3416 ADAMS AVE
SAN DIEGO, CA
kitchen til 10p
kitchen til 11pm
kitchen til 10p
we are all ages. bring your valid drivers license.
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SAN DIEGO beer week
We’re so excited that SDBW is back and we’ve got some amazing events lined up for it.
THE BLENDERY, CELLARMAKER, GREAT NOTION, PURE/BURGEON/MODERN TIMES, CRAFTSMAN & MORE…
EVERYTHING SUBJECT TO CHANGE!!!
ALL BEERS $4 11:30am-6pm
SKELETON KEY MFG VIDEO PREMIER
Details on the way
PURE PROJECT & FRIENDS
Pure Project / Modern Times - New Path: Flower of the Future (IPA with Pea Flowers and Hibiscus) an IPA designed by Modern Times and Pure Project in San Diego, California
Pure Project / Burgeon - Super Juice Bros Hazy IIPA w/Galaxy, Mosaic and Amarillo
Pure Project - Sailboat Spritzer (Sour Ale w/ Sea Salt and Lime) *Collab w/ Gunwhale Ales 5.8%
Pure Project - Tropical Mist (Misty Citrus Blonde) 5.1%
Modern Times - Primordial Chasm - Fruited Hazy IPA
Modern Times - Max w/ Simcoe - Hazy IPA brewed for SDBW
Burgeon - CA Coast - Alvarado street collab with Nelson, Mosaic and Strata
Burgeon - Tangled Bines - Nelson, Citra, Motueka
LOST ABBEY starting at 11;30am
About F'n Time (Collaboraton sour w/ The Bruery)
Amazing Grace (Red wine Barrel Aged Abbey Ale)
My Black Parade (Bourbon Barrel Aged Spice Ale)
Santa's Lil Helper w/ Coffee and Cacao
Ten Commandments (Dark Spiced Farmhouse ale w/ Brett)
THE HOP CONCEPT Batch #1 IPA
CELLARMAKER starting at 4pm
Cloudy with a Chance of Dobis IPA
Bucket of Truth Pale Ale
Galaxy Blaster IPA
Monster Manual Brown Ale
Pastry Program #2 5gal
Lost Wisdom 6/14/18 5gal
Coffee + Cigarettes 5gal
Strawberry Oblivion (BA sour w/strawberries) 5gal
Trimming Trees BA Sour w/spruce tips collab w/Green Cheek + Highland Park 5gal
TNMT VEGAN PIZZA PARTY WITH MODERN TIMES
We’ll have all these MT beers as well a lots of Vegan and Veg Pizza specials paired up. 20% of all meatless pizza sales will be donated to the the CALIFORNIA INNOCENCE PROJECT.
Bedrock - nitro coconut coffee brown ale
One Million Tomorrows with raspberries and blueberries
One Million Tomorrows w/ nectarines & Marionberries - Funky Sour Saison aged in red wine barrels
Pescepada - Brett IPA with Pineapple, Mango, Coconut (Almanac Collab)
ELECTION NIGHT with AUTOMATIC FOR THE PEOPLE
$5 Automatic draugts all night
$10 Auto Flights
Indivisible in The Hamm’s room with election coverage on the BIG screen
EVERYTHING SUBJECT TO CHANGE!!!
We might be chilling
For the Love of Guava - Belgian Style Ale aged with Guavas
Other Guava - Belgian Style Ale Aged with Feijoas
Little Secrets - Belgian Style Ale Aged with Raspberries and dry hopped with Mosaic and Galaxy
Kriek - Belgian Style Ale Aged with Tart Cherries
Framboise - Belgian Style Ale Aged with Raspberries
Dia De Los Mangos - Belgian Style Ale Aged with mangoes, chills, and tamarind, GABF 2017 Bronze Medal**
ALL BEERS* $4 11:30am-6pm
*Does not include GN beers!
GREAT NOTION 5pm-Gone
No, these will NOT be $4
Boo Berry Muffin Fruited Sour
Juice Jr IPA brewed with 100% Citra hops and a unique blend of 3 yeast strains.
Key Lime Pie
Fruit by the Foot Tropical IPA was brewed with malted oats, white wheat, milk sugar and dry hopped with Azacca and Galaxy hops.
