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. This dark lager is made with handpicked and locally sourced ingredients. Ingredients include: Luna Oysters from Carlsbad Aqua Farms in Carlsbad, CA; Handpicked California Bay Leaf from Juniper Front Community Garden in Banker’s Hill, San Diego, CA; handpicked Coastal Black Sage from La Costa, CA; Nugget Hops from Star B Buffalo Ranch and Hop Farm; and Great Western 2-row Malted Barley grown around the Yreka, CA area. This savory, Black Lager goes well with food or in raising a toast to the oldest inhabitants of San Diego!
Sage and Bay Leaf Mignonette on raw Oysters
Ballast Point was where the white men first set foot on the California coast, in 1542, when Juan Rodriguez Cabrillo discovered San Diego Bay on his flagship the San Salvador, landed here, and took possession of Upper California in the name of Spain. He called the port “San Miguel.” San Salvador Series is dedicated to creating four seasonal beers inspired by indigenous ingredients foraged in San Diego County.
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