Red Velvet on Nitro

Golden Oatmeal Stout with Beets and Chocolate

This stout takes the cake.

Our Red Velvet oatmeal stout is a mind-bending beer. Like the cake that inspired it, the deep red color comes from beets, which add a rich, earthy character that complements the chocolate flavor and aroma. The foamy head of the nitro pour is our “icing”, adding a creamy smoothness to the mouthfeel. But this liquid dessert still finishes like a beer – not sweet, but just as satisfying.

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

35 IBUs

Pescadero Pilsner

Pescadero

Pilsner

First brewed on Pescadero Avenue, which is located in the coastal San Diego town of Ocean Beach. Pescadero Pilsner pours a light, golden color with a bright white head. It has aromas of bready pilsner malt and a grassy, floral Saaz hops. There is a light to moderate amount of lingering bitterness and lemon citrus flavor from the hops. With a touch of dry hopping and an elevated ABV, this Pilsner-inspired, cold fermented lager is both traditional and new world at the same time.

Availability

Draft Only

Alc. By Vol.

6.4%

Bitterness

40 IBUs

Food Pairings

Havarti Cheese
Fried Beets and Goat Cheese
Shrimp Cocktail

  • Los Angeles International Beer Competition
    • 2002: Bronze
View All Our Awards
Smokescreen Lager

Smoke Screen

Lager

Pours a pale golden straw color with a fluffy bright white head. Aromas of cooking bacon, fresh baked French bread a hint of honey and fresh cut grass. Pilsner Malt and 40% Beechwood Smoked Malt from Germany builds the foundation of this simple recipe with complex flavors. Hersbrucker Hops and Spalt Hops add a touch of green tea and lemon zest to the overall balance of this Smoked Helles. Medium bodied with an oily texture that still finishes fairly dry. First brewed as a collaboration between Ballast Point Brewing and Spirits and respected local homebrewer Harold Gulbranson (member of QUAFF). Brewed for the Pro-Am competition at 2011 national Homebrewers Conference held in San Diego. A smoke screen is smoke released to visually mask the movement or location of military units such as infantry, tanks, aircraft or ships. Smoke Screen Lager masks it’s savory flavors of smoke, usually associated with darker beers, in a visually light approachable lager inspired by the beers of Bamberg, Germany!

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

25 IBUs

Food Pairings

Poached Salmon
Grilled Trout
Ham

Schooner Ale Dry Hop

Schooner Dry Hop

Ale with Dried Hops

Schooner Ale was first made as an educational beer, to showcase the difference between hops that are processed for storage (dried and pelletized) and the Wet Hops (fresh and whole) that we use once a year during harvest in late summer. Liking the base of the seasonal Schooner Ale with Wet Hops, we decided to brew the beer during the other eleven months that we can’t get northern hemisphere Wet Hops. It is also interesting to compare the difference in flavor and aroma between the same hops that have been treated differently but used in the same base beer. Golden color with a frothy white head that retains well and leaves layers of lacing. Aromas of orange zest, grapefruit pith and pine. Light flavor of toasted grains and cereal. Well balanced with the hops taking a slight edge in dominance, making it bitter but not over-bearing. We showcase this 100% Cascade Hop Beer with a very light and crisp grain bill including a small portion of rice.

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

25 IBUs

Food Pairings

Pesto
Shrimp Spring Roll
Mint and Avocado Salad

Schooner Ale Wet Hop

Schooner Wet Hop

Ale with Wet Hops

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. The Wet Hops have a grassy, vegetal, chlorophyll flavor that is reminiscent of fresh cut Greens. We showcase this 100% Cascade Hop Beer with a very light and crisp grain bill including a small portion of rice. This allows the aroma and flavor from such a rare, very seasonal ingredient, to shine.

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

25 IBUs

Food Pairings

Tomatillo Sauce over Chicken Enchiladas
Tomato Bisque Soup
Cioppino

Brother Levonian Saison

Brother Levonian

Saison

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. Rumor has it that the Saison yeast strain originated as a wine yeast. Pilsner malt adds a bready malt flavor and the spices add a subtle fruitiness. It is full flavored, dry and highly drinkable.

