're an advocate for
people opening cider bars what'syour single best piece of
(38:51):
advice you have for them?
And he says sell good cider andgive customers what they want.
Speaker 2 (38:56):
That is the best piece Almost nailed.
That exactly right off the headJust perfect.
Speaker 1 (39:03):
So it's, yeah, it's, it's.
It's one of those things thateverybody wants to get together.
One of the other questions whyis the camaraderie amongst cider
makers so strong?
And I think the way that thisis put, the way that he words
this, I think could be appliedto even the beer industry and
things like that, the brewingindustry as a whole.
The quote was all boats rise,which means that every cider
(39:28):
maker, and probably every brewer, wants to see the other ones
succeed, because if each of usdoes well, it builds the
industry, sure does.
It pushes everything up, and ifthe water keeps rising, you're
going to keep going up with it.
Speaker 2 (39:41):
And I'll keep drinking it Absolutely.
Speaker 1 (39:43):
So definitely some good information, some good
interesting thing that we pulledoff of there and we were able
to get some information here onuh shilling hard cider a lot of
fun.
You know a lot of cool stuffand uh, it's just a lot of a
really cool type of things thatthey got going on there and uh,
the, the portland and um seattlearea, so a little pacific
(40:06):
northwest.
So, yeah, we'll have to go outand visit uh melissa and jake
and have them take us around andtry some different locations.
For sure that would that wouldbe great.
Check out the local legend inhis own backyard.
Speaker 2 (40:17):
Perfect.
So we're talking a little bitabout cider and apples.
I'm just curious what's yourfavorite apple?
I do like apples.
I do eat them for lunch at work.
I do buy one.
What do you like to eat Ifyou're eating a fruit and you
got a nice crisp apple in yourrefrigerator?
Speaker 1 (40:33):
I do.
I do like the honey crisp andmaybe that's just kind of a
Minnesota bit.
You know, I don't knownecessarily what it is, but you
know I harvest a lot off yourtrees.
We get a handful off there, tobe perfectly honest, half the
time forget about it and then bythe time we're going to pick,
know it's definitely.
It's kind of funny, like whenyou have your own apple trees
(40:57):
and you pull them off of there,you really notice I don't know
if production value is the wayto put it, but the level of
production value that you getwith an apple that goes to like
a store.
They clean it, they kind ofgive it a little waxy sheen to
it to make it really pop.
You grab it from out here.
It looks like it's like dingy,you know.
(41:17):
You try to rub it off a littlebit and it still just looks
exactly the same.
You know what I mean.
So it's clearly the advertisingor the sales tactics that work
is to make it look really prettyand make it look shiny, and it
works because everybody buysthem.
So it is a little bit different, different.
But yeah, we don't get a tonoff of here.
We do get a decent amount but,like I said, half the time we
forget that it's there and youknow when we do pick it, what
(41:38):
you know it's you pick them.
And what am I going to do withthese now for the next three
weeks?
right, yeah, before they go backquickly, or you can them, or
something you know exactly makesomething out of them but the
ones that they do pull are theyare very good and you know, I do
like a honey crisp.
Um, I don't know, gala apple, I, I don't know.
Speaker 2 (41:55):
I I like most, most apples, but I only ever get a
couple different kinds yeah, wehave three or four apple trees
on our property too, and I havenot a clue what type apples they
are.
I don't know if they're red,delicious or washington apple or
what, but they're definitelynot my favorite.
We we kind of are in the sameboat.
We think, oh, maybe we shouldspray our trees, but we never do
(42:17):
and they fall to the ground andI mow them up and it smells
great when I'm mowing them up.
But we have a lot of deer thatcome in the yard and eat them up
.
But one apple tree I'd reallylike to plant is the Granny
Smith.
The Granny Smith are myfavorite.
I like the sour tart apple.
Yeah, no, so we were talkingabout that.
This year you might, mightactually do that.
(42:38):
We have a spot on our propertywhere we're thinking of planting
like three honey crisp, threegranny smith and three something
else next thing, you know,you're gonna have your own
little cidery there you goyou're darn right.
Speaker 1 (42:50):
Why not you bet two barrels a year?
Speaker 2 (42:52):
here we go there we are.
Speaker 1 (42:52):
Love it.
There you go, you're darn right.
Speaker 2 (42:53):
Why not you bet Two barrels a year?
Here we go, there we are.
Speaker 1 (42:58):
Love it.
So yeah, I don't know I'll letyou think back or not think back
, but I'll have to try to pay alittle better attention next
time I get apples.
Generally it's just ahoneycrisp, it's pretty much
about it.
Sure, all side of that, I don'tknow.
Speaker 2 (43:12):
Granny smith, pretty solid one though yeah, I like, I
like the sour tart, tart, tartapple.
Yeah, yeah it's kind of myfavorite, since this is out in
washington.
You ever been out to washington?
Speaker 1 (43:23):
I have not.
No, I, as far as going out west, I've been to, uh, arizona and
I drove down that direction.
