This is our tidewater take on the German classic style of Gose. This is our sour and salty version of Norfolk's beloved Mermaid. We start with Virginia grown wheat malt and pale malts. We then employ a mixed fermentation utilizing a lactobacillus bacteria in the kettle to add that characteristic tang and then finish it off in the fermenter with our ale yeast. We then add over 200 local Oysters into the boil combined with some Virginia sea salt and top it off with some fresh coriander. We also use some delicate German hops to add a subtle vinous note. It is finished in the fermenter with a little lemon zest to make this one truly a taste of the Tidewater.