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?
You never fail to give me things to research.
That’s the fun part drinking the beer is a bonus