Weve got huge news!

After spending the past five years gaining a ton of experience making beer for you and discovering what we really want Cellador to be and to embody, it’s time to make some moves. This journey has been one of growth and transformation for us all, and now it’s time to bring our brand along with us.

We‘re incredibly excited to share our new designs, which continue to showcase the rustic quality of what we do here at Cellador Ales, while incorporating the elegance and agriculturally-rooted quality we hope to elicit in the beers we produce. Our hope is also that the design more clearly communicates what’s gone into the beers and what we think makes them special.

We couldn’t be happier with the way it came together. Many, many thanks to Danielle Harris at LookLookStudio, who did an amazing job shepherding us through this process and who helped us translate our values into beautiful design.

There were aspects of our old branding that we loved and that we know you did too. Weve kept many of those elements in our new design and some others have been left behind, but we believe there’s more to love about this iteration of Cellador. We‘ll be rolling out a number of new designs over the next few weeks, so keep your eyes peeled for some familiar beers with brand new looks and some new releases too!

Thanksgiving is this Thursday, and though big family get-togethers are off the table this year, Thanksgiving food will be a familiar comfort for us and many of you who are still planning to find a way to celebrate. Finding great beverage pairings for Thanksgiving can be tricky. Turkey and all the fixings are less straight forward than pairing the tannins of Cab Sav with the richness of red meat or the decadent creaminess of a triple cream cheese with bubbly.
I’ve always thought of farmhouse and sour beers as versatile for food pairing, because of the breadth of flavor in this particular style of beer. You generally want to stay away from things with really high acid or lots of fruit character because there’s more possible conflict, particularly when you’re trying to pair with an entire meal and not a single bite of something, but anything that’s not too extreme has the potential to be great.
To make things a little easier, though, I’ve highlighted a few of our beers that I think are particularly suited to the Thanksgiving table. Take a look below for some pairing suggestions and thoughts about why they work.
Cellador Beer Thanksgiving Pairing Guide
Deadcrush ‘2020’ is our newest release. It’s our second release of this beer
(last year’s was a member-exclusive), and I really love it. It’s a wine/beer hybrid, clocking in at 11% abv. We fermented Petite Syrah grapes on the skins in our open-top barrels, before pressing the juice off of the pomace and blending it into barrels of beer. If you remember Moon Water, that beer was aged on the pomace from this batch of grapes, and Deadcrush was blended with the must.

Why it works:
It drinks a lot like a light red wine with low carbonation. This beer has light tannins and moderate acidity, making it perfect for pairing with turkey. We also get tons of red fruit character, letting it play a similar balancing role to cranberry sauce, and lots of warm spice notes to play well with rich holiday food that uses plenty of baking spice.

Also, great for a holiday dinner, this year’s release is available in 375ml, 750ml and Magnums!

Saison du Rosier, which you may know well already, is one of our core beers.

It’s an homage to Saison duPont, but is not at all a clone of that beer. It’s got a light acidity with tons of tropical fruit and oak character.

Why it works:
Saisons are always super-versatile for food pairings. The complexity of a beer that can at once hit earthy, fruity, herbal, spice, hoppy, malt and yeast character, makes that beer work with tons of stuff. That said, Saison du Rosier is very dry, making it work well with the rich foods on a Thanksgiving table, but the dryness is rounded out by the oak and tropical aromatics, preventing it from coming off as too harsh for anything. I also think that the pineapple notes from this beer are especially great with poultry herbs like sage, thyme and rosemary, which find their way into just about everything on the table.

A little bit nerdier – Saison du Rosier has methyl butyrate and camphor flavors, which come off as pineapple and the menthol flavor of pine and rosemary. These and similar compounds are present in the turkey and all of those herbs, allowing them to riff on each other in a pairing.

Baril d’Or is a great example of Cellador’s style, unflavored and allowed to shine.

It’s a straight-ahead sour, using the highest quality malt we source, from Admiral Maltings. It’s got moderate acidity, with the characteristic flavor of our house cultures, which is lots of stone fruit and honey character.
Why it works:
Baril d’Or is both a great example of the core of our flavor profile as well as a showcase of some of the more malt-driven and grainy notes in our beers. The cereal grain flavors are a great fit with Thanksgiving food, and the roundness of the beer and moderate acidity with touches of fruit character make Baril d’Or very versatile for pairings.
We hope you have a fantastic and delicious Thanksgiving, however you’re able to celebrate this year.
-The Cellador Team

Thoughts, Responses + More Re: COVID – 19 from the Team at Cellador

We are all being impacted by COVID-19 in some way or another. Here’s our responses written during week 2 of the “stay at home” measures put in place statewide. Enjoy…

