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Sour ale with grapefruit, pear and lychee aged in used French Oak barrels. The first release in High Water’s Calambic Series, “California Lambic”, beers inspired by and paying homage to the masterful artisans of the Lambic region of Belgium and their unique spontaneously fermented beers. High Water’s Central Valley Brakfast Sour is a beer adventurer’s dream come true. Aged in used wine barrels for 1 year with the finest fruit added from California’s very own San Joaquin Valley. It is sold in a 12oz bottle.
Tartness and pucker lovers. Organic acids naturally come about from the acidified malts in the mash or during fermentation from various microorganisms and barrel aging. That's why the term 'wild' is used around Sours. They range from soft and floral and semi-sour to super funky and very sour and really everywhere in between.