NABC is helping to manage and grow the Northwest Cider Association, a trade organization formed by cider and perry producers throughout the Pacific Northwest to promote awareness of regional artisanal cider and perry. Hard cider is the fastest growing segment of the beverage industry. This month we shine the spotlight on northwest cider producer, Schilling Cider.
A family history of entrepreneurs precedes 25-year old Colin Schilling, Co-Founder of Schilling Cider. In fact, he is not the first in his family to produce hard cider, the now on-trend drink sweeping the United States by storm.
Growing up on a north Idaho 160 acre farm, the Schilling family took a selection of apples from their orchard (which included crab & heirloom apples) to the local cannery and borrowed the use of the cider press. They would bottle the cider in jugs, take home and put in the cellar to ferment.
With Co-Founder Mark Kornei, Schilling Cider House Tap Room in the Fremont area of Seattle held its grand opening on Sept 5 during Washington Cider Week. When the doors opened Colin comments “…there was a line of people around the block. Many people had to wait outside the door until there was room.”
Colin has a degree in and passion for sustainability. Schilling Cider 12 ounce aluminum cans have a recycle rate of 95% in the NW and are made in Olympia – a minimal carbon footprint. The Auburn Cidery/warehouse was built out mostly from their own efforts: flooring, plumbing, electrical…even the glycol system. Mark & Colin even rented a truck to pick up their first purchase of juice in Prosser.
Schilling Cider was created “for the everyday drinker”. Their 3 original ciders reflect nuances from the apples, oak chips and ginger…giving their customers three distinct profiles. Bushwhacker Cider in Portland was home for their product launch. The only cider bar in America in December 2013, Bushwhacker was the right place to introduce Schilling Cider. It also served as inspiration for the Schilling Cider House Tap Room.
Colin notes that the bar is showcase for not only Schilling Ciders, but all ciders. “It is all about collaboration. That being said, we will not stock anything with artificial flavors or corn-based sugars.”
Their staff is well educated in cider. If you ask they are happy to discuss, educate and share opinions on any of the 32 ciders on tap (which includesup to 4 nitro options) or the over 250 varieties available in their cooler. Could this be the largest single place where we can buy cider?
Buy a sampler, a small or large glass, fill a growler or purchase a 4-pack or a bottle. It is there waiting for you.
And look to Auburn in November of 2014 for the grand opening of the new Schilling Cidery.