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Tuesday 12pm - 6pm Wednesday 12pm - 6pm Thursday 12pm - 6pm Friday 12pm - 6pm Saturday 12pm - 6pm

Cellador Ales

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Cellador Ales is a 100% Barrel Fermented Brewery that specializes in sour & farmhouse ales.

10/30/2026

We used to call this Tepache Seltzer. Technically that was accurate: in the b**r world, anything fermented from cane sugar counts as a seltzer. But the word makes most people picture sparkling water and flavoring, and that's not what's in this can.

We've been making Wild Tepache for more than five years. It's fermented from organic cane sugar with real pineapple and cinnamon, in oak barrels, with the same house cultures that ferment all of our b**r. It's naturally carbonated in the can, and it's alive in there.

In the glass it's bright pineapple and cinnamon, and spritzy. It finishes at -1.0 plato, which is brewer for beyond bone dry: the sugar ferments out before the cultures have a chance to turn it sour, so it drinks like a light-bodied b**r, not a seltzer. I keep reaching for it.

Same tepache, new name, and a little lighter at 5.6%. 16oz cans, $20 a 4-pack. Link in bio, or at the bottle shop Tuesday through Saturday, 12 to 6.

10/21/2026

Time Given and Time Taken, our collaborations with out this Friday.

I've long admired the b**rs Troy Casey makes. When I first joined Cellador, before I took the reins, Kevin described Casey to me as the closest brewery around in process and ethos. That's something like shared DNA. Mixed culture b**rs are, arguably more than anything else, a product of their process and all the choices made along the way. Sharing a process means our b**rs are cut from the same cloth. They'll be different, to be sure, but they share something deep.

Troy reached out on the suggestion of a member we share, and I'm honored he did. We wrote a recipe together meant to be complex but subtle, with nothing sticking out: pilsner malt with rye, spelt and oats, noble hops, and a low ABV. Then we trusted each other with something special: our house cultures. We shipped them to each other, and each of us fermented our b**r with the other brewery's cultures. It's a true collaboration, intertw**ed from start to finish.

We split our side in two. Time Given is the b**r left alone, to show those cultures as plainly as we could. Time Taken went onto Masumoto Family Farm nectarines, Spring Bright and Summer Grand, at 124 pounds per oak barrel.

Friday, October 23, in 750s and magnums. Syndicate members get first access, and it opens to everyone at 1pm.

10/13/2026

Earthshine rests on the same balance as a wh***ey sour: bright, lemony acidity against the depth and roundness of oak. But it drinks like a b**r.

We blended it from eight barrels, aged anywhere from four months to over five years, then finished it with grapefruit, lemon, Buddha's hand and bergamot from Polito Family Farm and Murray Family Farms. It's naturally carbonated in the can with local orange blossom honey.

Oak, vanilla and to***co on the nose, with the citrus sitting right on top. It's light enough for these last warm days and deep enough to keep getting better as the weather cools. I'd hand it to anyone who thinks oak-aged means heavy.

6.1%, 16oz cans, $28 a 4-pack. Online at the link in our bio, and at the bottle shop Tuesday through Saturday, 12 to 6.

09/29/2026

"A whisper of light, shared with the darkness."

Earthshine is available now. A blend of farmhouse b**rs, most of them aged upwards of five years in oak, brought together to find something none of them were alone. Pours deep amber, drinks like nothing else we've made.

Swipe through, then come find it. Live online and in the bottle shop until 6.

09/27/2026

Earthshine drops on Tuesday!

09/08/2026

Tides is here.

It's our new rotating hop series, and this first version is built on New Zealand hops. Riwaka, Nelson Sauvin, and Pacific Jade, dry-hopped into a saison that fermented in oak with our house mixed cultures.

Tart and dry, with lychee and passionfruit leading and a fresh-cut grass and white w**e character behind. We made it to drink more than one of.

If you've had these hops before it was probably in a hazy IPA. They go somewhere else entirely in a mixed culture fermentation, and getting to explore that difference is the whole reason we wanted to make this b**r.

Tides joins Drift, our rotating fruit series. Both are live right now.

$20 for a 4-pack. Online now, and in the bottle shop today from 12 to 6.

09/02/2026

About a week and a half ago we drove up to Sylmar to meet for a day of foraging with a group of Syndicate members. This was Field Work No. 1, the first of our events outside the brewery, built to put members closer to the b**rs we make and to the food culture they come out of.

Pascal walked us through the property and showed us what was growing. Some of it was practical for us, some of it wasn't. There are lerps on the eucalyptus leaves, sugar structures built by flies, edible and genuinely interesting and not something we're going to brew with anytime soon. We talked through the seeds from foxtails and ragw**d. In the end we started this b**r somewhere more familiar. We collected mugwort, sagebrush, and yerba santa for the kettle, with a few more local plants slated to go in after fermentation finishes.

Afterward we opened Pascal's forest b**r along with some of his other drinks, next to a stunning spread of fermented and preserved food he had put together.

The day went better than we planned for. The members who came out learned a lot and had a great time.

We'll do this one again in another season. Other kinds of Field Work are already in the works.

08/15/2026

Field Work No. 1 is a week from Saturday. We're spending a morning in Sylmar with , foraging for things we can brew with.

Pascal has spent decades studying what grows in Southern California and has written several books on wild fermentation and wildcrafted brewing. There aren't many people working so seriously where foraging and fermentation meet.

Here's the day. Members arrive at 10 and Pascal takes the group out for a walk of about an hour and a half. It's slow, with a lot of stops, and he's pointing out what's edible as you go and what's useful in brewing specifically. For ours he's focusing on plants and roots that have historically been used in brewing, either as additions or in place of hops. Most of what grows out there is non-native and gets treated as a w**d, which is part of what makes it interesting. It's food that would otherwise get sprayed or pulled up and thrown away.

We collect as we walk, then everyone sits down and Pascal puts together a wild food and drink tasting from what's around us. Cellador b**rs alongside. Done by 2.

Whatever the group brings back is going into a Cellador b**r, and everyone who comes gets a bottle of it once it's ready.

It's a small group and it's open to Syndicate members & guests. Link in bio. Sign in for access.

Photos by Pascal.

08/07/2026

This is the same blend of malted and unmalted grain that goes into Saison du Rosier. ran it through their mill in Pasadena to see what it would do as flour.

Turns out: quite a lot. We're working on recipes now. This one will be available to Syndicate members before long.

06/19/2026

We just re-brewed The Smoke.
It’s a Lichtenhainer — a style I’ve been obsessed with for a long time and am always trying to get people into. Not a heavy smoked porter. Nothing aggressive. A light, easy-drinking, slightly tart wheat b**r with smoke character. The kind of b**r that makes you realize smoke doesn’t have to mean campfire.
We released batch one and it found its people. Batch two is on its way.

Address

1879 Del Amo Boulevard
Torrance, CA
90501

Opening Hours

Tuesday	12pm - 6pm
Wednesday	12pm - 6pm
Thursday	12pm - 6pm
Friday	12pm - 6pm
Saturday	12pm - 6pm

Telephone

+13232066886

Website

http://www.celladorales.com/

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