Baby Blue 6% love child of Blueberry Muffin and Juice Jr. - a hazy IPA fermented with blueberry puree, dry hopped with Mosaic, and conditioned on vanilla
Double Fudge Brownie A rich and decadent Imperial Stout fermented with buckets of gooey brownie batter, conditioned on raw dark chocolate from Ecuador, and served thru a huge sack of toasted coconut
EVERYTHING SUBJECT TO CHANGE!!!
CRAFTSMAN - DRINK WITH AN ASTRONAUT at 1pm
Master Brewer Mark Jilg spent over seven years at the NASA Jet Propulsion Laboratory before founding Craftsman in 1995. Join him in the Hamm’s Room for beers and talk.
THE BEERS WILL BE ON TAP STARTING AT 11:30AM
MARK WILL HERE AT 1PM FOR A GUIDED FLIGHT. Just grab a flight and meet him in the Hamm’s room.
Peachy Keen (Peach Sour Ale) - Two full years of barrel aging and the addition of five different Masumoto Farm peach and nectarine varieties compose what can be best described as a sublime drinking experience. Light in body, slightly tart and ultimately easy going but full of flavor, Peachy Keen is all about time and great ingredients.
Fourth Flor (Barrel Aged Barley wine) - Inspired by Sauterne wine and fermented with Sherry yeast for 18 months in French Oak, Fourth Flor ranks among the rarest and most complex beers the brewery has released in its 22 year history. This beer is the ideal representation of Craftsman's mission to present an exquisite experience in every glass.
Mesa Verde Ale (Barrel Aged Sour w/Grapes) - Mesa Verde Ale is delicate barrel-aged sour ale with white wine grapes from the Mesa Verde vineyard in Los Olivos, CA
Honesty Ale (Sour Cherry Ale) - Tart barrel-aged cherry beer with a cherry nose. Think George Washington & the cherry tree; “I cannot tell a lie.”
Persimmon Sour Ale - A dry juicy fruit beer. Delicate and tart with a refreshing light body perfect for the heat of our summer.
EVERYTHING SUBJECT TO CHANGE!!!
AUTOMATIC / MOTHER EARTH “ON FIRE JAGUAR” KETTLE-SOUR LAGER CAN RELEASE
MOTHER EARTH COLLAB On Fire Jaguar - Kettle-Sour Lager w/ Stehly Farms Blackberries
Path of Resistance - Blended Sour Saison
Oublié - Oak Aged Sour Red Blend
Belgian Gold - Strong
Queen Cobra - Strong Lager
Starry Eyed Magician - IPA
Hopxotica - Unfiltered IPA
Lucky Boy - Belgian Tripel
Hey,Tiger! - Unfiltered IPA
Dark Money - Porter
BA Saison w/ Sage (Collab w/ Pat Korn)
Old Curmudgeon 4 Seasons Winter 2014 - BBA English Old Ale (4 years old summer of 14)
Sum 45 - BBA Belgian Tripel (Summer of 2015 - only remaining keg)
Wasted – Dry Hopped Pale Ale made with reclaimed RO water.
Nature’s Guardian – Unfiltered IPA brewed in Collaboration with Battlemage Brewing 6.5% ABV, 60 IBU (Matl: Wheat, Oats, Victory) (Hops: Amarillo, Nelson, Galaxy, Denali)
Four Seasons Summer ‘18 – BBA Imperial Stout Brewed with Raspberries.
Cali Creamin’ on NITRO – Vanilla Cream Ale.
Hop Diggity – DIPA with Citra and Mosaic.
EVERYTHING SUBJECT TO CHANGE!!! 11
BREWED IN COLLABORATION WITH CREEPXOTICA (AKA THE CREEPY CREEPS TO CELEBRATE PANAMA 66’S 4TH ANNIVERSARY.
250 LIMITED EDITION “ART CAN” FEATURING ILLUSTRATIONS FROM DAVE WARSHAW AND HAND STAMPED ON EACH LABEL.
2-pack limit on art cans (per visit, while available)
No limit on generic label cans (while available)
HopXotica IPA, untiltered, lots of Citra Dry Hops. 6.5%
Brewed with organic malts, flaked wheat, hopped heavily with Citra. Lots of fruity hop character, with a crisp, medium bitter finish.
