Watermelon Gose with just enough sea salt to balance sweetness with acidity. Clean, dry finish.

Anderson Valley Briney Melon Gose - Boonville, CA

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

In a large mash tun, combine Pilsner malt, wheat malt, and flaked corn with 3 gallons of water. Heat to 150°F (65°C) and hold for 60 minutes.

Mashing

After mashing, sparge the grains with enough water to collect 6 gallons of wort.

Sparging

Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes.

Boiling

Cool the wort down to 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a fermentation vessel. Add watermelon puree, sea salt, and lactic acid. Pitch the Saison yeast. Seal and ferment at 68-72°F (20-22°C) for 2 weeks.

Fermentation

After fermentation, dissolve priming sugar in a small amount of water and add it to the beer. Bottle and cap the beer. Let it carbonate for 1-2 weeks at room temperature.

Bottling

Chill the bottles and enjoy your refreshing Watermelon Gose!

Enjoy

Pilsner Malt

Wheat Malt

Flaked Corn

Hallertau Hops

Watermelon Puree

Sea Salt

Lactic Acid

Saison Yeast

Priming Sugar

Anderson Valley Briney Melon Gose

Lebanese Wine

Baklava

Grilled beef or chicken kabobs served with sides.

Kebabs

Marinated chicken served with rice and vegetables.

Shawarma Plate

Fresh parsley salad with tomatoes and bulgur wheat.

Tabbouleh

Authentic Lebanese hummus served with pita bread.

Hummus

Make Anderson Valley Briney Melon Gose Recipe in just 2h 30m. Watermelon Gose with just enough sea salt to balance sweetness with acidity. Clean, dry finish.

Anderson Valley Briney Melon Gose Recipe

Descriptors

Tasting Notes

Food Pairings

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