It's the Brew podcast.
It is the drive, Brew Herlinda Horace, the
international
beer judge and food judge is with us.
So we got Brianne,
Hoist here, and she's the marketing director
for,
it's actually kind of a a group Thank
you.
Of Golden State Cider,
Sun and Shine Cocktails, and also our one
of our regulars, Seismic Brewing Company. So but
this is the first time you've been on
the air. We normally
used to have this crazy awesome guy with
long curly hair.
I remember him. Yeah. Anthony. Yeah. Those are
the days. Oh, Brian, what's,
okay.
Talk about the cocktail situation first. That entices
me. But by the way, this cider that
you you poured,
I'm not huge on cider. I like a
lot of cider, and I really like this
one. Great. It's our latest release actually called
unfiltered,
that's been released on the Golden State Cider
brand. But in addition to that, which she
what we're talking about today, a lot of
the time is the sunshine cocktails. So Golden
State Cider has a sister brand now called
Sunshine Cocktails, crafted in a very similar way
to Golden State Cider. So we focus on
creating 3 different cocktails to start. One's a
Valencia orange mimosa, one is a pineapple mimosa,
and then a hibiscus spritz.
All very delicious. So you're the marketing director
for Sonoma Craft, which is under the Jackson
family,
shade. Right? Not shade. I mean that in
a good way on a hot day like
this. That doesn't mean it's throw shade. I
mean, like, the umbrella. We consider ourselves like
a sister company. Okay. So we're owned by,
you know, or co owned by one of
the Jackson family members. Mhmm. But we operate
as 2 completely different companies. Yeah. Because Christopher
Jackson's been on the show before,
who started, you know, Seismic Brewing,
and he came on right before the election
also,
4 4, 5 years ago, and we were
talking about,
climate change and your dedication to sustainability
at the companies as well too. And we
would love to have him back again since
we've got another election coming. I'm I bet
Steve would love that. He was a great
speaker. Yeah. Absolutely. I'm sure. Hopefully, he'd love
to come back. I'm sure that he would.
We'll talk with him about that soon. Yeah.
It's really great. I mean, I think what
the nice thing is is we've got 3
brands now that have that synergy between sustainability.
You know, when you took Golden State Cider
and Seismic and really created this wonderful craft
company underneath it,
we wanted to be you know, we are
like minded brands. So they both come with
that sustainability in mind and quality in mind.
I see Golden State Cider
everywhere
now. So our friend, who's come on the
show before that they sold a Jolie, Devoted
Wade. She they had her family had orchards
and they had started, you know, the Golden
State Cider and then,
Christopher, you know, bought them with, you know,
Seismic is what getting that started, which I
love. And then you consolidated
at the Barlow in the tap room there,
so there's no more Seismic tap room. So
a lot of people think that Seismic had
closed and ended, but it's actually over at
the Golden State. Correct. But there's some changes
going on
with the Seismic Brewery, and I heard you
could only get it now at the tap
room? So we're really focusing on Seismic as
a log craft logger brand right now. Okay.
We're focusing on draft only distribution. So we
have it available at the tap room all
year round.
And then we do have distribution within the
North Bay area Mhmm. Or the Greater Bay
area, but on draft only and really focusing
on those craft lager. So, like, some restaurants
and places like that. I love the lubian
Pilsner. That is one of my favorite beers.
What about the Tremor? So we'll still have
Tremor. We'll still have Low calorie, low carb.
That's a great active beer. Absolutely. The red
lager has done really well for us. I've
tried that. Yeah. There's a few really great
lagers, and I think that's where we wanted
to focus our specialty on that craft lager
base. Very cool. And then, so now we're
trying something brand new to the Golden State
Cider.
But tell us about you, like, so you
look familiar to me.
And what so how long have you been
with Sonoma Craft? So I've been with Sonoma
Craft for 3 years now.
I come from the wine industry as a
background. I've been doing brand marketing for 15
years now.
But it's been amazing, you know, coming in,
working for Golden State. I've heard Golden State
prior to the companies coming together as a
merger. Okay. And then just being able to
work on more brands with that same ethos
has been really incredible. And launching Sun and
Shine this past year,
has been certainly a highlight of 2024.
So Canned cocktails,
premade cocktails are really happening. Spirits.
So last year, the reports came out that
spirits
overtook
dollar sales over beer.
And, you know, I'm an equal opportunity drinker.
