Justin of Soquel Fermentation Project
Jun
3
4:00 PM16:00

Justin of Soquel Fermentation Project

The Soquel Fermentation Project is a farmhouse brewery in the Santa Cruz Mountains.  The abundant rainfall, sunshine, and temperate climate create an environment found no where else in the world.  Using traditional brewing techniques and modern scientific methods, this project systematically evaluates the terroir and microflora of this unique region.  By sourcing fruit from local farms and barrels from local wineries, the goal is to create beer with an identity firmly rooted in the Santa Cruz Mountains. Come join us as Justin pours their delicious Mosaic dry-hopped Saison #1, and the newest Saison #2, with peaches. Composed of the same base beers as Saison #1, but aged on peaches for two months. A dry, refreshing beer with restrained acidity and subtle peach flavor and aroma. Perfect for those warm and sunny days during winter that remind you spring is around the corner!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Corey with Fort Point Brewing
May
20
4:00 PM16:00

Corey with Fort Point Brewing

Fort Point Brewing is a product of a thriving American craft beer culture, shaped by deeply San Franciscan values: quality craftsmanship and a spirit of innovation. Fort Point creates balanced beers that reference traditional styles but are by no means bound to them. Founded in 2014 by brothers Tyler and Justin Catalana in the Presidio of San Francisco. The brewery resides in an historic Presidio building that was formerly used as an Army motor pool. Being situated in this iconic landscape reinforces their San Francisco foundation and in the beer we brew. Head Brewer Mike Schnebeck has developed a deft and impassioned brewing style over the past years at Mill Valley Beerworks and leads the pioneering spirit of our beers. Come on over as Corey pours the now classic line up of canned Fort Point Beers Villager, KSA, Westfalia & Animal, and now the new limited editions: Mosaic Park, and Export Lager & if you're lucky, Resonance Saison!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Ben with Lassen Cider
May
19
5:00 PM17:00

Ben with Lassen Cider

Lassen Traditional Cider was founded by Ben Nielsen. Ben's love of fermentation began when he started brewing beer in college. After brewing extensively for his adult life, around 2005 he began delving into cider in an effort to use the free fruit from a neighbor's backyard apples trees in Corvallis, OR. After a couple years, this morphed into an annual cider pressing party where all his friends would bring apples to press or just help out. So of course, the neighbor's apples weren't enough after a while. Unused trees in yards all over town, unseen apple trees in the ditch on the side of a country road, and long forgotten pioneer orchards were all sought out and utilized. A major revelation occurred when a batch of cider was produced from crab apples, and it ended up being the best he'd ever made. So, some apples that were so astringent as to be seemingly inedible actually made delicious cider. After this, an effort was undertaken to seek out varieties of apples that were good for cider instead of scavenging whatever was available. Finding Nick Botner's orchard in Yoncalla, OR, with over 4,000 apple varieties, was a godsend, allowing Ben to experiment with single varietal ciders made from unusual apples, from European bittersharps and bittersweets to an array of American heirlooms. Around 2012, when the cider craze was beginning to kick into high gear and Ben's satisfaction with his engineering job was waning in the opposite direction, he began to give more thought to starting his own cidery. A timely layoff in 2014 pushed him further in that direction. After spending a winter skiing and soul searching, the decision was solidified and the plan was put in place in mid 2015. Most of a year was spent finding a location and undertaking the permit process. Although he's still learning how to be an entrepreneur, he has a lot of pride in his cider, with a firm desire to make high quality, traditional-style cider. Come and enjoy the fruits of Ben's labor as he pours Farmhouse Dry Cider (predominantly King David apples barrel-aged, wild fermented with a mix of other American heirloom varieties), and the Single Varietals: Newtown Pippin and Winesap and the more elegant, non barrel aged (re:less 'funk') Champagne-like, modern dry style that incorporates some dessert fruit with heirloom varieties; Apple-a-day, and the newest additions the apple blends Green Johnny and Chico Cider, and the non apple focused Woodleaf Perry and Pomegranate!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Britt & David w/Krater Cellars
May
13
4:00 PM16:00

