This Kettle Soured Rye Gose was brewed with pilsner flaked wheat, crystal rye, acidulated malt, and Hallertauer Hersbrucker hops. The Ryzenshein was soured by adding Lactobacillus before fermentation, bringing you collab-perfection.
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.
Like it’s inspiration between brewers, this is a beer for sharing!
Specs: 5% ABV/ 60 IBU’s