In pursuit of the most crushing, full-bodied and fruity summer combination, in the next beer from the ART+ series we decided to join forces with the North Brewing Co.!
Some time ago we had the opportunity to visit their brewery in Leeds and brew together a beer included in one of the most popular series in their offer – TFG (Triple Fruited Gose). The recipe we created contained the best quality malts, oats, lactose and salt to create an incredibly full, thick, smooth and… triple fruit experience!
As it was very well received, when brewing at Dlugosza 2 Street (this time online) once again we decided to bet on the Gose style enriched with bananas and aromatic strawberries.
A simple malt base consisting of barley and wheat malt and oatmeal, which added velvetiness. We also added a touch of lactose, a milk sugar that is not involved in the fermentation process. All of the above components translated into an extract of 12.5⁰ Plato providing adequate fullness and a base for the fruit additions.
The hopping is very gentle, even “homeopathic”. We added just a touch of Chinook to add tropical notes to the beer profile.
Our home-grown Ale strain, which works well in all beers with added fruit and highlights its flavor.
Fruits are a very big part of this beer – the banana and strawberry combination we used is definitely a flavor reminiscent of warm spring and summer days! Both fruit additions are added in pureed form.
Salt (NaCl) is a “must have” in the Gose style beers. The key is to find a balance between sweetness and delicate minerality, which is achieved precisely by adding salt. In small quantities it improves the mouthfeel and enhances the sweetness. Despite its addition, however, the beer is not salty, just mineral.
- Style: FruitedGose
- Extract: 12,5%
- Alcohol: 4,5%
- IBU: 5
- Malt: barley malt and oatmeal
- Hops: Chinook
- Yeasts: House hazy Ale yeast
- Additives: banana and strawberry puree, lactose, salt
- Appearance: light pink, hazy, pale pink & long-lasting foam
- Aromas: strawberries, bananas
- 1 – smooth, fruity
- 2 – sour
- 3 – mineral, salty
- Serving temperature: 8-12⁰C
- Glass: Sensoric, tulip, snifter
- Dish: salad with goat curd, balsamic dressing and strawberries
- Cheese: Goat salty cheese
- Dessert: Panna cotta, rustic cake with strawberries and crumble