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The sapidity combined with sourness always fascinates and excites us. The challenge therefore consisted in rendering the both: lactic sourness and mineral saltiness. We brewed a simple Golden Ale aging it for 9 months in barrels inoculated with lactic bacteria. After that we have brewed a second beer using pink Himalayan salt and we blended the two: the result is our Gose, Kiss me Lipsia.
IBU (amaro): più il numero è elevato, più amara è la birra.
EBC (colore): più il numero è alto, più la birra è scura.
Straw yellow color. Slightly persistent compact foam.
Lactic scents with notes of yellow peach and a slight rustic crust of bread.
Slight enveloping lactic acidity with malty flavors extinguished by the salt.
All year round.
