What are the opening hours?

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

Cellador Ales

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

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.

06/14/2026

We’re at Select B**r today closing out **rweek

2-6, pouring some fun stuff from the cellar.

Swing by!

06/11/2026

Filling barrels today. This is a new seasonal you haven’t had yet, going into oak to do its slow work.

One of two we’ll introduce soon.

05/28/2026

Blending day with Tier V last Saturday.

We pulled samples. We walked through how blending works. We tasted the barrels together. Then we handed it over to them.

Members worked in groups, tasted on their own, built blends, and put them up to a vote. Brian Dalton's won.

The blend will stay close to itself, with just spice tinctures at sub-threshold levels for depth, no big flavors layered on top. Our Tier V members wanted it released pretty straight up, so that's where it's headed.

Next Tier V blending session is this fall.

05/11/2026

Two b**rs. One story.

When Eagle Rock Brewery closed in 2024, Jeremy and Ting entrusted us with the final batch of Yearling — their Flemish red ale. We blended two b**rs from it. Ghosts in the Wood leans into fermentation depth. Phantom Limb leans into the natural pairing of Flemish red and fruit.

Both are about celebrating what was in that b**r rather than covering it up.

Available tomorrow online and in the bottle shop.

05/05/2026

One More Round. A celebration of Eagle Rock Brewery with Cellador Ales.

Friday, May 8th · 7–10pm
Verdugo Bar · 3408 Verdugo Rd, Los Angeles

Pouring Ghosts in the Wood and Phantom Limb — two b**rs we made from the final batch of Yearling, Eagle Rock’s Flemish red ale. Also pouring Ouroboros and Tepache.

Jeremy and Ting from Eagle Rock will be there.

No cover, no tickets. Just show up.

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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