GOSÉ. EFFERVESCENT, TART AND SLIGHTLY SALTY
In our interpretation of this German classic, we used Gulf Salt from our friends over at Gulf Coast Salt Works. Fermented with both lactobacillus and ale yeast, this brew boats a bevy of juxtaposed flavors. The low pH during fermentation causes the yeast to create unusual esters remise of apricots and peaches while the spicy citrus characters stem from the coriander added to the whirlpool.
Pairing: The acidity and citrus essences balance out the heat of a spicy bowl of Pad Kee Mao or can cut through the rich fatty flavor of duck roast. ABV: 4.6% IBU: 12