after the Second World War and the sweeping popularity of the Pilsner. Lucky for us, brewers are looking for something new and are turning their gaze to the past. Salt Spring Island Gruit,which is also a great beer, is another example of old beers being newly brewed. Why would anyone want to add salt to beer? Sweet and salt are a classic contrasting food combination. Don't believe me? Try some salted caramel chocolates.
Gose-uh = 7/10
This is not simply White Bark with added salt and lactobacillus. Although the nose is reminiscent of this combination: the sea air with coriander and a slight acidic tartness. Each sip is predictably dry and effervescent with a familiar spiciness. What's new is the salty residue on the lips; it is akin to swimming in the ocean. This only draws you back in for more straw malts with a refreshing lemon edge. Not a flavour powerhouse but very tasty.
Alcohol Content 0 5% ABV
Appearance +1 (a reasonable description of expected flavour is provided)
Glassware: There is no traditional glassware choice, so I went with a witbier glass. This was mainly because I rarely use this glass. Other options would be a weizen or a stange.
Food Pairing: Stick with light fare. Think goat cheese omellete, fish, lobster or a ham and cheese sandwich. Serving with a salad topped with boccaccini and capers would draw out the saltiness a bit more. Hard cheeses, like pecorino or parmigiano, would be a good pairing choice.
Cellar: I wouldn't, but then again the Lacto might increase the tartness over time.