What’s your preferred method for cutting up watermelon? Do you do the triangular wedges that look like pizza slices? Or the variation on the wedge, where you trim off some of the rind to make pine tree shapes? Are you a melon baller, or a melon cuber?
I’d be interested in hearing the method preferred by the Bridge Road brew team, since they hand-cut four tonnes – that’s about 700 melons – to go into their Watermelon Sour. Although whatever method they used to cut what they describe as “a literal truckload of fresh watermelon,” I can’t imagine they were as efficient as this freight train.† Smashing.
This gose shines with the gorgeous pink of watermelon flesh, but don’t expect it to taste like the sugary flesh – the watermelon character is surprisingly subtle, blitzing together with the salty beer in a way that captures the refreshingness of the fruit without the sweetness. It’s hard to communicate just how drinkable this beer is. A dry rush along the sides of your tongue brings an urge to slam this beer down with the speed of scoffing a watermelon wedge at the height of summer.
Don’t be a fool and buy a single can of this beer. This is a four-pack minimum kind of beer.
Mick Wust
†No one was injured in this accident. Unless you count the hundreds of watermelons.
Published October 28, 2021 2021-10-28 00:00:00