Britt & David w/Krater Cellars

Come taste the new spring/summer releases: a pair of El Dorado reds, the '16 Cab Franc with notes of candied berries, lilac, summer herbs, a velvet mid-palate and a grippy finish, and the '17 Loire-inspired carbonic Gamay, violety with hints of cherries, tea refreshingly bright screams "drink me now, on the porch or in the park!" And their new '15 stoney, citrusy Chenin from Monterey's Salinas Dunes Vineyard with shades of sea side salinity! Yum! David and Britt are two old college friends who moved to Northern California to farm grapes and make wine. There is an Odyssean tale of how they came to make wine in California, full of twists and turns. It involves St. John's College, lots and lots of books, love of the outdoors, leaving desk life for farms and cellars, Trailer Park Boys, thru-hiking the Pacific Crest Trail, and a gift of six Burgundian wine barrels from John and Alex Kongsgaard. It also includes the discovery of a welcoming community of dedicated small wine producers who have become mentors and friends to them. David worked his first harvest in the summer of 2013 in the cellar at Terre Rouge in the Sierra Foothills, working predominantly with Rhone varieties. Britt took on the farming of Terre Rouge's two small organic vineyards a few months later. We made the first vintage of Krater cab franc and chenin blanc in 2014 at a cooperative winery in Sonoma County, PunchDown Cellars. PunchDown serves more than 20 small producers and is a wonderful place to make wine and learn from other winemakers in a creative environment. They are both the assistant winemakers for separate small Sonoma producers. Krater is their personal project. Our winery name, Krater, comes from ancient Greek culture. A krater was a large decorated bowl or vase used during symposiums to mix the wine with water and serve the guests. It was the centerpiece of the room during these social events and came to have many symbolic meanings. A krater filled with wine and diluted to a moderate level of alcohol helped open up the guests for creativity, dialogue, poetry, music, dancing, and games. (They don't recommend diluting our wine with water but they do try to keep the alcohol levels naturally low.) The consumption of wine was observed as a communal activity, not a solitary act. Wine in proper settings and in moderate amounts was revered. Elevated to forms of art, kraters served as symbols for a community coming together in friendship. Geological craters in fact take their name from these wine bowls. Craters are wonderful features of rocky planets. They cover our moon, barely changed since the great bombardment billions of years ago, and they reveal active or slumbering or long dead volcanoes on our own planet. The volcanism of earth is the great generator of new rocks and soils and lands. So David & Britt's wine's name comes from the Greek symposium and a connection to our classical studies at St. John's, and our labels evoke planet formation, active geology, and the sheer joy of gazing at the moon, craters, and falling stars. Happy Mother's Day!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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KHALID OF MENACING FOG CIDER
May
6
4:00 PM16:00

KHALID OF MENACING FOG CIDER

Menacing Fog Cider makes flavorful and aromatic hard cider brimming with vitality. This is done by extracting the most from raw apple juice using proven fermentation methods that were developed over centuries. This enables us to deliver an impressive hard cider drinking experience. Cidermaker at Menacing Fog Cider, Khalid El, has been making hard cider since 2013. His skills and methods have been shaped primarily by curiosity and love of process, and bolstered by coursework and training in hard cider making at Peter Mitchell’s Cider and Perry Making Academy in Washington, experience making delicious coffee for 3 years as a barista at Blue Bottle Coffee, and working wine harvests in 2013 with Knez Wines in California and in 2014 with Love & Squalor Wines in Oregon. Come taste this elegant, almost wine-like cider! We think you'll love it!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Michelle with Modern Times Brewery
Apr
29
4:00 PM16:00

Michelle with Modern Times Brewery

Modern Times has been constantly wowing us with it's refusal to be bought out by the bigger monopolies and their never ending delicious, aroma-driven, complex, flavorful, sessionish beers. They often brew hybrid styles, combining the features we like from established categories to create new, Island-Of-Doctor-Moreau-style mash-ups too! Come join us as Michelle pours an amazing array including a fruity gose; Fruitlands, a hefty, limited run amber; Mega Blazing World, the winter-appropriate, coffee/rye porter; Haunted Stars, and the brand new fruity-nosed, totally crushable Havnor "New Wave" IPA!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Bryan of Harrington Wines
Apr
28
5:00 PM17:00

