Your neighborhood coffee shop.
A fine place to post up and while away the hours with good company.
Especially if you remove all the coffee and replace it with beer.
See also: Black Hammer Brewing, a new taproom that looks and feels a lot like a coffee shop but isn’t that at all, soft-open now and fully opening September 12 in SoMa. (Here’s what it looks like.)
Join us on this educational journey:
You’ll enter through a door made of oak wine barrel staves.
And enter a bright, turquoise-accented space filled with art and other things not usually found in taprooms.
Laptops are not frowned upon.
It’s the kind of place with tons of USB ports under the copper-topped, U-shaped bar. And ample outlets. And your old friend, strong wi-fi.
Pac Brew Labs and Black Hammer: both present and accounted for.
Right. Two breweries involved here. So expect Squid Ink IPAs, Nautilus Hibiscus Saisons, Kölsches and other German-style suds flying out of the 10 taps.
They’ll fill tasting glasses, pints and pitchers.
And soon, growlers.
Some of the beers will be aged in wine barrels.
And will go through a magical contraption called a Randall that runs them over a bed of hops or berries for extra flavor.
You can call it Randy.
A fine place to post up and while away the hours with good company.
Especially if you remove all the coffee and replace it with beer.
See also: Black Hammer Brewing, a new taproom that looks and feels a lot like a coffee shop but isn’t that at all, soft-open now and fully opening September 12 in SoMa. (Here’s what it looks like.)
Join us on this educational journey:
You’ll enter through a door made of oak wine barrel staves.
And enter a bright, turquoise-accented space filled with art and other things not usually found in taprooms.
Laptops are not frowned upon.
It’s the kind of place with tons of USB ports under the copper-topped, U-shaped bar. And ample outlets. And your old friend, strong wi-fi.
Pac Brew Labs and Black Hammer: both present and accounted for.
Right. Two breweries involved here. So expect Squid Ink IPAs, Nautilus Hibiscus Saisons, Kölsches and other German-style suds flying out of the 10 taps.
They’ll fill tasting glasses, pints and pitchers.
And soon, growlers.
Some of the beers will be aged in wine barrels.
And will go through a magical contraption called a Randall that runs them over a bed of hops or berries for extra flavor.
You can call it Randy.
