Chipotle Mexican Grill continues its commitment to serving the very best tasting food and drink it can through a partnership with San Diego- based craft brewery, Ballast Point. On September 1, 2014, Chipotle will begin serving the brewery’s award-winning Sculpin IPA at nine of its San Diego restaurants, including Carmel Valley, Carlsbad, Encinitas, Flower Hill (Del Mar), 4S Ranch, La Jolla Cove, Mira Mesa, Mission Valley, and UTC.
‘‘Ballast Point is making amazing craft beers—-beers that our customers recognize and appreciate,’’ said Chris Arnold, director of communications at Chipotle. ‘‘We are always looking for like-minded partners who share our commitment to making great food and drinks in more traditional ways, with the very best ingredients, and that taste great. Ballast Point hits the mark in each of those ways, and their Sculpin IPA goes particularly well with our food.’’
One of San Diego’s premier craft breweries, Ballast Point uses yeast from San Diego-based White Labs in all of their beers, including the Sculpin IPA. With the San Diego ecosystem in mind, Ballast Point works with a local farm partner to recycle the millions of pounds of spent grains used at the brewery each year.
’’Like Chipotle, Ballast Point is committed to sourcing the very best ingredients, and working with local suppliers as often as we can,’’
said Ballast Point CEO and founder Jack White.
Chipotle’s commitment to finding the very best ingredients has led the company to serve naturally raised meats (from animals raised in more humane ways and without the use of antibiotics or added hormones), local and organically grown produce, and dairy products made with milk from pasture-raised dairy cattle. It has also prompted Chipotle to explore relationships with local and artisanal partners, including several craft breweries around the country.
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is
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seeking better food from using ingredients that are not only fresh, but that—-where possible—-are sustainably grown and Responsibly RaisedTM with respect for the animals, the land, and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and currently operates more than 1,650 restaurants including seven ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates one Pizzeria Locale. For more information, visit Chipotle.com.
￼What started in 1996 as a small group of home brewers who simply wanted to make great beer evolved into the team of adventurers known today as Ballast Point. From bringing a hoppy twist to a porter, or adding four types of malt to its amber ale, to creating a breakthrough gold-medal winning IPA, the San Diego-based company is known for adding its own touch and asking if there’s a better way. Not satisfied with just brewing great beer, they got into the distilling business to see if they could add our own spin to another centuries-old craft. Today an internationally recognized leader in the craft brewing and spirits industry, the company makes over 50 styles of beer and bottles ten spirits. For more information, visit www.ballastpoint.com.
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