Sara Osborne – Co-Founder

I’ll be honest, it’s not always easy for me to separate the emotional response from challenging situations. But in most cases I’m able to. Before Cellador, I worked for Corporate America, and I was trained to not allow emotions to be a part of my decision making. But let me tell you, last week was anything but an emotionless week. COVID-19 came with an unexpected force that we certainly were not prepared for. On many levels. Kevin, Alex and I made many decisions in 2019 to invest back into the company the capital that we had. Because with each year, comes new goals. And we were determined to reach them. One of those decisions was hiring. Still a tiny team. But a team nonetheless. We signed a second lease as a distribution hub. We increased production. Had we known what was coming, key decisions would have been made to prepare, and they would have looked different than what was actually being executed.Sara Osborne

Kevin and I started this brewery in 2015. We poured, and have continued to pour endless personal funds, our life savings, and endless hours of sweat and energy to make Cellador what it is today. More months than not, we have not paid ourselves. Every ounce in us cared about what we established on day 1, and has continued to care. And when you put 110% into something, there are no words to use when you are told to close your doors due to something outside of your control. Something we understand,  but something that largely impacts the state of our business, and the state of our industry. It is not just us being effected, and it is not just us who has this story of investing our life into a dream. It is not just our industry, its an endless amount of people, and an endless amount of industries, and small business owners fighting to make it through this.

We are fighting for this company like we have all along. Not because Kevin and I need to pay our bills. But because of this community, and because of our team (who seriously kicks ass btw!). You, our members, the other breweries that we consider family, will get us through this. We won’t stop fighting, unless we are forced to. And we hope you know the role you play in us continuing the fight. Your words, support, and care for our brewery is invaluable to us. We owe it to you. And until our doors open again with full operations, take care of yourselves, and support small and local as much as you are able and comfortable. Let’s get through this. 👊

Kevin Osborne – Blender/Co-Founder

There are all sorts of scenarios that I’ve imagined could potentially lead to us shutting our doors for good as a business, but I could have never foreseen this current crisis and it’s specific impact on breweries, bars, and restaurants. Even a couple weeks ago as this situation was ramping up, we were going about business as normal, really never thinking that it could lead to us being forced to close our tasting room. But the affects are much deeper than that. With every other bar and brewery and restaurant closed our distribution is completely dried up. And with severely limited revenue streams we’ve also had to make the tough decision to shut down all production and packaging operations for the foreseeable future. It’s truly only with the support of our local community stepping up and purchasing more bottles, and growlers and even individuals buying full kegs that we have any possibility of coming out the other end of this intact.

Kevin OsborneWe are not independently wealthy. We didn’t get into this business because we had money and were looking for something new to invest in. This is our entire life. I live and breathe this brewery and put my full heart and soul into it every single day. Our employees and we make a living and pay our rent and buy our food from the monthly wages we earn by working at the brewery. I’ve personally been distraught and severely underwhelmed by the words from politicians on both sides regarding how they plan to help small businesses. I don’t feel confident at all that the state or federal government will help us get through this. We obviously have to come together as a country to first and foremost safeguard the lives and health of the people in every community made vulnerable by this virus. We are doing everything possible to put in place overly safe practices to ensure that nobody is put at risk as we try to continue to operate a limited public facing business. And we will forever be grateful to every person that is able to support us and every other small local business during these crucial next few months. Stay safe out there everybody! And take this time to start sipping those beers you’ve been hoarding for years.

Alex Ourieff – Sales Manager

Alex Ourieff

I joined the team at Cellador about a year ago. I had known Kevin & Sara professionally first, and then quickly became friends. When the opportunity arose, I was excited to join them; more than anything because I believe so much in the product and because I believe that Kevin & Sara are smart, dedicated and hardworking people who stand out in an industry of smart, dedicated and hardworking people. I also believe that when you find yourself a home among great people, everything else follows. It’s for that reason that I feel hopeful in what would otherwise be one of the most dire situations I could have imagined.

This pandemic has the potential (without serious intervention) to decimate every corner of the hospitality industry and many other industries and businesses. This immense threat to an entire sector, worldwide, is so far beyond anything that a small business like Cellador Ales could begin to plan for. Our time horizon is now weeks in the future, not years, and if there’s anything I’ve learned from this so far, it’s that it’s probably naive of me to even feel so confident about the next 48 hours.

As I reflect on the past year and on the past ten-or-so days, and also on the next couple of weeks and years beyond that, I feel tremendously grateful. I feel grateful for the outpouring of support from our customers/fans/evangelists which is helping us to even begin to think about weathering this storm, and without which I don’t know where we’d be. I feel grateful to continue to work in hospitality, an industry that at it’s core is just about making people feel good (something we could all use more of right now). I feel grateful for the tight-knit community in the LA Brewers’ Guild which is filling my inbox with advice and resources and positivity. Most of all, though, I feel deeply grateful to be staring at the weeks-distant horizon shoulder to shoulder with Sara, Kevin and now Julio.

As all of us navigate the stormy present together, know that we’ll come out the other side stronger for it.

