On today’s episode of Eat Live Love San Fernando Valley, we’re going to mix it up a bit…literally. We’re at Cellador Ales in North Hills to sample some of their delicious oak barrel-aged wild ales and sour beers.
Kevin Osborne is the co-owner and Master Brewer at Cellador, and he joined me for a discussion on its history and processes. Cellador Ales is about 7 years old, and they’re a unique brewery because they make all of their wild ales and sour beers in barrels. Everything is aged in barrels from four months to a year, they’re naturally conditioned with honey, and they distribute their drinks all throughout California.
“Cellador Ales sources high-quality, local, and organic ingredients.”
They’re located in North Hills right north of the Van Nuys airport. Nobody is driving there by accident, but Kevin says that they love the location and the fact that people have to seek them out.
? 16745 Schoenborn Street North Hills, CA 91343
Moshi Mush, for example, is made with organic plums from Andy’s Orchard in Morgan Hill, California. They love working with high-quality, local fruit farmers like that.
This is one of the few oak barrel fermented craft breweries in the United States. They use some hops, but differently than others. They start the brewing process at a different brewery, then they’re able to go straight into barrels, add the house-mixed cultures, and more. Having their beers in barrels gives them a little more flexibility to blend things together and get new and exciting flavors.
If you like delicious beer, particularly sour beer, you definitely need to come out here. It’s a great place to relax, enjoy yourself, and have a few beverages. If you have any suggestions for future episodes of Eat Live Love San Fernando Valley, don’t hesitate to reach out or post your suggestion in the comments below. We would love to hear from you.
Website: www.CelladorAles.com
Instagram: www.instagram.com/cellador_ales
Facebook: www.facebook.com/CelladorAles
