Southpaw was founded on a deep appreciation for time honored Southern cooking traditions, well-crafted alcohol and the community that builds around them.
Nothing quite goes better with Southern BBQ than a cold pint of beer and whiskey. So when owner, Elizabeth Wells, decided it was time to open a restaurant that authentically reflected the food she had grown-up with in the South, brewing beer just seemed to be the perfect pairing.
The foundation of Southern culture and cuisine resides in a strong sense of community, great pride in using quality ingredients and making everything from scratch. It only felt natural at Southpaw to put just as much emphasis on well-crafted alcohol as on food. With the help of a close friend, John Wonder, they were able to build out a 7 barrel system, that allows them to bring beer crafting into an accessible community setting.
When brewer Phil Cutti joined their team, Southpaw had found a great opportunity to bring on-board someone who takes great pride in the craftsmanship of his beer and his belief in the strong contribution brewing brings to the community. His brewing education began in 1995 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 to 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. As Southpaw has a smaller system, it allows him to be more creative and take greater risks with the beer. Each batch is a new creation, different from the one before. It also provides an opportunity to promote beer education within the community on a smaller more intimate scale and to provide a space for brewers to come together on unique collaboration projects.