High Water Brewing TAP 25 Tap Takeover
Here is snapshot of what we poured:
Hop Riot IPA™ - 7.3%
Classic West Coast India Pale Ale, El Dorado, Cascade, Mosaic and Chinook hops.
Hop Logic Imperial IPA™ - 9.5%
Our Imperial IPA, brewed with layers of specialty malts, Magnum,
Centennial, Cascade, Chinook and Mosaic hops.
Aphotic Imperial Porter™ - 9.3%
[ey-foh-tik] Greek, "without light" the depths in water beyond which less than 1% of sunlight penetrates. A very dark beer with flavors of molasses, cocoa, coffee and licorice.
Campfire Stout™ - 6.5%
All natural graham cracker crumbs, molasses and natural flavoring. Notes of chocolate and graham cracker topped with a hint of marshmallow will “leave you wanting s'more”.
Another Kind of Phrog…Revisited – 7.2%
Classic American Hoppy Amber, collaboration with EJ Phair Brewing
2012 Tramp: Belgian Quad – 10.5%
Figs, raisins and dates, Collaboration with Bison/Uncommon Brewers
2013 Tramp: Belgian Tripel – 10.8%
Persimmons/orange blossom honey, collaboration with Bison/Uncommon Brewers
2014 Workingman's Ale – Jerry Garcia Tribute Beer – 4.5%
Classic English Mild, collaboration with Magnolia Brewing
Brandy Barrel Stout - 1 year in Gallo Brandy Barrel – 7.5%
Slight lactic tartness and natural barrel oxidation with a defined Brandy finish.
Chocolate Raspberry Tart - 1 year in Red Wine Barrel – 4.0%
A Berliner Weisse aged in Red Wine Barrel with Lactobacillus,
With natural Chocolate and Raspberry flavorings. Brewed at Hermitage
Ramble on Rose – Sour Ale – 4.0%
Aged with 50 lbs fresh Nui Blueberries from Lodi, Ca. for one year in a Red Wine barrel
barrel with Rose Petals, Rose Hips and Pink Peppercorns with Lactobacillus. Brewed at Drakes.
Olallieberry Sour - 4.0%
Aged with 50 lbs of fresh Olallieberries from Pease Ranch in Brentwood, Ca.
in a Red Wine barrel for 1 year with Lactobacillus. Brewed at Devils Canyon.
Old & in The Way™ - 2011 – 11.5%
Barley Wine Aged in Heaven Hill Bourbon Barrels 6 months,
Cellared for 3 years. Brewed at Drakes Brewing.