Stay healthy. Stay safe. Wash your hands. You really don’t need any more toilet paper.

Julio - team member

Jackson Ranch was conceived of two years ago as almost exactly what it turned out to be. I wanted to brew a wild ale with rye that matched as closely as possible the color and look of long aged whisky. What I ended up doing was taking one barrel of that rye batch and blending it with one barrel of our normal red base, which had both been aging in neutral whisky barrels for 8 months, and blending them together before putting it back into two extremely fresh and special whisky barrels, a Single Barrel 9 Year High West Double Rye, and a Single Barrel 14 year Knob Creek. These rested for an additional 8 months before being packaged in clear 375ml whisky bottles un-carbonated.

The result is more interesting and more delicious than I could have ever hoped. You do get a lot of whisky flavor and aroma in both variants, but also a ton of oxidative sherry characteristics. Generally in a sour beer, long exposure to oxygen would produce unpleasant flavors of acetic acid (vinegar) and ethyl acetate (nail polish remover), but instead these aged gracefully more like a spirit. My theory is that since the beer was high in alcohol and dark in color that all of the brettanomyces and bacteria that would have created those flavors were completely dead in the beer, allowing it to transform and oxidize slowly and gracefully into pleasant flavors.

I recommend never putting these beers in the fridge. We believe they taste best when consumed at a cool room temperate (like whisky!). Pour a few ounces in a rocks glass, snifter, or Glencarin glass and savor slowly. You can also open a bottle and finish it over 2-3 days.





3 oz High West JacksonRanch

.25 oz simple syrup

1 pinch salt

2 oz grapefruit juice 

2 oz grenadine 

Glassware: coupe

Garnish: grapefruit peel 

Directions:  Combine all ingredients into a cocktail shaker and shake with ice. Strain into a chilled coupe glass




2.5 High West JacksonRanch

.5 oz Simple Syrup

1 oz firegold Blend 6 Grapefruit (substitute grapefruit juice or other bitter beer) 

.5 oz psalm spite 

2 dash orange bitters 

Glassware: coupe or rocks

Garnish: orange peel 

Directions: Combine all ingredients into a cocktail shaker and shake with ice. Strain into a chilled coupe glass



2 oz High West Jackson

.5 oz Simple Syrup

.5 oz Lime juice 

Glassware: Coupe

Garnish: lime wheel 

Directions: Combine all ingredients into a cocktail shaker and shake with ice. Strain into a chilled coupe glass


Dark and Stormy

3 oz High West Jackson

.5 oz lime juice 

2 oz Apatheia 

2 oz ginger beer 

Glassware: Highball Or Straight Sided Zombie 

Garnish: Mint 

Directions: Combine all ingredients except the ginger beer into the glass. Top with crushed ice and stir for 10 seconds. Top off with ginger beer and stir gently. 



2 oz Knob Creek Jackson

.75 oz simple Syrup

1 whole egg

Glassware: Coupe

Garnish: nutmeg

Directions: Combine all ingredients into a cocktail shaker and shake vigorously with ice for 60 seconds. Strain into a chilled coupe glass



2.5 oz High West Jackson

.5 oz Vanilla Simple Syrup

.5oz psalm spite 

4 dashes orange bitters 

Glassware: Coupe

Garnish: cherry 

Directions: Combine all ingredients into a cocktail shaker with ice and stir for 20 seconds. Strain into a chilled coupe glass


Old Fashioned

2.5 oz Knob Creek Jackson

.5 oz Vanilla Simple Syrup

2 dashes chocolate bitters 

2 dashes orange bitters 

Glassware: Rocks

Garnish: lemon peel 

Directions: Combine all ingredients into a rocks glass with a large ice cube. Stir for 20 seconds. 



2 oz Knob Creek Jackson

.25 oz  simple syrup

3 dashes peychaud bitters

1 dash angustura bitters 

1 spray absinthe 

Glassware: rocks

Garnish: lemon peel 

Directions: Combine all ingredients into a cocktail shaker with ice and stir for 20 seconds. Strain into a chilled rocks glass


Nectarine Tree Punch

2 oz Knob Creek Jackson

2 oz orange juice 

4 oz peach sour beer

1 oz cream of coconut 

Glassware: Straight Sided Zombie or Tiki Mug

Garnish: nutmeg 

Directions: Combine all ingredients into a cocktail shaker with crushed ice and shake. Pour liquid including ice into the glass

Hi there. This is Adam with a few things to say to you about Famille. It’s our new Small Oat Saison. The ingredients were sourced almost entirely from California. And it is incredibly delicious. I am not a brewer. This will not be about brewing. For some reason they let me write this. 

Now, I am biased, but I love Famille. For starters, it is extremely my kind of beer. Restrained acidity and balanced flavors make it easy drinking. The name and label evoke conversations around a table with my beer and farm families. Two places I am happiest. It also fills me with pride for the small hand that I had in making it happen, and for being associated with Cellador and the Tehachapi Grain Project.


