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Kabrew Launches Industry-First Fresh Highball 'Kabrew Highball'

Draft Highball RTS Highball in Keg Container

On the 9th, Kabrew announced that it will introduce two types of draft highballs, 'Kabrew Highball,' made as large-capacity ready-to-serve products, allowing customers to easily enjoy highballs even at regular stores for the first time in the industry.


Kabrew Launches Industry-First Fresh Highball 'Kabrew Highball'

Following the launch of canned RTD (Ready To Drink) highballs targeting the home market earlier this year, Kabrew has developed draft highballs in the form of draft beer to make highballs easily accessible in restaurants and pubs. Unlike traditional highballs in the entertainment market that require mixing alcohol and syrup according to a recipe or need special dedicated machines, Kabrew Highball is an RTS (Ready To Serve) product contained in large-capacity kegs for commercial use.


Kabrew Highball comes in a standard 20L keg type and can be served directly into an ice-filled glass without any special preparation. Stores that sell draft beer can simply connect the highball keg to their existing taps, allowing them to use their usual high dispensers or keg refrigerators without complicated installation processes or additional costs.


Kabrew applied optimal recipes tailored to each flavor based on the original liquor brewed directly at the Kabrew Brewery for this highball as well, and will first introduce two types: Earl Grey Highball and Grapefruit Highball. 'Kabrew Highball Earl Grey' is a representative popular product that combines rich and sweet Earl Grey aroma with refreshing carbonation, while 'Kabrew Highball Grapefruit' is a fresh and sweet fruit-flavored highball that is popular among female customers. Both products have an alcohol content of 7%.


A Kabrew representative stated, “Kabrew Highball is an all-in-one highball that considers the convenience of business owners and provides consumers with a consistent quality product,” adding, “We plan to expand the Kabrew Highball lineup based on continuous recipe development.”


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