Dragon Pit

Описание

In semi-traditional fashion this gose was soured with lactobacillus and fermented out with a clean ale yeast. In secondary the beer spent 4 months on 200g/L of apricots from the Waitaki valley along with a healthy dose of brett. Claussenii. The name of the beer was inspired by the history of the Waitaki valley, where several places where named ‘Ruataniwha’ or ‘Dragon Pit’.