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German Gose. Like Gose, it’s moderate in alcohol, brewed with malted wheat and salt, and has some acidity or sourness in the flavor profile. We specifically used both sea salt and alderwood smoked sea salt, and fermented Snörkel (like all our beer) with a blend of brewers yeast, naturally occurring wild yeast, and native souring bacteria, the last of which lends the beer its acidity. But Gose only served as a jumping off point. From there, we set out to explore the savory characteristics of umami through use of the oyster mushrooms.

-JK Less