Anderson Valley The Kimmie, The Yink, & The Holy Gose Ale

Anderson-Valley-The-Kimmie,-The-Yink,-&-The-Holy-Gose-AleOriginating in the town of Goslar, Germany in the early 16thcentury, the Gose style (pronounced “Go-zuh”) was traditionally brewed using salted water and 50% malted wheat and was spiced with coriander and hops.  It was fermented with both traditional yeast and lactic bacteria, giving it a slight tartness, similar to that of a Berliner Weisse.  The brewing of Gose eventually migrated to Leipzig, Germany by the turn of the 18th century and became the most popular style in the region by 1900, only to virtually disappear after World War II brought destruction to the breweries and hard economic times.

From the Brewer – “With a bright, golden color and tight creamy head, the earthy wood undertones in our Gose develop into a light mineral aroma with a hint of lemon zest and tropical fruit. Before boiling, the wort is kettle soured with lactobacillus, imparting an initial refreshing tartness that gives way to a subtle fullness. Flavors of guava and peach are followed by a slight sea salt dryness and lemon sourness that is enhanced by coriander and post-fermentation additions of salt. The finish is dry, effervescent, and lemon tangy, reminiscent of a fresh sea breeze.”

Pairs with: Smoked Salmon, Oysters, Pad Thai, Bitter Greens (Arugula, Mizuna).

Hops: Bravo
Malts: Pale Two-Row, Malted White Wheat
Alcohol by volume: 4.2%
Format: 6 packs
Seasonality: Late Summer

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