That Long Day, Part Last

When we got back to Otto's, Thomas -- you remember him, the kid who had a big smoked turkey sangich about two hours ago? -- sez, "I'm hungry." Me, I haven't had lunch yet, and it's 4:30. And I owed Sam lunch. So we sat, and Leah (have you met Leah? Sam says she's a goddess, and I'm going to build a temple to her in the backyard) takes our beer orders: I got a cask Arthur's IPA (have you met Arthur? He's Charlie's other cat) and Sam got the pilsner. At first, I think the pilsner has a sweet, plastic smell to it, but as I clear things out, I realize it's just a lot of noble hop aroma. I might have kept it, but my IPA is wicked good. Then Charlie sends some Tripel D over, and Sam and I are soon acting like cats in the 'nip. If we'd had bigger glasses, I might have moussed some into my beard so I could keep smelling it all the way home, but I didn't want to waste any. We got mussels and frites and I want you to know: not one mussel wasn't open. Not one, dammit! Then Sam got a Mt. Nittany Pale Ale on cask, and it was just about unbearably good, drink-drink good, and if it hadn't been for the Tripel D it would have been the best beer on the table. Leah approached with food: a half-pound rare burger ground out of local spent-grain-fed cow, with frizzled onion straws, barbecue sauce, and lumpy strong gorgonzola. I didn't want to put it down, and I kept stopping to lick the gorgonzola off the plate, and Doc had one too with bleu cheese, and Sam had some crazy good damn thing and it was all nom nom nom and drink drink drink.

And it was all good. When can we go back to Otto's? And Thomas drove home, and did a good job at it, too.

Pennsylvania news: Keewaydin Cider Mill and a production brewery for Otto's

Remember that Pennsylvania news I promised you? Here it is.

Although that's a picture of Otto's in State College, the story's really about Otto's founding partner Charlie Schnable's new projects: the Keewaydin Cider Mill, a production facility for Otto's beers and some small contract runs (including canning for beer and the Keewaydin cider), and -- much further down the line -- maybe a distillery. I'll let Charlie tell you about it.

"The Keewaydin Cider Mill should have cider by late March. I've been focusing on this project for a while and trying to educate myself on cider and its production. It's on a small farm north of Karthaus in the village of Keewaydin (this is just the general area; I don't have an exact location -- Lew). Pretty remote. The state record elk was shot yards from the orchard (a seven by seven, if that means anything to you).

"We have an orchard that has been around for about 70 years and can produce about 7,500 bushels. Right now I have 800 gallons fermenting and 1,500 more to ferment. Equipment consists of one ancient cider press and two new 500 gallon fermenters and two 1,000 gallon storage tanks. Most of the apples aren't the best for cider production as this was a farm cider producer, and dessert and cooking apple trees dominate. So don't expect French quality cider yet. I already have new trees (hopefully Kingston Black - the king of the cider apples) on order for next spring but probably 3 to 5 years until they produce. I think the blend of apples we have will make a fine cider, though.

"It is a refreshingly simple facility compared to brewing, low impact, low energy, and little waste. I've really gotten fond of this idea of producing a product where I can stand in the field and see my fermentables and know where everything came from, plus no cell phone reception. We are getting more and more local based here at Otto's as well and Keewaydin is probably an extension of my feelings towards local emphasis.

"The apple brandy is a bit down the road.

"The production brewery is also down the road, but hopefully construction starts this spring. It's going to be a relatively small facility which will essentially take over Otto's wholesale and contracted beers. Packaging will be in 22oz bombers and 12oz cans. I've talked a bit with Brian O'Reilly and widget cans are out of our reach right now; the producer in Europe has a minimum run of an entire day's production (a whole lot). Maybe once we get up and running the two of us will go together for an order. (I hope so, because I can't wait to get O'Reilly's Stout for home consumption -- Lew again)

"Otto's is coming off of a great year and things still look strong. We are bottling 4 products right now and are contracting labels for Zeno's, Zola, Kclingers and a few more waiting for labels. Doing local products as much as possible, especially in the summer-fall. Did an interesting collaboration with apples and a tripel and it really worked well, makes me wonder about Belgian yeast and cider possibilities.

"My partner says he will start to worry when he sees me pouring apples into the mash tun. Right now it's lots of Tums and honing my time management."

Pretty awesome. I've been waiting for more Pennsylvania ciders. The state ranks fourth in apple production, nationally, and there are some old trees tucked away in farms that produce some old, heritage strain apples; I know, I've eaten some of them.

But the only other cider mill making "hard" cider in Pennsylvania that I know of is Stoney Acres Winery, near Nescopeck (Whoops, they're closed; see comments). So it's good to see someone who already has experience with sanitation, local goods, and sales and marketing of booze getting into this. Needless to say, I can't wait to visit and taste. I have high hopes for this project, and I am, of course, a Pennsylvania chauvinist. Just ask my wife.

Apple (Pennsylvania apples!) photo is by Sue Roberts, at pBase. Thanks to Sam Komlenic for the tip and the connection!