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High Cotton beer now on tap at select locations in Memphis

June 21, 2013 By: mike Category: Breweries, Craft beer, Memphis

High Cotton Brewing Co.

High Cotton Brewing has been selling its locally-brewed beer for just over a month in Memphis. In that short time, High Cotton beers have arrived on taps at more than a dozen bars and restaurants, from Downtown to East Memphis.

Here’s where you can find High Cotton beer so far, according to High Cotton’s new website:

Aldo’s, 100 South Main
Bardog, 73 Monroe
Brass Door, 152 Madison
Ciao Bella, 565 Erin
Central BBQ, 147 E. Butler/2249 Central/4375 Summer
Kudzu’s, 603 Monroe
Local Gastropub, 95 South Main/2126 Madison
Mad Earl, 150 Madison
Memphis Sports Pub, 5012 Park
Mortimer’s, 590 N. Perkins
Slider Inn, 2117 Peabody

High Cotton is brewing an ESB, Saison and Scottish Ale at its brewery on Monroe just outside of Downtown. I’ve tried all three, and they are great local brews.

Had any High Cotton beer yet? Let us know what you think in the comments below!

5 Comments to “High Cotton beer now on tap at select locations in Memphis”


  1. Had the Scottish and the saison last night at the BCB meeting. Both were nice. I didn’t realize that they’re varying their recipes from batch to batch.

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  2. Hi guys! Brice here from HCBC. We do vary the Saison recipe from batch to batch. As a farmhouse ale, we feel that it would be disrespectful to the style to turn it into a homogenous product. We work with the best ingredients available, so, for example, we’re using Citra hops right now. Citra is a difficult variety to get in large quantity, so we’re scraping it together from various sources. When the Citra runs out, we’re scrounging for some other interesting, citrusy varietals. For the summer, the recipe will continue to lean on the light-colored specialty malts and will be spiced with black pepper. As the ambient temperature drops (naturally raising the final gravity of the beer slightly), we’ll move to a richer grain bill and probably change the spice bill. It will eventually shift into a Biere de Garde for the winter months and then back to Saison in the spring.

    The Scottish and ESB stay the same from batch to batch, but, of course, we’re always trying to improve our techniques to make better beer. We feel that taking the best of industrial and traditional brewing exemplifies what we’re trying to do here. Stay tuned for updates on the wild fermentation project and barrel aged ales.

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  3. Brice, what does the rest of 2013 look like for High Cotton? Do you have plans to open the taproom or start selling growlers this year?

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