I've been to colorado like oncefor about 12 hours, so I don't
really think that counts, butthat's about it going on going
West.
So otherwise they haven'treally been too many places that
direction, more Florida or EastA lot of history out East.
Speaker 2 (43:46):
I've been to Washington once, ironically
enough, visiting Jake andMelissa.
Hi guys, one of the places wewent though I kind of wanted to
talk about was really cool outthere in seattle was the
underground.
I don't know a ton about it, soif I'm wrong, you guys can
comment and tell me how stupid Iam on our social media, but if
I remember correctly, theunderground basically is the old
(44:07):
seattle.
So at one point in time inhistory seattle burnt to the
ground, or burnt real heavily.
Well, they built the seattlethat you know it is today on top
of the old one.
Oh wow.
So when you go under the streetsand stuff, when you're taking a
tour of it, you can see theactual structures of the old
buildings, of the new buildingsthat are built on top of the old
structures weird.
(44:28):
So you can see crumblingbuildings underground and, uh,
all that sort of thing.
You know, when you're goingthrough there they talk about
how Seattle had the firstplumbing system.
Somehow the sound when the sealevel rises in the sound back
before they had plumbing thatwould take people's sewage back
(44:49):
up to them in their houses.
Good good good, back up to themin their houses, good, good.
So Seattle was the firstessentially city in the country
with more modernized plumbing,and John Crapper, of course,
made the first toilet.
That's right, John Crapperwhich was the first ones, were
in Seattle with their modernplumbing and stuff.
So I just wanted to share that.
It was real cool going outthere when you're tooling
(45:11):
underground.
You're literally under the city, under roads, under the
buildings, and you see the oldbuildings and stuff.
Speaker 1 (45:16):
You're like look like wow, that's kind of crazy.
Speaker 2 (45:19):
So yeah, that'd be unreal and, of course, the
market out there.
I forget exactly what it'scalled, I just remember they're
signing the mark.
You know where they throw fishand catch fish and stuff.
It's something market weretooling through there and
watching people catch fish and Idon't remember if Melissa or
Jake or one of the workers like,oh, look at this fish, you know
.
So I'm looking at these casesfull of ice.
(45:40):
You know they put fresh fish onthe ice.
You know, pike place, pikeplace.
Yes, thank you Google?
Speaker 1 (45:47):
Yes, yes.
Speaker 2 (45:51):
Now my Facebook feed is going to be full of fish ads
now It'll be for a couple ofweeks, so I'm like studying
these fish.
In this case, I don't know whyI was so intently looking at
them, but I was like and I wasnot in a brewery or cidery.
We didn't frequent any of those,but I was super intently
looking at these cases withthese big fresh fish, small
fresh fish on this ice, and Idon't remember, like, like I
(46:15):
said, if it was the worker theremost of the time.
Oh, look at this one, you know.
So I'm like looking at it andI'm like, oh, wow, you know,
that's weird looking.
I'm getting closer and closerand next thing, you know, it
moves and I freaked the f out.
I'm like God, jump up, you know, and everybody's laughing.
Ha ha ha.
Well, here it's purposely afake fish in there and they get
(46:37):
people to look at it In theinside, where the worker is.
They like, just pull on it alittle bit and it moves.
So that's kind of a story I hadabout that man.
It freaked the heck out of me.
(46:59):
Everybody's laughing making funof me and I'm like all right,
you're right, yeah, yeah, yeah,there you go.
Super cool place, the sound,beautiful place, beautiful city
at night.
We went up on the hills and wekind of looked over the city.
Gorgeous city, space needle,real cool.
We went to some like musicmuseums I forget what it's
called, but they had like thingsfrom kurt cobain, you know,
nirvana all, alice in Chains,jimi Hendrix because he's buried
out there.
Real neat place.
You know a lot of fun things todo in Seattle.
(47:21):
So, now we can add cider alongto that.
Speaker 1 (47:23):
There we go.
Yeah, always up for tryingsomething different.
Yeah, 100%.
So, jake and Melissa, we'recoming to crash your place.
Speaker 2 (47:29):
Here we come.
Speaker 1 (47:30):
And we're coming to crash your place.
Speaker 2 (47:32):
Here we come.
And just saying Shilling saidhe got to bring us here.
Speaker 1 (47:35):
So yeah, that's kind of our story there on Shilling.
Got anything else for us todaythere Kind of talked a little
history of Seattle as well, butanything else you got today.
Speaker 2 (47:46):
No, I don't have anything else, I just enjoy this
beer Shilling, shilling, hardcider, local legend, real good
beer, real crisp, realrefreshing dry, not sweet not
overpowering in the gut, notfull of sugar, great stuff.
If you can get it, get yourselfsome of this stuff, try it.
Speaker 1 (48:03):
Absolutely.
Speaker 2 (48:03):
Highly recommend it for a cider for sure.
Speaker 1 (48:08):
And that's going to be our episode for today.
I just want to thank Schilling,hard Cider and the information
we were able to draw out on that, and until next time, everybody
cheers.
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