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Workshop PHL hitting Philadelphia this March

We love DIY and we’ve loved what we’ve been able to do in SF. It’s been awesome to see so many people just come in and get their hands dirty, teachers grow their businesses and the DIY, art & indie business community partner with us so much. With all that fun and one of the bosses relocating back to Philadelphia- Workshop will be opening a pop up location there where we will offer affordable, fun & lo fi classes similar to Workshop SF. We’re shooting to open March 1st (ish) in the Fishtown neighborhood close to some of our favorite bars & stomping grounds. If you’re interested in learning more, keep your eyes peeled here. Things will start slow and more classes will be added every few weeks as we get new teachers trained and add more supplies. As always classes will include supplies, use tools you can use at home easily  and there are no fancy memberships, add-ons or big commitments. Just good ole fashioned DIY (and of course we will have a beer fridge). Updates, website, launch party, an equipment fundraiser and schedules of classes are coming soon!

See ya soon Philly

xo Workshop



Comments Off January 27th, 2014 02:35 AM

Workshop Fall/Early Winter Recap!

Workshop pre-Treasure Island Music Festival Party, October 2013

Making gods’ eyes @ Workshop/San Franpsycho pre-TIMF party, October 2013.

 

Taking over the shop @ Workshop/San Franpsycho Pre-TIMF party, October 2013.

 

The Curs performing at Workshop/San Franpsycho Pre-TIMF party, October 2013.

 

Workshop/San Franpsycho Pre-TIMF party, October 2013.

 

Camp DIY at Treasure Island Music Festival

Shiny, happy volunteers at TIMF Camp DIY, October 2013.

 

Makin’ stuff at TIMF Camp DIY, October 2013.

 

Balloon toss contest @ TIMF Camp DIY, October 2013.

 

Nick Sass getting a hand or two with tent breakdown. TIMF Camp DIY, October 2013.

 

 Workshop Fourth Anniversary Party at Virgil’s Sea Room

Workshop Fourth Anniversary party @ Virgil’s, November 2013

 

Workshop teachers Gill Fitzgerald and Kelly McVicker. Workshop Fourth Anniversary Party @ Virgils, November 2013.

 

Martha Stewart cake decorating contest. Workshop Fourth Anniversary Party @ Virgils, November 2013

 

There can only be one true Bob Ross. Workshop Fourth Anniversary Party @ Virgils, November 2013.

 Comrades Brewing/McVicker Pickles/Beaver Cafe Pop-up Party, January 2014.

Preparing garnishes for the Ho-Ho-Hoatmeal Stout. Comrades Brewing/McVicker Pickles/Beaver Cafe pop-up party, January 2014.

 

Serving up brews at Comrades Brewing/McVicker Pickles/Beaver Cafe pop-up party, January 2014.

 

Checking out the Bacon Jam at Comrades Brewing/McVicker Pickles/Beaver Cafe pop-up party, January 2014.



Comments Off January 23rd, 2014 01:48 PM

Q & A with Caitlin Mattisson: Instructor, artist, and co-founder of Blackmagus.com

Conducted by Tara Eshghi


Visual Artist. Workshop sewing and screening instructor. Heavy metal mermaid. There are many ways to describe SF native Caitlin Mattisson – and she’s got no shortage of verve to back it all up. No matter the endeavor, Caitlin comes at it with her unmistakable energy. Her latest series of paintings, Kallisti, will be on display at Salon Miel December 14th – February 14th. You can find Caitlin online at Blackmagus.com

Kallisti opens on Saturday, December 14th at Salon Miel, 305 Grant Ave #2 (upstairs) San Francisco, CA. 9pm-11pm. This show will be on display until February 14th.

What are your classes like at workshop?

So I teach screen printing and sewing at workshop. I’d say the sewing classes are more of a structured tutorial because each person uses their own machine and they are each working on specific projects, and I think theres a lot more information that I’m trying to instill in people because we’re using a machine that a lot of people really don’t have a clue how to use yet, and there’s just so much information to pack in and so many rabbits holes you can go down.

