Friday, September 5, 2014

High Water Brewing TAP 25 Tap Takeover

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.

Monday, August 11, 2014

Another Kind of Phrog....Revisited

"Another Kind of Phrog... Revisited"

Our newest Release...

Hoppy American Amber
7.2% ABV and 33 IBU
Released 8/3/14:  1/6 bbl and 1/2 bbl draft only
High Water Brewing, Pittsburg, California
A truly classic American Amber Ale.  Wonderful balance of malts and hops with a “Extreme Consumability Quotient", “Delicately Quaffable” and “Deliriously Delicious”.

The history of this recipe goes back to the early days of Triple Rock Brewery in Berkeley. Head brewer Sandy Savage brewed a beer called “Tree Frog Ale” at Triple Rock.   Sandy did some consulting work at El Dorado Brewing Company in Stockton in the early 90's and created and brewed a beer he called "Some Kind of Frog" while consulting there based loosely off the Tree Frog Ale recipe.   After buying the El Dorado Brewing brewpub in 1996, I discovered the recipe while looking thru some old brew logs. I modified the recipe and came up with "Another Kind Of Frog".  The beer was a great hit and even earned a 1st Place Gold Medal at the 1999 California State Fair Commercial Craft Beer Competition.  Many years later I have resurrected it and collaborated with Cortlandt Toczylowski at EJ Phair Pittsburgh and have now released the latest Phrog incarnation.   "Another kind of Phrog... Revisited”. Sandy Savage is still brewing at his North Forks Brewery which is a Brewpub/Wedding Chapel/ Pizzeria/ Beer Shrine in Deming, Washington and keeps the Frog tradition alive with his version called "Son of Frog".

Steve Altimari, High Water Brewing, Brewmaster

Saturday, June 28, 2014

Le Petit Diablotin

Le Petit Diablotin

American Sour Released

We have been aging this treat for 3 years in red wine
barrels and now it has been bottled and it is heading
to a craft beer store hopefully near you. Brewed and put into 
barrels in June of 2011 at Drakes Brewing. We have blended
 these 3 year aged barrels with other sours barrels that 
were aged 2 years and some"younger" 1 year old barrels.
A healthy mix of Brettanomyces, Pediococcus and Lactobacillus
was added into the barrels and nature was allowed to takes
its course. Some of the pomegranate and cherry notes have faded 
but a complex melange of wood and fruit notes still 
dominate the finish.  Somewhat "Gueuze-like" in its flavors and 
presentation.  A total of 2400 375ml bottles were produced 
along with nine 5 gal kegs.  Don't wait around for this one to 
come to you, get it now and enjoy for many years to come.

Monday, January 13, 2014

It's Barley Wine Time Again!!!!

2013 Old & In The Way Barley Wine
is now hitting the shelves.

Brewed with little American Style flair this year,
plenty of hops for great drinking now or if
you want, lay a few bottles down for future enjoyment.

Monday, April 15, 2013

High Water Brewing Beer Dinner Summary

In partnership with Nena's Mexican Restaurant

to Benefit Puentes-Americas

Live Mariachi Band

We had a great time, check out the menu and

keep your eyes out for upcoming events.

Friday, April 5, 2013

It's here!!!!!  58 BBL's hit the street yesterday, the 2013 batch is American Ale yeast with a butt load of Nelson Sauvin, Green Bullet and Motueka Hops, Lemon Verbena for the zing.....  The 2013 label is a lighter yellow color, 2012 is darker label.

Friday, February 8, 2013

2012 Old & In The Way Barley Wine Released

We have just released our 2012 Barley Wine.  We have a limited 170 case
release of 22 oz bombers and only 24 five gallon kegsWe went with the
traditional English Style Barley Wine with an Oak finish this year.  We decided
to forgo the Bourbon barrels and allow the true malt character to shine.

Flavors of toffee, treacle and caramel emerge as the beer opens up. 
Enjoy this beer a little warmer to fully appreciate the depth and complexity
 of flavors in this beer. Brewed to be enjoyed as a sipping or fireside beer. 
 Share one with a good friend.  11.0% Alc. by Vol.