French GrainsWhen I’m not covered in fruit and beer at Cellador, I run Pop Produce where I broker ingredients for brewers. Connecting the best farmers growing the best ingredients with the best brewers making the best beers is what I love to do (this is how I came to know Kevin). 90% of that business revolves around fruit (and sometimes carrots) which brings me an incredible amount of joy. But I also devote a lot of time and energy to working with brewers and local grain growers to make more beers like Famille a reality. Grains are powerful forces for positive environmental change, economic health and community improvement. Supporting farmers who share my values is one way I can use my business for good. The beautiful French black oats used to make Famille were grown by my friends at The Tehachapi Grain Project. They are part of small group of dedicated farmers leading the charge in restoring heritage grains’ place in the market. They are good stewards of the land and the air. And they are tireless promoters and educators. It is a difficult and expensive undertaking but one that we should support. They make things taste better. And they do good. 



Connecting Tehachapi Grain Project and Cellador is a dream for this match maker. You know about Kevin’s wild creativity and skill as a flavor producer. His creation of The Carrot King and the Buried Lover and Gourde Fumee and and and and and and. He’s pretty damned fun to work with. If you read things that he writes, which I encourage you to do, you should also know that that thoughtfulness and creativity are not confined to the brewery. They extend to the ingredients and the farmers that make those flavors possible. He’s hungry for flavor but not in a cynical way that exploits either farmer’s work or consumers desire for new things. He cares about quality ingredients but understands quality to include where and how a thing was grown.  And, he doesn’t just rely on someone like me to tell him what’s good. He puts in the time and effort to deepen his relationship with farms and ingredients. You might roll your eyes at images (like this one) of the brewer (or chef or winemaker) in the field in deep conversation with an earthy looking farmer. I get it. It can come off like self-important, overly romantic bullshit. And sometimes it is.  But conversations like the one Kevin is having with Andy (from Andy’s Orchard) in that photo do matter. The relationship between grower and maker matters. It’s how we ended up with Famille. I know. Eye roll.


But you can achieve an extra level of enjoyment when you drink beers like Famille by setting aside a bit of cynicism and allowing for the possibility that beers like Famille can matter beyond their objective deliciousness. I mean, it is a small beer. Maybe it matters in a small way.

If you can’t do that, that’s cool. I hope you still like it. Share it at a table with friends and conversation.  




PS I neglected to mention the beautiful malt created by our friends at Admiral Maltings. They are incredible and doing great work to support small farms, heritage grains and flavorful beer with heart. Sorry guys!





*Famille is available for the first time this weekend in our tasting room (3/1-3/3) to taste, and to take home in our 375ml bottle format. Famille will also be made available online through our website at the start of the new week (3/4), and you will see it hit some local shops throughout CA.*

Hello there. Hope you’re having a wonderful day.

We’ve got a new beer to tell you about, and we’re super excited about it. Sit back. Relax. Don’t even trip dog.

About a year ago we started brewing batches of sour beer inspired by the the lambic tradition. We aren’t doing any spontaneous fermentation or turbid mashing, but we are doing a long 3.5 hour boil, using raw wheat, and aged hops. And this beer is the first barrel of the five batches we’ve done to be packaged.

The wheat we use is a local heirloom variety from Weisser Family Farms’ new adventure, The Tahatchapi Grain Project. And the hops are whole cone which we bought and aged ourselves.

Lately I’ve been really interested by the idea of using alternative sugars in the bottle conditioning process. As you probably already know, all of our beers are bottle conditioned using honey, which I think sets us apart in a cool way. As far as I know, we’re the only brewery in the world doing this for all of their beers. The honey we use is from a local farm called Bennett’s, and I’m partial to their orange blossom honey.

Lately we’ve also done experiments with Miel de Maguey to condition our collaboration with chef Eduardo Ruiz, and our collaboration with Unseen Creatures, Alethia Ascended, used beet juice, pomegranate juice, and blood orange juice to condition (congrats, now you know all our secrets).

I love root vegetables; they’re a great source of natural sugar. So to me, it only seemed obvious to give carrots a crack at carbonating some beer. Plus, I hoped that the juice would make a beautiful orange beer (it did!!). And what better way to do it, than use some really high quality local carrots form the same farm that grew the heirloom wheat for the lambic inspired base. We recently had the amazing opportunity to pour The Carrot King at said farm for an event called, Outstanding in the Field, with famed chef Virgilio Martinez from Peru.

The result is objectively awesome (inspiring of awe). After doing a few test bottles,  and examining the sugar content of a few different carrot varieties, we settled on orange Nantes Carrots. To get enough sugar to properly carbonate the beer, we used 200lbs of carrots for less than one barrel of beer (a ridiculous 4:1 fruiting ratio) . After juicing, we yielded roughly 15 gallons of juice, which we added to 45 gallons of beer. So, The Carrot King is about 25% juice and 75% beer by volume.

