It was first brewed by Solo 2 years ago for the Chinese market where it was released in bottles, and recently for the Scandinavian market where it was released in a can, while in Greece it was released only in a barrel.

It is a hybrid recipe that comes to marry two different types of beer, a Kölsch with a Gose. The first, originating from Cologne as the name suggests, is a beer that is fermented with ale yeast, but then matured at cold temperatures like a lager. The second also comes from Germany but from the city of Goslar, it bears the name of a very small river (Gose) and it is also fermented with a particularly sour character that it acquires from the lactic fermentation that is allowed before the normal fermentation. In this particular recipe, the extremely aggressive and hard-to-find lactic acid bacteria from a bottle of Tilquin were used.