Bryan of Harrington Wines

Winemaker Bryan Harrington's triumphant return to Local Cellar, don't miss this! Bryan will pour tastes of his current releases, and share stories from statewide vineyards and from his Bayview winery. Back in 2002, Harrington was making a variety of Pinot Noirs, which he continues today. A few years later, he began to explore more uncommon grape varieties, from Nebbiolo and Corvina to Mission and Charbono. Thirsty for more, he asked nurseries to import other grapes from southern Italy. They declined. So Harrington connected with the Foundation Plant Services (FPS) at UC-Davis, a nearly 60-year-old department that collects, cleans and manages various fruit and vegetable species for use by farmers around the country. Its robust wine grape library is always on the lookout for newly imported varieties, and the group was happy to have Harrington join the hunt. In 2015, he embarked on his first official mission to Italy to collect cuttings of Nerello Mascalese, Carricante and Frappato. He’s returned each year in pursuit of Rossese Bianco, Malvasia Instriana, Pecorino and other grapes that are completely foreign to many of the most wine-savvy Americans. He’s enlisted brave growers to plant these varieties, and an increasing number are becoming open to the idea. He'll be pouring his Tempesta, a light chillable red blend of Pinot Noir & Corvena, a new "Orange Wine" Pinot Gris/Ramato, a Freisa, the super fun Mission (yes, that's the name of the grape!) and the more serious Aglianico! Also there will be his tawny-ish, fortified Mission desert wine and his dry after dinner Vermouth/Chinato!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Matthew with Forlorn Hope wines
Apr
22
4:00 PM16:00

Matthew with Forlorn Hope wines

For Matthew Rorick, winemaker of Forlorn Hope, winemaking revolves around stories. He says that within each glass can be found a tale that tells of season and soil, of history and vision, of careful planning and pure chance. At his grandfather's table, where the elder Rorick's love of sharing a bottle, a meal, and good conversation inspired his career in winemaking. After receiving his degree in Viticulture and Enology from UC Davis, he worked on a diverse number of winemaking projects including collaborations with wineries in New Zealand, South Africa, and Chile, as well as with Peter Michael Winery, Chasseur, and Miura Vineyards in California, among others. The broad array of different winemaking and grape growing techniques and philosophies he encountered provided a unique practical counterpoint to the theory he learned at University and flavor of his current direction in the winery. The Forlorn Hope wines were born to connect the thread between California's boundless viticultural potential and its diverse viticultural history. In addition to the vines on his family farm, he works with a handful of growers across the north of the state whose plantings might otherwise be misfits: the uncommon sites and varieties that pay tribute to California's eclectic and often unexpected viticultural heritage. He'll be pouring: the 2015 King-Andrews white blend, the 2015 (CA's ONLY?) St. Laurent "Ost-Intrigen" from Carneros, the 2015 Carignan, aka "The Kerrigans" from Mendocino, and the 2015 Picpoul and 2017 Queen of the Sierras rosé both from his own Calaveras County vineyard.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Amelia of Laughing Monk Brewery
Apr
15
4:00 PM16:00

Amelia of Laughing Monk Brewery

Laughing Monk Brewing is a small batch craft brewery in San Francisco that blends traditions from California and Belgium with a mix of local, seasonal ingredients. Laughing Monk has been making great beer with an eye toward innovation and the independent spirit, they offer an ever-expanding array of unique beers, including those for immediate enjoyment and those that can be aged to perfection. We're psyched that they just started bottling after long being tap only! Come try the Evening Vespers Dubbel, with notes of plum, dates, raisins, hints of chocolate, and toffee, all with a wonderfully dry finish! And then try Third Circle! This Tripel is a bright golden ale with a nose of coriander and lemon, with a palate of caramelized pear, and honey, finishing crisp and clean! Amelia knows a lot about these brews and the order of the the Laughing Monks to which she belongs, so she'll be happy to tell you all about the process, inspiration, Ingredients, and what's happening next as far as getting you delicious, rarefied, quality beer!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Maz from Augur and James of Sson! also Stirm and Los Chuchaquis Wines
Apr
8
4:00 PM16:00

