In the last tablehopper issue, I mentioned Ballast Point was coming to SF, and this week we have news about a slew of local breweries opening taprooms around town.
First up, FORT POINT BEER CO. has scrapped their plans to share Timbuk2’s space on 20th Street in the Mission, and now they are taking over the former Abbot’s Cellar (and Brasserie Saint James) space at 742 Valencia. Owners, brothers, and brewers Justin and Tyler Catalana will not be brewing at the location like the former tenants did, but will definitely be building out a special taproom experience for guests. Creative director Dina Dobkin (formerly of Lundberg Design, the firm behind the original Abbot’s Cellar space) will be updating the space. Look for more news soon as they push for an early 2019 opening. You can read more in this SFGate piece here. 742 Valencia St. at 18th St.
I was walking past the former Sip Bar & Lounge in North Beach and noticed some activity, and it ends up HOLY CRAFT BREWERY is going to open a taproom and have room to brew as well (they currently brew on a contract basis at other breweries). They plan to have 12 beers on tap, with new experimental brews, and possibly some pop-up restaurants serving food as well, or some form of food service. The taproom should open in a couple of months. 787 Broadway at Powell. [Via Hoodline.]
The switcheroos keep coming: CELLARMAKER BREWING CO. is expanding into a second location and taking over the Old Bus Tavern brewpub in Bernal, which is closing after September 8th. Owners Connor Casey, Tim Sciascia, and Kelly Caveney will be gaining a four-barrel system with three eight-barrel fermenters—look for more experimental beers. They are also planning some fun food in the kitchen: did someone say Detroit-style square pizza? They are gunning for a November opening. 3193 Mission St. at Valencia. [Via Eater.]
And this one is a new build-out: Tim Obert and Clint Potter of Bayview’s SEVEN STILLS are expanding into an 18,000-square-foot space at 100 Hooper in Mission Bay, which will offer a production facility, restaurant, full bar, outdoor beer garden, members-only lounge, and retail space. They’ll be able to brew 30,000 barrels of beer annually and distill up to 70,000 cases of whiskey, making it the city’s largest distiller. Stand by. [Via Eater.]
And lastly, CITY BEER STORE has made their move to Charles Phan’s former Coachman in the SoMa Grand. Like the original, it’s a bottle shop, tasting room, and they have a nice outdoor patio that is pooch-friendly (if the pooch is well behaved). Food is in the works too. They’ve been doing some soft opening hours over the Labor Day holiday and are running from 12pm-12am for now. 1148 Mission St. at 7th St.