There is some separation of the juice from the beer in the bottle. Think of when you drink pressed juice. The water and the juice separate in the bottle, but a quick mix fully incorporates the juice back into solution. The same concept happens here. The Carrot King bottles need to be roused before opening. Gently rotate the bottle upside down two or three times until you see the cloudy carrot concentrate dissolve back into the beer. Open the bottle and have a glass ready to pour into.

Brewers reading this may think that I have lost my mind. Most people would never take such a risk. Aren’t you worried about over-carbonated bottle bombs? What about the insane amount of sediment leftover from the juice re-fermentation? What about larger sediment pieces creating nucleation points causing the beer to foam out of the bottle immediately after opening? Why the fuck would anybody want to drink carrots in their beer!?

When I think about the art of beer making, I keep 2 things in mind. The first is a lyric from a Talking Heads song. “Stop Making Sense.” To me this means to think outside of the box. Stop copying what the other primates are doing and create something truly unique. Highlight the absurdity of life. The second things I keep in mind is to not do anything gimmicky. Admittedly some might think that a carrot beer is a gimmick, or dangerously close to one. But I have to disagree. Just because something is different doesn’t make it a gimmick. Carrots are a natural flavor. Used shamelessly in the culinary world. Saisons and sours have lots of natural earthy and funky flavors and aromas, and at least to me, seemed like a perfect mate for some delicious vegetables that are literally grown in the dirt of the earth. “Strange but not a stranger.”

The Carrot King was made in collaboration with Hop Culture Magazine for their invitational beer festival called Juicy Brews in Richmond. Their amazing artist, Sam Taylor did the artwork and design for the label. I’m writing this blog on a plane headed for Richmond, Virginia, and you wouldn’t be wrong if you drew some similarities between this beer and some infamous beers “made” by a popular Virgina brewpub. I’ll admit that I sort of despise these beers, and how they’re made. And how popular they apparently are. And I’ll admit that part of the conceptualizing of this beer was to make fun of these guys a little bit.

We did recently end up doing a second batch of The Carrot King. We haven’t opened any bottles yet, but if all goes well, we’ll have bottles available for members within a few weeks. But, before that, we’ll be pouring this beer at our Sour Friends Fest on 6/23. So buy a ticket!! And come hang with us.

We really hope you enjoy this beer. Please let us know what you think,  because if you like it we’ll make more next year when carrot season comes back around. And even more so, we’ll feel motivated to keep pushing boundaries and innovating novel ways to make beer. Cheers.

(Pairs well with Inter-Dimensional Cable and Neutral Milk Hotel)


My journey with the iconic heirloom peaches and nectarines of Masumoto Family Farms began in 2014, when I was lucky enough to snag a few boxes to experiment with in some home-brewed sour beer. This will be the fifth year of using their fruit and we’ve grown from a few dozen pounds to over a thousand for our brewery/blendery, Cellador Ales. My admiration for the farm and its fruit is evident after considering that twelve bottle releases in our first sixteen months of operating were made with Masumoto fruit, including a collaboration with the amazing people at Homage Brewing called Fleur de Masumoto. We’ve also participated in beer dinner pairings focused on Masumoto fruit and beers at Craftsman and Abnormal/Cork and Craft.

The story of this farm and the small family that care for it is deeply inspiring. The proprietor, David (Mas) Masumoto, is the definition of everything I envy. His passion, love, and dedication to the quality of his stone fruit should be a guide for all artists and entrepreneurs (Personal note: You should absolutely read his award winning book, Epitaph for a Peach). In the late 1980s, amid the boom of mega farming with it’s dull tasting but visually appealing long shelf life food, Mas was struggling, and called a bulldozer to remove the trees his father had planted 20 years earlier. But when it showed up he had a change of heart, and decided to keep the trees after all. Mas once told me that at their lowest point, the boxes they shipped peaches in were worth more than the fruit itself. Slowly, high end restaurants and markets were pushing back, and this tiny 80 acre farm was becoming famous. Today, I think it’s no exaggeration to say that the Masumoto peaches and nectarines are considered the best in the world. During the summers, my wife Sara and I visit the farm on two weekends to participate in their adopt-a-tree program, and hand pick some fruit for our beers. At the beginning of each day, Mas picks a peach from the nearest tree and squeezes it in his hand, whereby it instantly turns to sticky juice. Biting into a fresh picked Le Grand nectarine in the dusty shade of short and gnarled fifty year old tree, the fruit melts and explodes. The sad and hard specimens of local store bought nectarines hardly deserve the name.

