Resident Brewing Night! 12/15


For quite some time now, Chef Christian Fiol and bartender Chris Anderson have been lobbying for more Resident Brewing on tap. The requests were frequent and varied, so with so many choices and no time to visit, we decided to select some of Resident’s favorites and sample them along side you.

This will be our final tap takeover of 2017, which included the likes of Green Flash, Alpine, Societe, Hess, Firestone-Walker and Cellar 3. In addition, Chef Christian created a special entree for the night to pair with a couple of Resident beers, or both of them because, of course you should!!

Get in early and get a free Resident Brewing logo glass with the purchase of your Resident Brewing beer.

Chef Christian’s Food & Beer Pairing

On a trip to Resident Brewing, Chef Christian’s juices were flowing after a couple of the brews had flowed. He opted for a new steak special to pair with the Gaslamp Porter or the Walk of Shame Coffee Blonde. It’s been getting (slightly) colder and cold weather brings about stout and porter season. His Coffee Crusted Steak is served with parsnip puree, grilled broccolini, leek ash and coffee-balsamic reduction. There are a limited number of entrees available – another reason to get in early!

The Brewery

Early 2017 welcomed a long-awaited renovation and addition to Downtown’s beloved watering hole, The Local, and with it bring a very necessary stop for any craft beer fans, tourists and well, locals. Resident Brewing takes up space next door with a glass wall for nerdy beer enthusiasts the opportunity to masters do some work on the 10-barrel system.

Head brewer Robert Masterson is in his first professional brewing job, but don’t let that fool you. Masterson is quite the experienced and celebrated homebrewer. First up, Masterson won first place for his IPA in a Pizza Port homebrew competition. Then won at Stone Brewing Company’s American Homebrew Association Competition in 2013, and again first place and third place at Karl Strauss Pro-Am Brewing Contest in 2014. Next thing you know he’s brewing those award-winning recipes for the masses, and apparently, he still kept his day job!

Address: 1065 Fourth Avenue, San Diego, California 92101

The Brews

  • Perky Blonde Ale From the brewer, “She’s a perky classic American blonde ale with a slightly sweet finish that is sure to have you coming back for more. Medium dry, crisp, malt forward, did we mention perky?” | 5.2% abv | 17 ibu | Willamette Hops |
  • Chasing Citra Single Hop IPA From the brewer, “We are all chasing something. A bright and crisp American IPA with a single hop... Citra. Citra hops bring melon, tangerine, pineapple and tropical fruit aroma and flavor that will have you chasing one more.” | 6.4% abv | 50 ibu | Citra hops
  • Tempered Ego IPA New England-style Hazy IPA | 6.7% abv | 40 ibu | Motueka, Galaxy and Citra hops.
  • Walk of Shame Coffee Blonde From the brewer, “We boost up this light colored blonde ale with a blend of two coffee varietals, vanilla bean, cacao nibs and lactose.” | 5.4% abv | 20 ibu
  • Gaslamp Porter From the brewer, “A medium-bodied, malty porter with a chocolaty, caramel, lightly burnt toast and nutty taste.” | 5.7% abv | 29 ibu | available on nitro

Wheat & Water One Year Anniversary Weekend


Thanks for Welcoming Us to the 'Hood!

One year serving food and drink and making new friends in Bird Rock. A lot has changed over the past year, and the North End of Bird Rock has seen the addition of some great new businesses.

Stay tuned because we're putting the final touches on our new cocktail list. But since we can't wait, so we have special prices to whet your palette for the new menu.

Anniversary Weekend Specials

Available Friday, November 10 & Saturday, November 11 starting at 5pm

Entree & Beer Pairings

Green Flash has hosted "Supper Club" for five years, and Wheat & Water's Chef Christian Fiol and team did a 5-course pairing on October 30th. But don't fret if you missed Supper Club because we'll have two of those entrees paired beer available over our anniversary weekend!

  • Seared Local Tuna Preserved Lemon, sprouted broccoli, pickled fennel, tonnato sauce, tangerine lace. Suggested pairing: Cellar 3 Natura Morta with Blood Orange.
  • Grilled Pork Chop Celery root polenta, cilantro pesto, caramelized grilled peach, crispy prosciutto. Suggested pairing: Natura Morta with Peach.

