Gose Fruit Salad with Goat Cheese
Serves: 4
- 1 cup (237 ml) seedless red grapes, halved
- 1 cup (237 ml) strawberries, quartered
- 1 cup (237 ml) blueberries
- 2 cup (473 ml) watermelon, seeded and diced
- ¼ cup (59 ml) gose
- 2 Tbs (30 ml) toasted sliced almonds
- 1 oz (28 g) goat cheese, crumbled
- About 12 fresh tarragon leaves
- Pinch sea salt
Combine the grapes, strawberries, blueberries, watermelon, and beer in a large bowl and toss well. Allow to marinate in the refrigerator for 1 hour.
Remove from the refrigerator and pour into a serving bowl. Garnish with the almonds, goat cheese, and tarragon and season with salt. Serve immediately.
Beer Tasting Notes: An excellent, balanced gose is greater than the sum of its parts—softly tart, never sour; an edge of compelling salinity, but never salty; and a subtle herbal accent that melds with the rest, unassuming. A great one quenches without raising any questions about the ingredients that went into it. Likewise, as the beer itself becomes an ingredient here, it’s a role player that helps to pull juicy, salty, nutty, and herbal elements together into a cohesive gestalt.
Beer Suggestions: Original Ritterguts Gose (Chemnitz, Germany), Bayerischer Bahnhof Original Leipziger Gose (Leipzig, Germany), Westbrook Gose (Mount Pleasant, South Carolina), or Anderson Valley the Kimmie, the Yink & the Holy Gose (Boonville, California).
