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Our Gose is soured with our own house strain of Lactobacillus Bacteria. That culture was made in the traditional method from Germany by soaking the pre-fermented beer on more grain. The Bacteria on the grain, under the right conditions, sour the beer, in a similar manner to the way yogurt is made. Once the desired level of sourness is achieved, we bring it back to a boil, and treat it as a normal beer after that, adding a touch of hops and ferment as normal. Gose, as a style, has touch of Salt and Coriander and is a great beer for adding fruit to. In this particular case we omitted the Coriander, and added Cardamon instead to compliment the Strawberry addition.
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