Maz from Augur and James of Sson! also Stirm and Los Chuchaquis Wines

We at Local Cellar are very excited to co-present with Johan of Floraison Selections a wonderful a varied selection of rosé, whites and reds! With TWO! Count that TWO wine makers on hand and from three/four different wineries! Don't sleep on this! Don't be "out of town", this is a rare event in The Mission! Formerly labeled as Rein wines, Sson is the project of James Wasson makes aromatic white wines, two of which will be featured today; a Wirz Vineyard Riesling and Wentzel Vineyard Albariño! Maz Naba, sommelier and wine director at Mister Jiu's, will pour two very different Rosés he makes at William's Two Shepherds facility in Sonoma. He'll be pouring the Carignan "The Hook", Syrah/grenache "The Prophet"! In addition Johan will be pouring Ryan Stirm's Lime Kiln Valley Pinot Noir and Stirm subsidiary Los Chuchaquis' Mezcla de Campo Nouveau!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

 

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Aaron with Conduit and Divergent Vine wines and Tag + Jug Cider
Apr
7
5:00 PM17:00

Aaron with Conduit and Divergent Vine wines and Tag + Jug Cider

Winemaker and proprietor Aaron Bryan has a nontraditional winemaking background. A classically trained economist, Aaron fell in love with the art and science of winemaking during his time at UC Santa Barbara. He continued his informal wine education during his time in New York City and when he moved back to the West Coast, started making beer and wine out of his garage in the Mission District of San Francisco. Eventually, he met a group of urban winemakers on Treasure Island and started trading beer for a few barrels of cellar space. In 2013 he was invited into the facility full time and has been producing Conduit and Divergent Vine wines and Tag + Jug Cider since. Aaron says his philosophy is to strive to make wines that are balanced, food-friendly, and are built to last. To achieve this, we rely on the following guiding principles: We believe there are no hard and fast rules when it comes to achieving balance in wine. We source our fruit from family-owned vineyards that follow (at minimum) sustainable farming practices. We use minimal sulfur in order to protect the wines for aging. We make no apologies for producing California wine. We never stop tinkering. We believe in fostering community. No pretense, elitist, or snobby a**holes." Come taste the wide range of wines and ciders from his three lines!


Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Corey of Faction Brewery
Apr
1
4:00 PM16:00

Corey of Faction Brewery

Faction Brewing opened to the public in December of 2013 in a repurposed 25,000 sq. ft. Marine Corps helicopter hangar on the old Alameda Naval Base with sweeping views of the SF skyline and Bay Bridge. With pints, tulips and tasters of 20+ beers, 32 oz. and 64 oz. growlers and bottles to go, Faction offers a wide variety of pales, IPAs, Belgians, porters and stouts. Choosing it's name by it's definition (A group within a larger group, especially one with slightly different ideas from the main group) we at Local Cellar are psyched to have this very local brewery's Corey show off their stuff; including the flavor packed Penske File, and the smooth 007, the last drops of the Winter IPA, and the new springtime “Something Different IPA", the Imperial Stout, and the smooth and flavorful Penske File, 007 and classic Pale Ales!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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CHAD OF MÉTHODE SAUVAGE
Mar
31
5:00 PM17:00

CHAD OF MÉTHODE SAUVAGE

Chad has come close to cult-like status, and those who have tasted what he's made will want to become members. His newest line: two from Rorick vinyards, one a Trousseau Noir and the other a Chardonnay, and a third, a chillable red made from Co-ferment of Pinot Gris and Pinot Noir with a splash of Trousseau and Syrah. Come taste his work, it'll make you a believer!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Gina & Jake of Sans Wine
Mar
25
4:00 PM16:00

Gina & Jake of Sans Wine

 

