As we put the finishing touches on our CAlambic series with our upcoming Montmorency cherry brew, we wanted to share some background on how we got here. Sours are a big part of High Water and there’s some history behind it.
Going back to the 90’s, Brewmaster Steve was experimenting with sour barrel beers thanks to his love of Cantillon and Drie Fonteinen. Not everyone is a fan of the hop bitterness that comes with the all-popular IPA style and as Steve points out, the sour taste profile pairs nicely with a variety of food. It’s also refreshing thanks to all the fresh fruit used. He and his wife, Barri, First Lady and Flavorologist of High Water are longtime fans of sour beers and have stayed on the leading edge of innovation with this style.