A kettle soured ale made with real mango
Gose-style ales originated in Goslar, Germany in the early 16th Century. During this era Germany had several other regional beer styles that were quite similar, including Berliner Weisse and Broyhan. With the resurgence of sour beers in America, Gose has become the largest segment of the market because of the kettle souring technique and the quicker turnaround times.
Mango Gose is made with 50% wheat malt and 50% 2-row malt. This tart summer refresher is kettle soured with lactobacillus and then boiled with Himalayan sea salt. We dry-hopped it with Mosaic hops and then added real mango late in fermentation.
The aroma of this contemporary Gose-style beer is quite refreshing with Mosaic hops and mango fruit shining through. This beer will strike your palate with a medium lactic tartness and a hint of saltiness. Come into the Brewpub after a raft trip or mountain bike ride and grab a Mango Gose.