I feel like the screen printing class is a bit more relaxed. Every now and then we have someone who’s really really serious about learning the process. But a lot of times it’s people who come with a friend or a group, and they’ve either done it once before or kinda get what’s going on and they just kind of wanna have fun and hang out and learn something new and work on something fun. But it’s not as intensive because people are going more at their own pace.




 

Tell me about Black Magus.

So Black Magus is a company I co-founded with my best friend, Diane Berry. We met in fashion design school, and we always talked about how cool it would be to have our own brand. But we didn’t just want it to be a clothing brand, because I was more into drawing and she ended up getting her masters in writing. We wanted it to be more like a fashion, lifestyle, and art magazine. So we created Black Magus as a vehicle for us to showcase what we’re doing and what other people are doing that we’re into.

Where are you at with your illustration work?

I’ve been working on becoming very specific and precise. I’ve been doing a bootcamp training with myself without letting myself use white-out, so there’s no going back. Like with the tarot deck I’m working on. So I’d sketch them in pencil. But as soon as I would draw them in ink, if I messed up I’d have to figure out how to fix it.

So after the bootcamp, because those drawings were so labor-intensive, I wanted to loosen it up more, and allow myself to make mistakes and be able to go back and re-work things. With these paintings, I used a gloss medium as an in-between so once I do a layer and i like it, I’d put the medium over it and it creates kind of a workable surface again that I can go back to if I don’t like what I put over it.


What’s the story behind your latest series of paintings, Kallisti?

My muse for this series is the goddess Eris. She’s the the goddess of discord, and where the philosophy of discordianism comes from. The symbol for discordianism is a yin yang with a hexagon and an apple, and the apple is inscribed with the word Kallisti, which means “for the fairest.” The funny thing is, I added hexagons into the paintings but didn’t realize it they were a symbol of discordianism. I was just thinking of her putting hexes on everyone. So I painted them with light beaming into them to create a hexagram. I pull from a lot of mythological and enchanted references or old symbolism and stuff like that.


How long did it take you to complete the series?

This series took me three months, from conception ’til now.

 

You do a lot of screen prints of your drawings. Do you approach a drawing differently if you know you are gonna make prints from it?

I do because a lot of time when I make graphics that I’m gonna screen print, they are commissioned by someone who wants to print them on clothing. So I think about wearability and how it’s gonna look from a distance, and how I can accomplish the look I want without sacrificing too much detail. I definitely make sure that my line quality is gonna show well, so that everything looks nice and clean when I print it.

 

Last year, your illustration was chosen as winner of the SF Center for the Book’s Wildcard contest. How did you approach that project?

I heard about the contest while I was living in LA from an acquaintance who was working at the SF Center for the Book. They had chosen their juror’s picks already and they had one wildcard artist that they were gonna pick from an open call for submissions. The winner, along with the juror’s artist picks, was to carve the design into a 3 x 3 block of linoleum to use as a giant stamp. I didn’t hear about it until a day or so before entries were due, so I didn’t actually have time to conceptualize a new piece with them in mind. I had never been to that festival either, so wasn’t even really clear what they were looking for, and the artists they had chosen already were super diverse.

I took one of the drawings from a series that later turned into tarot cards. That drawing didn’t end up making it into the deck. The drawing is of a young girl who is looking up with the moon behind her, and she has a little headband on that has horns attached to it. I really liked that drawing and I felt like a lot of other people really liked it too, and I hadn’t actually used it for anything, but it reminded me of San Francisco is this kind of like art-deco, sweet, nostalgic way. It kind of made me miss home. I was kind of longing for San Francisco at the time, so I felt like the way she is gazing up sort of echoed that.


So I took the image and resized it. The image ended up having a lot of detail, so it was kind of an overwhelming project. Before they chose me, they came up to me and were like “are you sure you can actually carve this into a 3 X 3 block of linoleum?” Once I agreed, they went with it. We pulled the prints on these giant steam rollers to render the final print. It was a great experience, because I had never worked on something that large.

How do you juggle all there different projects you’ve got going on?