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

20 IBUs

Food Pairings

Roasted/Grilled Chicken
Mussels, Scallops
Green Apple with Brie

Brother Levonian Saison was brewed from a recipe created by a recently departed friend of the brewery, Dave Levonian. Dave was our very first customer at Home Brew Mart in the early 90’s.  He consistently made fantastic, national award-winning homebrews and traveled the world to collect the finest, most delicious bottles of beer he could find to share with his friends.  He was always smiling and could be found anywhere there was a good beer.  His untimely passing, due to a very short battle with Non-Smoking Lung Cancer, was a real shock to all of us in the San Diego Beer Community. We have used Dave’s award winning Saison recipe to recreate one of his favorite styles of beer.

  • California State Fair
    • 2008: Gold Ribbon
  • San Diego International Beer Festival & Competition
    • 2013: Bronze
View All Our Awards
San Salvador Summer Saison

San Salvador

Saison

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. This Saison inspired ale is made with handpicked or locally sourced ingredients. Ingredients include: Manzanita Berries and White Sage from Bruce Van Dyke-Grammer’s family homestead in Warner Springs, CA;  Elder flowers and Elderberries handpicked in Warner Springs, CA at Wingshadow Hacienda; Sage Blossom Local Honey from Hilliker Egg Ranch in Lakeside, CA. Nugget Hops from Star B Buffalo Ranch and Hop Farm; Great Western 2-row Malted Barley grown around Yreka California. Roasted Pine Nuts, Belgian Crystal Malts and White Labs Saison yeast also add to this very complex adult beverage. This savory, citrusy, nutty ale goes well with food or used in making a toast to the oldest inhabitants of San Diego!

Availability

Draft Only

Alc. By Vol.

8%

Bitterness

21 IBUs

Food Pairings

Smoked Fish Crostini with Sage Pesto
Roasted Chicken
Root Vegetables

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.

Subsequently, in 1602, Sebastián Viscaíno also landed at Ballast Point. He gave the port the name “San Diego.” Priests from his ships set up a temporary chapel on Ballast Point and conducted the first Catholic services on record in California.

In the autumn of 1769 the earliest beacon on the entire coastline is said to have been lighted at this same spot. Just a lantern on a pole, it was intended as a guide for the supply ships from San Blas, in Lower California, that kept Father Serra’s new colony supplied with the necessities of life.

The lighthouse now standing on Ballast Point dates from the 1890’s, and the name “Ballast Point,” is derived from the fact that the hide ships and others visiting Spanish California sometimes loaded shingle from the beach as stiffening before cargo was taken aboard. It is rumored that some of the squares and streets of Boston are paved with these cobbles. The Spanish called it “La Punta de Guijarros,” or “Cobblestone Point.”

Ballast Point lies well inside the Fort Rosecrans military reservation.

San Salvador Winter Black Lager

San Salvador

Winter Black Lager

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!

Availability

Draft Only

Alc. By Vol.

8%

Bitterness

21 IBUs

Food Pairings

Sage and Bay Leaf Mignonette on raw Oysters
Turkey Stuffing

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.

  • Good Food Awards
    • 2013: Beer Category Winner
View All Our Awards
Steamboat Black Lager

Steamboat

Black Lager

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. Briess Malts asked us to make a beer for them using their new Blackprinz malt (a husk-less variety of malted barley which they roast to 500 Lovibond). We use Great Western and Briess Malts in the brew to make a Hoppy Black California Common beer. Chinook, Amarillo, Centennial and Crystal hops were all used in large amounts. This warm fermented lager is ebony in color and obnoxiously dry hopped. Our inspiration came from many styles. The hop aromas of an IPA, the smooth roasted flavors and low bitterness from a German Swartz Bier and the fruity aromas derived from a warm fermentation of a lager yeast like a Steam Beer.

Availability

Draft Only

Alc. By Vol.

6%

Bitterness

46 IBUs

Food Pairings

Weisswurst
Swiss cheese
BBQ brisket

A steamboat, sometimes called a steamer, is a ship in which the primary method of propulsion is steam power, typically driving propellers or paddlewheels. Most warships used steam propulsion from the 1860s until the advent of the gas turbine in the early 20th century.

bOOb Check Awareness Ale

bOOb Check

Awareness Ale

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. Hibiscus adds some bitterness and color, while the lime adds some acidity.

Availability

Draft Only

Alc. By Vol.

8%

Bitterness

18 IBUs

Food Pairings

Indian Potato Curry
Crab and Shrimp Salads
Red Velvet Cake

Collaboration with the White Labs walking team, Beer for Boobs. Beer for Boobs creates a positive relationship with the beer brewing community & compassionate businesses to promote breast cancer awareness and financially support non-profit cancer research and recovery organizations like the Susan G. Komen 3-Day for the Cure®.

