- Updated 3-26-17
Back Country Gold: Our lightest beer is brewed in the style of a Cream Ale. It is straw colored with a pleasant malt flavor and just a hint of hops. It is 4.7% alcohol.
Jalapeno Back Country Gold: Fresh jalapenos chopped up and soaked in the keg transform our Back Country Gold into the perfect food beer – lots of jalapeno flavor and aroma without much heat.
Apple Pie Ale: This beer is made with local Julian apples. It is a beer/cider hybrid with flavors of each beverage. It is 5.6% alcohol and spiced with Cinnamon, Ginger, Nutmeg, Allspice and Clove.
Sour Apple Pie Ale: Our Apple Pie Ale blended with a 1 year old barrel aged sour ale to create a unique and puckering version of this beer with a pleasant sour aroma and finish. Not available to go.
C.C. O’Neill’s Irish Red: Originally brewed in honor of St. Patrick’s Day, this medium bodied 5.4% red ale has a pleasant bready maltiness with very little hop character. Named for my great grandfather who was a bar owner in Minnesota at the turn of the century.
Take A Hike: This pleasantly hopped Extra Pale Ale is light in color and 5.8% alcohol. Brewed with Cascade, Citra and Mosaic hops, it has both floral and citrus hop flavors and aromas.
Devil’s Copper: This hoppy and malty red hued ale is well balanced with British crystal malts. The beer is 6.5% alcohol and is 100% hopped with Centennial. The name comes from old German mining nickname, Kupfernickel, used for Nickel ore before it was recognized as its own element.
Fix It IPA: No matter what might be wrong, this beer will Fix It. Brewed with Crystal, Simcoe and Amarillo hops it exudes grapefruit/citrus flavor and aroma. 6.1% abv.
Volcan IPA: Our house IPA is 7% alcohol and is hopped with Centennial and Columbus for big pine and citrus flavors with moderate bitterness. It is named for the Volcan Mountain range which sits just behind the brewery.
Chinook IPA: This light colored, 7.2% alcohol IPA is 100% hopped with Chinook hops. It has massive hop aroma and is full of grapefruit, piney and resiny hop flavors with solid bitterness.
Grapefruit Chinook IPA: Our Chinook IPA is blended with fresh Borrego Grapefruit juice and zest for an intense grapefruit flavor and aroma in this already very citrusy IPA.
Blue Truck Double IPA: This 8.5% double IPA is brewed with 100% Columbus hops and packs a massive hop flavor punch. It is full of piney, resinous hop flavors with a very light, dry body.
Filthy Paws Porter: A rich, dark Porter made with generous amounts of Black Malt and dark Crystal Malts that lend a dark cacao and light smokey-caramel flavor to the beer, 5.8%.
Stonewall Stout: This black as night beer is just under 6.5% but packs a massive flavor punch. A blend of British roasted and crystal malts give this beer a very coffee-like flavor. It is finished with UK Challenger hops. Named the Best Local Stout for 2014 by San Diego Magazine!
Tripp’s Tripel: This Belgian-style ale is 8.9% alcohol, light colored and brewed with a Trappist Belgian yeast strain that gives the beer a unique spicy aroma and flavor. *=14 oz Pour
Anza Borrego Foundation 50th Anniversary IPA
Hops to the Rescue Double IPA
Tom and Perry
Beers Not Currently on Tap:
Pickel Weisse: Our Berliner Weisse is blended with our house made Spicy Garlic Dill Pickel Juice to create a very unique beer with a definitive pickel flavor and aroma. Great with Bloody Mary Mix. 4% alcohol.
Barrel Aged Filthy Paws Porter – Nitrogen (5 or 9 oz only): Our Porter was aged in a Rye Whiskey barrel giving it a pleasant spirits flavor. It is served on nitrogen for an extra creamy finish. Roughly 7% alcohol and full of flavor.
Nickel Weisse: This lightly tart and very refreshing wheat beer is brewed in the style of a Berliner Weisse. It is pale yellow in color, 4% alcohol and has hints of Chardonnay wine in the finish.
Chocolate/Vanilla Stonewall Stout: Stonewall Stout with Cacao Nibs from Ecuador and Vanilla Beans soaked in the keg.
JPA (Julian Pale Ale): 5% alcohol and hopped with Cascade and Palisade hops and Summit for bittering. It is clean and drinkable. A classic American Pale Ale.