Founders, Jake Stover and Gina Schober, met in 2013 and started Sans Wine Co. in late 2015. Their preference for fresh, vibrant and approachable “wines of place” paved the way for what is now Sans Wine Co. The philosophy behind Sans Wine Co. is sourcing premium wine grapes from organically farmed vineyards and environmentally conscience growers in order to craft natural wines. Jake Stover, originally from Kansas and University of Kansas alum, on the  advice of his older brother, postponed applying to law school in order to intern at a Napa winery for the 2008 harvest. The internship turned in to a full time position with Failla Wines, where Jake worked for 4 years in the vineyards, cellar and in wine sales. In 2012, Jake took a short stint with Aaron Pott of Seven Stones and then shifted his focus to the farming side of wine growing, where he worked for a local vineyard management company as Viticulturist. He started his own farming company in 2014, Stover Vineyard Management, which specializes in “beyond organic” wine growing, with an emphasis on no pesticide use in the vineyard. Gina Schober is a Bay Area, California native and UC Davis alum. You could say that wine is in her blood - her maternal Grandfather was a grape grower in Clearlake, CA for 30 years and her paternal Grandfather was a Gallo Wines sales rep in the 1960s. Gina’s passion for wine truly started while working for Bacchus Management Group’s Pizza Antica and Cafe des Amis, where she worked as a beverage manager and sommelier. She became a Certified Sommelier through the Court of Master Sommeliers in 2010 and eventually moved to the Napa Valley to work as a sommelier for Thomas Keller’s Bouchon Bistro. These days, she is an independent contractor, representing a number of premium wineries.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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JE with Ruhstaller Brewery
Mar
24
5:00 PM17:00

JE with Ruhstaller Brewery

In 2012, renowned Sacramento grocer Darrell Corti presented J-E with a challenge: earn the title of ‘Sacramento’s Beer’ by using local hops. In spring 2013 the Ruhstaller Farm & Yard was founded as a response to this challenge and as a way to prove that hops not only grow well in Sacramento, but also meet our stringent standards for high quality California Grown ingredients. Much like a winery set amidst vineyards, the Ruhstaller Farm & Yard offers craft beer enthusiasts a unique opportunity to experience Ruhstaller’s California Grown beer at the source and to learn about the Sacramento region’s historic legacy as a preeminent hop-growing region. The Farm & Yard has two components: a 1 acre farm that includes a hop demonstration area and outdoor event space,  and a 7.5 acre working hop yard. Come hear JE tell about their unique stance in the craft beer world, and try a full array of how they are outsanding in their field with their dialed back sour using some grape must; Cudera, the newest of their IPA investigations: IPA 17.0, the IPA 4pack that demonstrates actual terroir of hops; Does It Matter, their newest wet hop ale from harvest season just these past few weeks; Hop Sac, and a bourbonesque porter getting bottles on Thursday; AP Math!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Phaedra of Monarch Bitters
Mar
18
4:00 PM16:00

Phaedra of Monarch Bitters

Monarch Bitters was brought to life in 2015 by Phaedra Achor, a Petaluma native inspired to create her own custom bitters in the spirit of Sonoma County’s local, farm-to-table scene. When mixing up little-known, pre- and post-prohibition cocktails at a party, she discovered how crucial bitters are to the essence of a good cocktail. Due to her long love affair with blending flavors, she took it upon herself to craft and perfect her own. Inspired by the forgotten cocktails of decades past, Monarch Bitters embodies the inherent alchemy of natural botanical maceration. Phaedra uses only high-quality spirits in our handcrafted blends, each one made with organic, local or wild harvested, sustainably procured roots, barks, herbs and spices. Monarch Bitters run from the everyday to the unconventional, each teeming with distinct flavor profiles that add depth and character to any beverage. A labor of love, Phaedra cultivates small batches over a period of weeks and bottle by hand in Petaluma, CA. It is Phaedra’s wish to reintroduce Mother Nature’s esoteric flavors into our everyday lives. Phaedra will be showing off her Bitter Tonic Syrup, as well as her regular line of Orange, Rose Petal, Citrus Basil, Cayenne Ginger, Cherry Vanilla and Wormwood Bitters, and also her current seasonal line of Bay, Tobacco Bacon, Celery Horseradish, Lavender and classic, multipurpose Aromatic Bitters!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

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Khalid of Menacing Fog Cider
Mar
11
4:00 PM16:00

