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. San Diego Pays Us A Visit

[Wheat & Water's] 1950s era concrete and brick building has been thoroughly remodeled, and now includes a sidewalk patio, garage-style roll-up doors, a large bar and the restaurant's centerpiece, a 56" x 60" California-made Forno Bravo pizza oven set behind glass in the demo kitchen.