We brewed this mostly traditional Gose with our friends at Bangin Banjo. We used pilsener malt and pale wheat as is typical for the style, but we also added a touch of malted rye. We added freshly ground Indian coriander and salt in the whirlpool, and fermented with our mixed culture in stainless steel on top of lemons and oranges. After primary fermentation slowed down, we aged in neutral French oak puncheons for several months to provide firm acidity and soft tannins to this citrusy and tropical Gose.
