A beer brewed using the traditional kettle sour method, similar to Anderson's renowned and award-winning Gose range of beers. It is pleasantly sour and refreshing. Tropical flavors are infused into the beer during the fermentation process thanks to the use of real guava and passion fruit. Leaving the beer cloudy results in a more aromatic beer and contributes to the overall balance of the drink. As a bonus, it is low in calories and carbohydrates. More
| Volume | 0,355 L |
|---|---|
| Alcohol | 4,2 % vol. |
| Plato (EPM) | 10° |
| Producer | Anderson Valley |
| Used hops | Chinook |
| Code | 2359 |
A beer brewed using the traditional kettle sour method, similar to Anderson's renowned and award-winning Gose range of beers. It is pleasantly sour and refreshing. Tropical flavors are infused into the beer during the fermentation process thanks to the use of real guava and passion fruit. Leaving the beer cloudy results in a more aromatic beer and contributes to the overall balance of the drink. As a bonus, it is low in calories and carbohydrates. More
| Volume | 0,355 L |
|---|---|
| Alcohol | 4,2 % vol. |
| Plato (EPM) | 10° |
| Producer | Anderson Valley |
| Used hops | Chinook |
| Code | 2359 |
Ingredients:
water, barley malt, wheat malt, hop products, guava, passion fruit
About the brewery:
Anderson Valley Brewing Company was founded on December 26, 1987 in Boonville, California. They started with a 10-barrel brewhouse located in their pub, The Buckhorn Saloon. At the time, they were one of 20 craft breweries in the US and are considered pioneers in craft beer production. They continue to experiment wildly, after all, like all American breweries. Launched in the spring of 2014, The Holy Gose was the first year-round canned gose beer, an immediate success and often credited with reviving and skyrocketing the gose style in craft brewing today. Over the years they have also expanded the barrel aging program to include a variety of wine barrel sours. The aroma and flavor profiles of these unique offerings vary greatly due to the extensive maturation process and the nature of the bacteria, wild yeasts and brettanomyces. You can recognize their beers by the animal that looks like a deer bear.
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