SO.MUCH.NEW.BEER… Can’t concentrate. Can’t focus. MUST BEEEEER. Text your requests, including your name, to 314-399-9339.
2nd Shift / CBC Exclusive – Dry Hopped Katy
The last batch of this incredible beer has landed. We also have it on draught for your palate-pleasing.
Stone Xocoveza (Show-Co-Vay-Zuh) *Extremely Limited
This insanely delicious take on Mexican hot chocolate is crafted with cocoa, coffee, pasilla peppers, vanilla, cinnamon and nutmeg.
Stone 24 Carrot Golden Ale
As the name implies, this beer is richly aromatic and envelopes the palate with decadent flavors of cream cheese frosting, cinnamon, vanilla, carrots and raisins plus subtle malt sweetness, ending with a medium-dry finish.
Stone Double Bastard in the Rye *Extremely Limited
This one is just as mind-blowing and intense, yet with elevated spice and vanilla character from the barrels. Rye whiskey melds midpalate with Double Bastard Ale’s colossal hop and malt presence, adding dimension to the beer’s already deep caramel-like flavors.
Wild Onion Drago
An insanely full-bodied Russian Imperial Stout named after Rocky’s ultimate foe. Brewed with boatloads of roasted malt and Sumatra coffee beans. This big ale will warm the coldest of souls.
North Coast Barrel-Aged Old Rasputin *Extremely Limited
Every year we age a special batch of our much-loved Russian Imperial Stout in Bourbon barrels. The depth, intensity, and complexity of the flavor profile of this special release, like its predecessors, make it a worthy tribute to Old Rasputin.
Real ale fan and history aficionado Bruce Dickinson, Maiden’s vocalist, played a major role in developing the unique flavour of the beer, entailing ongoing visits to Robinson’s brewery in Stockport.
“I’m a lifelong fan of traditional English ale; I thought I’d died and gone to heaven when we were asked to create our own beer. I have to say that I was very nervous: Robinsons are the only people I have had to audition for in 30 years. Their magic has been to create the alchemical wedding of flavour and texture that is TROOPER. I love it.”
Highwater Brewing Campfire Stout
Our newest full production release, available year round. This beer was a blast to create and brew. We put over 4 lbs per bbl of Graham crackers in the mash, we used chocolate malt and to top it off added a natural toasted marshmallow flavor. Our number one selling beer!
Highwater Brewing 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.
Mikkeller Nelson Sauvignon Brut *Extremely Limited
Nelson Sauvignon. The king of beers. Fermented with champagne yeast, brettanomyces and enzymes. Then aged in Austrian white wine casks. Very dry, very vinous and very delicious.
To Ol Nelson Survin
Continuing the sour fling — this is our sour DIPA boasting with Nelson Sauvin hops. Crazy tropical sour notes, all in one beer. we call it Sourvin…