Sour Wench Blackberry Ale

Sour Wench

Blackberry Ale

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. While interning in Germany, Peter fell in love with the Berliner Weiss style of beer. A beer made with a procedure in which the mash was soured. The tartness of the Oregon State Marion Blackberries, at one pound per gallon, was a perfect addition for this sour style. Sour Wench is not aged in oak barrels. In the end, it’s a great bridge beer into the sour styles.

Availability

Draft Only

Alc. By Vol.

7%

Bitterness

10 IBUs

Food Pairings

Braised Duck with Sweet Potato Puree
Salad with Blackberry Vinaigrette
Humboldt Fog Goat Cheese

A wench can be a voluptuous female pirate type woman, usually with a fiery attitude, and usually seen around taverns and bars, seaside fishing towns, and wherever pirates roam. She is a server of ales and a stout, voluptuous maiden. This will probably be the only sour wench you will want to hang out with!

Ingrid's 1 in 8 Awareness Ale

Ingrid’s 1 in 8

Awareness Ale

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. A two hour boil helps create flavors of candy sugar. Think of a beer that a Chocolatier would make.

Availability

Draft Only

Alc. By Vol.

8%

Bitterness

31 IBUs

Food Pairings

Frisse Salad with Raspberries and Honey Vinaigrette
Red Velvet Cake

Ingrid’s 1 in 8 is named after Ingrid Alvarez, owner of the High Dive in San Diego and Breast Cancer survivor. At the time of the first brew, the initial collaboration ale in 2010 with Coronado Brewing Company, one in eight women were being diagnosed with Breast Cancer. Ingrid is also the one survivor in this 8% ale!

Copper ESB

Copper

Extra Special Bitter Ale

First beer ever brewed at Ballast Point. Our Copper Ale is similar to our California 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.

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

30 IBUs

Food Pairings

Fish and Chips
Mild English Cheddar
Brown Sugar Cookie

Abandon Ship Smoked Lager

Abandon Ship

Smoked Lager

Inspired by the Rauch Bier’s of Bamberg, Germany, Abandon Ship Smoked Lager contains German Malted Barley smoked over Beechwood and fermented cold with lager yeast. Imagine a Märzen/Oktoberfest-style base beer with a sweet, smoky aroma and flavor. Deep amber hues and low bitterness help the non-smoked crystal malts compliment, not contrast, the smoky/savory taste of this beer.

Availability

Draft Only

Alc. By Vol.

6%

Bitterness

28 IBUs

Food Pairings

Poached Wild Salmon
Boston Bean Soup
Gouda Cheese

Much of the Ballast Point theme revolves around ships. When ships were made with wood a fire was life-threatening, every time. Some fires lead to the dreaded call of “abandon ship” to get off the boat immediately. Drinking Abandon Ship lager is a much more relaxing way to enjoy the smoky aroma and taste of aromatic, slow-burning wood.

  • San Diego International Beer Festival & Competition
    • 2008: Gold
    • 2009: Honorable Mention
    • 2010: Gold
    • 2012: Silver
    • 2014: Silver
View All Our Awards
Reef Rye Ale

Reef

Rye Ale

Reef Rye Brown Ale contains nine different grains (32% Rye), two varieties of hops, and our proprietary yeast strain. Reef Rye is an attempt to make an otherwise boring style of beer (Brown Ale) very interesting. The solid malt backbone comes from the addition of Chocolate Malt for color, and Special Roast Malt for baked bread flavors. Has a big aroma, not usually associated with Brown Ales, from Palisade hops and coriander added post fermentation. Both hops and coriander are rich in linalool. Coriander, added post fermentation with the extra hops, helps add to some of the aroma traditionally derived from dry-hopping alone.

Availability

Draft Only

Alc. By Vol.

6%

Bitterness

22 IBUs

Food Pairings

Lamb Stew
Roasted Game Hen
Colby Cheese

A reef is a rock, sandbar, or other feature lying beneath the surface of the water (80 metres or less beneath low water). A fringing reef is a reef that is attached to an island. A barrier reef forms a calcareous barrier around an island resulting in a lagoon between the shore and the reef. An atoll is a ring reef with no land present. The reef front (ocean side) is a high energy locale whereas the internal lagoon will be at a lower energy with fine grained sediments. Reefs are an important part of the ocean and San Diego!