DRAFT BEER & PIZZA
IN THE HEART OF NORMAL HEIGHTS
"Like everything else in this mortal sphere, Blind Lady is imperfect...But for craft-beer lovers, this is almost heaven on Earth." Read Story
Peter Rowe - SD Union Tribune
AUTOMATIC BREWING Co is a 10bbl brewery the was founded in 2010 and was the first small beer manufacturer in the uptown area. Automatic is located in the back of Blind Lady Ale House and headed by master brewer Lee Chase. www.automaticbrewingco.com
LATE NIGHT KITCHEN
STARTING FRIDAY, OCTOBER 19TH
kitchen until 11pm every friday & saturday night
The Scaffolding is DOWN...FINALLY!!!
It's been a looooooong 10 months of construction on the building and we are excited AF that we can finally see the light. We can literally finally see the light through our windows again. Come check it out and be reminded why this is such a special building and amazing space to do business in.
CHEF TOMMY WAS FEATURED IN WEST COASTER...
In case you didn't know, Tommy was our original Sous Chef when we opened 9 years ago, and we're so happy to have him back as Executive Chef 9 long years later. He's helped to bring the kitchen back to it's roots and we couldn't be happier.
DOWNLOAD A PDF OF THE ARTICLE HERE
or PICK UP A COPY AT BLAH, TIGER!TIGER! or all over SD.
WE LOVE BEER
Over the past 9 years we've been working hard to be the best beer bar we can be.
It's nice to see people appreciate all the hard work!
San Diego: Blind Lady Ale House
San Diego is an oasis for beer lovers, and nothing goes better with a pint than a slice. Blind Lady excels at both. One of their founders has a degree in brewing science, another is certified by the Associazione Vera Pizza Napoletana, and the third, well, he's an artist who did an album cover for Blink-182 and Jack Johnson. Since they are a brew-pub, there must be bar snacks (Belgian frites, spicy beer nuts), but the pizza is king, from the classic margherita to more experimental options like the house chorizo with poblano chiles, fontina, epazote, and cotija (soyrizo swaps available upon request).
100 BEST BEER BARS IN AMERICA
We're honored to have been named to the Draft Magazine "100 Best Beer Bars" list every year we've been open. We'd like to think this is due to our strict line cleaning program and our true love for all things beer.
BEST SD BREW PUB
Automatic Brewing Co is located in a postage sized space in the back of Blind Lady. Built out of equipment handed down from our friends at Craftsman Ales, we crank out small batches of #indiebeer
yep, we won again for 2018!
who we are
Lee and Jenniffer Chase
Jeff Motch and Clea Hantman
Lee Chase graduated from UC Davis with a degree in Malting and Brewing Science and soon after passed the prestigious Institute of Brewing Associate Membership Exam to become a Master Brewer. Lee went on to work with three breweries and a yeast lab before committing to what was then a start-up operation called Stone Brewing Company. Over the nine+ years that Lee was with Stone, they grew from a small time brewery to an internationally-recognized icon of craft brewing. He currently works with numerous Breweries in the USA, as well as Canada, Costa Rica, India, Australia, Africa, and Norway. Currently Lee is a staff-of-one running Automatic Brewing Co in the back of BLAH.
Jeff Motch has a degree in Art from SDSU and his work has graced the covers of bands such as Jack Johnson, blink-182, G. Love and many local bands, he has designed for the San Diego Padres, Patagonia, several local restaurants as well as created fine art posters. He ran the local music zine 360, was art director for Cargo Music/Headhunter Records, spent time in Italy working for Acerbis Italia, studied beer for over 20 years at Live Wire and co-owned his design firm, Lively and Motch, for five years.
Clea Hantman has written eleven books for major publishers. Before that she owned her own successful retail business in downtown San Diego for five years. She’s written for every major publication in San Diego and her work has appeared in dozens of national magazines.
Clea has also been certified by the VPN America, the local branch of the Associazione Vera Pizza Napoletana, an international non-profit organization founded in the mid 1990’s by a group of Neapolitan pizzaiolis (pizza makers). At Blind Lady Ale House we don't follow all the rules laid out by the VPN, but instead use them as a guideline to base our own pizza philosophy on—we specialize in a combination of old world techniques and local sourcing to create a tasty and thoughtful product.
Jenniffer Chase has a Master’s Degree, in Communication. While putting herself through school, she managed several restaurants, bars and cafes. Jenniffer, along with husband Lee own and manage three rental properties in the area.
