Located on the 3rd Floor, Quad AleHouse is a safe haven for craft beer drinkers in San Diego's Gaslamp Quarter. With an emphasis on small batch beers and whiskeys, the Quad offers an accomodating and community-based, bar atmosphere.
Two yeast strains were used to create this unique Belgian-style ale; a Saison yeast and Brettanomyces yeast. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a drying, almost tannic finish.
This Northwest style sour ale is a blend of Reds that were aged in oak wine barrels with cherries for up to 14 months. Intense flavors of both sour pie and Bing cherries are supported by a rich Red ale based beer with a touch of oak and hints of wood spices.
The second incarnation of the English barleywine is named Pierre Ferrand Billionaire, and comes in at 12 percent ABV. As the moniker implies, the new beer has been aged in 30-year-old cognac barrels purchased from Pierre Ferrand for six months.
Using a blend of Anejo and Reposado barrels and aged for a minimum of ten months, Agave Maria has hints of black pepper, sweet sugar, oatmeal, and oak with an earthy, bitter smoked chocolate on the finish. The base beer, a new Agave strong ale, was created specifically to pair with the spiciness of the Tequila, adding a sweet honey-like quality to the beer.
Malheur 12° is a dark brown ale with beautiful and rocky “café latte” light brown foam. The flavour is malty and cereal and might invoke thoughts of fresh cut bread. The taste of Malheur 12° is full, round, with a touch of sweet alcohols, but the ale is still dry and bitter coffee, with touches of nuts, honey and rum from the brown candy sugar. The aftertaste is bitter-sweet, long and warm.
Old Stock Cellar Reserve is a small batch, limited release that has been aged in bourbon barrels. The aging process gives this world-class beer added layers of complexity and flavor. Bottled in a 500 ml bottle with a cork and wire finish, it is a memorable drink that should be enjoyed as a unique offering.
Prairie Gold is a dry, highly effervescent saison fermented with a mix of ale yeast, wine yeast, lactobacillus and 2 strains of brettanomyces. This beer highlights the various yeasts and bacteria used to make it. Lemon, pear, white wine grapes, and a touch of funk dominate the flavor and aroma in this champagne like beer.
Samichlaus is brewed once a year on December 6 and is aged for 10 months in steel tanks and 5 weeks in oak barrels from winery Anton Bauer in Feuersbrunn. This special lager is perhaps the rarest in the world. Samichlaus may be aged in the bottle for many years, older vintages become more complex with a creamy, warm finish. This beer can be served with hardy robust dishes and desserts, particularly with chocolates or as an after dinner drink by itself.
We brewed a stout (no, not Black Tuesday, this one is only 5% abv if you can believe it), but we then decided to throw it into oak barrels...and added our special blend of souring bacterias and yeasts. The result is a perfectly tart yet awesomely dark and roasty sour stout. Not a style you see too often - and in our opinion, not a style you see often enough.