Description
For our own version of a #savorysour, we started with our base Gose, a kettle-soured Wheat Ale, but cut out the coriander and nearly doubled the sea salt. Then we added tomato puree to the fermenter along with fresh tomatoes from Bayberry Fresh LLC that we fire roasted in house, contributing just a hint of smoky sweetness. Finally, we dry herbed (that term probably won’t stick) the beer for nearly a week with fresh basil from Bayberry Fresh and oregano. The result is a 4.8% ABV kettle sour reminiscent of rich, robust spaghetti sauce, but still delicate, crisp, and surprisingly refreshing. Flavor adventurers, please join us on this crazy journey, all others can stay at home ;)
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Estimate based on the Widmark formula. Indicative only, does not replace a breathalyzer.
⚠️ Alcohol abuse is dangerous for your health. Drink responsibly.
Legal limit France: 0.5 g/L (0.2 g/L for new drivers).
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