- Our Clubs
Witte is our version of the classic Belgian wit or "white" ale. Witte, which is actually Flemish for white, is brewed with malted and unmalted wheat, orange peel, and coriander - offering a refreshing style that showcases the Belgian talent for brewing full-flavored ales that are also light and balanced. It is pale straw in color, slightly hazy from the yeast, and topped with a huge white, fluffy head.
Creamy, smooth, and sweet but not cloying, the 7.5% ABV in this Hard Root Beer is all but undetectable. With traditional root beer notes of sarsaparilla and vanilla, this is a craft beverage for someone craving something a little different. Serve over ice or with a scoop of ice cream and enjoy.
Not your traditional brown ale. This is a big, bad, bold brown. It's the intersection of a cabernet and an IPA. Or, say, 15th and Broadway. A blend of three oaks added during fermentation creates a red wine-like structure. California Cascade hops bring the local flavor that goes from roasted and bitter on first swig to a soulful, chocolate finish.
Sour Red Ale aged in Oak Wine Barrels.
The word vulpine means "like a fox." Here, we’re referring to the deep, reddish hues of Obscura Vulpine, a beer brewed especially for barrel aging. What goes into the wood as rich, malty, and ruby-colored, comes out a complex, sour, garnet ale. With notes of dried tart cherries, red currants, and oak, this is a beer as artful as our favorite forest canine.
Our India Pale Ale exhibits a complex hop aroma, largely due to the generous usage of Cascade and Centennial hops, as well as a subtle malt character from the various malts used to achieve the wonderful balance exhibited in a world-class IPA. San Diego has become world renown for the wonderful and flavorful beers produced here – and India Pale Ales are no exception. Our award winning interpretation of the style reflects both the history of IPA and the American variation of this distinct beverage.
Funk-n-Delicious Peche is a Belgian style blonde ale, spontaneously fermented with wild airborne yeast. It is then transferred into Gwerztraminer barrels for a secondary fermentation, of which Brettanomyces is the majority. This 'Brett' gives the beer its distinct 'funky' characteristic. Once the 'Velo de Flor' of yeast drops into suspension, it is transferred into Johannesburg Riesling barrels with organic peaches to age, until the desired balance of 'funk' fruit and filigree is achieved.
Hill 88 is our double IPA and all double IPAs are not created equal. Ours has an all malt backbone that lends a touch of sweetness to an assertive hop profile. And we use a unique hopping technique called Omakase-style hopping. Hill 88 is named after one of the highest spots in the Headlands where the Nike missile launch pads still sit. We might have had one or two beers up there back in the early days. Maybe.
Pouring a glowing orange/copper color, Funkier Pumpkin leaps from the glass with a rich, pumpkin spice aroma punctuated by funky, forest floor notes from the brettanomyces, a wild yeast strain known for imparting unique flavors and aromas. With an effervescent mouthfeel thanks to spritzy carbonation, the flavor of Funkier Pumpkin features a balanced array of pumpkin pie spices including nutmeg, cinnamon, ginger and allspice. No single spice dominates before giving way to a slight pumpkin flavor that transitions into pleasant, refreshing tartness; a slight warming finish from the cinnamon and ABV and a touch of toasty, toffee-like sweetness from caramel malt. Funkier Pumpkin will be available exclusively in 750 mL bottles.
ABV - 8.5% IBU - 15
Brewed to celebrate anyone and everyone who has ever paddled out into the best wave of the day, only to blow it and Wipeout in a blaze of glory.
Our version of a West Coast India Pale Ale brewed in the San Diego style, Wipeout gets its attitude and flavor from Amarillo, Centennial, Cascade, and CTZ hop varietals.
The slight haze and citrus rind flavor actually recall a summer witbier and other refreshing beer styles that suit disgustingly beautiful weather. The malt profile is biscuity and really only turns up after the initial hop tsunami. This 7.5% ABV ale goes down the hatch easily and has the very clean, refreshing character more associated with lagers.
California- American Wild Ale- 6.2% ABV. BARREL AGED. Pours a hazy golden orange color. Grapefruit tartness and pit fruit character delivered in tart, sour doses. Vinous character lends complexity along with mild funky notes. 750 ml
From the brewer:
“We took our Gose and aged it in oak barrels along with a ridiculous amount of blackberries. Extremely fruit forward while still being very dry with a good amount of acidity. Originally made for one of our favorite beer bars, Jupiter, in Berkeley and named after the latin translation of Jupiter, it turned out so amazing we couldn’t not make more."
"True lambic can only be produced in a small region of Belgium, using the unique spectrum of wild yeast and bacteria present in the local air for fermentation. But that doesn't mean that great beer can't be made elsewhere using the time-tested production techniques of the traditional lambic producers of the Senne River Valley. Oregon's Logsdon Farmhouse Ales has been experimenting with spontaneously-fermented beers for years at their Hood River, Oregon, facility, much to the delight of their fans. The products, including the cult-favorite beers of the "Conversion" series, have garnered a fervent following. Now, Logsdon has given us Spontane Wilde, a blended beer made in the "methode van lembeek," spontaneously-fermented and aged in oak for 1-2 years. It's a gueuze-like sour ale with the kind of deep complexity that will make you feel like you're sipping from a ceramic pitcher in the Pajottenland countryside."
Sour wheat ale fermented with Jackie O’s house lactobacillus and brettanomyces cultures. Produced via a unique Solera method ensuring consistency and variation over time. This is not a kettle sour.
This creamy and crazy ale takes our Burnt Fog Smoked Porter recipe, drops the smoked malt, and adds peanut butter, chocolate and lactose sugar. The combination produces a creamy peanut butter cup of a beer that will make you sit up and pay attention. Nukin’ Futz was originally brewed to celebrate our 3rd Anniversary, but it turned out to be too good to only brew once, and so will continue on as a regular release.
KSA combines a thoughtful mixture of American bittering hops and traditional German malts to create a complex yet crisp take on the Kölsch style. Munich and Vienna malts construct the beer’s robust, rich grain flavor, while Saphir and Warrior hops bring balance through a clean finish. KSA’s old-school style, blended with bright, updated ingredients, makes this beer a classic on both continents.
Animal is an intensely aromatic IPA whose vibrant tropical hop character is grounded by a dry, well-structured malt backbone. The primary flavors of pineapple, citrus and mango -- the result of blending Australian Vic Secret, Citra and Simcoe hops -- work harmoniously to create an IPA in the Fort Point tradition: an exceptionally bold, well-balanced beer.