Taste buds are clusters of receptor cells in our mouth that process flavor. Discovered by Meissner and Wagner, these cells send signals to the brain to identify sweet, sour, salty, bitter, or umami. SGL1 is a receptor that only gets activated when sweet and salty flavours are together, increasing its intensity and enjoyment. Taste can also be influenced by smell, texture, and even social and cultural factors. The Caribbean is a melting pot of flavours from many cultures, with exotic fruits like sweet pink guava, which has been used in this historical salty and sour style to activate all your taste buds at once. Taste the waters of the Caribbium.
Contains: Water, malt, hops, yeast, Pink Guava, Himalayan Pink Salt and Lactose.
Pink Guava, Himalayan Pink Salt, Lactose
Capturing the flavours elemental to the culinary melting pot of the Caribbeans, we have combined sweet and fruity aromatics of native Pink Guava with mineral rich Pink Salt in a traditional Gose style base. Use of tropical hops adds a subtle Passion Fruit component to this interplay of sweet-salty-sour.