Modern Times Fruitlands (473ml)

Made with passion fruit and guava as secondary ingredients. The characteristic saltiness and fresh acidity of the Gose style add an accent. The finish is dry, leaving a pleasant acidity.

This is a Modern Times staple, offering a refreshing tartness derived from lactic acid bacteria and fruity notes from real fruit.

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

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

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

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

Based on this traditional beer style, a generous amount of passion fruit and guava are added, resulting in a fruity beer full of tropical fruit flavors.

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

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

On the palate, passion fruit and guava are still dominant, followed by an accent of saltiness and fresh acidity.

The finish is dry, leaving a pleasant acidity.

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

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

Note 1) Read as "Gosa" or "Gose." It is distinct from "Gueuze," a Belgian-originated style with a similar name and characteristics.

Note 2) This method of souring without using wild yeast is known as "kettle souring," and it allows for souring in a shorter time 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 at the same time, which has the advantage of eliminating concerns about contamination.

• ABV: 4.8%
• IBU: 17
• Category: Happoshu (low-malt beer)
• Ingredients: Malt, hops, passion fruit, guava
• Hops: CO2 EXTRACT
• Brewery: Modern Times
• Style: Gose
• Volume: 473ml
• Container: CAN