That’s a really good question, and I’m in the process of figuring that one out. I have this mentality where its good for me to have deadlines , like having a show where I know I have to have the paintings done by a certain time. If I don’t have deadlines it’s very hard for me to finish things. So right now in my mind I’m trying to do that with the commissions as well, to etch out a timeline to get it all done. So that’s something I’ve been working on for the coming year.



Comments Off December 13th, 2013 06:44 PM

Workshop turns 4 this month: What a long strange trip it’s been…

It’s hard to believe Workshop is already 4 years old. I think I may have been completely nuts when I decided to take this idea and make it into a reality. There was no business model, nothing to base it off of, we had no idea how to do it, no money and well, it was kind of insane. We didn’t even think about it, we just jumped and made it happen. Workshop was and still is here to be fun, to inspire ideas and give people a place to meet some folks, get their hands dirty and make something. When someone asked me what we did here a few years back, I responded, we drink beer and make stuff. From there our motto, what we’re about and what we would become was born. Pretty simple.

It’s taken a long time to learn what works, create systems, find the right people to teach and just keep it open. Workshop has been a pure love and the best thing that happened to me, as well as something that has driven me crazy and I wouldn’t wish it on my worst enemy. However, flash forward to year 4 and I wouldn’t change much. It’s had it’s ups and downs. Times I’ve wanted to walk away, but in the end it’s become something I hoped but was never sure it could be- which is a launching pad for small business to grow.

Workshop has represented a lot, foremost its just a fun place to make stuff. Goal one: accomplished. It is also a creative space that has been able to host events to launch food pop ups, makers and those that have been able to showcase there via just setting up or selling. Goal two. The neighborhood and our corner, then a bit quieter and nothing else but the corner store on our corner. Evolved. Goal three (though not really our doing).

To be honest, the thing that has made it all so much more rewarding is the teachers. Secret goal four. They are everything about this place. Over the four years we’ve been open, we have seen teachers just starting out- that these classes not only pay their rent but have given them the ability to quit their day jobs, pursue their business full time and make it work. It seems simple, but has been so impactful. Every time you take a class, you’re an itty bitty part of that. From supporting teachers to the press you’ve given our teachers and their brands to just telling a friend- it has changed lives.

In the past four years I have seen countless students move on to create businesses, many that came out of an idea from a class or from being able to take business classes here. People like Meryl Rapp, who makes jewelry I wear all the time (sooo good), who stumbled in to a class wanting to know how to grow here business and now I see her wares on my friends. Then onto the teachers – Gillian at Black Jet Baker, who now is slaying at the Ferry Plaza. Studio Nico who was our first teacher and now I can spot her tee shirts in crowds daily. McVickers Pickles who was my first Indie Mart vendor and now is full circle teaching at Workshop more than anyone and about to become more involved. T-We Tea. Rena who owns Makeshift Society even used to office here and teach business classes. It has been an amazing thing to see people come together, support one another and just have Workshop even be any small part of that. Even my own inspiration and being able to design the Bold Italic and Speakeasy, work on becoming an artist – all things I never knew I could do and was afraid to do. I gained my own confidence through teaching here. This place which you have all helped us create, grow and foster- has strangely inspired more than you can ever know.

With that, I want to thank you all from the bottom of my heart for supporting Workshop, our classes and our teachers. Every time you come in here, it helps make a difference to these teachers and is a little piece to the puzzle that grows their talents and businesses into realities. Just hitting four years old and goal 4 on my list, I am proud to say we wont be going anywhere, we will continue to innovate and add more content. It took us four years to figure it out and to grow up, but we are just about there. Thanks for the support, for being with us through the hiccups and bad times – it’s been a lot of lessons, mistakes and time to get it all right. As well i want to thank DK, my co-founder and the other half of this rad place. He is pretty much the best person in the universe and we would have closed years ago had it not been for him being a rock, supporting and keeping me sane (as much as possible at least). We love this place and we love seeing you all smiling when you’re here, taking photos of what you made and just having fun.

Thanks for everything. We look forward to many more years and growing more businesses, hiring & supporting more teachers and just bringing you all more fun classes.

xoxo,

Kelly Malone



No Comments September 27th, 2013 02:13 PM

Workshop Late-Summer Recap!

