18th and Mission Street may become brew pub central with three.
A community contributor sent us three photographs that capture what he/she thinks might be a trend.
18th and Mission Street may become brew pub central with the three places pictured below. The long-shuttered Quic Pic market has had interior construction going on, and now has a sign for an application for a brew pub. Southpaw a couple doors down is a microbrew pub. And the long-delayed, fined and changed plans, old 99 cent and up store, also had a notice it would become a brew pub. I guess this is good news. Like in favor of this stuff, but maybe too much. Maybe perfect/maybe a trend.
99 cent and up also had signs for a brew pub application. I like the idea of brew pubs; also true that one could discuss that it’s another of places that used to market to people without lots of disposable income, now going towards great beer selections.
Southpaw a brew pub right down the street. The prices seemed too high for me. I remember this place as 1-dollar-an-item Chinese food. It fed the neighbors for a long time.
The long-shuttered Quic Pic market has had interior construction going on, and now has a sign for an application for a brew pub. Southpaw a couple doors down is a microbrew pub. And the long delayed, fined and changed plans, old 99 cent and up store, also had a notice it would become a brew pub. I guess this is good news. Like in favor of this stuff, but maybe too much. Maybe perfect/maybe a trend.
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It’s all good until the tech bubble bursts and all of these places with $12 artisanal cocktails, $8 pints of beer, and $15 hamburgers close up and leave only tumbleweeds behind after driving all the long-time mom&pop operations out.
The problems included that they piss on the corner streets, and a good numbers of the people are going to places like Southpaw ( despite what OMN thinks) SouthPaw has a Head Brewer; say they have house brew beer, and have a big tank a beer in their picture http://www.southpawbbqsf.com/
South Paw says differently then what Old Mission Neighbor thinks.
Nothing goes better with Southern BBQ than a cold pint of beer and a glass of whiskey. Come in and appreciate some traditional Southern cooking, well crafted alcohol and house-brewed beer.
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Phil Cutti
Head Brewer
Phil Cutti is joining our team with many years of science, brewing and management experience. His brewing education began in 1995 while attending USF and recovering from Tommy John surgery when he walked into the local homebrew shop, SF Brewcraft. Steve and Mike Bruce (founders of Speakeasy) showed him the ropes and he was on his way brewing any and every style.
Over the next decade Phil honed his skills at home and developed his own gypsy brewing label, Muddy Puddle Brewing, as a means to collaborate and consult with local nano- and micro-breweries. Phil continues to strive for brewing the perfect pint and helping others develop their passion for beer through projects with Mill Valley Beerworks, Pacific Brewing Laboratory, Sirwisa Brewing Collective, brewtruc and, in his spare time, brewing with his wife on their back deck in Mill Valley. Phil sees joining the Southpaw team as the head brewer as a continuation of his brewing journey and an opportunity to share the art one pint at a time.
I stand corrected.
Though I still wouldn’t call that place a brew-pub, based on the focus and feel of the place. But that’s just like, my opinion, man.
Yes, that’s what they say, but they’re not actively brewing beer there and haven’t for awhile. With just a few local inquiries, this article could have had a bit more depth to it…
Yes, you are right, it could have, but we thought we would try and experiment with something that a contributor uploaded to our document the neighborhood page for snaps.http://missionlocal.org/uploadsnaps/ Readers can do this anonymously and while we don’t post everything, we thought this was an interesting observation and that the basic facts were accurate. We then that we would let readers contribute more information in the comments. I’m unsure if we would do this again, but we might. We will see where the comments end and if they do add more.
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Their site says, “well crafted alcohol and *house-brewed beer.* That and those tanks of beer inside make it a brew pub. no??
Bad analogy. First of all, what used to be Irish? And how Irish was it? 25%? There were also Germans, Swedes, Norwegians, Poles and likely many other groups.
More importantly the white ex-europeans just packed up and left for the burbs. No one evicted them or jacked up the rent, flipped their ex-residences, jacked up commercial rents, opened establishments they couldn’t afford and didn’t feel welcome in, redid athletic fields and started requiring reservations and charging for them. They probably also didn’t hear ‘if you can’t afford it then move’ or the classic ‘its your fault for not getting the right education’.
