RIMA Salty River Apricot Peach & Mango 7.7% 33 cl

RIMA Salty River Apricot Peach & Mango 7.7% 33 cl

ABV: 7.7% · Untappd: 3.68

RIMA Salty River Apricot Peach & Mango is a 7.7% ABV Pastry Gose brewed with salt from the Rio Maior salt pans. The addition of apricot, peach, and mango balances the style's characteristic acidity and salinity, resulting in an aromatic profile of intense stone fruits and a refreshing finish.

Dominant flavor: Fruity, Acidic/Sour, and Salty

€4,90

Beer profile

Style

Gose

Colour

Light Golden

Serving Temperature

6°

Pairing

White fish ceviche

Brand

Origin

Portugal

Volume

33.0 cl

Foam

Aroma and Flavor

Apricot, peach and mango on the nose. Lively acidity, soft and integrated salinity. Light body, refreshing and clean finish.

Suggested glass

Teku

About the beer

RIMA Beer, a Portuguese brewery based in Rio Maior, has its most recognizable signature in the Salty River line — a collection of Goses that share a unique ingredient: salt from the Rio Maior salt pans, one of the oldest and most peculiar freshwater salt production systems in Europe.

The Salty River Apricot Peach & Mango is a 7.7% ABV Pastry Gose that pushes this concept to the fruity limit. The addition of apricot, peach, and mango during fermentation balances the acidity and salinity characteristic of the Gose style, providing an aromatic profile dominated by ripe stone and tropical fruits. The Gose style originated in the German cities of Goslar and Leipzig and is distinguished by the addition of salt and coriander to the wort. In its Pastry version, fruit is added in generous quantities, bringing the beer closer to an acidic, salty smoothie. In the glass, the aroma is intense and immediate — apricot and peach at the forefront, mango in the background. On the palate, the acidity is lively but never aggressive, with salinity emerging at the end as an element of freshness.

Food pairing: By complementarity, it pairs with fresh fruit salads or grilled peach desserts, which mirror the beer's fruity profile. By affinity, it goes well with ceviche or fish carpaccio, where the acidity of the beer engages with the acidity of the citrus. By contrast, fresh goat cheese or brie soften the acidity and highlight the salinity. The fine carbonation works by cleansing the palate with light fried foods, such as cod fritters or tempura.