So I'm I'm I'm you know, I think
that it's okay to have a race going
and a little bit of competition, but I
like that you guys do all of it
right there. So we just had this new
unfiltered Golden State Cider. It's delicious Great. As
Steve was talking about. And then you have
a Brut.
Tell us about the ciders. Give me a
shot or something. Yeah. Absolutely. Do you want
more of the unfiltered, or did you wanna
try oh, should we just open up with
one of the new cocktails? Yeah. Let's do
that. Oh, yeah. Okay. Alright. Open one of
the new cocktails. So I'll go through what
Golden State Cider, you know, the way that
we look at the brand. For Golden State
Cider, we have different tiers of cider
that come through on Golden State Cider. The
the base tier is called our core tier,
and that's what most people know. So that's,
like, the mighty dry, our brute, jamaica. And
from that tier, we've actually expanded and we
added unfiltered this past year. Delicious. Unfiltered, we
really see as kind of our orchard to
can experience. It's really dry compared to,
other ciders that you'd find out there in
the market. We use a unique beef fruit
yeast,
to give it that really rich, big apple
flavor that you're getting from it.
And so from our line, we also introduced
this past year the the mighty dry or
dry and mighty. So this is our NA
version of mighty dry. So a nonalcoholic
version of the cider, and I actually have
seen that at quite a few places because
nonalcoholic
has gotten really,
really big. Everywhere I go in the world
Yeah. It's getting bigger and bigger in mocktails
and That's why I don't go out in
the world.
What is what is this? Explain this. So
I think this is what you have. Okay.
So sun and shine, that's our Valencia orange
remosa.
So it's got a cider base. It's got
fresh Valencia orange juice in it, and then
it's got a little bit of what's called
an apple eau de vie. So it's like
a clear apple brandy, and that's what brings
it up to a nice spoon. Wow. It's
actually 2 mimosas on this sucker. Isn't it
delicious? It's it's actually 2 mimosas in every
can, so it's really a great value when
you get it.
For us, we really wanted to focus on
that occasion base. You know, we find a
lot of the Golden State Cider consumers
looking for those great occasions to take cider
out, whether it's This is a picnic. Like,
all of this is a Exactly. And so
for us, we focus on more brunch cocktails.
That's why you're gonna have 2 mimosas and
then a spritz.
But again, focusing on that leisure time of
day. Like, we want people with our brands
to sit down, enjoy the times with their
friends and their family. And so this one
is certainly geared towards those times of day.
Yeah. And an absolutely fantastic cocktail. So okay.
So what's the ABV on this? Because from
what I was learning,
so when you guys make the mighty dry
Mhmm. The dry and mighty golden state Cyrus
is nonalcoholic,
And you're pulling you know, you're extracting out
the alcohol so it's so it has that
flavor of an alcoholic cider. Yep. But you're
taking that you're take turning that into an
eaux de v. Eaux de v's tend to
be pretty strong, like pear or apple. So
what's the ABV on those cocktails? The ABV
on a cocktail is 10%. Oh. ABV in
a can. Yes. So The one who does
2 mimosas. Yeah. 2 so 2 mimosas. Big
can. This is a normal sized can. So
2 mimosas in every can. When you think
about a champagne flute, right, it's gonna be
about that 5 ounce flute. And so we
really see this as being the 12 ounce
equation of what you'd get in 2 flutes.
This is really brilliant. Good. Yeah.
I wanna,
I wanna talk about
gold,
Golden State
Cider
and giving back,
and I'll quote from the website.
Along the way, we've partnered with nonprofits whose
values equally align with our mission in supporting
and sustaining California.
And this is this is beautiful.
So you directly donate a portion of your
proceeds
and,
these are some great foundations to donate to.
The Monterey Bay Aquarium,
what a cool place. Mhmm. Farm to pantry,
they're, guests all the time on the show
and we love Dusky Estes and everyone there.
Josh Joshua Tree California, the National Parks,
unique
ecosystem,
California Redwoods,
Yosemite
Conservatory.
No. Conservancy.
Yeah.
I I lost my glasses and Mike found
these at my house and I'm wearing them,
but I can't I can't really see much.
Anyway Yeah. So you guys are doing a
lot of helping and,
so
speaking of, you know, North Carolina, the a
lot of the brewers went underwater,
or can't, you know, their their their workers,
their their people, their buildings. I mean, all
the way around is just awful. So there
I do wanna mention real quick. I'm gonna
have somebody call in about this next week.
