Dating back to 1000 AD Germany, the Gose style was popular for centuries, brewed with water from the local Gose River using open fermentation to collect wild yeast. The style nearly went extinct due to the German Purity Law and bomb raids during WW2 on local gosenschenkes, or Gose taverns. Locals from the neighboring town of Leipzig reopened one of the gosenchenkes in 1986, reviving the style with modern modifications, coining the term “Goseanna” as a way to cheers the resurrected beer style. Fermented with lactose for a funky yet refreshingly acidic taste with a balance of lime, salt, and coriander.