The last Gose I made with currants I kettle soured with blueberry good belly. Normally I used unflavored good belly but have been having trouble finding it. Before adding the beer to the currants I siphoned some to a one gallon fermenter because it tasted so good before the fruit. I’m drinking this now and it is excellent just a subtle hint of blueberry flavor. This makes an excellent beer on it’s own if you don’t want to mess with fruit. They make other flavors to try. Anyone do this?
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You never fail to give me things to research. 
That’s the fun part drinking the beer is a bonus
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