The North Carolina Craft Brewers Guild to help
raise money just, like, quickly
is doing a pouring for neighbors,
West North Carolina hurricane,
relief, and, you can find
that on, if you put in pouring, like,
p o u r I n g, pouring
for neighbors,
and or North Carolina,
Craft Beer Guild, you will Craft Brewers Guild,
you'll be able to donate and help.
That's
Yeah. We're really wishing them all the well
out there. You know? And I'm part of
the ACA, so the American Cider Association, and
I know that we're we're really talking about
how we can go and support those catteries
and the communities out there,
because it really they got affected, but it
was a larger community too. And so we
wanna make sure that we can support the
entire community as much as we possibly can.
So then you know, Michelle,
of, from American, Cider Association. I helped to
get them when they did their,
to get your palmier, like a sommelier Yep.
At bare bottle in the city. Nice. Yeah.
I connected them for that. So I'm hoping
to make it in February
to the, craft, craft cider. Chicago cider. Chicago
cider. Although it's very cold there.
It's gonna be easier to get in there
than Portland during that ice storm last year.
Yeah. Yeah. So we'll see if I can
we can pull this off. So
how like, so
doing this
mimosa at least the sun shines,
how how long has this been around? What
brought this about? And
Yeah. We just launched it, back in July.
So we're really new to the market. We're
getting out there. We've got a lot of
interest from pretty major chains.
We've got some really great independence going out
there right now.
The nice thing is, you know, we we
wanted an extension
of what our ciders would be if it
was to be a cocktail Mhmm. And really
staying true to who we are. I think
for us, we see a lot of cocktails
out there that are using, you know, ingredients
that aren't whole. And for us, it's important
to make sure that we're using whole ingredients,
real fruit, real apples,
and really keeping to our minimalist sustainability,
but also, like, you know, delicious quality in
every single can,
and while supporting the local farmers. You know,
the Valencia oranges are from Southern California.
Our apples are from all over the West
Coast. Nice. So really making sure that we're
supporting those communities. And then you have the
Jamaica, which also is known as hibiscus. Yep.
And then a pineapple.
So then we have so we've got our
core series, which I, was talking about, and
then we've got what we call our radical
series. Our radical series is all of our
fruit infused series. So that would have radical
pineapple, which is infused with pineapple,
from Costa Rica, and then guava from Cape
Brazil or from Brazil. That's gonna be in
the round trip. Judging beer in Brazil in
November.
Oh, nice. Yeah. Nice. That should be a
fun trip.
And then on top of that, so we've
got our core series, our radical series, and
then what we have, then we have our
harvest series. So our harvest series is what
we would consider all of our single varietal
ciders. So that would be Save the Grav,
which is coming up and released for our
harvest party every year. Oh, yeah. And you
have to we have to talk about the
harvest party because that's how this all got
got started again. I love it. Because because
you've been on in, like, you know, for
the the we've had the Golden State Cider
on, we've had Seismic on, and then first
time having, obviously, the cocktails. But, you guys
are doing a harvest party. So tell us
about that. That sounds like fun. We're really
excited. So we love to throw a nice
harvest party. I think it's important to remind
everyone, you know, what,
you know, what great apple community we live
in just here in Sonoma County. And so
we're gonna be doing our harvest party this
year on October 19th from 1 to 7
PM at our tap room in the Barlow.
We'll have lots of fun activities there. We're
gonna be doing a pie eating contest. We're
gonna have raffles.
You know, we wanna make sure that this
is not only,
celebration of harvest for apples, but it's also
a release of our flagship. As you noted,
back in the day, we made a grab
and seal on cider, and we still make
that today. It's called Save the Grab and
Steens, and it's really dedicated to supporting the
Grab and Steens farmers here in Sonoma County.
They're all dry farmed, so, you know, really
looking at eco friendly,
products to support as well. So that is
released once a year. It's currently being produced
right now. So our 2024 release of that
is gonna be at the Harvest Garden. Yummy.
Yeah. That's So what's the what's the details
on that? Is there a cost? Is there
food? There's kid friendly, animal friendly? Kid friendly,
animal friendly, and no cost. So it's all
free. Just come and enjoy some time with
us from 1 to 7. There's gonna be
live music. There's gonna be lots of games.
So I think a lot of things for
a lot of people to enjoy. Are they
doing, like, tasting or just regular bar setup,
open or Regular bar setup, but we do
flights for any of our service. So we
offer 2 different flight options. And that's all
the time then? All the time. Okay. Yes.