Our good friend Chris Quiroga has sourced Masumoto fruit for a handful of the best sour breweries throughout California for the last nine years, and last year for breweries as far as Oregon and Florida. Mas likes to joke that 20 years ago they used to sell the majority of their product to be made into baby food, and now all those babies have grown up to be peach and nectarine crazed brewers. Every year David Mas never seems to get over the oddity of his fruit being so popular in the beer community. At the farm, on our lunch break, we sample for him the latest releases from each participating brewery, and leave him bottles to show off to friends. For a while he’s been brainstorming ways to change how they grow and care for some trees specifically to enhance the flavors for beer. This last season he came up with the idea of “late harvest” fruit. He’d pull some fruit off a few trees earlier than usual, and leave the remaining sparse fruit to absorb more focused love and nutrition from the tree and soil, and stay on the branches a bit longer than usual. The result was a peach who’s skin was a deep crimson red, almost like an apple. Instead of the usual red blush spots, the whole fruit was blush. The flesh was equally impacted. Blood red spirals emanating from the skin towards the pit; when cut in half the patterns were reminiscent of galaxies. We were honored to be one of two breweries to receive this fruit in a few different varietals, along with Craftsman brewing who was one of the first to be involved with the farm years ago.


Chris and I brainstormed how to use the fruit in novel ways. First, we added some late harvest fruit to a mixed culture farmhouse ale in Brettanomyces infected Malbec barrels from a central California winery. We processed the fruit as minimally as possible, un-rinsed and roughly cut just enough to squeeze into a barrel. We even added the pits to the beer, which we hadn’t done before. The juice of the fruit was so dark that it even turned the beer a pinkish color, which mostly faded after a few weeks. These two barrels were aged for a few months and packaged in 750ml bottles. I decided to call the beer Mas. It was a dedication to my farmer friend, but coincidentally it also means “farmhouse” in French.

We also did a second experiment with the fruit. We, and most breweries, always add fruit to a beer at the very end of the process when it’s basically ready to package. So to change things up, we added some late harvest peaches and nectarines into barrels during primary fermentation on a really light and simple saison base with our house mixed cultures. This was aged for a few months, then a portion was transferred onto the spent fruit from Mas in the Malbec barrels, and the other half was transferred onto some spent apricots from our anniversary beer, Seconds. The latter was packaged exclusively in smaller 375ml bottles and called Menos Mas, while for former was bottled in 1.5 liter magnums as Mas Mas. For a while I’ve wanted to do a release only in large format bottles. The idea is for Mas Mas to be a family style beer, shared with a meal around the dinner table. We’ll release these beers on our website in February and March. Then we’ll have Fleur de Masumoto blend 2 in April or May, and by that time the winter dormant and barren trees will have budded new life, and the next iteration of this journey will begin anew.

Kevin Osborne is co-owner and blender of Cellador Ales in Los Angeles, Ca. As long as the stone fruit is available to him, he plans to never use peaches & nectarines from anywhere other than Masumoto Family Farms. (This pose is a copy of the article written by Kevin Osborne for Beer Paper LA in the February 2018 issue)

Hello everybody. After more than a year we’re finally releasing the second blend of Akimbo, our Masumoto peach sour aged in Chardonnay barrels and dry hopped with Nelson Sauvin.

Both blends of Akimbo have had quite the journey. Around July of 2016 we started brewing our first large 15bbl batches of wort and filling barrels. Around that same time we bought a few hundred pounds of Masumoto peaches which we processed and froze with the intention of adding them to beer later in the year or early the next year. But things don’t always go as planned, and we were about to suffer some of the most difficult months of our journey starting Cellador. On July 13, 2016, our entire building lost power, and we wouldn’t get it back for almost 3 months. We continued to fill barrels and operate using gas powered generators; but we could not run our freezer 24 hours a day on the generator. So, exactly 1 week into the fermentation of our first large batch, we added all the peaches we had into those barrels. I was never in love with those peach barrels. I’m sure a lot of it had to do with the frustrating memories of cramming extremely cold fruit into a tiny bung hole in the pitch black of night. Also, the acidity was flabby, the peach flavor muddy, and the phenolics too high for my liking. I was worried about pitching rates on our first batch so added some dry Saison yeast. I definitely over pitched and the acid and brett characters from our mixed cultures didn’t develop to my liking. In short, I hated those barrels.

Eventually we tried blending it with some Berlinerish base, which really rounded out the beer and brought the flavors together. We racked the blend into Chardonnay barrels and eventually did a light dry hopping to increase the complexity just a bit more. The end product turned out really nice, and was definitely our most popular beer for a while.

Fast forward to this summer. We actually still had one puncheon left of that original first brew peach disaster mocking me at the brewery. We also had 1 barrel of peach wild ale that was the first barrel filled at Cellador. We had done a couple smaller test batches before getting our production started, and this was one of those beers. It had started off really nice, and we racked it onto some Masumoto peaches, but after a few weeks it became extremely cheesy and not good. Instead of dumping it, we just put it in a corner and forgot about it. And 16 months later, surprisingly, it tasted fucking awesome. So, that was also included in the blend of Akimbo 2. Like the first blend, we added some Berlinerish to get the acidity where we wanted. We purchased 4 brand new Chardonnay barrels to do Akimbo again. We racked this new blend into those barrels with even more fresh 2017 harvest Masumoto Gold Dust peaches (same variety as Slide Down My Cellar Door this year), and aged for a while before doing another light dry hopping with Nelson Sauvin (thanks to Matt at Homage for hooking us up with the hops!).