We’ve been lucky enough to be involved with tons of fun events recently. Here are some highlights:

Moss-on-wood Project @ the Museum of Craft and Design

Drinking beer and making stuff at the Museum of Craft and Design, August 2013.



DK consulting on moss-on-wood adhesive strategy @ MCD, August 2013.

 

Taking a break from the serious crafting business @ MCD, August 2013.

 

Workshop Booth @ Alamo Flea

Holding it down @ Alamo Square Flea Market, August 2013.



Workshop teachers Lorena and Nick manning the booth @ Alamo Flea, August 2013.



Workshop booth @ Alamo Flea, August 2013.



 

Indie Mart!!!

Wes and Aaron manage the welcome station @ Indie Mart, August 2013.



Kelly with Wes of Wild SF Walking Tours @ Indie Mart, August 2013.



Hungry Skinny @ Indie Mart, August 2013.



Workshop @ Indie Mart, August 2013.



Cannons and Clouds and friends @ Indie Mart, August 2013.



 

Speakeasy 16th Anniversary Block Party

Makin’ koozies at the Workshop booth, Speakeasy Anniversary, August 2013.

 

Celebrating 16 years of great craft beer @ Speakeasy Anniversary, August 2013.



Give ‘em the McVicker! Kelly the master pickler/mustard maker w/ assistant @ Speakeasy Anniversary, August 2013.



Patrons enjoying the taproom designed by our own Kelly Malone @ Speakeasy Anniversary Party, August 2013.



 

New Fall Classes!!

We’ve got a brand spankin’ new calendar up for this fall! Check out all the classes on Workshop’s calendar.



No Comments September 17th, 2013 10:18 PM

Renegade Recap, Indie Mart, and Treasure Island Ticket Contest!

Renegade Craft Fair SF was so much fun! We joined over 250 vendors out at Fort Mason for an awesome weekend of makin’ and shakin’. Some highlights from the fair:

Kelly McVicker, master pickler and mustard maker, with a group of beer mustard protegés

Nico, the silkscreening pro, with her creations.

Shana, the makeup maven, gives some cat eye pointers.

Nick Sass and a young apprentice.

________________________________________________________________________

We’re setting up shop at our sister organization, Indie Mart, on August 25th! This is the biggest Indie Mart of the year, where we shut down the block with craft vendors, DIY activities galore, and bands all day at Thee Parkside. Get pumped!

Vendors and visitors at Speakeasy Indie Mart, June 2013.

Hand-decorated flasks at Speakeasy Indie Mart, June 2013.

________________________________________________________________________

In case you haven’t heard, we’re gearing up for Treasure Island Music Festival with two ticket giveaways! Take a pic of something you made at Workshop and tag us on Facebook or Instagram and add #drinkbeermakestuff. You’ll automatically be entered into the first drawing on August 31st. Each winner gets two tickets to the festival!



No Comments August 6th, 2013 01:51 AM

Q & A with Jason Beck, Badass Brewer at Comrades Brewing and Host of Workshop’s “Brew It Yourself” Class

Conducted by Tara Eshghi


After several years as head brewer at Devil’s Canyon in Belmont, Jason Beck struck out on his own and started up Comrades Brewing in San Francisco. Jason also teaches the beer brewing class at Workshop. In this two-part class, you pick a recipe from Jason’s stack of brew books and work with him to deliver your creation from grain to bottle. The class also includes a tasting and a fun reverse-engineering experiment. At the end, you get to take home the beer you made to enjoy in blissful booziness.

Check out the info for the “Brew It Yourself” class on Saturday, October 12th
(bottling session on Wednesday, October 30th)

What got you interested in brewing?

I was in South Africa, going to grad school in something totally unrelated to brewing. I wasn’t really into it that much. And, I dunno, I guess I’d always been interested in beers and even more so in spirits. So I actually started off distilling. I remember the first still I built. I was back from South Africa for a month staying at my parents’ house for Christmas, and I built it to make rum in their backyard. It was made from a kitchen pot, some copper tubing, and a kitty litter box.

How did that first batch taste?

