Hailing from San Francisco, Cellarmaker have abandoned the common concept of a set production schedule to adopt a philosophy centred on making something that’s not already available. Consequently, they focus on producing beer in small batches, one beer at a time, with the idea they will have much greater scope to constantly experiment with different hops, barrels and yeasts.

The three owners, Connor, Tim and Kelly, have been beer lovers since their youth and all three worked at nearby Marin Brewing Company before deciding to strike out on their own. Despite their diverse approach, they have perhaps become best-known for aromatic and balanced pales that are low in bitterness, which showed in the only collaboration we have brewed with them to date. Paul's Boutique Yeast was a hazy IPA fermented with JW Lees yeast that Paul brought with him from Manchester.

During that trip, Paul also did his best to set a new record for the number of pints of Tiny Dankster that could be consumed with a 10-day spell, such is the power of their legendary dank and tropical pale ale. Nobody can resist its charms.

We’ll have a series of their best, hoppy beers as fresh as you can get them. It’ll be only their second ever UK festival appearance.


Hop Making Sense, 5.8% West Coast Pale Ale (vg)

Zero Complaints, 6.8% Hazy IPA (vg)

Meet Me At The Kriek, 6.8% Blended Oak-aged Sour refermented on Balaton and sweet cherries (vg)

Mocha and Cigarettes, 8.4% Smoked Coffee Porter with cacao nibs and vanilla (vg)

Professor Pastry (w/ Horus Aged Ales), 12.5% Pastry Stout with organic graham cracker, organic marshmallow creme and Tahitian vanilla bean

Bourbon Blammo!, 15% Imperial Stout aged for 13 months in Heaven Hill Bourbon barrels and conditioned on 21lbs per barrel of organic coconut (vg)