Green Flash, Alpine & Cellar 3 Tap Takeover

  • Green Flash Spanish Trampoline IPA Limited release loaded with hops including Cashmere, Idaho 7, Comet, Tahoma, Columbus & Nugget. 6.6%
  • Green Flash Imperial IPA The classic double IPA featuring Summit & Nugget hops. 9.0%
  • Alpine Duet IPA The flagship IPA with Simcoe & Amarillo. 7.0%
  • Alpine Windows Up IPA Extra dank & resinous with Citra & Mosaic. 7.0%
  • Alpine Pure Hoppiness Double IPA Special Winter Release of a West Coast IPA; CTZ Hops (Columbus, Tomahawk & Zues), Cascade, Centennial & Nugget. 8.0%
  • Cellar 3 Natura Morta with Blood Orange Barrel-aged sour ale. 5.5%
  • Cellar 3 Natura Morta with Peach Barrel-aged sour ale. 5.5%

We look forward to celebrating with you!

Introducing Wheat & Water’s New Executive Chef Christian Fiol

Wheat & Water Executive Chef Christian Fiol

Wheat & Water Executive Chef Christian Fiol

Humble. Laid back. Happy-go-lucky.

These words that aren’t normally used to describe an Executive Chef. Still, they certainly sum up the guy who’s now in charge of our kitchen, Christian Fiol. Born in San Diego, and raised in Tijuana, Christian’s love for America’s Favorite Past Time (baseball) pulled him state-side for high school and college.

“As a pitcher, I really felt like it was my responsibility to control the game,” said Christian. “So yeah, now as an Executive Chef, I feel that same pressure to manage the kitchen and the staff.”

But that’s not to say that Christian is all fun and games. After all, he came to Wheat & Water through a glowing recommendation from Mike Ground, The Patio Group’s Corporate Chef. These two have a long working history together, back when he worked as Mike’s Sous Chef at one of San Diego’s favorite restaurants, Cucina Urbana.

“Cucina Urbana is one of my favorite restaurants, and even though I had the right experience, it was still intimidating to apply. But I loved eating there so I thought, why not?” remembered Christian. “That’s where things really changed for me. I loved working there, and through being promoted each year, I got to learn and take on more responsibility. Every day I did something new, something interesting. That experience was one that made me grow as a chef.”

It’s clear that education, growth and collaboration are core concepts to Christian’s approach as an Executive Chef.

“He’s made it a point to take the time to teach and educate staff about what he wants to do in the kitchen,” said Wheat & Water’s resident jack-of-all-trades, Blake Bixel. “Christian doesn’t just tell people to do stuff, he explains why it’s important to do it that way.”

That statement really describes Christian Fiol in a nutshell. Someone who’s thoughtful, considerate and compassionate about the food he creates and the people, the customers, he creates it for.

“I want food to feel and taste familiar…comforting. That’s really the idea behind the (new) La Pitza and Potato and Leek pizzas,” explained Christian. “I really wanted to showcase my Mexican background, and experience from Galaxy Taco, in the flavors of the La Pitza. I wanted it to remind people of a really tasty burrito. And, with the Potato and Leek pizza, to make people think of a really tasty baked potato soup.”

When scanning through the small, preliminary changes Christian’s made to Wheat & Water’s menu, it’s easy to see his vision. One that balances both of his roots: Italian from Cucina Urbana and Mexican from his childhood and Galaxy Taco. All held together by the common thread of using simple ingredients to create bold, distinct flavors.

In the three short weeks that he’s been on staff, Christian’s already revamped half the menu. Introducing an exciting new grilled Spanish octopus starter, a handful of new salads and pizzas featuring house-made ricotta and mozzarella cheese.

“Christian showed Ted and I a sample that was exactly what we wanted…but took it one step further,” said Doug Ritz, Wheat & Water’s COO. “We knew that this was the guy to push the restaurant in the right direction.”

Christian, Ted, Doug and the rest of the Wheat & Water staff are eager for new and existing customers to taste the new, or reinvented, dishes. And hope that you’ll come back and try things as the menu evolves through the Summer and beyond.

Mike Hess Brewing Solis IPA Night 5/19!

We’re super stoked that Mike Hess Brewing is next up in our “Get to Know a Brewery” Series.

We’re super stoked that Mike Hess Brewing is next up in our “Get to Know a Brewery” Series.

Why are we so excited?

To answer, we need to go back to 2011. When Doug Ritz, Wheat & Water’s operating manager, managed a pizza place in North Park called URBN.

“There was a buzz about a ‘nano-brewery’ based in Miramar called Hess. Small batches—netting only 4 or so kegs” said Doug. “So, our bar manager asked if they’d participate in a San Diego Beer Week event.”

“In the afternoon before the event, I came to realize that Hess had such a loyal fan base,” said Doug. “People lined up before we tapped the kegs—patiently waiting for some beers only available at the tasting room.”


