Called Ryzenshein, this kettle soured rye gose was brewed with pilsner flaked wheat, crystal rye, acidulated malt, and Hallertauer Hersbrucker hops. It was then soured by adding Lactobacillus before fermentation.
Look for it to hit the shelves of select liquor stores shortly.
It pours a deep amber-toffee colour and has a robust head with initial notes of stone fruit fill and milt citrus. There is a fine balance between the lactobacillus driven sour and salty coriander finish of a traditional Gose. The addition of crystal red rye malt adds a unique and subtle spiciness and is a beer that finishes dry and sharp.
Specs: 5% ABV/ 60 IBU’s