Downtown Tucson is known for many things and most locals are happy to name them off for you. The University of Arizona, several nationally known restaurants and breweries, historical sites, small businesses; the list could go on and on. Despite all of that, there’s still something the Tucson area has never had before. A new and brilliant Jewel in the crown of Downtown and it's called Bawker Bawker Cider House.

Tucked neatly into the corner on 400 N. 4th Ave, Owner and Brewer, Don Rubino, and his wife Jaimie have turned this historical, semi-industrial space, into a warm, quirky, and inviting spot for all that enter. From the first step over the threshold, I was met with the familiar, tangy aroma of fermentation. Next, my eyes wander up to the bar and then to the many taps, all in a row, a true delight for those that appreciate, “options”. After taking my seat, being greeted, and being offered a tour of the vast (and constantly rotating) menu, my adventure began.

With 24 ciders on tap, I opted for a flight… Soon after ordering, I was served a circular rainbow of vivid color, a feast for the eyes no doubt. I had a feeling I was in for something “GOOD”, and boy, was I right! As I sipped my flight, I couldn’t help but notice and appreciate the labor and love applied to each flavor I tried. The complexity, the yeast character, the creativity… It was all there and all perceptible within those six, little, glasses.

Beyond the cider being delicious, the atmosphere is inviting, there’s no TV’s or loud music to contend with, making it the kind of place you could have a conversation with someone, at reasonable decibel. The service is friendly and if you ask questions, Don is happy to answer them. Speaking of questions… Owner, Don, was kind enough to take the time of his busy schedule and give us an interview for The Mr. Beer Blog about his new “baby”. Here is what he had to say:

Ashley: What made you want to open the first Cidery in Tucson?

Don: “I have been making cider for 10ish years and have always enjoyed making and drinking it. I have been a "maker" since I was a kid. I knew Tucson didn't have a cider house and wanted others to enjoy my creations and realize that there are more options than the commercial sweet sugary ciders, as ours tend to be on the dry side.”

Ashley: Where do you draw your inspiration for the unique range of flavors you offer?

Don: “Everybody and everywhere. My wife, our friends, our customers, things we have drunk, and things we dream about. There are no limits!!”

Ashley: Many people were surprised to see you open during such a challenging time for so many small businesses. What are some of the “special” challenges this has created for you?

Don: “Hmmm what wasn't a challenge at that time? Getting building material to the job site for the build-out. Getting the permits. Getting the inspections. Trying to figure a budget for something we didn't know when would end. Do we finish the build as planned or do we try to see the future and build for a "new way of life”? having to navigate subs, when we couldn't work in the same room. did I mention how to navigate a budget with no idea when we would open? How we could do “to-go” products without anyone ever trying our product.”

Ashley: Have there been any challenges you did not anticipate? If so, what were they?

Don: “Yes. a can shortage. we had ordered 900 cans and thought that would hold us for a bit, and then selling out in just 2 weeks. How long it ended up taking for deliveries? Over the last year freight has been going up due to a shortage of truck drivers. (Thank a truck driver for being out there, we need them!!) and then when we did open our taproom, there was a shortage of people that could work. To name a few.”

Ashley: Now I know you get this question all the time but humor me. Why the name “Bawker Bawker” and why are there chickens all over the place?

Don: “They are funny. My wife would comment about me “bawkering” with the girls in the coop, and it made me laugh. So, it stuck with me. Everyone tried to talk me out of it, but at 2 in the morning when I was doing the paperwork… Nobody was there to talk me out of it.”

Ashley: Where did your passion for making cider, begin? Did you start as a homebrewer?

Don:” I did start as a homebrewer. Before I met my wife, I was content drinking Tecate light, and she thought it was silly for me, who has always loved to cook and create, to be drinking such a mild beer. I was in love with her even more from that moment. Who’s girlfriend wants you to take time and make beer/cider…”

Ashley: What’s your favorite part about running a Cidery?

Don: “The cider, the people, getting to make a cider here and there just for me and the way I like it. (I always do make enough to share) Seeing people get excited about a new flavor. Working nights. Listening to the bands. Being able to live my life as a maker of something I am passionate about. Seeing our logo out in public on a sticker or a shirt.”

Ashley: It’s no secret that you and your wife, Jaimie, are hard workers as it’s easy to catch you both working behind the bar on any given day. Do you feel like a “work-life balance” exists anymore?

Don: “Balance. That’s a funny word lately. I do struggle making time for a life outside of here. As we hire staff and get people trained, I do see time off. Maybe not a bunch for a while, but a couple days here and there. My wife is the rockstar here. She still has a full-time career in her field, but still takes the 20-40 hours a week to be here and do the social media, be behind the bar, make appointments, do tastings, and keep me in check so I don’t work 22 hours a day.”

Ashley: Does Bawker Bawker Cider currently, or plan to in the future, offer canned ciders for sale at local bottle shops?

Don: “We do, and as of today, we are at Flores Market, Feast, and Gourmet Girls, and would be more than happy to be anywhere we are asked to be”

Ashley: What’s next for Bawker Bawker Cider? Where do you see yourselves (hopefully) in 5 years?

Don: “A vacation!! Dialing in our craft. Getting more people to enjoy a dry cider. Being in more places on tap finding that balance with work.  I would like to see us maxing out our production space and finding that rhythm of producing cider and selling it, and if am being dreamy, expanding into a bigger production space. Going into total wine and seeing our cans on their shelves”

Besides answering my questions, Don invited me to take a tour of his production space. All production is conducted in under 900 square feet. His brewing area is filled with delightful experimental batches, and cylinders populated will happy little yeasts. To help minimize costs, his fermenters are not jacketed, and all his ciders are fermented at 68 degrees, and then carted by hand, into the cooler for cold crashing. Most of the kegs and fermenters used, have been repurposed from other breweries, as building a cidery from the ground up is no small investment. Every bit must be spent wisely. From the taps to the sleek, well-designed restrooms, Don has put his background as a contractor to good use, and it shows in every detail.

There’s no doubt; Bawker Bawker has been well-received by the Downtown and Tucson community. Being that 60-70% of their traffic comes from walk-ins, I think it is safe to say, “We see you Bawker Bawker, and we like it!”.  From unique flavors like Horchata, prickly pear, to cherry Vanilla Nitro and many more, this place has something for everyone. You can even find fun events like, trivia and food trucks! So, if you find yourself in Tucson, needing somewhere to beat the heat and enjoy cider, crafted by someone truly passionate about their product… Find yourself at Bawker Bawker Cider house.

Check out Bawker Bawker’s website: https://www.bawkerbawker.com/

As always, if you enjoyed this article, or have questions, let us know in the comments section.

Cheers!

Ashley