3193 Mission St, San Francisco, CA 94110
At this time, Cellarmaker House of Pizza will only be TO GO beer sales as well as FOOD TO GO. All food MUST be ordered through our online ordering system! House of Pizza will be Weds-Sun 5pm – 8:30pm until further notice. We are serving people at our main door. Please only 1 person at a time.
Detroit Red Top
Mozzarella, Toma, Tomato, Oregano
Pepperoni, Mozzarella, Toma, Tomato, Oregano
Little gems, Dukes, Garlic, Lemon, Anchovy, Parmesan, Pecorino, Black pepper, JB Croutons
Black Pepper Vinaigrette, Pomegranate, Asian Pear, Radish, Walnut
S-$7 / L-$11
Crisp kennebec, Mushroom Powder, Truffle Aioli, Garlic, Herbs
We are working with a very tiny kitchen, on Mondays, Wednesdays and Thursdays, our entire menu is available for takeout from the restaurant. We gladly accept orders placed in-person but are unable to accommodate orders placed in any other manner. During heavy volume, we may temporarily suspend take out service to provide a timely experience to our dining guest To ensure the highest quality, we make a limited amount of pizza dough for each day. If it runs out, it runs out. Give one of our other tasty treats a try.
Prices do not include Tax. A 3% charge is being applied to each check for San Francisco city mandates.
Domaine des Duc – Chenas 2016
$12 / $44
Fresh & juicy fruits – Playful – Berries & Cedar
Chehalem – Chehalem Mountains Pinot 2017
$15 / $58
Aromatics of blue and red fruits, with a touch of brambly earth and spice, leap out of the glass. The palate shows ripe red fruit, which is complemented by soft, silky tannins and a crisp finish.
Whitcraft Winery – Syrache 2017
$15 / $58
Dark Fruits – Light Tobacco – Moderate Spice
Scarpetta – Frico Lambrusco
Vibrant, fresh with a kiss of sweetness and a wonderful tart finish
Leo Steen – Chenin Blanc 2018
$12 / $44
Chenin Blanc – Dry Creek Valley – Sonoma County
Silky texture and subtle aromas of Chamomile, orchard fruits and lemon confit.
Domaine De L’Olivette – Bandol: Rose 2017
$13 / $48
Grenache – Mourvedre
Salmon pink in apperance, slightly acidic and mildy dry. Notes of red berry and refined spice.
Cellarmaker Vintage Beers
Meet Me At The Kriek
Balaton and sweet cherries from Michigan were added to a tank with three different oak aged beers of varying levels of acidity and funkiness. Refermentation continued for a couple of months and then we racked the beer off the cherries and bottled. Cherry, wood and spice aromas lead into stone fruit juiciness with a light carbonation that allows the cinnamon like spice and gummy bear like fruitiness to settle and reside on the pallet.
For a day and a half, we hand chopped and puréed 800 lbs of organic Albion strawberries from Watsonville California and then added them to a blend of 3 different oak-aged beers of varying levels of acidity and funkiness. No need to search for the strawberry in this as an incredibly juicy aroma fills the air immediately from your glass.
4 pounds per gallon of O’Henry peaches from Sunnyland Orchards were added to a mixed-culture witbier and further aged in oak for six months. These peaches were absolutely dripping with sugary-sweet juices that we knew were going to infuse the beer with tremendous amounts of flavor. Our prediction was correct — 4:1 Peach has explosive aroma that leads into bright acidity and over the top peachiness.
4 pounds per gallon of Le Grand nectarines from Sunnyland Orchards were added to a French-style country ale, inoculated with our house culture and aged in oak for 6 months. The result is an incredibly aromatic brew that inspires vivid thoughts of rows of trees weighed down by ripening stone fruit. Restrained acidity, hints of oak and a touch of earthy hops add layers of nuance to what is a potently fruity beer.
Farmer Direct: Flavor Supreme Pluot
We blended stainless fermented and oak aged mixed culture beers on top of super ripe and red juice dripping Flavor Supreme Pluots from Kashiwase Farms in Winton, California. We then further aged the beer in neutral red wine barrels until the fruit refermentation was complete and the flavors were smooth and complex. This is an amazing expression of the fruit’s aromatics and intense juicy flavor. Closing your eyes you can almost taste the skin and flesh. The beer finishes with notes of earthy hops and a clean acidity. Conditioned in the bottle to perfection.
Farmer Direct: Earlirich Peach
This one is crammed with amazing Earlirich peaches from Kashiwase Farms. We created the perfect blend of barrel aged and non barrel aged mixed culture beers, further aged the blend in oak on super juicy, drippingly ripe organic peaches from California. Like most of our fruited sours, we hand processed real fruit fresh from farmers we have met and formed relations with in order to bring you an incredibly potent and luscious California fruit and beer experience. Farmer Direct: Earlirich Peach follows suit with an outrageous amount of aroma and flavor, like biting into fruit flesh that is at once ripely sweet and brightly acidic with notes of tannic peach skin. The beer explodes on your palate with high carbonation and a zesty lactic bite. The acid stays out of the way however and only amplifies the beautiful fruit. This is a true culmination of five years of dedication to always improving the mixed culture side of our craft.
We conditioned fairly oaky (by our standard) wild ale on whole cluster syrah grapes (stems included with the grapes) from Los Olivos, California for an incredibly wine-like experience. This is served still to bring this beer even further in the wine direction. Aromas of blackberry, blueberry compote, ripe raspberry lead into smooth flavors of berry jam, fig and a faint hint of dark chocolate. Catch the faint hint of brettanomyces in the background like you’re drinking a naturally produced wine.
