Gose 1b, with apricots. We wanted a low-alcohol, refreshing beer for summer, so we split Gose 1 between two barrels in order to evaluate several variables. We pulled Gose 1a after 4 months but we found it to be too light and one-dimensional. So we let Gose 1b sit for an additional 6 months, including 2 months on apricots. We then blended in a 5 month old Berliner Weisse inoculated with wild yeast from the Santa Cruz Mountains. The result is slightly tart, slightly wild, and bursting with apricot flavor and aroma.