Casual atmosphere

6 Point Saloon in Twisp offers distinct ciders and a laid-back atmosphere – Methow Valley News

The atmosphere was low-key at 6 Point Saloon, with three giant screens showing the World Championships in Athletics and another showing dirt bike racing, with the volumes muted. It was cool and quiet, softer than hushed – a pleasant after-work atmosphere, with a few patrons on bar stools, several more outside, and a few at tables.

Mark Frederick, co-founder and head brewer of 6 Point Cider, alternated between serving customers and sitting at their table to chat for a while.

Frederick and his former partner, Brandon Boren, recently moved their wholesale hard cider operation from Leavenworth to Twisp, with a production facility in the Konrad development, on the site of the former Blue Spruce Motel, and a leased retail room in the former Blue Star Coffee Roasters building at 3 Twisp Airport Road.

Boren and Frederick have renovated the former Blue Star space themselves, opening up the former coffee roasting room into an airy space with a modern wood and metal aesthetic, complete with bar seating, high tables with stools and casual coffee table style arrangements.

Both carpentry and contracting backgrounds, Boren and Frederick built the tables and stools, with metalwork made by Twisp resident Ken Ruprecht. The quality is evident; heavy and shiny, the furniture is beautiful, understated and built to last.

After completing the renovation, Frederick bought Boren’s share of the business from him and runs the business solo, with a West Side partner who eventually plans to move to the Methow Valley. Frederick’s young adult son also works for 6 Point Cider, overseeing the production facility and preparing equipment.

Cider converts

The five 6 Point ciders are gorgeous, a rainbow of red family hues ranging from pale pink to dark purple: apricot, tart cherry, blackberry, elderberry, cassis. They’re all made from the same base of apples, said Frederick, from the region. “A lot of people — especially guys — tell me, ‘I’m just not a cider lover,'” Frederick said. “They all assume it’s too sweet. But then they taste one of our sour ciders and they become regulars.

The cider industry isn’t growing like the craft beer and wine industry, Frederick said, but it’s a strong niche market. 6 Point Cider has refined its formulas over time, with an early experimental process. “We started brewing in 75 five-gallon carboys,” Frederick said. “Only two of them were good.”

Frederick’s background is in the world of technology; he worked for Microsoft until 2010. When he started looking for an exit strategy, he brainstormed various business ideas, including a pub in Redmond and a boarding house for dogs. In partnership with his wife, Frederick opened Mountain View Dog Ranch in Snohomish in 2012. Business boomed.

“Eventually my wife fired me from the dog business,” joked Frederick. “Now she runs the dog ranch and I run 6 Point Cider.” But Frederick remains dog-friendly, tolerant of the canines that lounge at their masters’ feet in the covered outdoor space in front of the saloon.

Although the saloon currently only offers bar snacks – chips, nut mixes, granola bars – Frederick plans to use the venue’s commercial kitchen for paninis, soups and salads, sandwiches, teriyaki, meats smoked meats and Philly cheese steaks. “I hope to offer a more extensive menu by the end of the summer,” he said.

In addition to the 6 Point Ciders, Frederick serves a variety of premium wines and beers as well as mainstream favorites like PBR and Bud Light. It also offers non-alcoholic beers, specialty sodas, Leavenworth’s Huney Jun Kombucha, and energy drinks. Once he’s offered food, Frederick will add premium hard liquor: Gray Goose vodka, Bombay Sapphire gin, and premium tequila and single malt scotch.

Expansion plans

Before being a technician, Frederick worked in restaurants and bars. His restaurant and bartending background gives him the hospitality skills required of a successful pub leader, while his career in technology has made him a meticulous program and project manager with a great attention to detail – an essential skill for the precision required of brewers.

The supply chain issues created by the pandemic remain for Frederick and other brewers. Minimum orders for canned goods were 400,000 cans – a semi-truck full. There are now five minimums for tractor-trailers. “That’s why you won’t see many of our ciders in cans,” Frederick said.

Frederick has kept 6 Point Saloon open seven days a week this summer, but due to staffing issues he recently worked more than 30 days in a row and said he plans to close the site on Sunday, the day the slowest of the week, for the predictable. coming. He does, however, have big plans for the expansion of the show.

“I’m going to build it so we can have a regulation pool table, darts, adult game room,” he said. “Corn hole outside, a few fire pits for the winter. I will open early on Saturday for college football.

To learn more about the origins of 6 Point Cider, visit 6 Point Saloon hours of operation are available at