California Wild Ales Tangerine Sour
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
Get by with a little help from your friends.
As most of you are aware, our brewery model is built following in the footsteps of breweries such and The Rare Barrel and Casey Brewing and Blending, using another brewery to contract our wort. We had announced that New English was going to do our wort. However, in great news for them, but unfortunate news for us, by the time our permits came through they were too busy to fulfill our needs. We were left to reach out to the many other breweries in San Diego for help.
To be honest, we thought with so many options it would be a bit easier to find a new brewery. However, the nature of the demand in San Diego for incredible craft beer leaves most of the breweries around here brewing at capacity all year round. We reached out to some friends and found out that with their recent purchase of Twisted Manzanita, Groundswell was entertaining contract offers. They had a new, pretty 30BBL system that they were willing to use to help some of the community.
After a small negotiating period, we had reached an agreement and set March 22nd for our first batch. The next task was scaling up our small batch recipe for their 30BBL system. Zach, the head brewer at Groundswell worked with us to order the grain and set up a brew time.
The brew day was exciting. Seeing a brewhouse of that size at work for the first time, and being around other professional brewers is a perk of contract brewing, which is not talked about much. Zach and their assistant brewer Brent, are incredibly knowledgeable. While they were showing us the system, it also presented a chance to bounce ideas off one another.
The first run went according to plan on the brewing side, however our transportation option fell through and a last-minute fix was needed. The quickest solution was to simply rent a truck from the Home Depot around the corner. It was not the most efficient solution as it only held one full tote at a time, and having three full totes, the trips took a while. (Something we would remedy next time) However, it was an all-around success as we filled 16 barrels of our first version of our sour base, and we were ready to go again….
To Be Continued!