Khalid of Menacing Fog Cider

Menacing Fog Cider makes flavorful and aromatic hard cider brimming with vitality. This is done by extracting the most from raw apple juice using proven fermentation methods that were developed over centuries. This enables us to deliver an impressive hard cider drinking experience. Cidermaker at Menacing Fog Cider, Khalid El, has been making hard cider since 2013. His skills and methods have been shaped primarily by curiosity and love of process, and bolstered by coursework and training in hard cider making at Peter Mitchell’s Cider and Perry Making Academy in Washington, experience making delicious coffee for 3 years as a barista at Blue Bottle Coffee, and working wine harvests in 2013 with Knez Wines in California and in 2014 with Love & Squalor Wines in Oregon. Come taste this elegant, almost wine-like cider! We think you'll love it!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Half Moon Bay Distillery with Joe
Mar
10
5:00 PM17:00

Half Moon Bay Distillery with Joe

Join us as Joe pours Half Moon Bay Distillery's Purissima Vodka, distilled from 100% grain, this unusual vodka is crafted from wheat with just a touch of malted barley, which gives it its exceptionally smooth and silky “mouthfeel”, and Harvard Avenue Gin with classic juniper notes, complex citrus flavors and warm spice components, bottled at full "bar strength"!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

 

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Matt of Bar Matt
Mar
4
4:00 PM16:00

Matt of Bar Matt

Come try the amazing Bar Matt line of craft spirits as Matt, the distiller himself, pours his Equatorial Gin & Amaro as well as his unique line of bitters! Inspired by botanicals and spices from South East Asia and South Pacific, yet totally Californian! The result serves the complex, yet refreshing Equatorial Gin and the Equatorial Amaro (using the BarMatt Gin as a base an Amaro produces an Amari with an elevated twist!) Also Matt will be demonstrating his one of a kind bitters! Including a Japanese Pepper Bitter, BBQ Bitter, Hibiscus Bitters, and a Cacao & Pepper.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Alex of Headlands Brewing Company
Mar
3
5:00 PM17:00

Alex of Headlands Brewing Company

Come taste Headlands Brewing's delicious, and very Northern Californian as the name would suggest) beers with Alex of Headlands Brewing. Headlands Brewing is dedicated to craft beer for the people (a "social equalizer, as they says) in a big can. Alex will be pouring their current line up of the Pt Bonita Bohemian Pilsner (a crisp and spicy rye malt with noble hop character and body from the rustic grains) Wolfback Ridge rye IPA with a heavy dose of Mosaic hops. (West Coast style, tropical and floral), and Hill 88 double IPA (an all malt backbone and a unique hopping technique called Omakase-style hopping.) He'll go into more detail about these, so why not sip on a brew and join us in the conversation!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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CLINT & TIM OF SEVEN STILLS
Feb
25
5:00 PM17:00

CLINT & TIM OF SEVEN STILLS

NOTE SPECIAL TIME 5-7pm!! Seven Stills triumphantly returns to Local Cellar. Founded by Clint Potter and Tim Obert, Seven Stills is grounded in a simple, radical, and delicious notion: Brew delicious craft beers and distill it into phenomenal whiskey. They will be pouring their Whipnose IPA Whiskey, their For The Czar Russian Imperial Stout Whiskey, their Fluxuate Coffee Porter Whiskey, and their Chocasmoke Chocolate Oatmeal Stout Whiskey, and their two recent, limited editions; a Libertine collab: tart raspberry Frambooze whiskey and a Bottle Logic collab Darkstar November! And the NEWEST Tomahawp made from a dry hopped beer with 264 pounds of Mosaic, Simcoe and Citra and then distilled resulting in a whiskey bursting with candied pear flavors layered over breakfast porridge and hints of vanilla and mint! Come taste 'em! NOTE SPECIAL TIME 5-7pm!!

Tasting is free and available anytime from 5:00 - 7:00. Must be at least 21 years old.