A quick notes on the beer names we choose. I abhor shitty beer puns. 99% of our names will have nothing to do with the beer itself. I choose words and phrases that I either like aesthetically or have some sort of meaning to me. Most our names are inspired by linguistics, literature, philosophy, Latin, science, music, movies, history and religion. I love obscure words and even more obscure references to things I like. Akimbo is just a word which means to stand legs spread with hands on your hips and elbows turned outward; basically the Peter Pan stance. I typically like it when you have no idea what a beer name means, but can Google it and learn something new. And feel shadenfreude whenever I hear people stumbling to pronounce some of our names.

I’m extremely proud of the new Akimbo. It has so much more complexity and is much cleaner than blend one. And also less sediment in the bottles (sorry about that last year). Akimbo 2 is a little more than twice the size of the 2016 version. Plus we did some kegs this time which have been around including at Tiger Tiger, Beachwood, Toronado SD, Glendale Tap, Southland Beer, Backyard Bottle Shop, and at the Extreme Beer Fest in Downtown LA. We also did some 750ml bottles this time. Snag some bottles for yourself here. We hope you enjoy it as much as we do. Cheers!

-Kevin and Sara Osborne


We’ve made it a year!

And to help celebrate we have a few things going on that you should know about!

Seconds: A First Anniversary Beer

For our year one anniversary, we will be releasing our first anniversary beer, called Seconds.

This special beer is a blend of 5 barrels from 4 different recipes, ranging in age from 5-11 months. We blended these barrels into our packaging tank, then racked it back into clean barrels with 400 pounds of organic Blenheim Apricots from See Canyon Fruit ranch in San Luis Obispo. After a few weeks of ageing, we then racked the beer off the fruit and back into our packaging tank. We then transferred a portion of this blend back into a clean 400L puncheon with 100 pounds of organic Bonny Royal Apricots from Andy’s Orchard. This is probably my favorite farm, and these apricots were beautiful and delicious. Seconds was bottled in green 375ml bottles. It has an insane amount of fruit flavor and aroma, with intense floral notes reminiscent of fresh cut roses. Visit our other blog post to read more about this beer and our other apricot releases Le Con and Apricot Atavism.

Release Timeline
Seconds will be released online through our website on the following dates:
Member Pre-Release – Tuesday, October 3rd. Limit 1 375ml/pp. Members will be able to purchase an additional 3 375ml/pp come the public release.

Public Release – Friday, October 6th. Limit 3 375ml/pp.

Our release is structured this way to ensure that all of our members have the opportunity to purchase Seconds before the public has access, but we also want to prioritize those that will make it to the Anniversary Party on the 14th.

Shipping & Pick Up for Seconds
Our pick-up and shipping policies are changing for this release alone.
Non-members will need to pick up their order of Seconds on October 14th during our open hours for our Anniversary Party, which you are invited to if you’ve purchased a bottle of Seconds (read more on Admission to the party below).

If you do not pick up your purchase of Seconds on October 14th, your order(s) will be forfeited without refund. THIS IS THE ONLY DATE TO PICK UP YOUR ORDER OF SECONDS.

No shipping of Seconds for Non-Members.

Our standard shipping and pick up policies apply to all member purchases of Seconds. Orders will be held at the brewery through March of 2018, and shipping options are available within CA.
A First Anniversary Party

To celebrate making it through our first year, we will be opening the brewery doors on Saturday, October 14th!

There will be food, beer, pick-up of Seconds (and any other orders!), games, and good people!

Our doors will be open from 12p-8p, with food available from Burger Bar LA (Food Truck time TBD).

We plan to have tap and bottle pours available for purchase, with the following available to drink (subject to change):

Cherry Saison
Berliner Blend 1
Restik blend 2
++good Mosaic
Berlinerish Peach
Akimbo Blend 2
Le Con
Ad Absurdum
Lady Lay (Member Beer)
Candide (Member Beer)
Slide Down My Cellar Door (Member Beer)


* For member releases, pours will be available to everyone, but bottles to go will only be available to our members.

Buy a bottle of Seconds, and that is your “ticket” to get in to the brewery on October 14th. Every bottle counts as a ticket, so if you purchase 3 bottles, you have 3 tickets. Please include the names of your guests in the notes section at checkout. If there are no names submitted, any guests brought must accompany the person whose name is on the Seconds order upon entry.

A valid from of photo ID must be presented for every person at entry in order to be admitted and to pick up any orders.

Please email info@celladorales.com with any questions or concerns. We hope to see you there!


