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. This version is infused with raspberries, blackberries, and blueberries to compliment the sourness and make a very berry refreshing beer.