Modern Times Fruitlands (473ml)

Passion fruit and guava are used as secondary ingredients. The saltiness and fresh acidity characteristic of the Gose style add an accent. The finish is dry and leaves a pleasant acidity.

A classic Modern Times product that allows you to enjoy the refreshing acidity from lactic acid bacteria and the fruity flavor of fruit.

Until now it has been sold in large bottles, but in 2017 a passion fruit and guava version was added to the canned lineup.

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

It became popular in Leipzig in the 18th century and almost became extinct after World War II, but was revived.

This style has recently been rediscovered by American brewers, and has become popular with several breweries starting to brew it since around 2013.

Based on this traditional beer style, we added plenty of passion fruit and guava to create a fruity beer full of tropical fruit flavor.

When poured into a glass, it is a milky orange color.

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

In the mouth, passion fruit and guava dominate, followed by saltiness and fresh acidity to add accents.

The finish is dry with a pleasant acidity.

The name Fruitlands comes from a farming community founded in June 1843 in Harvard Village, Massachusetts.

It was a group of people who lived a lifestyle that did not use animal-derived clothing or food, and was based on utopian ideals, with the goal of "creating a paradise on Earth (building an ideal relationship with the environment)," and was what we would now call vegans.

Note 1) It is pronounced "Goza" or "Gose."

It is different from "Gueuze," a style that originated in Belgium with a similar name and characteristics. (Note 2) It is known as "kettle sour," a method of souring without using wild yeast, and allows for souring in a shorter time than with wild yeast.

Depending on the timing of souring, it is possible to either leave the lactic acid bacteria in the beer or kill them; if fermentation begins after boiling, the lactic acid bacteria will remain alive in the beer.

On the other hand, if boiling is done after fermentation with lactic acid bacteria, sterilization is also done at the same time, so there is no need to worry about contamination.

• ABV: 4.8%
• IBU: 17
• Alcoholic beverage: Low-malt beer
• Ingredients: Malt, hops, passion fruit, guava
• Hops: CO2 EXTRACT
• Brewery: Modern Times
• Style: Gose
• Contents: 473ml
• Container: CAN