The idea started with our mutual appreciation for pale, sour, fruity beers. So with Brew by Numbers from London, we decided that a Gose, light sour wheat beer with a bit of salt, would benefit from some peaches added in the fermenter. Then something unexpected happened on the second day of OIBF when we made the wort for this beer. When we started the mash, we noticed quite some dark malts getting into the mash. This was a remainder of the previous brew, with Dave of Lervig, when we decided to add some more dark malts during the sparge of what was to become Frazzled. Along the brew day we saw that we were ending up with a brown beer. We discussed what to do, but decided to stick with the plan to turn the brown wort into a Gose by kettle souring it, add salt in the kettle and peach puree in the fermenter. Thanks to David.