49° 54°

Fogo Island myrrh-smoked gose • 6.7% • Wild Oats

Conceived collaboratively with Fogo Island Inn, 49° 54° is inspired by the rich cultural heritage of one of Canada’s oldest settlements, Newfoundland’s Fogo Island. The recipe includes Newfoundland partridgeberries, birch bark and sea salt foraged from the island, and malt smoked with myrrh collected from Island pine, spruce and fir.

History & Style

Gose is a German beer style that originated in and around the Saxon town of Leipzig. The saltiness, which typifies the style, is attributable to the mineral-rich aquifers that supplied the water for brew houses in the region. Our Fogo Island version of the style adds in the elements of hand-smoked malt and tart Newfoundland partridgeberries for a taste of the local terroir. 49° 54°’s label art illustrates saltbox housing and fishing stages common to Fogo Island, while its artistic style is a nod to the Inn’s modern take on traditional Newfoundland outport design.

49° 54°’s foraged ingredients from Fogo Island were acquired through Shorefast Foundation, a social enterprise whose mission is to build economic and cultural resilience on Fogo Island by spearheading local charitable programs and social businesses (www.shorefast.org).

Tasting Notes

49° 54° pours hazy orange. Aromas are earthy and woody, mingled with mild fruitiness from the Newfoundland partridgeberries. Flavours are of smoky incense and brine, mildly tart berry, along with earthy, woody elements and evergreen sap. The finish is of lingering incense, with nicely balanced sweetness.

Food Pairings

Smoked cod, perogies with sour cream, partridgeberry tart.

Available at…

LCBO (Ontario)
Épiceries and Dépanneurs (Quebec)
Craft friendly grocery stores (Ontario)

INGREDIENTS

Local spring water, organic barley and wheat malts, Newfoundland partridgeberries, organic hops, birch bark, sea salt, brewer's yeast.

MALTS

Pilsner, myrrh-smoked wheat, acidulated, carafoam (all organic)

HOPS

Organic perle

YEAST

Belgian wit ale yeast

ALC/VOL

6.7%

IBU’S

OG

15.3°P

FG

2.5°P

IDEAL SERVING TEMPERATURE

6-8°C