Tonight’s tasting is full of mouth-watering deliciousness. If you’ve never tried a sour beer, this is the perfect tasting for you! We progress from light to heavy, from fruity to sour. Learn about what the hell a gose (goez-uh) is, as well as why bacteria tastes delicious. Robin, Certified Cicerone Beer Server, will pour four from 5-7pm.
Anderson Valley: The Kimmie, The Yink, and the Holy Gose
“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.”
Anderson Valley Blood Orange Gose
“Our Blood Orange Gose is a tart, refreshing wheat ale that is kettle-soured with lactobacillus and brewed with sea salt and coriander. However, unlike traditional versions of the style, ours features liberal additions of blood oranges during fermentation. This imparts tangy citrus notes that complement the champagne-like flavors, creating a complex and sessionable ale perfect for any occasion.”
Acidulous Sour Wheat with Cranberries
“A refreshing American take on the classic German Berliner Weisse style. Tropical and crisp with a sharp pucker and a clean finish.”
Current Rotating Fruit Addition: Cranberries
Acidulous Sour Red Ale
“A mouthwatering nod to the Belgian style Flanders Red. Intense acidity with a mild funk; this burgundy-colored brew is fruity and complex, with a hint of oak.”
EST. CALORIES: 195 ABV: 6.5%
See you tonight!