A barrel-aged, slightly more robust & wild interpretation of a traditional gose.

This sour wheat ale was hopped with German noble hops, aged in tonneau with Lactobacillus and Brettanomyces for 6-8 months, and spiced with coriander seed and Cervia “sweet” salt.

It’s refreshing, highly drinkable and thirst-quenching, all without sacrificing complexity.

It brings saline presence and a citrusy spice, along with an ethereal aromatic bouquet of yellow fruit and sour peaches. The oak lends funky, woodsy notes, enriching the beer with depth and nuance.