Tom and Perry: A collaboration with Julian Cider Works. A blend of cider from our brewery pears with honey (known as a Cyser) and local apples. It is light, refreshing and 7.9% alcohol.
Buffalo Paw Wet Hop Brown Ale: This 4% alcohol brown is a collaboration with Scot Blair, owner of Monkey Paw & Hamiltons. It was brewed with San Diego grown Glacier, Horizon, Nugget and dry hopped with Star B Neo Mexicanus hops.
Deathtöngue IPA (Scorpion Pepper IPA): Fresh Scorpion peppers are chopped and added to the Golden Nugget Wet Hop IPA. Spicy!
Hopster Douchebag Double IPA: This 8.5% double IPA is dry and deceptively drinkable. Massive amounts of Simcoe, Citra and Amarillo dominate the flavor and aroma profile with big grapefruit flavors. The malt bill is all 2-row malt and it is dry hopped with Mosaic and Cascade in the serving tank.
Bagby/Nickel Lion’s Pride Old Ale: A collaboration with Bagby Beer made for O’Brien’s Pub 22nd Anniversary. This dark strong ale is 9.5% abv and full of complex malt flavors that just get better as it warms up.
Lions Blood Triple IPA (5 or 9 oz only and No To Go): This hop monster is 11% alcohol and was brewed with Simcoe, Citra, Mosaic and German Blanc hops. It has huge citrus and melon notes and was dry hopped with Star B Cascade.
Tahoma IPA: This 6.5% IPA is brewed with Washington and Michigan grown Tahoma hops. It has bright lemon and subtle melon notes in both the flavor and aroma. Light colored and easy drinking.
Larry’s Place IPA: Brewed to celebrate the life of West Coast Barbecue and Brew founder Larry Koger. This light colored 7% IPA is brewed with Columbus and the Zythos hop blend. Lots of Pine and citrus.
The Crab Apple Pie Ale: A half beer, half cider hybrid made with juice from local Transcendent Crab and Gravenstein Apples. It is 5.6%, lightly tart and spiced with Cinnamon, Ginger, Nutmeg, Allspice & Clove.
Pearfect Apple Pie Ale: This beer is made with a blend of local crab apples (Hyslop) and pears grown at the brewery. It is roughly 6% alcohol and spiced with Cinnamon, Ginger, Nutmeg, Allspice and Clove.
Barrel Aged Tart Stout: Our Stonewall Stout was aged in an oak barrel with a blend of wild yeast to produce a unique tart flavor on top of this classic stout.
Barrel Aged Kupfernickel Barleywine (5 or 9 oz only): Our 2015 Barleywine spent 6 months in a Bourbon barrel that held 36% Rye Whiskey. At over 11% alcohol it is deceptively smooth. Good balance of malt, hop and spirit flavors.
Habanero Chinook IPA: Fresh Habanero peppers are chopped and added to the keg for nice spicy aroma and flavor.
Constantine’s Russian Imperial Stout: This pitch black beer is 9.4% alcohol and full of roast coffee notes with hints of molasses and smoke. It is named for Russian artist Constantine Cherkas who lived in Julian from 1989 till his passing in 2011. He and his wife are both buried in the Julian cemetery. Gold Medal at the 2016 San Diego International Beer Festival.
Barrel Aged Stonewall Stout (no to go): Our popular Stonewall Stout aged in a Bourbon barrel that was filled with 36% Rye Whiskey. The spirits flavor blends effortlessly with the roast and coffee notes of the beer.
Weekender Wheat: Everybody loves the weekend and there are few places better to spend it than Julian. Weekender is a German-style hefeweizen with banana-clove spiciness and hints of fresh bread created by the yeast during fermentation. The perfect warm weather beer at 4.5%.
2015 Tripp’s Tripel: Our annual Thanksgiving beer is 8.9% alcohol, light colored and is brewed with a Trappist Belgian yeast strain that gives the beer a unique spicy aroma and flavor. This batch was brewed in November of 2015 and has aged very well. Named for Lindsey’s ancestor Roy Tripp who was a deputy killed in Anza on a man hunt.
