The Kimmie The Yink and The Holy Gose

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.

FOOD PAIRINGS:  Smoked Salmon, Oysters, Pad Thai, Bitter Greens (Arugula, Mizuna)

GLASSWARE: Stange, Pint glass

ALC/VOL: 4.2%

MALTS: Pale Two-Row, Malted White Wheat

HOPS:  Bravo