Alright. I would join the conversation, but apparently,
Herlinda doesn't want me to talk to her.
No. I was excited about this. I know
you are. And I'm drinking a 10% sunshine.
Give us the history. I'm into the history
of all these places.
It started in 2012?
Golden State Cider. Yes. So originally started in
Sebastopol, California.
We started on a apple orchard or farm
up here.
They actually grew quite a bit of different
agricultural products from flowers to grapes to grab
and seen apples. And what they found was
that about 50% of their crop went, wasted
every year. Nobody wanted it. I like to
say that we kinda grew up in this
Snow White era where everyone thinks an apple
is just this perfect apple. But most apples
don't come that way. They come in different
shapes and sizes. And so about 50% of
their crop wasn't being picked up by, by,
you know, the restaurants and the Weird. Yeah.
Yeah. The farmers markets and stuff. So they
thought there's gotta be some way we can
recoup
this and not just have it go to
waste. So they ended up creating the gravicinoly
cider, bottled it, and 750
milliliter, like, wine traditional
glass bottles. Still not carbonated.
Still and sold it to farmers markets. Yeah.
And they started to gain some traction and
finally have some restaurants that were coming in
and saying, hey, can I buy a case
of cider from you guys and do it
as a special this weekend or whatever it
was? And I think at that point, they
really knew they had something. Cool. And so
we still produce that cider, like, we're releasing
at the end of this month, today called
Save the Grabenstein. But we took that element
of making really pure
cider, you know, no concentrates, no water, no
sugar, just apples, yeast,
and that's it. And so we created what
we know as Golden State Cider today,
by expanding into some other skews and still
holding on to our our heritage as far
as having the gravimocene only and expanded into
some other areas too. So we have a
Newtown Pippen, which is another heirloom apple that's
well known out of Santa Cruz Mountains. Yeah.
Yeah. So we do work with some other
farmers in the area. And then you mentioned
farm to pantry earlier. We actually do,
Farm to Cider. So we work with Farm
to Pantry and we produce a cider specifically
with them. Very cool. And it's all sourced
from over a 100 different local backyards in
Sonoma County.
So we bring in that, but their whole
thing is reducing food waste because it's great
for the environment. It also helps sustain some
families that are in need of food,
within the community. And so we produce that
every year, and we donate back to Farm
to Pantry to help them keep their mission
going.
You brought in cheesecake and a big it
looks like a chocolate chip cookie? I think
so. I accidentally spilled some of my mimosa
on the chocolate chip cookie. I think we
can give you more. Oh, no. No. It'll
be it'll probably be enhanced even.
And and Mike already went nuts because you
gave him a chocolate chip cookie. Kinda like
tiramisu and they they soak the cookies
in the syrup. There you go. Oh, yeah.
And I can't I love cheesecake so much.
I can't wait to taste that. And that's
from ACRE. Right?
Yes. Over in the Barlow? Yeah. My friend
Robin, he he actually bought ACRE from the
other Yeah. ACRE.
Yeah. They're happening. And they're one of our
food partners. So we work with few different
food partners in the Barlow. That's a wonderful
thing about the Barlow is we all kinda
work together as a big family and community,
really supporting each other
along the way.
Yeah. And you guys are doing a lot
of events over in the Barlow
too. So I know, like, even though the
summer is winding down, you know, you guys
are still gonna be, like, doing probably some
Christmas events and things like that as well.
Mhmm. Yeah. The Barlow will definitely be doing
events. We, as a taproom, also, we host
trivia,
you know, every Thursday.
That's a great big popular piece, free to
play. You know, it just have to be
21.
Groups of 6 or less are always welcome
to come in. We also do paint and
sip nights. So our next one that's coming
up is sold out already, but they're doing
a Beetlejuice painting Okay. Which is super fun.
So with that, you get, you know, all
the canvas and paint and lots of things
included. That's a grand idea, my dear. We
love doing that. I mean, for us, again,
it comes down to sharing time with friends
and family and finding a good way to
just enjoy and relax.
So what's the story there with, like, like,
like dog friendly, kid friendly? Dog friendly, kid
friendly. They can order food while they're there
from some of the other places. Because, like,
they had to go pick it up or
gets brought over to them. Directly delivered to
to them to their table, actually. Nice. Yeah.
I'm lazy. That's pretty much it.
Grace Brothers Bavarian beer when the hot flavor
brewed inside.