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William of Two Shepherds Wine
Feb
24
5:00 PM17:00

William of Two Shepherds Wine

Two Shepherds is the labor of passion by William Allen, well known Rhône enthusiast and former wine writer, blogger.  William was a garagiste for years before moving into commercial production in 2010. Two Shepherds represents “shepherd of the palate” as his palate and recommendations are still widely followed on social media, despite no longer writing, and “shepherd of the grape” incorporating his minimal intervention, winemaking philosophy, which requires careful oversight, from vineyard to bottle. Two Shepherds is a one man micro winery, committed to making old world style wines that express vintage and place.  William often jokes there aren’t two shepherds, but actually half shepherd, as in addition to making  a multitude of small lots, doing all production, sales, marketing work, he has a full time “day job” that funds the winery and its growth. Two Shepherds specializes in Rhone varieties (e.g. Grenache Blanc, Mourvèdre, Roussanne,) from cool climate vineyards and unique plantings, made with minimal intervention. Use of native yeast, no additions other than minimal S02, neutral barrel and concrete fermentation and aging, whole cluster, and unfined, unfiltered production are core philosophies of Two Shepherds. Production has grown from 175 cases in 2010, to 1000 in 2013. Ninety percent of the wines are sold direct to list, with a handful of selected restaurant and retail partners in California, Local Cellar is overjoyed to be one of those! Come try his spectacularly bold Cinsault, his light, crisp and refreshing White Rhone Blend Pastoral Blanc, his slightly fruitier, more citric Grenache Blanc, his perfectly balanced Red Rhone Blend; Pastoral Rouge, his skins on fermented white Marsanne Roussanne and his newest red: a racy Carignan.

Tasting is free and available anytime from 5:00 - 7:00. Must be at least 21 years old.

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Alex of Subject To Change Wines
Feb
18
4:00 PM16:00

Alex of Subject To Change Wines

Winemaker, and local neighbor, Alex comes to show off his new endeavor after leaving Kivelstadt! Wine is for him as much a lifestyle as it is a product. His unquenchable curiosity about, and love for wine has brought Alex to interesting corners of the world, and given him the opportunity to do something everyday that he loves! Sourcing organically or Biodynamically farmed grapes and not manipulating them in the cellar, Subject To Change's wines have character, they’re ethereal, full of energy and potentially quirky, much like Alex! Come taste!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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John & Alex of Birichino
Feb
11
4:00 PM16:00

John & Alex of Birichino

John and Alex see themselves as very fortunate to be able pursue what they know AND love: to make distinctive wine from carefully tended vineyards dating back to the 19th and early 20th centuries, as well as a few from the Late Disco era! Birichino (meaning naughty in Italian) are also deeply grateful for the experiences they've had working with talented Old and New World winemakers over the past couple decades in California! They both came from working with Bonny Doon's Randall Grahm. They also studied with many other talented winemakers and mentors in Europe, such as Andre Ostertag in Alsace and a host of  small producers from Madiran to the Minervois to Puglia to Piemonte and beyond! John and Alex see it as "If we can do right by the vineyard sites we are fortunate to draw on, and manage to impart the wonderment and excitement we feel for what we do, we have succeeded. We hope in some small measure what we produce will also add a little joy to the world." Come taste some joy!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Nichola of Spirit Works
Feb
10
5:00 PM17:00

Nichola of Spirit Works

Founded in 2012, this Sebastopol-based, husband and wife operation produces super fine grain-to-glass spirits, including a Gin, a Barrel Aged Gin, a Sloe Gin, a Rye Whiskey and a Wheat Whiskey (with 100% California grains), and perfect for that cocktail maker you need to get a present for (yourself?); the new sampler mix pack! Come sip with us and hear Nichola describe process and recipes! NOTE SPECIAL 4-6pm TIME!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old. 

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Mike of Oakland Spirits Company
Feb
3
5:00 PM17:00

Mike of Oakland Spirits Company

As sommelier/owner of Maverick Restaurant and a general wine mutineer, Mike Pierce has taken a deep dive into both obscure and classic food and wine pairings. He has received public attention for his—seemingly sophomoric but secretly intellectual— unconventional food and wine pairings from the SF Chron., Food & Wine, Globe & Mail, and Huffington Post. Do you know the perfect wine to compliment Cool Ranch Doritos or the red Skittle? He does. Now he is co-founder and chief evangelist for Oakland Spirits Company. Launched six months ago, OsCo is turning the craft spirit world upside-down and around by not only distilling things most people wouldn't think to but then bottling and selling them. We make booze of our time. Come taste some of OsCo remarkable brandies and gins!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

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Farid of Falcon Spirits
Jan
28
4:00 PM16:00

Farid of Falcon Spirits

Inspired by the memories of the bounty of his grandmother's orchard tables--filled with baked good, fruits, pickles, preserves, and her liqueurs and infusions--Farid experimented with fermentation and distillation for years during his training and career in biochemistry.  Only recently, he launched Falcon Spirits. Come taste his Botanica gin, Botanica barrel aged gin and his Amaro Apolomado, and his newest additions; an Apertivo and a Brandy!  

