Fine black-peppered version of brettanomyces-soured gose retains sea-salted coriander expectancy and tart lemon pucker while mild jalapeno burn brings some heat. Light rum barrel aging adds residual sugaring to contrast bacterial yeast influx.
Fine black-peppered version of brettanomyces-soured gose retains sea-salted coriander expectancy and tart lemon pucker while mild jalapeno burn brings some heat. Light rum barrel aging adds residual sugaring to contrast bacterial yeast influx.