Grace Brothers Bavarian beer, Sanamakaddis,
joy and fry.
Beer with body, low low price.
Premium beer, take my advice. Tyreal
Bavarian beer.
Grace Brothers
Bavarian
beer.
It is the drive brouhaha.
Herlinda Harass, the international beer judge and food
judge is with us, and the folks
from Golden State Cider.
Talk more about
sunshine
wine cocktail.
This is a
Valencia orange mimosa.
You mentioned you talked about it a bit
earlier, but get back to it if you
would. Yeah. Absolutely. So sunshine cocktails
is really based on this idea of a
brunch cocktail line that we wanted to take.
It's kind of a sister brand to Golden
State Cider. Right. So it uses the same
apple dry base that we do on all
of our Golden State Ciders, but we mix
in fresh Valencia orange juice, fresh pineapple,
and then fresh hibiscus
Wow. Into the 3 different cocktail lines that
we have. There are 10% ABV,
per can, but they are 2 cocktails or
2 It's it's a good one to share.
Yeah. Exactly. I was just thinking this pineapple
one is so good and fresh. These aren't
sweet. No. That's why I liked it. They're
not sweet, and they're really sneaky. You've never
guessed it was 10%,
but, like, some ice and a sprig of
mint with this pineapple one. Oh my goodness.
But, yeah, I would probably share. It's a
good thing we're all sharing these cans right
now because
but they're but they don't taste high alcohol.
They're not sweet.
They're not sticky and cloying. And, and they
are canned folks, so you can actually throw
them in your cooler and go to a
picnic. And I wish they'd let people take
them into concerts. That'd be great. Yeah. Yeah.
Get these in the in the backyard concert
next year. That'd be good. This is a
we are starting to make some traction in
concert halls,
both with we have have Golden State Cider
in quite a bit throughout the Bay Area
and even Southern California at this time.
But it's it's a great cocktail. At the
end of the day, I think that you
can really taste the difference when it's got
real pineapples and real apple. And, you know,
we do wanna stay on that drier side.
Like, we are very well known for being
on the drier side, just as a company,
is all the brands in general.
But This does have a dry sense of
humor too. Yeah. Yeah. Yeah.
But, yeah, they've been doing amazing. It's been
really nice to see what's been coming back
from Sun and Shine.
We're really excited for what we're doing. We're
looking to expand this cocktail line into the
few in the future,
fairly quickly, I think, just based on the
success we've seen. So who's making these? Who's
who's your, just, like, I guess, would be
cider your cider maker, your distiller,
your brewer nowadays? Yeah. So our main production
manager is actually called Tony Dimshow, and he
comes from the wine industry. I'd love to
have him come back and be on the
show at some point to really talk about
some of the technical. That'd be great. Pieces.
But he's been with the company for, I
believe, 2 years at this point,
but has a lot of ability within the,
you know, taking what he knows from the
wine industry.
We produce our ciders very similar to a
sparkling white wine.
So when you're looking at how, you know,
our ciders are produced, it it it's gonna
have that drier, that really clean, refreshing taste
profile.
So his background is perfect for the way
that we go and produce all of our
ciders and and what goes into sun and
shine at the end of the day. Great
work. Sonoma County Taproom at the Barlow. Talk
more about that.
So we we love our taproom. We've been
at the Barlow for for quite a few
years now. We're open Monday through Sunday from
noon to 9.
It's our home base. We like to call
it kind of our 3rd place. You know,
I just sent out some
That's 3 times. Yeah. Yeah. Big long hours
throughout the day. We often have live music
there on the weekends. We do trivia every
Thursday night,
from 5 to 7. We also do, like
we said, the sip and paint nights, and
then we'll host quite a few events throughout
the year. So we just finished a kill
the barrel event,
which was with our fresh,
Santa Rosa,
you know, hoplauber
that we did. So we barrel it, and
then we say kill the barrel. We crack
that barrel open, and we start doing, you
know, pint service early on in the day,
and the goal is to really get to
the end of the barrel by the end
of the day.
And then we're coming up on our harvest
party. So, you know, October is National Cider
Month,
and it's important for us to make sure
that we're keeping that in mind when it
comes to the community. So we're looking forward
to the harvest party that'll be, from noon
to or sorry, from 1 to 7 on
19th. So we're looking forward to that coming
up. DeVoto used to do,
a Wassell
party. They did. Which so that out in
the apple orchards,
very, very, very old tradition Yeah. With, like,
singing and and hot mold cider. And we
sit out, you know, on
under the trees on hay bales, and that
was really, really cool. So this is kind
of your homage to that then. Yeah. It's
our homage. It's different time of the year.
