EP-202 Connor Casey, Tim Sciascia, and Aaron Wittman of Cellarmaker Brewing Company

San Francisco’s SoMa neighborhood looked a bit different in 2013, when
Cellarmaker Brewing Company opened here, on Howard Street. Tech companies
were moving in, and the city’s new young and affluent workers moved into a
part of San Francisco plagued by homelessness and drug use.

It might have seemed difficult place to open a brewery, let alone any
public-facing business, but Cellarmaker broke out, quickly gaining
recognition as one of the city’s best breweries. In their five years in
business, they made fast friends out of breweries like the Rare Barrel,
Tired Hands, and Green Cheek, and boosted the city’s reputation as a
world-class brewing destination.

These days, its small taproom is bustling seemingly every night of the
week, attracting IPA fanatics, devotees of their ever-rotating tap list
lineup, and those who just appreciate the bartenders’ affinity for music by
Dolly Parton and Carly Rae Jepsen. Now, with a barrel program in full
force, they’re expanding their menu even wider.

Fans irked by crowds at their taproom had long hoped that Cellarmaker would
expand with a second location and in 2018, that wish came true. In the late
summer, co-founder Connor Casey finally announced that the brewery had
found an additional home in Bernal Heights, complete with an oven ready to
pump out fluffy Detroit-style pizzas to complement their beers.

It’s here in that space that I met Casey, co-founding brewer Tim Sciascia
and Cellarmaker’s House of Pizza brew system manager Aaron Wittman as they
taste tested some new pizza recipes being considered for the brewpub’s new
menu. The new spot’s opening is just around the corner, and they clearly
couldn’t be more excited.

This is Connor Casey, Tim Sciascia, and Aaron Wittman of Cellarmaker
Brewing Company. Listen in.