Moderately hazy with minimal head retention, smells of (what I assume to be) boysenberry, with hints of acidity and yeasty funk underneath. The taste is a quick flash of berry flavor followed by huge wave of tartness that stays just barely under the pucker point until you swallow, when it kicks you in the face with acidity; body is light. The finish is very salival and clean with no bitterness or hops to speak of, but does feature some tannins from the berry skins that is reminiscent of drinking a red wine. Overall, I like how they used the boysenberry flavors, but it’s way too sour! I’ve had authentic German goses, and they’re salty and a little spicy, but not sour. I don’t know where American brewers are getting this perception, the sour fruity beers brewed under the “gose” moniker are generally closer to lambics.
