Upstairs, the breezy tasting room beckons with casual indoor/outdoor seating looking out to the Pacific Ocean. Large reproductions of Agua Mala’s stylized beer labels adorn the walls.
Tasting Baja Beers
Agua Mala produces seven core beers and a hard cider plus an ever-evolving lineup of seasonal brews. The classical style beers made using top quality ingredients include an English Bitter, Belgian Wit, American Pale Ale, IPA, Amber and Oatmeal Stout.
When Agua Mala was awarded a silver medal for its Astillero (shipyard) IPA at the 2014 World Beer Cup, El Sauzal gained international attention. The copper-colored Astillero IPA boasts a whopping 8.5% ABV, floral aroma and clear bitter note characteristic of this style of beer.
The dark red Marea Roja (red tide) Amber Ale is a more moderate option with 5.2% ABV; peach, apple, honey aromas and a distinct caramel malty flavor. My personal favorite was the dark black Mantarraya Oatmeal Stout with 4.2% ABV; luscious chocolate, coffee, nutty aromas and a creamy finish.
Sampling Food at Agua Mala
To complement the exceptional beers, Michelin star chef Drew Deckman of Deckman’s En El Mogar (one of my favorite restaurants in the nearby Valle de Guadalupe) created a delectable food menu showcasing the fresh seafood and local produce of the region.