ABOUT

Our mission is to create passion for craft beer through production of unique and exceptional ales.

We prioritize experimentation for the sake of flavor, and strive to bring the world a sensory experience that is euphoric.

Kevin Osborne

One of our founders and brew master, Kevin Osborne is the brains behind all our beer, flavor, and experience at Cellador Ales. His first try at sours and wild ales was anything but pleasant; five years later, he can’t get enough. The development of his pallet has led him on this journey of tapping into his passion for the control of the invisible environment brought about through the use of bacteria, wild yeasts, and oak barrels. Let nature run it’s course!

Sara Osborne

Founder and holding the title for all things Type A. She’s our Manager of Operations, and beast drinker of alcohol. While she loves stouts, she is adamant that there is a time and place for them, and prefers easy drinking pilsners and saisons on an average day. With a background in management, she is the Queen of getting things done, and making sure our members and customers feel taken care of!

WHAT MAKES US EXTRAORDINARY

THE COMPANY

Founded in 2014, Cellador Ales is among the few 100% oak barrel-fermented craft breweries in the United States. This is a tradition going back thousands of years, but which is rarely employed in the United States today. The use of oak helps lend a rustic complexity, as well as provide our brewers with the opportunity to blend flavors in new ways. Each batch will be unique, only ever replicating recipes that we feel are exceptional. Because of this, customers can expect a new and noteworthy experience every time they taste our beer.

We source high quality local and organic ingredients. Our relationships with local fruit growers allow us to pick ripe fruit straight from the tree and add it to barrels the same day; a farm-to-fork-, or in this case, farm-to-barrel- mentality. Our beers will range, but our focus is on high ABV (Alcohol by Volume), wild/sour ales, and sessionable (very low ABV) beers. Our products are good for both drinking fresh and cellaring (ageing) for years to come.

YEAST AND BACTERIA

There are four standard ingredients in beer: malt, hops, water, and yeast. Even though yeast can provide up to 50% of the flavor and aroma in beer, most breweries only use one or two yeast strains. Brettanomyces (considered a “wild” yeast) can be much more flavorful and interesting to boot! Brettanomyces, often referred to as Brett, is notorious for being hard to kill and infecting other beers. Most breweries and wineries take extreme measures to avoid it. Though Brett has been a component of Belgian beer for hundreds of years, and was in almost every beer created before Pasteur and the invention of better sanitation methods and stainless steel fermenters, the use of Brettanomyces as the only yeast in a beer is a very new concept dating back less than a decade. The flavors associated with the various strains of Brett include tropical fruit, earthiness, spiciness, cherry pie, pineapple, and bread, as well as some odd sounding flavors and aromas such as hay, funk, horse blanket, barnyard, and smoke.

At Cellador Ales, we are very passionate about the amazing flavor possibilities associated with the use of Brettanomyces. We embrace Brett fully, and incorporate it in most of our beers. We use many strains and blends of Brett to create a multitude of possible flavors which we often combine ingeniously with an array of specialty roasted malt, every possible experimental hop variety, and whatever local and organic fruit, vegetables, herbs, and spices we can get our hands on.

Though it may sound odd, bacteria is also widely (and intentionally) used in breweries to create lactic acid which contributes a tartness or sour quality. These flavors can be found in traditional styles such as the German berliner weisse and the Belgian lambic, but have also been recently embraced by the American craft beer scene to create a complex and new spectrum of beers. The two strains, Lactobacillus and Pediococcus, are also used in other food manufacturing industries such as yogurt, sauerkraut, and sourdough bread. These bacteria also play a big role in many of the beers produced at Cellador.

SPECIALTY INGREDIENTS

On top of locally grown organic fruit, herbs, vegetables, and spices, oftentimes, we’ll also add foraged ingredients native to Southern California. We plan to use unique ingredients such as white fir, sycamore bark, elderberries, willow and cottonwood leaves, mugwort, rabbit tobacco, black walnuts, wild honey, prickly pear, yarrow, sagebrush, chokecherries, black sage, fennel, pine sap, yucca flowers, various mountain berries including juniper, manzanita, coffee, toyon berries, and the list goes on!  Many of these will be great candidates for harvesting and growing wild yeast that is truly representative of the Southern California landscape.

ARTWORK

The inspiration and emotions that beautiful artwork can provoke parallel to us the impact a balanced and flavorful food or drink experience can too provide. Because of this, we’ve commissioned an incredibly talented artist and graphic designer for the design of our brand and labels, and hope to oftentimes collaborate with other local artists to create and compliment our beer and brand.