2015 Kupfernickel Barleywine: Our strongest beer is 10.5% alcohol for 2015. It is well balanced between caramel malt flavors and Centennial hop notes. The name is German for “Devil’s Copper”. Most of this batch is now aging in Rye-Bourbon barrels for release later this year.
Whiskey Soaked Oak Chip Irish Red: Charred oak chips were soaked in whiskey for two weeks and then added to the this keg of C.C. O’Neill’s Irish Red. It has a subtle wood and vanilla note in the flavor and aroma.
Fresh Mountain Crystal IPA: Brewed with fresh picked Crystal hops from Star B Ranch in Santa Ysabel and dry hopped with more fresh Star B Crystal. This 6.1% IPA has lots of citrus and stone fruit flavors.
Standing Eagle Wet Hop IPA: Brewed with fresh picked Cascade and a little Nugget from Star B Hop Ranch in Santa Ysabel. This 6.2% IPA was dry hopped with fresh Star B Crystal, Cascade, Mt Hood and Nugget. Named after the biggest bull in the herd at Star B Hop and Buffalo Ranch.
Green Truck Wet Hop Double IPA: This light colored 8% alcohol hop monster used more than 65 pounds of San Diego grown Columbus hops from Nopalito Farm in Valley Center. Dry Hopped with Columbus from Star B Hop Ranch in Santa Ysabel.
Leap Day IPA: This 6.4% alcohol IPA was brewed on February 29th using 100% German hops – Polaris to bitter and German Blanc to finish. It is light colored with distinct melon and grapefruit notes.
Highway 79 IPA: Brewed with Simcoe, Crystal and Mosaic hops this 6.3% is full of hop forward citrus notes. A dash of crystal malt adds a bit of color and a pleasant malt finish to balance the bitterness.
Pride of Chops IPA: A recipe from our friends at Beachwood Brewing in Long Beach first made for O’Brien’s 20th Anniversary. This 7.2% IPA uses Mosaic, Amarillo and Nelson hops for lots of citrus flavors and aromas.
Redstonewall Stout (aka Horchata Stout): Our Stonewall Stout blended with Vanilla/Cinnamon Mead (honey-wine) from Redstone Meadery in Boulder, CO. Massive cinnamon aroma with a roasty/sweet finish. 8.3% alcohol.
Barrel Aged Filthy Paws Porter (5 or 9 oz only): Our Porter was aged in a Rye Whiskey barrel giving it a very strong spirits flavor. It is served on nitrogen for an extra creamy finish. Roughly 7% alcohol and full of flavor.
Saison Saludos (desde Julian): A collaboration with my friend Colby Chandler of Ballast Point. This golden hued 9.7% saison was brewed with local honey and lightly spiced with nutmeg, thyme and lemon peel powder.
Habanero Highway 79 IPA: Fresh Habanero peppers are chopped and added to the keg for nice spicy aroma and flavor
My Way Wet Hop IPA: Cascade from Star B in Santa Ysael and Chinook from Valley Center were used the same day that they were picked in this 6.3% IPA. Dry hopped with fresh Crystal from Star B. First brewed in 2015 to celebrate Tom’s 20th year in the San Diego beer business.
Golden Nugget Wet Hop IPA: This 6.7% alcohol wet hop beer was made with 100% Nugget hops. Fresh picked Nugget hops from Star B Hop Ranch in Santa Ysabel were vacuum sealed and stored cold preserving the u
Chocolate Filthy Paws Porter (nitrogen tap only): A rich, dark Porter made with generous amounts of Black Malt and dark Crystal Malts that lend a light smokey-caramel flavor to the beer. Hopped with Cascade, 5.5%. The nitrogen gives the beer an extra creamy head for a very smooth finish. The keg has Cacao Nibs from Ecuador for even more chocolate flavor.
Fix It IPA: No matter what is wrong, this strong, hoppy Pale Ale will Fix It. Big grapefruit and citrus fruit notes in the flavor and aroma come from using Crystal, Citra, Simcoe and Amarillo hops. 6.3% alcohol.
Habanero Fix It IPA: Fresh Habanero peppers are chopped and added to the keg for nice spicy aroma and flavor
Sour Wholly CRAB! Apple Pie Ale: Our early season Apple Pie Ale made with Transcendent Crab Apple juice blended with a sour golden ale to create a unique and puckering version of this beer.
