Sour – Traditional Gose | 4.5% ABV

Commercial Description:

Brewed in commemoration of the 2015 Craft Brewers Conference, this gose was kettle soured with Lactobacillus brevis from Wyeast Laboratories and then fermented with Occidental’s house Klsch yeast strain, and and uses Oregon sea salt to mimic the water profile originally used to make this style of beer. A drinkable and refreshing beer, this collaboration captures the collective styles of the contributing breweries.”