Iron Hill Brewery: Release of Tropical Blast Gose

Press Release
Iron Hill Brewery: Release of Tropical Blast Gose

Photo: Twitter Iron Hill Brewery

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Philadelphia, PAPhillyBite Iron Hilly Brewery - Iron Hill Brewery and Restaurant, announces the release of Tropical Blast Gose, which brings together bright, bold tropical citrus flavors and a unique tart and salty finish to create the ultimate, samba-like flavor dance for the palate. Promising to excite with the brightness and refreshing sweet and slightly sour notes of freshly squeezed blood orange and pineapple up front, it boasts a subtly salty, refreshing finish that makes the drinker reach for another sip.

BeerIconSmallTropical Blast Gose is available in 16-ounce cans at most Iron Hill Restaurant & Brewery locations throughout Pennsylvania, Delaware and New Jersey, for $5.75 for a single 16-ounce can and $15.50 for a four-pack to take home and enjoy or pick up on the way to the beach or a barbecue.

“At Iron Hill, we always enjoy pushing the flavor envelope and this latest limited release is no exception,” said Iron Hill Restaurant and Brewery Co-Founder and Director of Brewery Operations, Mark Edelson. “Tropical Blast Gose was an experiment into the unknown and resulted in a bright, cheery and sunny beer, hopefully like the people who want to drink it.”

Born out of the passionate artistry of Iron Hill’s creative and visionary brewers, the gose blends malts, hops and tropical juices to create a distinctly vibrant and light-bodied crave-able session beer with a 4.2% ABV. The sour-salty balance makes it the perfect pairing to the fresh, seasonal dishes to try at home ranging from a seafood ceviche with mangos to blackened shrimp tacos with habanero pineapple salad or a watermelon feta salad and peach crisp with vanilla ice cream.

Goses, which are traditionally brewed to be slightly tangy and salty, have a longstanding German history since the 16th century. They are brewed using both malted barley and wheat to provide a bit of sharpness and a smooth mouthfeel. After the brewhouse addition of spices such as coriander, the style is then fermented with wild, top-fermenting yeast to produce a dry, bubbly, puckery product. Interestingly, because brewing goses required more wheat than the standard lager beers in vogue at the time, they fell out of production as post-World War East Germany (where gose was primarily brewed) needed to ration their supply of wheat for bread making as opposed to beer making. The demolition of the Berlin Wall, in combination with the booming North American craft beer movement in the late 80s, encouraged the gose resurgence in Germany with local Leipzig brewers and provided a canvas of endless creative possibility for North American craft brewers.

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