There Gose Nothing or aka Gose Dos

Attempt 2 at Our Gose homebrew. Yes that is pronounced "Gohs-Eh" with emphasis on the "O". For you newbies to all these different beer types it's a little like a salty margarita if you have never tried a Gose.

Yes round one was exploding with flavors 🤣😂😅 if you have been following along in the blog.

Tim spent every evening working and watching carefully for this 🍻 brew to reach perfection. It is an intricate process. First you have to sour the mash/grains which is not a traditional step but requires you to keep grains/mash at 110 to 120 degrees for 48 to 60 hours. Then you resume to regular home brew steps the boil and fermenting process.

This round Tim fermented longer and added extra coriander to tweak the recipe.  Also begore bottling 🌊 sea salt is added which gives it that final zing.

(Keep your fingers crossed because we don't have time for a round tres.)

Let me present to you There Gose Nothing and now aka Gose Dos. All holding double meanings 😬🍺