Dry Creek Valley AVA Grenache-
Wine is the fermented juice of grapes, but much of the flavor in wine comes from the skins while the pressed juice ferments around them. For this beer-wine hybrid we conditioned barrel-aged sour beer on the skins of Grenache grapes from Dry Creek Valley. These skins were not present during fermentation of the juice that was held within so they offered up all the flavor they had at harvest to our beer.
Vastness of Space-
Our traditional Russian Imperial Stout aged for 14 months in Heaven Hill Bourbon barrels. Rich and roasty, not syrupy sweet, but sublimely drinkable for 13% ABV. Tons of oaky vanilla and coconut with a baker’s chocolate kick.
Vanilla Latte Vastness of Space-
Our traditional Russian Imperial Stout aged for 14 months in Heaven Hill Bourbon barrels and then infused with a pound per barrel of Madagascar vanilla bean, Sightglass coffee and milk sugar. Enticing aromas and flavors of boozy Kahlua Mudslides and campfire toasted marshmallows.
Beachwood Blendery & Cellarmaker – Bright Sunshiny Day 6.5% ABV
Belgian-Style sour ale fermented and aged in oak barrels with mango, pineapple and aprium.
Highland Park Brewing – Los Angeles, CA – Help Yourself – 6% ABV
After racking Raised Eyebrows (sour blond with guava and passionfruit) out of barrels, we immediately racked this saison into those same barrels without removing the fruit. This is sort of a second pressing of Raised Eyebrows fruit. Tart and funky with a more subtle expression of fruit.
Gueuzerie Tilquin – Belgium – Gueuze Tilquin – 7% ABV
The Gueuze Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the blending of 1, 2 and 3 years old lambics.
Gueuzerie Tilquin – Belgium – Quetesche Tilquin – 6.4% ABV
The Quetsche Tilquin à l’ancienne is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums.
Trillium – Boston, MA – Cinnamon Raisin Bun – 15.2% ABV
From the Dessert Series, it is inspired by a pastry that is enjoyed equally alongside an after-dinner cup of coffee or with your morning shot of espresso. Brewed with cinnamon, vanilla, and brown sugar, Barrel-Aged Cinnamon Raisin Bun was laid to rest for one year in bourbon barrels.
Trillium – Boston, MA – Sesame Candy – 13.3% ABV
From the Dessert Series, pours opaque jet black with a beautiful mocha-colored head. Upon initial sip, the palate is greeted with savory notes of halva, black sesame cream puffs, crème brûlée, and roasty hot chocolate. Bold in its approach, with a viscous mouthfeel and silky carbonation.
Trillium – Boston, MA – Wild Sinister Kid – 10.6% ABV
Wild Sinister Kid: Cherry Malbec is a blend consisting of 90% wine barrel-aged beer and 10% bourbon barrel-aged beer conditioned on Malbec grapes and whole cherries. The aroma presents a bushel of red fruit ranging from plum, raspberry, tart cherry, and concord grape. Complimentary wood-derived notes featuring vanilla and cinnamon add depth while a structured acidity and creamy mouthfeel round out each sip.
Trillium – Boston, MA – Brimming Bin – 10.9% ABV
Brimming Bin is a Wild Ale brewed in collaboration with Carton Brewing in New Jersey aged on Sauvignon Blanc and Chenin Blanc Grapes. This beer pour a dark golden yellow with slight haze and noticeable effervescence. Bringing the glass to the nose presents distinct aromas of chamomile, sweet pear, rustic bread, and dried orange peel with a subtle grassy funk. The palate unfolds with layers of ripe apricot, tart gooseberry, tangerine and crisp pome fruit. Mildly sour with a medium body and fizzy carbonation, Brimming Bin has a off-dry finish with a touch of minerality.
Trillium – Boston, MA – Dogtooth Violet- 6.2% ABV
Inspired by the grace and elegance of this distinctive and ubiquitous wildflower lily, Dogtooth Violet follows in the footsteps of Permutation #63: a simple American Wild Ale that balances a firm grassy bitterness with a touch of funk from aged hops and our Native New England Mixed Culture. Pouring a light straw with a fluffy head, aromas of fresh lemon, biscuit, and dried green tea leap from the glass. Floral accents of vibrant lemongrass, dandelion, and lavender enliven the palate with a slightly sweet biscuit note following. Medium bodied with a rounded bitterness, a crisp bubbly effervescence and a light acidity, Dogtooth Violet is approachable with a clean and refreshing finish.
Upright – Portland, OR – Fantasia – 6.7% ABV
A barrel fermented beer using fresh peaches from Baird Family Orchards. The Fantasia is firmly tart and hugely aromatic with a character not unlike Belgian fruit lambics. Minimum one year on oak before an extended bottle conditioning prior to release. Will cellar for several years, but best within three.
Upright – Portland, OR – Ives – 7% ABV
Ives Blend Five is a cherry version of our barrel fermented wild wheat beer. This bottling combines two vintages, the oldest aged 26 months before being combined with younger casks, yielding a pleasantly layered profile to complement the fruit. As is typical at Upright, restrained acidity and overall aroma and flavor balance are evident, making for an elegant, wine-like experience. Blend Five is easy to enjoy both casually or in detail, where the patient drinker will be rewarded with complex oak expression and other interesting nuances as the beer warms.
Topo Chico Sparkling Water
Coke in the Bottle
Fentiman’s Ginger Beer
Straus Organic Milk