  • San Diego International Beer Festival & Competition
    • 2012: Silver
View All Our Awards
Navigator Doppelbock

Navigator

Doppelbock

Ballast Point’s Brewing and Spirits Navigator Doppelbock is inspired by the strong German dark lagers and bock’s. Briess Extra Special malt helps create the source of the flavors that dominate the aroma and taste buds in Navigator. You are able to enjoy forward flavors of caramelized malt sugars and dried fruits, such as raisins, apricots and prunes. This strong lager is a big malt-driven beer that truly deserves the nickname “liquid bread.”

Availability

Draft Only

Alc. By Vol.

8.1%

Bitterness

23 IBUs

Food Pairings

Oso Buco
Pork Tenderloin
Bread Pudding with Caramel Sauce

German beer law allows any Doppelbock with an original gravity of or greater than 1.074 (18.5° Plato) to carry the ’ator suffix. A navigator is the person on board a ship or aircraft responsible for its navigation. The navigator’s primary responsibility is to be aware of ship or aircraft position at all times. Navigators’ sextants were primarily used for celestial navigation.

  • Los Angeles International Beer Competition
    • 2002: Gold
    • 2007: Bronze
  • San Diego International Beer Festival & Competition
    • 2013: Silver
  • World Beer Cup
    • 2014: Bronze
  • California State Fair
    • 2015: Silver Certificate
View All Our Awards
Sextant Oatmeal Stout

Sextant

Oatmeal Stout

Pours with abundant curtaining that settles into an opaque onyx color with red highlights and a thick beige head from the nitro treatment. Subtle aromas of a freshly made cappuccino, milk chocolate and roasted raw barley. Chocolate Malts and 20% Flaked Barley help build the cookie dough flavors and the velvety, silky smooth mouth feel. Medium body is balanced by one mid-boil addition of UK Fuggle Hops. This allows a smooth bitterness and more hop flavor to make its way into this Oatmeal Stout. Some earthy lavender flavors also are derived from the UK Fuggle hops and add to the slight hoppy aftertaste in this very drinkable ale. Our nitro treatment comes from using both carbon dioxide and nitrogen being dissolved into the beer. This creates tiny bubbles and a creamy texture when the beer is heavily agitated while being poured from a nitro tap.

Availability

Draft Only

Alc. By Vol.

5.5%

Bitterness

24 IBUs

Food Pairings

Indian Potato Curry
Fish and Chips
Camembert Cheese

A sextant is an instrument used to measure the angle between any two visible objects. Making this measurement is known as taking a sight and it is an essential part of celestial navigation. The angle, and the time when it was measured, can be used to calculate a position line on a nautical or aeronautical chart. Use our logo to take sight and guide you to any one of the Ballast Point premiere products.

Three Sheets Barley Wine Ale

Three Sheets

Barley Wine Ale

Inspired by the hoppier West Coast BarleyWines in the late ’80s and early ’90s. This American Barley Wine is full of rich roasted caramel flavors and the spice and aroma from many hop additions. Eighty Lovibond Crystal Malt helps create a light mahogany color and dry hopping with Cascade Hops add to the many layers of flavors in this ever-evolving ale. When Three Sheets Barley Wine is fresh, it almost leans into the Double/Imperial Red category. Cellar it for a year, expect the taste of the hop bitterness and hop aroma to back off and the rich melanoidin sugars, from a two hour boil, step forward caressing you with a complex malty smoothness.

Availability

Draft Only

Alc. By Vol.

10%

Bitterness

55 IBUs

Food Pairings

Fatty Beef Burger
Red Mole Sauce
Stilton Cheese

A “sheet” on a ship is a rope that controls the trim of sail, with three sheets loose the ship will start to rock back and forth because of the flailing sails. Three sheets to the wind is now used as part of a scale that rates how drunk someone is, with four sheets being unconscious.

  • Los Angeles International Beer Competition
    • 2005: Silver
    • 2014: Bronze
    • 2015: Bronze
  • San Diego International Beer Festival & Competition
    • 2010: Silver
    • 2013: Silver
    • 2016: Gold
  • California State Fair
    • 2015: Silver Certificate
View All Our Awards
Ballast Point

Are you 21 years old,
or older?

Yes
Enter Site