First beer ever brewed at Ballast Point. Our Copper Ale is similar to our Calico Amber Ale, only with English crystal malts and the addition of Progress Hops. Copper Ale (Special Ale in 1996) was first practice brewed on a commercial system, by our friends at Pizza Port Solana Beach in 1995.
Premium English Malts are combined with Cascade Hops and White Labs California Ale Yeast to create the base of this strong Amber Ale. Ingrid’s 1 in 8 is spiced with cocoa nibs, fresh ginger Root, and Sweet Orange Peel to give it a distinct and unique flavor.
Sour Wench was a Home Brew Mart recipe that we made every year for the Southern California Home brewers Fest in Temecula. This Blackberry Ale was originally developed by Ballast Point’s original Master Brewer Peter A’Hearn and Colby Chandler.
Premium malted barley, Galaxy hops, and British Ale yeast are the base of this hibiscus, cherry, honey, and lime beer. A crystal-clear deep pink hue invites you in while the complex fruity aroma comes from all of the ingredients combined, not just the cherries.
We take our year-round production Big Eye IPA and infuse fresh skinned, sliced ginger root into the beer post fermentation. The spicy Centennial hops used in Big Eye go very well with the spicy taste and aromatics from the fresh ginger root.
Collaboration with our friends from Briess Malts and White Labs. We collaborated to make a beer and have it ready to be served at the 2012 Craft Brewers Conference.
Inspired by the Schwarzbier from Germany, this indigenous San Diego Black Lager is rich with aromas and flavors of the local coastline. Ingredients were inspired by what the Kumeyaay Indians might have been eating when they were on the coastline watching Cabrillo land on Ballast Point in 1542.
Inspired by the Farmhouse Ales of Belgium, this indigenous San Diego Saison is rich with the aromas and flavors of our local chaparral. Ingredients were inspired by what the Kumeyaay Indians might have been eating when Juan Rodriguez Cabrillo landed on Ballast Point in 1542.
The beer is a Belgian-Style Saison brewed with Belgian Pale Malt, Belgian Vienna Malt, Oats, Wheat, Coriander, Sweet Orange Peel, Curacao, Grains of Paradise, Orange Blossom Honey and White Labs Belgian Saison #565. Ground white pepper aromas dominate from high temperature fermentation.
Wet Hops (fresh hops) are hops that are picked off the vine and used in the brewing process before they are dried and packaged like normal. To brew this beer we get Cascade Hops from Yakima, Washington. They are picked, shipped and put into the brew within 36 hours.