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Ghostfish Brewing releasing its first packaged, sour beer

 

Back in February, Ghostfish Brewing released its first sour beer. Co-Conspirator Apricot Sour was a cross-continent, bi-coastal collaboration beer brewed with Revelation Brewing of Delaware. Now the company is releasing another gluten-free sour beer, this one available in 22-ounce bottles: Gosefish Hibiscus-Cranberry Gose. The beer makes use of cranberry juice sourced from Starvation Alley Cranberry Farms of Long Beach, Washington, the state’s first organic cranberry farm.

Nearest I can figure, Co-Conspirator Apricot Sour was the first entirely gluten-free sour beer that was brewed intentionally, though I’m sure someone would be happy to question my research. I wrote a story about the project for Beer Advocate magazine, which you can read here. Brewing an entirely gluten-free sour beer presents some challenges that I explain in the article. Co-Conspirator Apricot Sour was available on draft only.

To celebrate the new beer’s release, Ghostfish Brewing is hosting a Gosefish Release Party on May 31, 2017. There, you can try the new beer and learn about Starvation Alley’s story from one of he farm’s representatives. You can also enjoy special food menu items made with Gosefish. They’ll also pour Seattle Cider Company’s Cranberry Cider, which was aged on Starvation Alley cranberries.

“Sour, salty, fruity, and pink, this beer is definitely off the charts on funkiness! However, it doesn’t seem weird when you drink it,” says Ghostfish Co-Owner and Brewmaster Jason Yerger. “All these
flavors come together in a really refreshing combination, making it a perfect summer thirst-quencher.”

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“We’re excited to partner with Ghostfish Brewing for their seasonal hibiscus-cranberry gose,” says Starvation Alley Co-Owner Jessika Tantisook. “We love to work with other Northwest makers that are similarly pushing boundaries in sustainability and innovation.”

Look for Gosefish Hibiscus-Cranberry Gose in 22-ounce bottles and on tap at the Ghostfish taproom in Seattle.

 


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