Modern Times Fruitlands (355ml)

Uses passion fruit and guava as adjuncts. The characteristic saltiness and fresh tartness of the Gose style add an accent. The finish is dry, with a pleasant lingering tartness.

This Modern Times staple offers refreshing tartness from lactic acid bacteria and fruity notes from the fruit.

While previously available in large bottles, the passion fruit & guava version joined the canned product lineup in 2017.

Originating in Goslar, Germany, in the 16th century, the Gose style (Note 1) is a sour session beer characterized by a pleasant tartness and saltiness. It is made with salt, wheat malt, coriander, and hops, fermented with lactic acid bacteria before boiling (Note 2), and then undergoes normal fermentation after boiling.

It gained popularity in Leipzig in the 18th century and, after nearly becoming extinct after World War II, was revived.

Currently, it is being re-evaluated by American brewers, and since around 2013, several breweries have started brewing it, making it a trendy style in recent years.

By heavily adding passion fruit and guava to this traditional beer style, it has become a fruity beer packed with tropical fruit flavors.

When poured into a glass, it has an orange color mixed with an opaque white.

The aroma bursts with tropical passion fruit and guava, with a subtle hint of lemon.

On the palate, passion fruit and guava are dominant, followed by a salty note and a fresh tartness that adds an accent.

The finish is dry, with a pleasant lingering tartness.

The name Fruitlands comes from an agricultural community established in Harvard, Massachusetts, in June 1843.

It was a gathering of people who lived a lifestyle that avoided animal-derived clothing and food, similar to what is now called veganism, with the aim of "creating paradise on Earth" (establishing an ideal relationship with the environment) based on utopian ideals.

Note 1) Pronounced "Go-za" or "Go-ze." It is different from "Gueuze," a Belgian-originated style with a similar name and characteristics. Note 2) This method of souring without wild yeast is known as "kettle souring" and allows for faster souring compared to wild yeast.

Depending on the timing of souring, lactic acid bacteria can either be left in the beer or sterilized. If fermentation begins after boiling, the lactic acid bacteria will remain alive in the beer.

On the other hand, if boiling is performed after fermentation with lactic acid bacteria, sterilization also occurs, which eliminates concerns about contamination.

• ABV: 4.8%
• IBU: 17
• Alcohol Type: Happoshu (low-malt beer)
• Ingredients: Malt, hops, passion fruit, guava
• Hops: CO2 EXTRACT
• Brewery: Modern Times
• Style: Gose
• Volume: 355ml
• Container: CAN