The beer starts with a base of light wheat ale. This is one of the more complicated brews Sakiskiu have done. It’s been kettle soured with lactobacillus and then fermented with raspberries at a rate of 100 kilos of berries per 1000 litres of beer. A pinch of salt adds up to the light body and the dryness in the aftertaste of this brew.
Tomos –
Fruity, salty, lovely
Gareth –
No salt flavour to note. Not an awful taste, but not a proper gose for me.
Peter –
tart raspberry flavour, very refreshing
Michael –
Nice and easy to drink
Paul –
Wow – an absolutely lovely beer. Raspberries throughout