The Kimmie, The Yink, & The Holy

Originating in the town of Goslar, Germany in the early 16^thcentury, the Gose style (pronounced “Go-zuh”) was traditionallybrewed using salted water and 50% malted wheat and was spiced with coriander and hops.  It was fermented with both traditional yeast and lactic bacteria, giving it a slight tartness, similar to that of a Berliner Weisse.  The brewing of Gose eventually migrated to Leipzig, Germany by the turn of the 18^th century and became the most popular style in the region by 1900, only to virtually disappear after World War II brought destruction to the breweries and hard economic times.
 
With a bright, golden color and tight creamy head, the earthy wood undertones in our Gose develop into a light mineral aroma with a hint of lemon zest and tropical fruit. Before boiling, the wort is kettle soured with lactobacillus, imparting an initial refreshing tartness that gives way to a subtle fullness. Flavors of guava and peach are followed by a slight sea salt dryness and lemon sourness that is enhanced by coriander and post-fermentation additions of salt. The finish is dry, effervescent, and lemon tangy, reminiscent of a fresh sea breeze.
FOOD PAIRINGS:  Smoked Salmon, Oysters, Pad Thai, Bitter Greens (Arugula, Mizuna)
GLASSWARE: Stange, Pint glass
ALC/VOL: 4.2%
MALTS: Pale Two-Row, Malted White Wheat
HOPS:  Bravo