Or The Highway IPA: This 6.3% alcohol IPA is brewed with Cascade, Crystal, Simcoe and Chinook hops. Floral and citrus notes dominate the flavor and aroma with a lightly piney hop finish.
Blair’s Not Bitter Fresh Hop Ale – nitrogen: Brewed with my friend Scot Blair, owner of Monkey Paw and Hamiltons. This 4.1% English-style Best Bitter was brewed with locally grown Glacier hops used after the boil and for dry hopping. The beer is mellow with hints of toffee and caramel and just a kiss of hops.
Barrel Aged Kupfernickel Barleywine (5 or 9 oz only): Our 2015 Barleywine spent the last 6 months in Bourbon barrel that held 36% Rye Whiskey. At over 11% alcohol it is deceptively smooth. It is well balanced between caramel malt flavors, barrel nuances and Centennial hop notes. The name is German for “Devil’s Copper”
Double Dubbel Animal Style (Rum Barrel Aged Belgian Quad): This Belgian-style Quad is 9.7% alcohol and full of dark fruit and caramel flavors with lightly lingering sweetness in the finish. The beer was aged for 6 months in a 15 year old Jamaican Rum barrel. The molasses notes from the rum barrel pair effortlessly with the sweet fruitiness of the beer. Named one of the top 50 Beers in San Diego for 2015 by West Coaster magazine.
Lemon Pepper Julian Pale Ale: Bright citrus and spice flavors pair well with the pale ale hops, spicy but not too hot.
Habanero Fix It IPA: No matter what is wrong, this strong, hoppy Pale Ale will Fix It. Big grapefruit and citrus fruit notes in the flavor and aroma come from using Crystal, Citra, Simcoe and Amarillo hops. 6.3% alcohol. Fresh habaneros chopped up and added to the keg give this beer plenty of pepper flavor and aroma with a very pleasant spicy finish.
Habenero Chinook IPA: TThis light colored, 7.5% alcohol IPA is 100% hopped with Chinook hops. It has a bright, hoppy aroma with plenty of pine and citrus notes in the flavor. The habanero version has plenty of fresh pepper flavor and aroma with a nice heat punch.
Scorpion King IPA (no to go): Fresh Scorpion peppers are added to the Or The Highway IPA to create a beer with lots of spicy warmth that won’t burn your lips. If you don’t like spicy, stay away from this beer.
My Way Fresh Hop IPA: Cascade and Chinook from Valley Center were used the same day that they were picked in this 6.3% IPA. The beer celebrates Tom’s 20 years in the San Diego brewing industry. Dry hopped with fresh Crystal from Star B Ranch.
Wholly CRAB! Apple Pie Ale: This tart beer is made with 70 gallons of local unfiltered Transcendent Crab Apple juice. It is roughly 6% alcohol and spiced with Cinnamon, Ginger, Nutmeg, Allspice and Clove.
Habanero IPA 342: This IPA is made with an experimental hop variety simply known as HBC-342. It is light colored and 6.2% alcohol. It has a strong bitterness with some tropical fruit notes, a hint of melon and a pleasant grassy aroma and flavor. The habanero version is good and spicy.
Penalty Shot: This light colored pale ale was brewed in honor of the Women’s World Cup and the Gold Cup this Summer. It is very drinkable at 5.5% alcohol but packs a healthy hop punch from generous amounts of Simcoe and Mosaic hops. A perfect warm weather hoppy beer. See a great write up on the beer by local beer writer Brandon Hernandez: http://www.sandiegoreader.com/news/2014/jun/26/beer-nickel-pale-world-cup/
Filthy Paws Porter: A rich, dark Porter made with generous amounts of Black Malt and dark Crystal Malts that lend a light smokey-caramel flavor to the beer. Hopped with Cascade, 5.8%.
Lemon Drop Pepper Saison Saludos: Our strong saison with fresh lemon drop peppers that add a citrus flavor and pleasant spice.
Oatmeal Cookie Borrego Dark Sky Stout: Cacao Nibs and Cinnamon Sticks take this Vanilla Oatmeal stout to a whole new level.
Borrego Dark Sky Oatmeal Stout: Brewed in collaboration with the Anza Borrego Foundation, this 6% stout is made with nearly 20% oats. The name honors Borrego’s status as a dark sky city – perfect for star gazing. This is a version with no vanilla beans, unlike the rest of the batch.
