Rye and Apple Gose
Collab with To Øl and BRUS. A sour rye gose brewed with spontaneously-fermented cider as mash liquor, Estonian apple juice, and three varieties of thyme.
Taste: Sweet yet tart apple character followed by layers of
and soft citrus. Rich toasted sourdough and a smooth honey-biscuit base, before a gentle sizzling of fresh herbal notes on the aftertaste.
Appearance: Vivid orange with a thin beige head.
Nose: Huge citrus and caramelised tart winter apple cider aromas, with a distinct bright funk. Orange zest and more citrus with a soft herbal spice.
Malts: Pale malt, Rye malt, Wheat malt, Flaked rye, Flaked oats, Flaked wheat
Hops: Citra, Hüll melon, Honey, Coriander seeds, Himalayan pink rock salt, Normal thyme, Soft thyme, Lemon thyme
Christian Gadient is a force to be reckoned with. At the tender age of 26 he was the youngest chef in Denmark to be awarded a Michelin star at Restaurant Marchal. Soon after, he gave all of this up to open up the dining wing of BRUS in an old iron foundry turned microbrewery, bar, bar, shop & restaurant in central Copenhagen with you-know-who. After 2 years of neighboring the BRUS Copenhagen brewery with his kitchen skills, Christian travelled to our friends Põhjala Brewery in Tallinn, Estonia to brew. Here he where swapped his chef whites to get down and dirty with the mash tun and brew his first ever collab for us. Põhjala are both long term friends, and excellent brewers. Taking inspiration from their heritage, nature and local cuisine, these guys specialise in Baltic porters and barrel aged beer. They craft delectable and limited-edition beers with local and seasonal ingredients and spices.
The result of the collab is a 5,8% Rye & Apple Gose brewed with spontaneously fermented cider as mash liquor, Estonian and Danish apples – dry hopped with 3 varieties of thyme.
Ladies & Gentlemen meet Graff Gadient! Less
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