Buffering Capacity — Dry-Hopped Gose
Buffering Capacity is a little bit of two things that we like to do a lot: dry-hopping and souring. We use our lacto culture to drop the pH of the wort so the beer has a crisp tartness. Then huge dry hop additions of some our favorites, Citra and El Dorado, further accentuate the citrus, lactic acid notes while adding a candied lemon and light piney nose. If you can’t decide between one of our goses or one of our IPA’s, why not meet somewhere in the middle?