Real Ale Gose in cans

the crowd was serious enough. myself, another chef, a couple of bar tenders and a cicerone. (which i guess would be industry professionals. i should have said industry event, this was a gathering of friends, my apologies.) goses, fruit sours, and lighter summery sours like funky gold mosaic were the theme of the weekend. some decent work went into tracking down the beers, but a new gose by a brewery i enjoy to drink between meals seemed like a safe bet while i was grabbing supplies at the grocery store.

i mean, very possible that our palates were a bit hammered with the events of the day. it was dangerously close to the westbrook gose and gozu we had earlier in the day, on top of jester kings and cascades. i felt it pretty lacking in 2 essential elements to the style. a nice light tart quality, and a bit of salt. i didnt get much of either, just a lot of wheat and lime, but ill revisit on a day that isnt as busy for my tongue.

 

Science has found a way:

 

Not sure how this would work unless you are adding lacto as well.

 

I wish I could find the video of the 3 minute gueuze.

Also I'm curious as to why the spoon and french press need to be sanitized and not just clean? You're not refermenting the beer so who cares if you add some more bacteria or yeast in to it. The beer also isn't acidic enough to be Westbrook and it's not trying to be Westbrook so I'm still not really sure why it's getting so much hate for not being Westbrook.

 

Just pour some lactic acid into it

 

Found it!

 

Anyone seen this around up north at all still?