I've seen photos of that. It looked like
such an amazing event.
I wish I had a chance to go
there. I I wanna remind folks that Natalie,
from Russian River Brewing is gonna be calling
in in a minute too to talk about
Actually, we're gonna be calling her in just
a few moments.
Nice. But go ahead. Yeah. So,
but yeah. So, like, I love, like, this
time of year because
there's just, like, Halloween and Yeah. That kind
of stuff. Like, we we're so lucky here
in Sonoma County. Oh, we've luck out entirely.
There's so many things to do. And, you
know, the Grab and See and Apple Fair,
we're a big sponsor and promoter of that.
So that happens just a couple months in
August. Right? But really trying to get out
there and be a part of the community
as much as we can.
And then we should try I wanna try
one of these new the radical line Okay.
Of the Golden State Ciders. So it's a
radical pineapple
and radical guava. What makes them radical beside
is it just because adding that to the
cider? I mean, the tropical fruit. So I
think it is a little fun. What we
do, a a lot of people don't realize
this, is balance out. So we've got radical
pineapple, but it actually has a hint of
cinnamon.
Oh. So really just to round out that
flavor, and the guava has a hint of
cayenne pepper.
So little things that yeah. I would say
you the surprise that you're gonna find within
that radical series. But for us, we really
consider that
real unique fruit,
fruited cider. And from us using real fruit,
that's really what makes up radical the radical
series started as radical paradise, which was really
only radical pineapple. And so for us, we
wanted to expand it to offering more tropical
flavors. We know that that's certainly something that
consumers want these days. And then how and
how's the,
dry and mighty alcohol free one, the NA,
doing? Absolutely phenomenal.
I mean, honestly, it's been amazing. I had
a woman stop by the cidery the other
day asking,
where can I get dry and mighty? This
is my favorite cider. I talk to my
friend about it all the time. Is there
you know, we can we please have some?
So it's done amazingly well. I love to
blind taste people on mighty dry and dry
and mighty because most of the time, they
can't tell which one has alcohol and which
one doesn't.
One of the important things for us is
really to make sure that people know that
it's a dry, nonalcoholic
cider
and not just sparkling apple you know, sparkling
apple juice. It's not that sweet. It's got
not doesn't have the sugar or the calories
that you'd find in that. This is really
for someone who wants an nonalcoholic
version of a classic dry hard cider. And
going into the holidays also, like, with,
with Thanksgiving and Christmas and and, you know,
the high holidays as well.
The ciders, actually, I think do really, really
well with, like, ham
and turkey
and your stuffing and your pumpkin pie. Yep.
I think I think they go, you know,
even better than wine. Mean, I might get
in trouble. But but,
so I think cider, like, goes really well
with those types of flavors for,
the holidays. Yeah. We see actually a pretty
big increase in cider sales, especially on Brut.
So Brut, we consider our champagne of ciders.
I wanna taste that too. Brut is amazing.
So Brut is 0 grams of sugar.
It's completely sugar free. We call it our
champagne ciders. Are you doing champagne yeast in
it? So yes. So it's got apple, champagne,
yeast, and it's, fermented completely,
dry, but it's absolutely phenomenal.
We love this as an option for people
that want the, you know, experience of champagne,
but they don't want the sugar or they
don't wanna open an entire bottle. Like, this
is a great opportunity for them to enjoy,
that kind of champagne style, but in a
cider format and in a single serve format
with 0 grams of sugar. And I wanna
remind everybody that ciders and the cocktails are
gluten free. Yes.
So
So I'm gonna put you on people in
the morning.
Oh. Oh, you mean I get to talk?
Thank you.
Again, the tap room hours at the Barlow,
7 days a week. Yeah. Yeah. And it's
noon to 9 PM every day. That's that's
pretty amazing.
Live music on Sundays? Live music on Sundays,
but we'll have it for special events as
well if we hope something, yeah, on a
Friday or Saturday. So So for the harvest
party in particular, it'll be on Saturday, and
we'll have live music there. Alright. Everyone, put
any headphones that are in front of you
on.
We are going to say hello to one
of our dearest friends,
co owner along with her husband, Vinny, Natalie
Chillerzo from Russian River Brewing. Hi, Natalie. How
are you, my dear? I'm good. How are
you guys doing? Okay.
