Boulevard Hibiscus Gose will debut in cans in April.
This floral gose started as a Boulevard holiday beer years ago, bottled briefly in the brewery’s Backroads Series in 2014. Boulevard Hibiscus Gose is created by adding sea salt during the boiling process, along with coriander. During the whirlpool process, Boulevard infuses the wort with dried hibiscus flowers.
A slightly salty aroma with a touch of coriander and citrus/cherry notes wafts from the beer. The leading flavor is a lemony tartness obtained from the brewhouse souring process with subtle salt and coriander notes. Hibiscus Gose finishes crisp and dry with a slightly lingering sourness that’s tempered by the sea salt, coriander, and hibiscus flowers.
Boulevard Hibiscus Gose debuts in the brewery’s home city of Kansas City, Missouri on April 2nd. Expect 12-ounce cans and draft in the brewery’s other regions shortly after launch.
Image: Boulevard Brewing