Founded in 2015 as San Diego's only all-barrel-aged American sour brewery, California Wild Ales opened its Ocean Beach tasting room at 4896 Newport Ave in May 2021 with an interior built from reclaimed and donated materials sourced from the OB neighborhood. The base sour beers are aged for 9–12 months in American, French, and Hungarian oak barrels using Lactobacillus, Brettanomyces, and Pediococcus, then re-fermented for 4–8 weeks on local fruit—Carlsbad blueberries from The Flower Fields, Escondido peaches and grapes—a mixed-and-wild fermentation discipline that distinguishes the program from the more conventional craft lineup at Kilowatt Brewing Ocean Beach. Sixteen taps run a mix of barrel-aged sours, saisons, the 14 Mile West Coast IPA, hazy IPA, a lager developed with the head brewer at Bivouac Ciderworks, and small-batch hard seltzers. Collaborations with neighborhood breweries are part of the operating model, including a hoppy pale ale brewed jointly with Ocean Beach Brewery for the OB tasting room launch. Production and the barrelhouse moved in 2023 to a larger facility at 3826 Sherman St in Point Loma, where blending and oak aging now take place across more than 100 barrels and foeders, while the OB room remains the original 49-capacity neighborhood tasting space. Limited barrel-aged blends—Gose Loco aged 12 months on Hungarian oak soaked in añejo tequila with Bearss limes, sea salt, and agave; Fuzzy Peaches mixed-fermentation pastry sour rested two months on peaches with bourbon vanilla and cinnamon—are the most complex and longest-cycle releases the brewery produces.