We do. With a direct draw draft system, stainless steel components and an insanely strict line cleaning schedule we serve clean beer. How clean? Once a week we break down the entire system and give it a scrub. Then, we clean the lines between every keg change. Not just when the rep comes and cleans. We do it ourselves to ensure we do it right. Read more below...
It's all about the food. And ours is, we think, notable for many reasons.
We respect beer at the Blind Lady Ale House.
And we’re a little fanatical about quality. This obsession is certainly exemplified in our beer—from the brewery to your glass, we do everything we can to ensure the beer tastes as the brewer intended.
The Art of Organoleptic-Enhancment Engineering.
Draft beer takes center stage at the Blind Lady Ale House. We’ve designed and built a unique system that incorporates a multitude of specialized components to ensure that your drinking experience is the very best it can be.
Our Direct Draw System.
Direct-draw is a term used to describe a draft system that places the kegs in direct contact to the faucets so they kegs are cooled by the same refrigeration source that cools the beer-line and the faucets. This means that the beer-line is not very long, and that the beer arriving in your glass has only recently left the keg. This results in a fresher, more accurate beer flavor. If you see a tap tower, and below it there is no refrigerator holding kegs, you are probably not seeing a direct-draw system. Which begs the questions: Where are the kegs on-tap stored? And how long ago did my beer leave the keg on the way to my glass? (Sadly, the answer may be a few days ago!)
Our All Stainless Steel Metal Components.
Save for the lines, everything else, from the keg to the faucet, is in fact made from stainless steel. This includes the coupler (the device that connects to the keg), the tail-pieces (the barbed pieces that connect the beer-line), the shank (the part that goes through the wall), and the faucet. In the processing of beer at a brewery, only stainless steel is used. However, most bars use nickel-plated brass—an odd choice indeed, because it reacts horribly with the beer. But the thing is, it’s cheap. A brewer would never use a brass component in the brewery, so why should we in our bar? And you know what—our beer tastes fresher.
Our Glass Rinser.
Many of you have noticed that we rinse the glass just before we fill it with your beer. And many of you have asked, “Why?” The Health Department requires a final rinse of sanitizer before air-drying. This is great for sanitation, but not so good for beer flavor— you’re left with sanitizer residue in your beer! So we rinse your glass with water that has been carbon filtered to neutralize any foul odors or tastes.
The Art of Appropriate Glassware.
A lot of thought has gone into the choices we’ve made regarding our glassware. Each glass is craft-beer appropriate, with it's own set of organoleptic-enhancing features.
The Honest Pint.
All of our standard glasses have a pour-line, which ensures that you are getting what you pay for. The serving-sizes are listed on the chalkboard menu, right there next to the %ABV and the price. We were in fact the first Certified Honest Pint establishment in Southern California. No cheater-pints here.
Aroma & Foam.
We selected glasses that are larger than our pour, which allows room for foam on top of the beer.
The foam not only looks beautiful, it also enhances the experience by releasing the drink’s aroma—and the majority of flavor is aroma. Lasting foam is considered a positive attribute to a beer: it reflects a clean glass and beer-line, as well as the Brewers’ skill during the process, and their ability to preserve subtle flavors in the beer.
Cold beer is refreshing! But even a standard 16-ounce pint glass often leaves the last sip of beer warm.
Our larger glass, the 21.5 ounce Willy, is engineered to keep beer cool until the last drop—it features a large, solid mass of glass that acts a little like a non-melting ice-cube. Our Snifter is used for stronger, more complex beers that aren’t served quite as cold. It is engineered to fit nicely in the palm of your hand, which allows you to bring the temperature of the beer up.
The Belgians are probably the most celebrated for their beer-specific glass shapes, which are not just about function, but often express an artistic form. There is a sculptural element to the glass, and the various shapes can add to the landscape of the table. Our array of glassware is not just enjoyable to drink from, but also to view and to hold.
When we started BLAH back in 2009 we knew we wanted to figure out how we could be a true positive on our community. So, we reached out to friends and asked how we could help. Ever since then we've had a blast helping people help people by raising funds and awareness for the true Agents of Change...
SD AGENTS OF CHANGE
“Giving is about more than donating money. It’s about sharing your capabilities, content, and connections—and above all, giving others the chance to be heard, respected, and valued.”
