San Diego · Sour & Mixed Fermentation
Time, oak, and a little wild.
A sour and mixed-fermentation farmhouse brewery in San Diego. We make spontaneously- and mixed-fermented sours, brett saisons, and fruited wild ales aged in oak foeders and wine barrels — beer built on patience, blending, and the slow work of living cultures.
The barrel program
Wood, time, and living cultures.
Everything we make spends its real life in oak. The brewhouse only starts the beer — the cellar finishes it. Here is how the program actually works, without the marketing gloss.
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Oak foeders
Large upright oak vessels where our base beer ferments slowly and breathes. The wood softens acidity, lends a gentle tannin, and hosts the mixed culture that does the long, patient work. A foeder is rarely emptied completely — each new fill carries some of the last.
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Wine & spirit barrels
Retired red- and white-wine barrels, plus the occasional whiskey cask, stacked in the cellar. Smaller vessels age faster and pull more character from the wood, giving us a range of components to blend from when a beer is finally ready.
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Mixed fermentation
We pitch Brettanomyces, Lactobacillus, and Pediococcus alongside traditional yeast. Brett brings funk and dry finish, Lacto a clean bright acidity, Pedio a deeper sourness over time. None of it is fast — most beers spend a year or more in barrel.
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Blending & fruit
When barrels mature, we taste through them and blend by hand to balance acidity, funk, and fruit. Local stone fruit, berries, and brambles macerate on the beer for weeks. Nothing is rushed to hit a date — a beer is released when it tastes finished.
Current & upcoming releases
What's in bottle right now.
The list changes as barrels come of age. Beers are poured in the tasting room and sold to go in limited quantities — bottle-list members get first word on small and seasonal releases.
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Hedgerow
6.2% ABVBramble Saison
Brett saison aged in oak foeders, conditioned on blackberry and a touch of raspberry. Dry, lightly tart, with a brambly finish.
Available now
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Slow Gold
5.8% ABVGolden Sour
Our barrel-aged golden sour, blended from foeder and wine-barrel components. Bright lemon acidity, soft oak, lingering minerality.
Available now
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Orchard Wild
6.5% ABVFruited Wild Ale
A mixed-fermentation wild ale refermented on local apricot and white peach. Stone-fruit aroma over a firm, clean acidity.
Available now
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Cellar Door
5.4% ABVOak-Aged Brett Pale
Single-foeder brett pale, no fruit. Hay, lemon peel, and gentle funk with a bone-dry finish. A quieter beer for slow drinking.
Available now
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Damson Hours
7.0% ABVBarrel-Aged Sour
Red-wine-barrel sour resting on damson plum and a little tart cherry. Deeper acidity, soft tannin, jammy fruit. Aged eighteen months.
Coming this season
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First Pressing
6.8% ABVWine-Barrel Wild Ale
Foeder beer finished in fresh red-wine barrels with whole-cluster grape from the harvest. A vinous, wild beer — our annual cellar project.
Bottle-list members first
All ABV figures are approximate and finalized at packaging. Availability is limited and rotates — call ahead or join the bottle list to confirm what's pouring.
The bottle list
First word on every release.
Join the release-day list and we'll email you before bottles go out — what's being poured, what's leaving the cellar, and when. No spam, no constant blasts. A short note a few days ahead of each release, and that's it.
- Early notice on small and seasonal bottle releases.
- Optional membership for first allocation on limited cellar projects.
- You can leave the list any time — one click to unsubscribe.
An honest note.
Membership is a way to support a small barrel program and reserve hard-to-find bottles. It is not required to buy beer — anyone is welcome to walk in and drink with us. You must be 21+ to join.
The cellar
A working barrel cellar you can drink in.
Brett & Bramble is a small farmhouse and sour brewery built around oak. We are not chasing volume or trends — the approach is patient, a little wine-cellar in spirit, and shaped entirely by what the barrels give us. The tasting room sits a few steps from where the beer is aged.
How we think about it
A sour or wild beer is mostly waiting. We make the base, fill the wood, pitch the cultures, and then leave it alone for as long as it needs — often a year, sometimes longer. The blending table is where the real decisions happen, tasting through barrels and building each release from the components that are ready.
- A working cellar of oak foeders and stacked wine barrels, open to taste from on release days.
- Cultures we have built and kept alive in-house — no two batches taste exactly the same, and that is the point.
- A small tasting room where the beer is poured a few steps from where it was aged.
No tall tales
We won't invent a centuries-old story we don't have. This is a young, working brewery doing slow beer carefully. The proof is in the glass — come taste and decide for yourself.
Visit
Come taste in the tasting room.
Pull up a stool, order a flight, and try a few barrels side by side. We're a calm room built for slow drinking — no TVs, just good glassware and beer poured close to where it was made.
2840 Cellar Row
San Diego, CA 92102
(619) 555-1427
Call ahead to confirm what's pouring
- Wed – Thu 4:00 pm – 9:00 pm
- Fri – Sat 12:00 pm – 10:00 pm
- Sunday 12:00 pm – 7:00 pm
- Mon – Tue Closed (cellar work)
21+ to taste or buy.
Valid ID required. We card at the door and at the bar — please bring it along.
In the tasting room
- Tasting flights Four 4 oz pours, chosen from current releases
- Bottles to go Available in the tasting room while quantities last
- Food Rotating local food vendor on Friday and Saturday
- Parking Street parking on Cellar Row and the adjacent lot
From the room
What people say
Real reviews will appear here once we're open.
We don't write fake testimonials or invent ratings. This space pulls verified guest reviews after launch. Honest before we open, honest after.