High Water Brewing Presents Central Valley Breakfast Sour
(Pittsburg,CA) – The time has come and the solution to the age old mornin 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 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.
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Available in 12oz bottles and 5 gal kegs now!