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Max of Ale Industries
Jan
21
4:00 PM16:00

Max of Ale Industries

In 2009 Ale Industries set out with a rebellious spirit, an environmentally-conscious endeavor striving to spread the blissful experience of a craft. They unapologetically refuse to let their beers be categorized into styles, types, or profiles because they believe it relegates their vision of craft beer from a verb to a noun, from a spirit to a product. They pioneer brewing technologies to save energy and reduce waste because they understand that investing in the environment will nurture the communities we all care about, allowing them to flourish and grow. Ale Industries is not just in the business of "producing craft beer." Ale Industries is for the preservation of craft beer and its founding principals: challenging the notion of what beer is, can, or should be. They are the oldest & largest brewery in Oakland, the longest running barrel program in the Bay Area, pioneering BioEnergy Beers and carbon Neutral Production. ALSO the stuff is delicious, come join Max as he pours the East Bay IPA, the Oakland Beast Kölsch, the earthy Golden State of Mind & dank Uncle Jessie.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

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Hannah with Greenbar Distillery
Jan
14
4:00 PM16:00

Hannah with Greenbar Distillery

Come join Hannah as she pours a delicious swath of what Greenbar Distillery has to offer! While American small-batch distilleries today are having a major moment (rapid expansion in the once-stagnant industry has brought the number from fewer than 60 just 10 years ago to more than 600 today), most of these new operations are going back to stand-alone basics: good old-fashioned moonshines, 18th-century bourbons and traditional dry gins meant to be consumed spirit-first or, at the very least, plugged into a classic spirit-forward recipe that has survived generations without much alteration. In an era when most distillers and mixologists are intently focused on re-creating and showcasing the booze of our pre-Prohibition forefathers, Greenbar has for the last decade been doing exactly the opposite. From vodkas infused with celery, dill, fennel and other savory ingredients, to liqueurs fermented with white wine yeast and then infused with plants found on a hike through Griffith Park, to a whiskey aged on five more kinds of wood than any other whiskey that's ever been made before, Greenbar not only represents the inevitable post-modern response to the spirit industry's throwback obsession — it's pioneered it.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Heather & Woody of Alysian Vermouth
Jan
13
5:00 PM17:00

Heather & Woody of Alysian Vermouth

In 2016 Heather & Woody set out to create the best line of domestic vermouths using local ingredients grown on their ranch in Sonoma County. For our recipe they created over 25 different house-made tinctures and teas, which they combine with their organic chardonnay and riesling to make the vermouths they have today. They'll be pouring both the Alysian Bianco and the Alysian Bittersweet! With notes of white flower, meyer lemon, and garden herbs, the Alysian Bianco is bright, refreshing, and balanced enough to be enjoyed by itself or in a cocktail. Crafted to be a true amaro instead of the traditional sweet or dry vermouths, Alysian Bittersweet is a throwback to the days when flavoring came via herbs and roots extracted in spirits, before sugar and artificial flavoring became the default. Not to be missed! Perfect gift ideas!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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Monica of Libertine Brewery
Jan
7
4:00 PM16:00

Monica of Libertine Brewery

San Luis Obispo's Libertine Brewery has always focused on the surrounding agriculture and wild yeasts in their region, showcasing the unique coastal terrier by creating brews using these ingredients.  All of their beers are fermented in open top cool ships, allowing the wild microflora from the air to inoculate and start the fermenting process, which then takes place in large French oak puncheon barrels.  From there, the beer spends 3 months to 3 years in oak barrels, sometimes used ones from local winery's and or distilleries, before finally being blended and bottled. Come taste these wild beers as Monica pours the 1234 Broad St., the Aubree Rye Saison, the Soccer Mom, the Infidel and the Smashing Chains!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

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