Reconciliant.
Great Snyder
and Snyder. See? Well,
the mimosa the mimosa is sneaking up on
me. The 10 10%
cocktail here we have. So what's new Natalie?
Well,
we're releasing a new beer tomorrow Yeah. Which
we're really excited about. So we make an
imperial
porter called Shadow of a Doubt,
and, it's a really beautiful beer. We like
to release it in October and when, when
the days are supposed to be getting a
little cooler, but we're not quite there yet.
But it is a a really beautiful,
darker beer. It's, it's about 10% alcohol.
It's it's got a lot of flavors of
chocolate and
coffee and a little bit of a roastiness,
like a roasted coffee, but it's, like, really,
really balanced
sweetness with a little bit of, maltiness, and
it's just it's such a beautiful beer. And,
the name of the beer is derived from
the movie,
the Hitchcock film that was filmed here in
Santa Rosa, I believe, in 1943.
Yeah. And it was Hitchcock's favorite film
that he ever made. And,
I don't know. We're always we always thought
it would be a great name for a
dark
beer, and, that's why we named our Imperial
porter Shadow of a Doubt. You know, there
was a remake with Billy Bob Thornton, I
believe.
Really? Yeah. It sucked. Mark Harmon did the
remake, also here. But the original Shadow of
a Doubt from the forties is an amazing
movie. And just watching
that and
seeing the scenes in downtown Santa Rosa back
then, you go, what the hell was that?
Yeah. It's so cool. It is. It is
cool. I love seeing the train station
and right down in Courthouse Square right at
the corner of, fourth Street about a block
from our pub and Mendocino Avenue, and it's
really cool.
When is are you showing the movie in
Windsor?
We are, actually. Yeah. It's something we've wanted
to do for a long time, and we're
finally doing it. So on Thursday,
October 17th, so what's that? 2 2 weeks
from today. Yeah.
We will be showing the Hitchcock film Shadow
of a Doubt
at, Little After Sunset
in Windsor outdoors in the beer garden. I
bought a 25 foot blow up screen, and
we paid the licensing fees. And,
we've got somebody coming with a projector
to, to show the film. So we hope
people will come out. It's free.
It is rated PG. So,
you know, while there is murder and mayhem,
it was more implied back in those days.
So it's not a not a gory film
at all. And nobody got naked?
Nobody got naked? No. There might be some
maybe smoking or something. But Yeah. Yeah. Of
course. It is a scary, like, mind thriller.
The little girl in there and the little
girl's, like, seeing everything. But you you know
when I contacted you, you know what my
favorite beer is of yours. Right? It is
shadow. Yes. Is it shadow? It is shadow.
I I proudly proudly wear my sweatshirt, shadow
of a doubt sweatshirt, and I tell everybody
I can about this was this was actually
filmed in Santa Rosa, and I'm so excited.
So I always I always put a bottle
away. I get a bottle to drink, and
I put a bottle away. And,
I'm I'm super excited to come and watch
the movie. So you're actually gonna be in
the studio on 17th, Thursday 17th on brouhaha,
and then I'm gonna trip over and follow
you over there to watch the movie in
Windsor
afterwards. So we would love to invite,
you know, listeners to come and join us.
Yeah. That sounds great. And I look for
I'll I'll save you a seat. We'll sit
together. Okay. Perfect. Yeah. It'll be really fun.
And then you guys are We are releasing
the beer tomorrow Okay. Officially on tap and
in bottles at both of our pubs and
for some limited distribution. So you'll probably find
it at, Bottle Barn and Oliver's and Whole
Foods locally. And,
but, yeah, swing on by the pub if
you wanna grab some some shadow of a
doubt, in the bottle or on draft. And
then in a couple weeks, come and join
us in winter for the movie. And then
you're heading to Great American Beer Festival next
week too. Right?
We are. Yeah. We leave on Wednesday. I
believe it is our oh, I don't know.
It's 31st Great American Beer Festival. I'm dating
myself. We've been in the industry a long
time. Yeah. Yeah. Our own And, Natalie, I
said,
a few weeks ago at Ricardo's drinking with
some people, and I said, oh, but I'm
dating myself. And a woman said, well, if
you don't, who will?
And I bought her a drink.
That was clever. I thought that was funny
too.
So, you know, our own pizza Leah,
Leah Scurto, that was on the show a
few weeks ago, she is actually in the
chef's,
pairing there at Great American Beer Festival. So
I'm sure you'll see her over there. She's
a big fan of you guys as well,
too. So but,
Yeah. We ran into her last year, and
it's called Paired.
