Tuesday, April 19, 2016

This blog is moving!!!!

Please follow this link back to the High Water website blog section......    http://www.highwaterbrewing.com/blog/





Friday, December 25, 2015

Thursday, December 24, 2015

High Water "Tranquil Eyes" Scotch Ale

Tranquil Eyes Scotch Ale
Coming Soon to your local Craft Beer Retailer

Our newest release is scheduled to hit the shelves and taps
in early January.  Brewed in the Wee Heavy style with layers
of toffee and caramel flavors with a hint of cherry wood smoked malt.
7.8% ABV

Thursday, August 27, 2015

High Water "S'moa Please" Tributary Beer Released

"S'moa Please" Released

Inspired by our favorite Girl Scout cookie the Samoa,
 we have brewed and released our version of the liquid cookie.

"S'moa Please" is brewed with toasted coconut flakes,  select premium English chocolate and caramel malts and even a 
touch of graham crackers.  The base beer style is an American Brown Ale, so expect a bit of hops to hit on the finish.
We will be pouring this treat on the GABF floor for those 
who are making the trip this September.
6.2% ABV

High Water Sugaree Maple Bourbon Pecan Pie

Sugaree Maple Bourbon Pecan Pie

New Release

You asked for it and we made it happen!!
Sugaree is back and available in 22 oz bombers
as well as draft.  Initially released as a one-off
Tributary Series beer, Sugaree was so well received
we had to move it into full scale production.  The
only downside is that all the cases sold out to our
distributors in the first hour of release...  Don't fear,
we have added another production batch, which will be
all packaged in bottles, so more will be on the way.
Vermont Maple Sugar (from our friends at Butternut Farms
in Morrisvile, VT), Bourbon soaked Oak chips from a 
great source in Kentucky and a selection of wonderful caramel,
crystal and chocolate malted barley from England with 
Japanese pecan.  
Truly a beer to fill your pie hole.
9.8% ABV Enjoy...

High Water Central Valley Brewfast Sour is Released

Central Valley Breakfast Sour

The time has come and the solution to the age old morning
question of, "what beer should I drink today?" is now solved.
High Water Brewing is proud to release our Central Valley
Breakfast Sour.  Primary fermentation with Brettanomyces and 
barrel aged for one year in used wine barrels with Lactobacillus.  
We sourced and pressed grapefruit juice from the brewer's
own trees. Pear, lychee puree were also added and grain of 
paradise was added as well for a devious finish.
  All the fruit was sourced from the California Central Valley 
and the result is a harmonious blend of flavor, aroma and texture.
Available in 12oz bottles and 5 gal kegs now!