This centuries-old style originally originated in the town of Goslar where, according to legend, underground water flowed through the salty bedrock and so local brewers produced beers with a light salinity. Today, the capital of authentic Gose is Leipzig, but in its modern and post-modern versions it has spread all over the world. We make our Gose using the kettle souring method, where after mashing the beer is left in the brew kettle and fermented with food-grade lactobacilli. Like yoghurt, they acidify the beer with lactic acid and when the acidity reaches the required value, we start the hop brew, which kills the lactobacilli and we can continue to handle the beer in the standard way. Before the end of the fermentation we then add a large amount of fruit (here red orange) and the result is a super drinkable fruity sweet and sour beer perfect for this early summer.

VITAL

Water, barley malt, wheat malt, blood orange, hop products, salt, coriander.

Serve and drink chilled. Protect from frost and direct sunlight. Store up to 8 ˚C.