Dey gonna hafta boo-boo dat!

Forget what you ever thought you knew about anything when it comes to this beer. Micah Melton, the highly skilled and experimental Cocktologist from ChicagoThe Aviary. And Cleetus Friedman, former chef at Chicago, The Fountainhead. Came to Against the Grain Brewery to exercise their creative muscle. The result is one of the oddest combinations we have ever put in beer form. The short description of this is: A savory Gose beer with roasted red peppers, cilantro and calamansi fruit. The longer description starts with the mash of Pilsner malt and a mix of white and red wheat. We then sour mash it with a strain of Lactobacillus from the good folks at Four Roses Distillery, providing a lactic acid tanginess. It is then boiled and hopped as a normal beer would be but with the addition of toasted corriander and sea salt that was smoked with the staves of Chardonnay barrels. After a primary fermentation with ale yeast we added a strain of Brettanomyces Bruxellensis for a secondary fermentation with 200 red peppers we roasted right here at AtG in our smoker5lb of lightly crushed cilantro. After aging for 2 months we torched some calamansi fruit to release its oils and steeped those for another two weeks. After that it was bottle and keg conditioned and aged for another 6 weeks. The result is one of the more interesting beers I think you will ever try.