It was…drinkable. I wouldn’t say it was good, but it was drinkable. And then I went back to South Africa after the month break. I was distilling a lot. I was making whiskey. And I just really got a hankering for American beer there because the beer in South Africa is really bad. While I was there, South African breweries would import MGD (Miller Genuine Draft) and sell it as their “high end” beer. So that gives you an idea of what their regular beer was like.

So yeah, I really just started craving West Coast IPA’s and ambers. And there was sort of like a nascent home-brewing scene going on there. Some guys were starting to import these ingredients from the United States and Europe. And I got into it because I kind of already knew how to brew from making whiskey, and it’s basically the same thing. So yeah, that’s how I started making beer.

Was it hard to find the equipment out there?

The equipment was the easy part. The ingredients were the hard part. But like I said, there were one or two people that coincidentally started importing ingredients from overseas at that time. I joined a local home-brewing club and it was really fun. I was the only American in the Cape Town home-brewing club.

How long have you been brewing?

It’s been about nine years now. So yeah, I was just totally self-started. I taught myself using books, the Internet, whatever I could absorb. My background isn’t in anything related to brewing. I don’t have a science background or an engineering background – none of that stuff. So I really just taught myself.

I remember one day I realized that I was spending about ten times more time on brewing than I was on grad school. So I promptly dropped out of grad school and moved back to the states. Two weeks after moving, I was working at a brewery. Six months later, I was the head brewer of that brewery. It quickly turned from a hobby to a passion to an actual career.

What are the main challenges that beginners face when they start brewing?

The biggest thing that I try to impress on the beginners in my class is the importance of cleaning and sanitation. It’s not the sexy part of brewing, but it is what sets a new brewer apart from other new brewers. Lots of people who dive into brewing don’t realize how important it is to clean and sanitize the equipment because it’s boring; you can’t feel and taste cleaning and sanitizing things. You just put in chemicals and shit. People get more into the grains and the hops. I really try to drill it into their heads that cleaning and sanitization are very important. That is the biggest challenge for new brewers.

So does it ever result in disasters? Do you have any horror stories about terrible beers that came out?

It definitely happens. I don’t know. I guess I was lucky. I’m not saying that when I started my beers were the greatest. I guess it helps that I have a little bit of an obsessive-compulsive nature. That plays to my advantage in brewing because I am totally OCD about cleaning and sanitizing. So I never had anything that was like “What the fuck did I just make?” But I definitely tasted some home-brews that were like, “Whoa, buddy. There is something wrong going on here.” There are even commercial breweries that get bad batches because they don’t pay enough attention.

But the good thing about beer is that a bad batch will not make you sick. This is why beer has existed for thousands of years. It’s an effective way to preserve grains, because during the brewing process the PH becomes so acidic that it will kill any organisms that may hurt you. It may taste bad but it will never make you sick. You might taste a beer and say “Oh, this is gross,” but it’s not like the average food in a restaurant that might really hurt you if it is made improperly.

But for whiskey it can be dangerous if you do it wrong, right?

The issue with whiskey is that the yeast produce a bunch of different kinds of alcohol and one of them is called methanol. Methanol is really bad for you. When you are drinking beer you are still drinking methanol, but you are drinking such a small amount of it.

The point of distilling is to separate the alcohol from the water. You are concentrating all that alcohol. The good thing is that the methanol distills off first so distillers just take the stuff that comes off the still first and dump it down the drain. But if you are drinking someone’s home-distilled whiskey and they don’t know about that, they’ll keep the methanol in there, and that is what makes you sick.

Does it make you really sick?

Yes, in large doses it is potentially lethal. Most people who do distilling at home have done their research and they know to get rid of that shit. It also tastes terrible and if you taste it as it comes out of the still, you know that you’re not supposed to drink it.

So do you have any other tips for the beginners, other than sanitation?

I have two principles. One of them is sanitation, sanitation, sanitation, which I make everyone in the class repeat after me. The other one is this: I am not a brewer, I am a caretaker of yeast. You have to remember that it’s all about the yeast. Yeast are living creatures, and they are the ones that make the beer. As a brewer, you don’t actually make the beer. What you do is make food for yeast. They consume the food you make and they turn it into beer.

