Head Brewer:
Joe Smith
Head Chef:
Max Hussey
On Draught
Coming soon...
Southpaw BBQ
2170 Mission Street
San Francisco, CA 94110
Nothing quite goes better with Southern BBQ than a cold pint of beer and whiskey. So when two old friends, Elizabeth Wells and Edward Calhoun, decided it was time to open a restaurant that authentically reflected the food they had grown-up with in the South, brewing their own beer just seemed to be the perfect pairing. Elizabeth, hailing from Alabama, and Edward, from North Carolina, might have their qualms about where the best BBQ comes from, but one thing they both share is a profound appreciation for time honored southern cooking traditions, well crafted alcohol and the community that builds around them.
The foundation of Southern culture and cuisine resides in a strong sense of community and great pride in using quality ingredients and making everything from scratch. It only felt natural when Elizabeth and Edward were thinking about their bar, that they wanted to put just as much emphasis on well crafted alcohol as the food. With the help of their 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, Joe Smith, came onto their radar they knew they 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. As Southpaw has a smaller system, it allows them to be more creative and take greater risks with their beer. Each batch is a new creation, different from the one before. It also gives them the 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 great collaboration projects.