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On the 3rd Thursday of every month, we will host a themed trivia night. 

Thursday, October 18th, will be our first trivia night and will feature one of the most beloved shows of all time, The Simpsons.  his event will deal only with seasons 1 through 10 so enjoy brushing up on those classic episodes.  There will be prizes, food, and plenty of laughs.  Space will be limited to 10 teams and have a max of 5 people per team, come out and enjoy this first of many to come.

Trivia begins at 6:30pm

These Last 6 months in the tasting room have been amazing.  Seeing all the smiling faces come in and enjoy our sour beer is an amazing feeling.  Now it’s time to give back. 

Fundraisers will be a regular thing going forward, and since October is Breast Cancer Awareness Month it will be the perfect place to get the ball rolling.  Starting Tuesday, October 9th when we tap Our new beer  Pomegranate Espresso, we will be donating 50%of proceeds from both this and last week’s Pomegranate Ginger keg to the Beer for Boobs Foundation.  

Beer for Boobs is a wonderful non-profit that “creates a positive relationship with the brewing community & compassionate businesses to promote breast cancer awareness, support those fighting cancer, and fund life-saving research.”  Come out and enjoy some delicious sour beer while giving back to an incredibly important cause.

Join us for a coffee/beer lunch break.  We are now open at noon on Thursdays and Fridays.  We are located next door to Grandma’s Deli, so come on by for lunch and grab a few sour beers on your break.

We took locally roasted espresso beans and added them to our blueberry sour. We then added some vanilla beans to round out the beer. The blueberries showcase the espresso beans extremely well.

Join us on a flavor journey that will get you buzzzzzzzzed.

Cherry Cobbler California Wild Ales  (Pastry Sour Series)

We are extremely proud of our Pastry Sours.  Our latest creation is a California Wild Ales Cherry Cobbler!  We’ve taken our base beer that’s been aged in wine barrels for almost a year and added over 3 pounds of cherries per gallon of beer, a dash of cinnamon and a bit of vanilla to make this amazing Pastry Sour.

Join us Thursday, July 26th as we tap this decadent Pastry Sour. We will have 9 other wonderfully wild sour ales on tap for you to sample.  For a complete list of our weekly wild ales please check out our Tap List.

All aboard the flavor train!

We had a great time on 91X Beers for Breakfast.

The segment was hosted by Paul and Danielle and things got a little funky.  We loved that we were able to share a bit about ourselves and the humble beginnings of our brewery.  We also loved the fact that we were able to share our fermentation process.  Even Danielle (who is admittedly a hop-head…enjoyed our ales)

Here’s what we drank:

Salted Yuzu Wild Ale            4.7% ABV

Guava Wild Ale                      4.7% ABV

Watermelon Wild Ale            4.7% ABV

To check out the entire segment visit the 91X website.

This article was written by Beth Demmon and originally published in San Diego City Beat

Despite significant delays resulting in late entry into an already crowded craft beer scene, California Wild Ales (4202 Sorrento Valley Blvd.) hopes to soon launch a surprisingly original concept in Sorrento Valley: San Diego’s first all-wild-ale blendery.

“We will dive into all facets of wild ales, [which are] what we love first and foremost,” confirms Zack Brager, one of California Wild Ales’ co-founders. “[We’re] focusing mostly on a couple different sour bases for now and branching out as opportunity presents itself. We would love to do some coolship brewing (a fermentation process that uses open, shallow vessels to cool wort) as well someday, but have no idea when that might happen.”

Wild ales are brews that use “wild” yeast (like Brettanomyces) and/or bacteria (like Lactobacillus and Pediococcus). Due to the unpredictable nature of their fermentation, consistency is difficult to attain, but they often result in funky and sour flavors. Basically, wild ales can be sour ales, but not all sour ales are wild. Terroir (the unique flavor of the surrounding environment) is crucial, so it’ll be interesting to see how Sorrento Valley’s terrain affects the final products.

Other breweries like Toolbox Brewing Company committed themselves to completely wild brews long ago, but California Wild Ales aims to focus on solely barrel-aged wild ales.

“We thought even with all the breweries in San Diego, there was room for much more barrel-aged wild ales,” remarks Brager.

By collaborating with breweries who will provide the wort (unfermented beer), California Wild Ales will be able to ferment and age it in different barrels to eventually blend the ever-funkifying fluid into unique wild offerings. Less time in the barrels will result in milder styles such as Berlinerweisses and fruity wheat beers, while lambics and other longer-aged brews will come later (in some cases, years from now).

The three founders—Cameron Pryor (head of brewing operations), Bill DeWitt (design), and Brager (business management)—plan to use more traditional fermenting equipment such as puncheons and foeders (wooden fermentation vessels typically used to ferment or inoculate sour, farmhouse and wild ales) in lieu of kettle souring. California Wild Ales’ 1,700-square-foot barrel house and forthcoming tasting room may be open by this summer after nearly two-and-a-half years of planning and permitting, but that’s a hopeful estimate.

“We are going to have our first member party and bottle release soon and hopefully a public sale shortly after,” says Brager. “The tasting room will come when we feel we have enough beer to keep it stocked. Until then, it will be all retail bottle sales with a few scattered kegs in the wild (see what I did there?). We may go the route of The Rare Barrel and have a small tasting room only open a few days a week with plans to open a full time off-site location in the next few years. With Cam’s chef background, we may be moving towards a brewpub down the road.”

In spite of the opening day delays, the team’s attitude remains optimistic.“We are still on the path to becoming San Diego’s first 100-percent wild ale blendery,” confirms Brager. “No clean beers in sight.”

– See more at: http://sdcitybeat.com/food-drink/final-draught/getting-wild-with-california-wild-ales/#sthash.ndhtXZtD.dpuf