Boulevard Hibiscus Gose Returns 5/1

From Boulevard:

Hibiscus Gose returns on May 1st (draft) and 2nd (six-packs) in the Greater Kansas City Area with other regions to follow soon! A revival of a Boulevard employee holiday beer from a few years back, Hibiscus Gose is our take on a traditional German style of low alcohol, sour wheat beer. It’s very important to note that this beer is a gose, not a gueuze which is a blend of Belgian lambic beers.

The somewhat obscure style of gose is seeing a return to prominence in American craft brewing as brewers seek to brew lower ABV beers with intense flavors. The style of gose was born in the German town of Goslar although it has become most closely associated with the town of Leipzig where it became more popular. Stylistically speaking, a gose is composed of a malt bill featuring a large percentage of malted wheat combined with pilsner malt. To mimic the somewhat salty water of the region in which gose was born, we added sea salt during the boil as well as coriander, a spice which would have been used in original interpretations of the style. We use the process of brewhouse souring to acidify the wort before boiling. To accomplish this, we lauter the wort off of the grain and inoculate with our house strain of lactobacillus. Once the wort has dropped to the desired pH, 3.6 in this case, we boil the beer as though it were a normal batch of beer. Near the end of the brewing process, during whirlpooling, we infuse the wort with dried hibiscus flowers while it rests in the whirlpool vessel waiting to be cooled and transferred to a fermenter. This addition of hibiscus flowers infuses a vibrant pink hue and a slight citrus/cherry flavor and aroma.