Dog Year IPA: Brewed for the Toronado’s 7th Anniversary. Made with Centennial, Cascade, Simcoe and Mosaic hops, this very drinkable 6% IPA packs a very tasty hop punch.
Chocolate/Vanilla Stonewall Stout (nitrogen tap): Our Stonewall Stout with Cacao Nibs from Ecuador and Vanilla Beans soaked in the keg.
Evacuation Pale: Brewed on the day of the Banner Fire, part of the proceeds from this beer will be donated to our local fire department. It is very drinkable at 5.5% but packs a healthy hop punch from generous amounts of Simcoe and Mosaic hops. A perfect warm weather hoppy beer.
Double Dubbel: This Belgian-style Quad is 9.7% alcohol and full of dark fruit and caramel flavors with lightly lingering sweetness in the finish. Brewed with a Trappist Ale yeast.
Kupfernickel Barleywine: Our strongest beer is 11.1% alcohol. It is well balanced between caramel malt flavors and Centennial hop notes. The name is the original German for “Devil’s Copper”, appropriate since this is a big brother to that beer.
Rum Barrel Aged Kupfernickel Barleywine: Our strongest beer is over 11% and was aged 6 months in a Jamaican rum barrel. It is well balanced between caramel malt, Centennial hop and rum barrel flavors. The name is the original German for “Devil’s Copper”, appropriate since this is a big brother to that beer.
Highland Brown Ale (nitrogen tap only): A Scottish-inspired brown ale brewed in the San Diego highlands that is 5% alcohol and easy drinking. It is a little roasty, a little sweet and it has a hint of peat smoke in the finish. The nitrogen version pours with a creamy head for an extra smooth finish.
Gowabunga Double IPA: A massive hop bomb brewed with Simcoe, Mosaic, Cascade and an experimental hop HBC-342. This double IPA is 8.7%. Named for our good friend Charlie Gow.
Hop Heaven Farms IPA: This Northwest-style IPA is made with hops from Hop Heaven Farms in Baker City, Oregon. Centennial, Chinook and Cascade combine to give this balanced 6.6% alcohol IPA an excellent hop flavor. Dry hopped with Cascade, Chinook and Centennial.
Demolition Extra Pale Ale (XPA): Brewed in honor of our 1 year anniversary of starting work on the brewery. This light colored beer finishes dry with lots of citrusy hop flavors and a pleasant bitterness. At 5.8% it is easy to drink but provides a big hop punch. A perfect after work beer. Cask version will be tapped on Friday, 4/18.
Sierra Nevada Rye Whiskey Barrel O’Bryen’s (no to go): A collaboration brewed for the 20th Anniversary of O’Brien’s Pub. This deep amber strong ale is malt forward and brewed with roasted rye. Aged 9 months in a Rye Whiskey barrel, 11.9%
Bitter Beer Writer ESB: A collaboration with local beer writer Brandon Hernandez. The beer uses all British malts including Golden Promise 2-Row. Stryian Golding hops provide the hop flavor and aroma. Full of caramel and toffee malt flavors with firm bitterness. 5.9% alcohol.
Ballast Point/Nickel Saludos Saison (no to-go): Our first collaboration with Ballast Point specialty brewer Colby Chandler is a light colored 10% alcohol Belgian-style Saison brewed with local honey and spiced with a little bit of thyme. Inspired by Dupont Avec Les Bon Voeux and brewed for O’Brien’s 20th Anniversary.
Star B Ranch Fresh Hop Pale: This wet hop ale uses fresh off the vine hops from Star B Buffalo Ranch in Santa Ysabel. The Crystal, Cascade and Chinook hops were picked the same day we brewed the beer. It is 6% alcohol, light orange in color and has a very herbaceous hop character.
Star B Wet Hop Pale: This light colored 5.7% Pale is made with hops grown around Julian from Star B Ranch, Hopportunity Farms and local wild hops. Mostly Cascade, Chinook and Julian Gold with Nugget, Magnum, Crystal and Neo Mexicanus.
ZP Fresh Hop IPA: Made with 30 pounds of wet hops grown in Valley Center by ZP Growers – Cascade, Crystal and Zeus. This mild IPA has lots of fresh hop flavor and is very drinkable at 5.8%
Habanero Volcan IPA – Spiced up with fresh chopped Habaneros in the keg