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It’s all good until the tech bubble bursts and all of these places with $12 artisanal cocktails, $8 pints of beer, and $15 hamburgers close up and leave only tumbleweeds behind after driving all the long-time mom&pop operations out.
Sounds like a good use for these empty storefronts. No need to insert racial politics.
“brew pub” is hipster slang for “Chicanos Not Welcome”
Not sure if we need more alcohol-related businesses in the Mission due to the already existing problem of chronic inebriates.
FACT: the inebriates who are a problem in the Mission don’t go to Southpaw BBQ. They go to the liquor store on the corner.
The problems included that they piss on the corner streets, and a good numbers of the people are going to places like Southpaw ( despite what OMN thinks) SouthPaw has a Head Brewer; say they have house brew beer, and have a big tank a beer in their picture http://www.southpawbbqsf.com/
I’m pretty sure Southpaw is a bbq place, not a brew pub. Southern Pacific is a brew pub, but it’s not on Mission.
Correct. Southpaw is a BBQ/Whiskey joint. I don’t think they brew any of their own beer.
South Paw says differently then what Old Mission Neighbor thinks.
Nothing goes better with Southern BBQ than a cold pint of beer and a glass of whiskey. Come in and appreciate some traditional Southern cooking, well crafted alcohol and house-brewed beer.
plus
Phil Cutti
Head Brewer
Phil Cutti is joining our team with many years of science, brewing and management experience. His brewing education began in 1995 while attending USF and recovering from Tommy John surgery when he walked into the local homebrew shop, SF Brewcraft. Steve and Mike Bruce (founders of Speakeasy) showed him the ropes and he was on his way brewing any and every style.
Over the next decade Phil honed his skills at home and developed his own gypsy brewing label, Muddy Puddle Brewing, as a means to collaborate and consult with local nano- and micro-breweries. Phil continues to strive for brewing the perfect pint and helping others develop their passion for beer through projects with Mill Valley Beerworks, Pacific Brewing Laboratory, Sirwisa Brewing Collective, brewtruc and, in his spare time, brewing with his wife on their back deck in Mill Valley. Phil sees joining the Southpaw team as the head brewer as a continuation of his brewing journey and an opportunity to share the art one pint at a time.
I stand corrected.
Though I still wouldn’t call that place a brew-pub, based on the focus and feel of the place. But that’s just like, my opinion, man.
Yes, that’s what they say, but they’re not actively brewing beer there and haven’t for awhile. With just a few local inquiries, this article could have had a bit more depth to it…
Yes, you are right, it could have, but we thought we would try and experiment with something that a contributor uploaded to our document the neighborhood page for snaps.http://missionlocal.org/uploadsnaps/ Readers can do this anonymously and while we don’t post everything, we thought this was an interesting observation and that the basic facts were accurate. We then that we would let readers contribute more information in the comments. I’m unsure if we would do this again, but we might. We will see where the comments end and if they do add more.
Their site says, “well crafted alcohol and *house-brewed beer.* That and those tanks of beer inside make it a brew pub. no??
http://www.southpawbbqsf.com/
Yes, in fact, white people should not even be allowed to drive or walk on Mission Street (maybe to go to BART I guess, but preferably not even that).
The encroachment of hipster businesses is bad news for preserving the Hispanic character of Mission Street.
A Hispanic activist told me many of the Hispanic restaurants on Mission Street are barely staying alive.
They should open up these hipster businesses on Valencia and on side streets rather than on Mission.
Take it up with Comrad Campos. I’m sure he’d love to introduce legislation to bar non-hispanic owned businesses from operating on Mission St.
What about when it used to be Irish?
Bad analogy. First of all, what used to be Irish? And how Irish was it? 25%? There were also Germans, Swedes, Norwegians, Poles and likely many other groups.
More importantly the white ex-europeans just packed up and left for the burbs. No one evicted them or jacked up the rent, flipped their ex-residences, jacked up commercial rents, opened establishments they couldn’t afford and didn’t feel welcome in, redid athletic fields and started requiring reservations and charging for them. They probably also didn’t hear ‘if you can’t afford it then move’ or the classic ‘its your fault for not getting the right education’.