What’s the story on Comrades Brewing?

When I got back to the States, I got a job in Devil’s Canyon brewery in Belmont. I was the head brewer there for four years. It was a good learning experience. It was fun and it was a good job, but it was a terrible company to work for. Their beer was a kinda boring, whatever, middle-of-the-road craft beer. There wasn’t a whole lot of room for fun and experimentation. Now I have a day job that’s not in brewing but it pays my rent in the meantime. I wanted to let my creative side go wild, which I wasn’t able to do while I was working there. I learned a lot about the process of professional brewing [at Devil's Canyon], but I wasn’t able to explore the creativity so much. That’s how Comrades came about.

So were you working at Devil’s Canyon during the day and then brewing your own beer at home?

I wasn’t brewing at home because I found when I was brewing ten hours a day, I didn’t want to go home and brew. I wanted to go home and ride my bike or something. I had lots of  ideas while I was there, but never carried them out. It was only when I left that the juices started flowing and I was like “OK. We will take this and do something real.” The reason it was named Comrades was that the original idea was to do beers based around the personality of people I know, especially my friends. I have strayed from that a bit, but we are incorporating a little bit of that into the beers.

It seems like many of your beers, such as the Roasted Banana and Donut Bread Pudding Weizenbock and the Mala Hot Pot IPA, are inspired by gourmet food. What’s your creative process like for coming up with a new brew?

That is a very good question. I’d say that my process is all over the place. The one thing that I’ve learned that is a central part of the process — and any creative person is probably gonna feel the same way — is that when you have an idea, write it down immediately. That’s what’s nice about the smartphone. You have always got something with you to write it down. When I started brewing, I didn’t have that. I’d say to myself, “I’ll remember that.” But three days later I’d be like, “I had a really great idea. What was that?” I couldn’t remember it. But now I have a Google doc that I can access on my phone and I have like six pages of notes. That is the only consistent part of my creative process. I’ve learned to write everything down.

So you had a spark one day: bananas and donuts…

Every one of my beers has a story behind it. The true story behind that one is I had this good friend named Terry and he and I have this weird obsession with off-the-wall hybrid foods. One time we went to this party and he made a banana donut bread pudding. It actually had whole Krispy Krème donuts baked into it, with bananas sticking out of them suggestively. It was fucking amazing, and I said to myself, “I am going to turn this into a beer.” So that was the birth of the Roasted Banana Donut Bread Pudding Weisenbock.

I don’t want the beers to be kitschy. I like them to have a spark and something fun and something that draws your attention to it like “Oh, roast bananas and donuts. That’s weird. I’ll try that.” But ultimately, it’s about the taste. I don’t want people to taste them and be like, “Ok yeah, it tastes like bananas and donuts, this is kinda gross.” It still has to be a good beer. I either start with the idea and try to match the style with the idea, or the style inspires the idea.

So that one is a Weisenbock, which is a higher-alcohol Hefeweizen that’s a little bit darker. But it already has those natural [banana] flavors in it, because the Hefeweizen yeast naturally create a banana aroma when they ferment. That’s why often-times people drink a Hefeweizen and say it tastes like banana, especially the German Hefs. It also has these bread-y, slightly sweet, fruity flavors that are typical in the Weisenbock style. That is why I chose that style, and I incorporated bananas and donuts almost as a storytelling element. That is how I try to bring about a fun idea with a good solid beer as well.

And the spicy one too.

The Mala Hot pot? Yeah, that was inspired by a restaurant two blocks from here called Spices. It’s an awesome Sichuan restaurant and I love their Ma-Po Tofu. Have you had Ma-Po Tofu? It’s tofu and minced pork in a spicy sauce. The word “Mala” basically means the combination of Sichuan peppercorns and red chilis. That’s common in Sichuan cuisine because supposedly the Sichuan peppercorns numb your taste buds so that you are able to experience the aroma and the flavor of the chilis without the overpowering heat. That’s why those two are often combined in Sichuan cuisine.

So you put them both in the beer?