And that, as they say, was the start of a beautiful friendship. First, Hess was looking to barrel-age their Ex Umbris Rye Imperial Stout, and by random chance, Doug and the team at URBN had recently procured a barrel of Elmer T. Lee whiskey. That barrel made it's way up the 15 to Hess, and the resulting stout made its way into 600 bottles of the well-received Torulus.

More whiskey was purchased, and that barrel also found a new home at Hess. To reciprocate the favor, Hess fulfilled Doug’s request to brew his favorite beer style at the time, and Validus American Strong Ale became the restaurant’s two-year anniversary ale.

When it came time for Hess to expand, they chose North Park in a space right behind URBN. Three more whiskey barrels were rolled across the parking lot, The first beer brewed at Hess’ North Park location, Brunus Robustus Robust Porter, would be barrel-aged for Hess’ one-year anniversary in North Park.

In the years that followed, Mike Hess Brewing continued to make a name for themselves with their award-winning Claritis Kolsch, 8 West Orange Honey Wheat, Habitus Rye-IPA—we could go on and on here—and their distinctive “Open Mike” cans. But, they remember their roots as a home brewing hobbyist side hustle and support small local businesses like Wheat & Water.

They’ve been supporters of Wheat & Water—even before we opened. When Wheat & Water was still under construction late last summer, Doug sat down with Head Brewer Jason Stockberger to brew Solis 58—an approachable IPA with a focus on hops with citrus notes and a large amount of malted wheat. (Get it? Wheat & Water.) But like all the Solis IPA batches, the demand was high, and that batch had come and gone before Wheat & Water could have it on tap. Now six months since opening and with a couple beer events under their belt, Wheat & Water knew Mike Hess Brewing was our next featured brewer. Come in and taste what we’ve got on tap—kegs get tapped at 6pm! (Come in early and get a Hess logo “can” glass.)

The Line Up

8 West Orange Honey Wheat

  • Named for the highway to the sun-kissed Pacific shores of San Diego, 8 West is brewed with local orange peel and more than two pounds per barrel of pure California orange-blossom honey, resulting in a smooth, crisp taste that embodies America’s Finest City.
  • 6.0% ABV | 24 IBU

Batches 68-70 of Solis West Coast IPA

  • Like a new sunset every evening, each batch of Solis (sunset/west coast) is unique—a new and interesting combination of malt and hops. This bone-dry, hop-forward, dynamic San Diego–style IPA allows us to keep our creative juices flowing and your mouth watering.
  • 7.5% ABV | 75 IBU
  • Batch 68 with Lemondrop, Cascade, Eureka and Nugget hops
  • Batch 69 with Citra, Mosaic and Comet Hops
  • Batch 70 with Nugget, Amarillo and Mandarina Bavaria
  • Grapefruit Solis with Nugget, Cascade and Citra hops with grapefruit juice and zest

Into the Sunset Blood Orange IPA

  • Based on award-winning Solis batch 44.
  • Nugget, Centennial, Simcoe and Citra Hops with blood orange juice and zest
  • Available at select locations and brewed specifically for the upcoming San Diego County Fair and San Diego International Beer Fest
  • 7.5% ABV | 75 IBU

Sunsets On The Boulevard is Friday, May 12

Wheat & Water is proud to take part in another Sunsets On The Boulevard! After the fantastic response on April 7th, we're hoping to grow the event throughout the summer. Some new businesses have joined in on the neighborhood-wide shopping and dining event, and we're excited for another new business joining our neighborhood, Be Seen Optics, which will be located at 5702 La Jolla Boulevard in Suite 102. We've included a full list of businesses participating at the bottom of the blog post. You can also click the graphic above for a download of the flyer and map. We look forward to seeing you out!

Sunsets on the Boulevard at WHEAT & WATER

Our new Executive Chef, Christian Fiol, joins our team with a resume that includes Cucina Urbana, Galaxy Taco and Fireside by the Patio Group. (We'll have more on Christian on a future post). Chef Christian has been working alongside founding partner Ted Cochrane and our culinary team to add some fantastic new dishes for our summer menu.

During Friday, May 12th, guests can expect to get a preview of the changes to come, and some exciting new offerings include:

  • Grilled Spanish Octopus Arrabiata sauce, castelvetrano olives, pickled tomatoes, crispy pepperoni, frisee, radish.
  • Strawberry & Spinach Salad Fresh strawberries, pickled green strawberries, toasted almonds, crispy quinoa, spiced honey vinaigrette, queso fresco.
  • Summer Citrus Salad Orange + grapefruit, fennel, avocado, mixed greens, white balsamic & orange vinaigrette, fresh horseradish.
  • Beet & Blue Cheese Salad Marinated beets, spiced pepitas, cucumber, arugula, sage honey, tossed in lemon vinaigrette.

