Let’s take a moment to celebrate the foragers and fruit pickers, the purple-palmers who do battle with nettles and prickly thorns to bring us the best wild fruit that Scotland has to offer. And what better way than with a tangy, vibrant fruit Gose brewed with blackcurrant, raspberry, and bramble. A touch of sea salt accentuates the juicy fruit, while lactose adds softness and body before fermenting with a mixed culture to bring real layered complexity.
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