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.


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