The Blackfoot River Gose (pronounced “GOH-zuh”) is a beer brewed to replicate an old world, spontaneously-fermented German ale that originated in the town of Goslar, Germany. During the middle ages, Goslar was known for its mineral and salt mines, which imparted a natural salinity to the brewing water. This water led to a slightly salty taste to the local beer. The Blackfoot River Gose was “kettle soured” with lactobacillus prior to boiling. Sea salt was added to the boil to mimic the salinity of the Goslar water. The result is a subtly sour and slightly salty beer with a hint of lemon from an addition of coriander. The lactobacillus and the saccharomyces work together to create flavors and aromas reminiscent of white wines, specifically chardonnay.