First brewed in the 16th century near Leipzig--whose water was heavy in salts--the light, sour wheat beer that became known as Gose gets its characteristic tartness from a mixed yeast/Lactobacillus fermentation. We're committed to bringing this historic style back from the brink of extinction but with a local twist, utilizing locally sourced souring bacteria, Filipino sea salt, and add hundreds of kilos of mangos to each and every batch. The interplay of salty and sour pairs beautifully with the subdued biscuity pilsner malts, the earthy citrus zest of a healthy addition of coriander, and our unique combination of dry hops for that little something extra.

Best enjoyed with watermelon salad, ceviche/kinilaw, Edam cheese, Greek yogurt lemon mousse.