And of course, the new pizzas:

  • Potato & Leek White sauce, bacon, mozzarella, parmesan, fresh herbs.
  • La Pitza Braised pork shoulder in salsa verde, jalapenos, caramelized onions, mozzarella, parmesan, hoja santa, cotija cheese, pickled onions, cilantro.
  • Spinach & House Made Ricotta White Sauce, mozzarella, parmesan, roasted garlic, chili flake, lemon zest.
  • Summer Squash White sauce, roasted zucchini + summer squash, house made mozzarella, shaved garlic, cherry tomatoes, parmesan, Brussel leaves, chili flakes, mint.

Specific to the Sunsets On the Boulevard, Chef Christian is creating a bruschetta plate, so visiting guests can order in some shared, small bites and get a sample of what's to come.

What to Drink

Head Bartender Ashley Moore is getting us in the summer mood with $6 Mai Tai's. The fantastic tiki cocktail originated way back in 1944 at Trader Vic's in San Francisco with aged rum, cointreau, lime juice and orgeat (almond syrup). Build one at home, or come visit us Friday for one or two... or five.

Recipe for Wheat & Water's Mai Tai:

  • 1 1/2 oz Aged rum
  • 3/4 oz Triple sec
  • 1 oz Lime juice
  • 1/2 oz Orgeat
  • Shake;
  • Pour over ice into a pineapple-shaped mug.*

* Whereas the pineapple-shaped mug is not required for Mai Tai consumption, it has been scientifically proven to enhance its aromatics and drinkability; therefore greatly improving the overall experience of those looking to fully enjoy the Mai Tai. Of course, we at Wheat & Water serve all our Mai Tai's in pineapple-shaped mugs.

We are also wrapping up a fantastic run with featured brewery, Societe Brewing. With four IPA options, a Belgian ale and a stout, our guests have had their hands full checking out the brewer. Next up is long-time friends over at Hess Brewing on May 19th. Mark your calendars, because we are featuring three versions of their rotating West Coast IPA series, Solis Occasus, plus their Grapefruit Solis and 8 West Orange Honey Wheat. Can't wait!

Stop In & Shop

  • Just Run Shoes & Gear
  • Riffs Studios Guitars & Yoga Open Mic Night & 25% off music lesson packages
  • Bird Rock Surf Shop
  • The Bird Rock Massage Studio
  • All About Animals In-store Specials
  • The Rush Indoor Cycling Studio
  • KOI Wellbeing ”Mom Shot” only $30 (reg. $65) & refreshments
  • Mythos
  • Progress Bird Rock Mother's Day Specials on cards & gifts; Free succulent with purchase of a ceramic planter
  • La Jolla Mailbox Rentals
  • Mimi & Red Mother’s Day Flower Pop Up Shop
  • A Better Deal Designer Tuxedos & Suits Refreshments
  • Chase Bank Bird Rock
  • Nightingale Music 20% Off All Retail
  • IS Architecture Cookies to decorate; Free juice & water
  • Shabby Chic
  • Needlepoint of La Jolla
  • Whitelight Pilates
  • Be Seen Optics Business Preview! 20% discount coupon on a complete pair of glasses once open
  • Waylon Salon 10% Off Boutique Items
  • Bobbirocco
  • Studio Barre 25% Off Boutique & Special New Client Discount
  • Glo Beauty Bar
  • iSweat Lodge Raffle for Free Sessions, Special Prices & try out the whole body Vibration machine
  • Green Flip Flops
  • Kalabash School of Music
  • Adrenalina Skate Shop 30% off any Riviera Deck or Riviera complete longboard or skateboard cruiser; Free stickers for kids
  • Pacific Training Center 50% off Day Passes for Afternoon Boxing & Muay Thai Classes
  • Alma Music
  • Moonglow Design La Jolla Art Gallery

Drinks & Dining

  • Don Bravo Grill
  • Lupi Vino Cucina
  • Seaside Smoothie & Juice Bar
  • Starbucks
  • Farm to Fork Juice Salad & Juice Samples
  • Beaumont’s Eatery $5 Drinks & $8 Eats from 5-8pm
  • LJ Crafted Wines
  • Bird Rock Coffee Roasters
  • Bird Rock Fine Wine Free taste of Spanish Rosé with any purchased tasting
  • Voce Del Mare The Johnny Keys Quartet feat. Mark Lessman on sax
  • Wheat & Water New Menu Preview & $6 Mai Tai's