This concoction is tart and dry, with flavors akin to fresh lemon and lime, although no fruit is actually added. It’s refreshing and so, so drinkable. Brewed with 50% wheat malt, like a traditional Gose, this kettle sour is started normally, but then acidified (soured) in the kettle with Lactobacillus. After reaching just the right acidity, the lactic action is halted and our American Ale yeast is allowed to take over and ferment the remainder. A healthy dose of freshly crushed organic Egyptian coriander is added towards the end of the boil; and Himalayan pink sea salt is added during conditioning. In Germany they call this the Champagne of Beers, and I can see why! So refreshing, so lovely, and so drinkable! Prost!
Description: Tart, Thirst Quenching, Lemon/Lime, Hint of Salt