Sara and Kevin
Cellador Ales


Time flies. In 3 weeks it’ll have been a year since we released our first beer, ++good Mosaic. This last weekend we were at the CCBA summit in Sacremento, which last year was the first festival we ever poured at. And recently we’ve bottled a couple of the first beers we brewed, which have aged over a year at this point. One of which will be the second to last release for the 2017 Syndicate, called Candide. It’s been a crazy time, and we’re endlessly thankful for all of the support.

This week we’re releasing a new beer called Le Con. It’s a blend of four beers: Aged Hop Saison, Spelt Saison, Simple Saison, and a small amount of Super Honey Saison (our HPB collaboration). The beers ranged from 4-10 months old. Our goal was to make a beer that showcased the fruit. Not too funky and not too sour. We’re really proud of how it turned out. You might have tried this beer at our Syndicate member party last month, and it’ll also be on tap tonight (September 12, 2017) at The Hermosillo. Apricots are an amazing fruit. They’ve always made some of my favorite beer (Fou’Foune, West Ashley, Filmishmish, Aurelian Lure, etc.) and I’d been wanting to do my own version for a while. Tasting a few different varieties of apricots this year, I realized it’s a much more subtle fruit than I realized, with less acid than I remembered. So we decided to use more fruit than we initially planned on. We got 400 pounds for a 200 gallon batch. The fruit was from a small farm in San Luis Obispo called See Canyon Fruit ranch and the variety was called Blemheim Apricots. They were relatively small in size, mostly orange with some red blush spots, and that classic flavor and taste of fresh apricots

We actually made 3 apricot beers this year. When our friend, Adam, who helped source the fruit dropped it off to us, he brought another variety from a different farm for us to try. They were Bonny Royal Apricots from Andy’s Orchard. These were large fleshy perfectly ripe fruits with deep rich flavors. I fell in love and pondered what we could do with them that night. Since the original Apricot beer was a pretty large batch for us, I decided we’d take a portion of it after it was done aging on the Blemheim apricots, and put it back in a 400L puncheon with more Bonny Royal Apricots, and release this double fruited apricot elixir as our first anniversary beer. Unfortunately the Andy’s Orchard apricots were prohibitively expensive for us, BUT, the farm had a few cases of weird looking fruit that was too ugly to sell at a market. Mostly they were just oddly shaped or had blemishes on the skins. This is a pretty common thing, and this type of fruit is often referred to as “Seconds.” They taste just as good, and are perfect for beer, since they tend to be overripe. So we snatched them up and a second apricot beer was born out of the first. In honor of the fruit and the double fruiting, and because I love Irony, this beer will be called “Seconds: A First Anniversary Beer.” Seconds was bottled last week in 375ml green bottles. It has intensely huge aromas of stone fruit, with this really awesome added layer of floral rose like aromas. We are throwing a sort of anniversary party on October 14, which will basically just be a one day open tasting room, and the admittance will be the purchase of a bottle of Seconds.

The third apricot beer we made is called Apricot Atavism. You may recognize the name from other draft only beers we’ve made called Blackberry Atavism and Black Raspberry Atavism. The Atavism series is a secondary beer aged on the spent fruit from other bottle releases. So far we’ve done them for Marion Blackberry Saison, Psalm Spite, and Le Con. Atavism beers will always be draft only offerings. For us, it’s a fun way to get more out of the fruit, and to get more fruited sours on tap at different bars, since it’s hard to justify the cost/price of distributing kegs of fruited barrel aged sours. The word “Atavism” is a biology term which refers to an evolutionary throwback, or reversion, or re-appearance of a trait that hasn’t existed for many generations. It derives from the Latin word “Atavus” which means great-great-grandfather, or ancestor. Apricot atavism is interesting because it itself is kind of a double fruited beer. Le Con was aged on apricots in 4 barrels. We transferred 2 of the barrels into our blending/bottling tank and added the Atavism blend into those 2 barrels. After a couple weeks, we then transferred the other remaining 2 barrels of Le Con into the tank, then transferred the 2 barrels of Atavism into the second 2 Le Con barrels. It’s a really cool beer. More subtle and lighter in body and alcohol than Le Con, but highly crushable, refreshing, very fruity still.

Le Con will be on sale to members tomorrow Wednesday September 13 at noon, and will be available to the public online starting Friday the 15th. It was packaged in 375ml and 750ml bottles. The name and artwork are an homage to a famous apricot sour, but you’ll have to figure those details out on your own. You can try Le Con this week on tap at The Hermosillo, and Apricot Atavism will be on tap at some point this week at Mikkeller DTLA, Select Beer, House of Billiards, Southland Beer, and a few others to be announced. It’s also on tap in Northern California at Beer Thirty in Santa Cruz and Final Gravity in Roseville. Hope to see you all on October 14. Cheers!


-Kevin Osborne

Founder/Brewer Cellador Ales