Yes. Perfect. Where they, pair chefs with different
breweries. And we were in there last year,
and we we ran into her and had
some delicious
pizza all the way from a chef from
Winter, which is really cool. I'm excited to
see her. Very cool.
Love to you and Vinny.
Say hello. Thank you. And we'll see you
soon, my dear. Yeah. I'll see you in
a couple weeks. Okay. Cool. So much. You
guys have a great night. Natalie Chilarzo from
Russian River Brewing.
You mentioned
a pineapple
mimosa thing. Yeah. You wanna try it? Yeah.
I I I said I It's it's not
pineappley.
It is it isn't and isn't. It has,
like, the essence of the pineapple. It's not
the sweet. Well See what you think. This
mimosa thing
is a grand idea, and since I don't
drive
and he does.
What the hell? That's I know. I really
need to get it like, start having a
driver after after these shows. So I wanna
remind people also if you're going to the
Harvesting
You like it? Yeah. Go ahead. You're right.
Her liver is not very pineappley, but you
there's a hint, and it's good. It's the
essence. It's like the essence. It you
it's not sweet.
It's dry.
It's not
sticky tasting because I've had quite a few
of the canned cocktails that
are overly sticky. And I am always a
little trepidatious when I see, you know, them
on the shelf. And I'm, like, wondering, like,
okay. What's this gonna be like? Yeah. But
this is great. And it's, like, just a
regular,
you know,
can easy transportation,
shareable because it is 10%.
Luckily, like, there's
4 of us sharing one can. Daddy likes
it.
It's
pretty amazing though. You think about some of
the hype, like, high proof IPAs. Right? The
double ice. They're not that Well, and the
porter, the shadow of the doubt porter is
10%.
But but also, I think that great
beverages should be shared anyway. Great. I mean,
that's the whole thing. I mean, I you
know, people think I must be drinking a
lot, and I I don't drink at home
alone. It doesn't occur to me. It's not
fun for me,
and I I I'm a social
I think that's why, like, the brunch concept's
so great. Right? You know, it really focuses
on the occasion and that feeling rather than
just being a product. This would be great
with fried chicken. Like, you guys have what's
what's the place over there in the Barlow
that does the fried chicken? The Blue Ridge
Kitchen.
Oh, yeah. Yeah. That They had a wonderful,
fry chicken. Are they not are they not
opening on? I'd have to check.
I think I saw somebody post that they
were there for, a part of the love
Fluid Rich Kitchen. So they had wonderful drunken
fried chicken. Yeah. Clark Wolf went out. Yeah.
And then also the you have the Rialto
Theater who who, you know, let you know,
we love. It's also right down,
down there too in in the Barlow, the
Rialto Cinemas.
Nice. Yeah. And I think they're actually doing
your ciders as well too, and they do
beers, and they do some great little foods
and stuff as well. So when is the
harvest party again? So harvest party is Saturday,
October 19th from 1 to 7 PM.
We are gonna be doing a grab and
stein special while we're there. So we do
have some steins, which are really the best.
Like an actual stein. Okay. So we'll be
doing some stein and fill specials while they're
there if anybody wants to come. The great
thing is you can take the stein and
come back for a fill anytime you want
at the tap room.
And so that one's great. We'll be having
some pie eating contest. We'll be having some
cider slushies. Which are also Are they apple
pies? It's gotta be apple pies. Okay.
Yes. And then cider slushies, but it's really
amazing to be able to do this and
and a bunch of the events that we
do at the tap room. So we really
enjoy our space there.
Wow.
Very impressive, this whole thing. And,
again, the website is drinkgoldenstate.com,
and they're in the the Barlow,
open 7 days a week, like noon to
9.
Noon to 9. Those are huge hours. Yeah.
And then there's Facebook pages too for the
new sunshine. I've seen it on Instagram. Yep.
So sunshine cocktails is available on Instagram. S
u n. Yes. S u n. So sun
and shine cocktails. Very good. And then we
same with Golden State Cider. If you wanted
to follow us on Instagram or Facebook, it's
the same as the website. So drink Golden
State. Beautiful.
And we shall have you folks on again.
Ladies, thank you so much for coming in.
Herlinda, good job. Thank you. And,
wow. Cheers. Cheers. Cheers. I drink so much,
Robin.
State.com.