Exactly. And I bumped it up with some galangal and lemongrass, because I felt those work well with the hops that I chose, and it created this beautiful, aromatic, dry, citrusy, lightly spicy beer. So you’re right. I am inspired by foodie influences … and cocktails. Even more so than I’m inspired by other beers. Like I said, I was even more into spirits in the beginning. Even the way we serve the beer. We garnish it, which is more a cocktail thing than a beer thing. So we’re playing with the way our beers are served.

I like that a lot. Like the little donut garnish on the Weisenbock.

Yes, I am a donut obsessive kind of person.

So, you have been brewing for nine or ten years now. How have you seen the craft beer world evolve in that time? 

It is really interesting how ubiquitous it is now. It used to be you had to seek out craft beer a little bit. Even in the beginning we were lucky that craft beer was pretty embedded here in San Francisco before it was elsewhere.

These days, if a restaurant does not have a good beer menu they are dismissed. It wasn’t like that ten years ago. You had to go to a specific bar. Like Tornado, and then Monk’s Kettle came around. But now they are everywhere. You can’t walk two blocks without seeing a beer bar, and every restaurant has a great beer menu. That’s the biggest thing. It’s everywhere now, which is fine by me.

So do you feel like the momentum of the craft beer movement has given you more license to experiment with your beers? Like, the fact that people are willing to try a beer that is unconventional?

It is partly because of the evolution of craft beer, and partly just being in San Francisco where people are open to weird shit. We can put new beers out on the market, and what we have seen so far is that they are well received and this will hopefully continue as we grow bigger. This is the place for it.

 



No Comments July 22nd, 2013 08:28 AM

Staghorn Ferns: Sassy, sustainable and super awesome!

Matti getting estatic over epiphytes!

Are you terrarium crazy? Can’t stop thinking about succulents, jars, toppers and soils? Are they taking over your place just like they’re taking over Workshop? Don’t fear. We have something new from our expert plant professors, Megan and Matti, that will feed the craving of needing more greenery on your walls and in your life. Staghorn Ferns, simply, are mounted wall plants that grow without dirt and, over time, grow into the wood they are mounted in. These plants are both beautiful and interesting, and would make for a refreshing mounted wall piece in your home. On their blog, Far Out Flora, Megan and Matti give us a little introduction to these fascinating plants. Nestling a little plant time in your weekend never seemed so appropriate!

Check out their blog post here, and sign up for the the first session of their class here.

–Monica



No Comments July 28th, 2010 11:27 AM

Have You Come By Our New Window Yet?

Our Terrarium classes have been a huge hit lately — each class is totally packed to the brim with people curious about our sassy succulents. The truth is that we are obsessive over them. The New York Times is, too. We always talk about different jars or containers we could use, what combinations of plants we can put together, and add that to visiting Flowercraft and Flora Grubb often so we can get inspiration…you could say we’re a little obsessed.

Kelly got creative with our window display a couple of weeks ago. What do you think? I love it! It makes coming into work really fun for me. :]

Come by and check it out, and come say hi. We want to spread the plant madness as much as possible, and coming soon to the Calendar will be classes on Staghorn Ferns, taught by the amazing Matty and Megan from Far Out Flora. They’re super adorable and their plant knowledge is amazing. We’re stoked to have them on our roster.
If you have any suggestions for any plant related classes, drop us a note by info@workshopsf.org. We looove feedback. :]

–Monica



No Comments July 14th, 2010 03:28 PM

Dudes! Classes are up and kicking!

Get your hands on some fresh new teachings over at the calendar! Get to it! Before everyone else does!

http://www.workshopsf.org/?page_id=25



No Comments June 29th, 2010 10:40 AM

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Old School Booze 101: Mad Men Cocktails $48
Thursday, April 17th, 7:30PM-10:30PM

Succulent & Moss Glass Jar Terrariums $42
Thursday, April 17th, 8:00PM-10:00PM

Comrades Happy Hour #0011 featuring McVicker Pickles and Beaver Mobile Cafe $FREE
Friday, April 18th, 5:00PM-10:00PM

Succulent and Moss Glass Jar Terrariums $42
Saturday, April 19th, 12:00PM-2:00PM

 
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