Gose aged in Terracota Amphorae. Gose-style beer, naturally soured using a blend of Lactobacillus strains, fermented with saison yeast, and aged in a terracotta amphora, lined with beeswax, for 6 months.
Gose aged in Terracota Amphorae. Gose-style beer, naturally soured using a blend of Lactobacillus strains, fermented with saison yeast, and aged in a terracotta amphora, lined with beeswax, for 6 months.