Like slacklining, styling a sour beer requires superb balance. Too far in either direction and it's not going to end well.
This kettle-soured beer uses Mango & Guava puree and pink Himalayan sea salt.
Not too sour and not too salty, its simply a beautifully refreshing drop.
Sour wheat beers were common in many parts of medieval and early Industrial Europe. Two styles – lambic and Berliner weisse – survived, but many others did not. Gose and Lichtenhainer are historic styles of sour wheat beer. Grodzisk is sometimes tart, sometimes not. Gose is seasoned with salt, Grodziskie and Lichtenhainer contain smoked malt. Historical sources are mixed about Lichtenhainer containing wheat, so modern interpretations may vary. Grätzer is an alternative name for Grodziskie. All three will be relatively low alcohol, with a strong wheat character, but will be distinct from classic examples of Berliner Weisse or lambic. As all we have are historical recreations, substantial differences may exist between interpretations.