Sierra Nevada Otra Vez
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Tasting Notes
Otra Vez leads with bright citrus and a faint vegetal note from the agave, layered over the mild tartness and subtle salinity that define the gose format. The cactus fruit adds a gentle sweetness that keeps the sourness approachable rather than sharp. Body is light and dry, with a clean, slightly briny finish that lingers just long enough. It's a well-balanced take on the style — tart and savory without tipping into either extreme.
About the Brewery
Sierra Nevada is based in Chico, California, founded in 1980 by Ken Grossman, and stands as one of the foundational craft breweries in the United States. They're best known for their Pale Ale, which helped establish the American craft hop character that defined a generation of brewing. Beyond their flagships, they've consistently pushed into experimental and seasonal territory, with Otra Vez representing their engagement with European sour styles adapted through California ingredients.
Food Pairings
Ceviche works well here because the beer's acidity and salt echo the lime-cured seafood without competing with it. Fish tacos with a cabbage slaw benefit from the tartness cutting through the richness of fried fish. A light goat cheese on flatbread pairs naturally since salt and acidity complement the tangy dairy. Grilled shrimp seasoned simply with citrus and chili aligns with the agave and cactus fruit notes. Finally, a cucumber and mint salad finds a clean counterpart in the beer's dry, briny finish.
Style Guide
Gose is a wheat-based German sour ale originating from Goslar and later associated with Leipzig, characterized by a tart lactic sourness, noticeable salt, and a subtle coriander spice note. It sits in a lower ABV range, typically between 4% and 5%, with a light body and dry finish that sets it apart from sweeter wheat styles like hefeweizen. Unlike Berliner Weisse, gose includes salt and coriander as defining ingredients rather than optional adjuncts. The style nearly disappeared in the twentieth century before being revived in Germany and enthusiastically adopted by American craft brewers who often add fruit or regional ingredients.