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.