And honestly that’s what this is about. Sure, we can and will donate some much needed money. But it’s also about connecting some of our guests to local community organizations they may know little or nothing about. So to that end, here are the Agents of Change for 2018.
We pledge to donate 20% of meatless sales at Blind Lady on Mondays and 10% of food sales at Tiger! TIger! On Thursdays to the following organizations during their month. We also invite these groups to hang out, set up shop in a spot at the restaurant and if guests want to inquire, talk, kibbutz, support, question, they are there to do so. And finally, we will host or co-host some events, outings or visits with many of the following groups throughout the year.
JAN - San Diego Area NOW - Supporting San Diego Feminists since 1970
FEB - Trashy Hour - Cleaning up North Park and Normal Heights one piece a trash at a time. (BLAH-TT-HOME BREWING)
MARCH - Grid Alternatives - bringing the benefits of solar technology to communities that would not otherwise have access, providing needed savings for families, preparing workers for jobs in the fast-growing solar industry, and helping clean our environment - seriously, this one is COOL!
APRIL - Youth Assistance Coalition - BLAH-Katie's amazing org—Meeting homeless youth on the street and connecting them with housing, education & training. One of our own!!
MAY - Bikes - Bike Advocacy groups X 4, just like last year.
JUNE - Adams Avenue Elementary School - Our local school in need of after-school clubs to provide free after-school care to the kids.
JULY - Digital Gym/Media Arts - The Digital Gym Cinema is a non-profit movie theater which screens foreign and independent movies that would otherwise never be shown in San Diego. It's owned and operated by Media Arts Center San Diego which has been promoting independent movies and teaching the art of filmmaking for over 24 years in the San Diego – Baja California Region. Our neighbors!
AUGUST - The Alpha Project - Empowering Homeless with Housing, Skills Training & More.
SEPT - CASA - Recruiting, training and supervising thousands of CASAs who advocate for the rights and well-being of children who pass through foster care in San Diego County.
OCT - Border Angels - Preventing unecessary deaths and harm reduction for Migrant workers, as well as education and assistance with immigration issues.
NOV - Innocence Project - A law school clinic dedicated to freeing the innocent, training law students, and changing laws and policies in the state of California.
DEC - SD Refugee Tutoring - Achieving social justice through educational access by providing one-on-one tutoring and holistic academic support to refugees at Ibarra Elementary School in City Heights
CANCER FOR COLLEGE
Our relationship with C4C has been an amazing one. We've hosted beer crawls and pairings dinners with Will Ferrell, brewed Will Powered IPA, hosted their awards gala and raised thousands of dollars to help people achieve their dreams of earning a college degree.
Learn more about C4C and how you can help. https://www.cancerforcollege.org/
Every year we look forward to supporting our friends at Brewbies Fest.
Leveraging her long-standing, sincere relationships with dozens of breweries and their brewers, Melanie was able to create one of the first beer festivals to benefit a nonprofit organization. She called it Brewbies® - never knowing if the first one would also be the last – and decided on the beneficiary. It was here the two worlds combined: craft beer and Keep A Breast.
To date, Brewbies® is looking forward to its 9th year, is now held in two cities, and has raised over $350,000.
3416 ADAMS AVENUE
SAN DIEGO, CALIFORNIA 92116
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•TABLES: WE HAVE TWO LARGE TABLES AVAILABLE FOR RESERVATIONS.
•TIMES: RESERVATION START TIME MUST BE BEFORE 6PM AND END AT 8PM. TABLE(S) WILL BE HELD 15 MINS PAST START. AFTER 15 MINS TABLES WILL BE BACK UP FOR GRABS.. RESERVATIONS END AT 8PM. AT THIS TIME TABLES MUST BE CLEARED IF CUSTOMERS ARE WAITING.
•NO SAME DAY RESERVATIONS: RESERVATIONS MUST BE MADE 48 HOURS IN ADVANCE.. WE DO NOT TAKE SAME DAY RESERVATIONS
WE WILL DO OUR BEST TO GET BACK TO YOU ASAP
PRE-ORDERS: DEPENDING UPON YOUR REASON FOR RESERVING THE TABLE YOU MAY WANT TO ORDER INDIVIDUALLY OR PRE-ORDER FOR THE ENTIRE TABLE. TO PRE-ORDER, PLEASE REQUEST OUR “PARTY MENU.”
You can use this form for general inquiries. If you're looking to make a reservation, read the info above.