Gose with Lemon Skin Miso
Going beyond salt in Gose territory, we are playing with the multiple layers that umami flavours can contribute to sour beer, by adding Miso, a Koji fermented seasoning from Japanese cuisine. We make the miso in our kitchen, refermenting by-products like bread and lemon. Infused with fresh lemon peel, it bursts with citrus character while retaining the savoury notes from the Miso.
Malt Pils, Pale, Munich, Spelt, Raw Wheat, Raw Rye
Infusions Mugwort, Lemon Skin Miso, Lemon Zest