Пиво Tempus Project: Entomb April 2018 - Beavertown

Gose-style beer, naturally soured using Lactobacillus plantarum, fermented using a clean American ale yeast and aged in a terracotta amphora, lined with beeswax, for 3 months. Lightly tart, with notes of red berries, honey and a mineral finish. Malt:Extra Pale, Spelt Yeast:US-05 Microbes:Lactobaccillus Plantarum Hops: Saaz Vegan: Yes