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.
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!
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