It\u2019s fair to say that Trevor Williams is obsessed with ros\u00e9. For nearly a decade, he worked for a wine distributor in Columbus, Ohio, where he became \u201chopelessly hooked on ros\u00e9,\u201d he says. \u201cEven in the early 2000s, I was pretty into it.\u201d\r\n\r\nWilliams\u2019 focus would eventually shift from grapes to grain, and in 2012 he cofounded Hoof Hearted Brewing. The irreverent brewery focuses on the sort of hazy, hop-saturated IPAs that are all the rage, but Williams never forgot his first love.\r\n\r\n\u201cI was always crushing ros\u00e9 and getting everyone at the brewery into it,\u201d he says.\r\n\r\nSo Williams decided to combine his two passions to create a ros\u00e9 beer. To find that balance of refreshment, low alcohol and ros\u00e9-like flavor, Hoof Hearted brewers settled on gose (pronounced \u201cGOES-uh\u201d), a German-style sour beer. They added pink Himalayan sea salt and hibiscus, which lends a rosy tint and pleasant tartness that plays off the beer\u2019s acidity. "Ros\u00e9 Gos\u00e9" was released in cans and created an unexpected clamor.\r\n\r\n\r\n\r\nOther brewers take different paths to achieve a ros\u00e9-like hue and flavor profile in their beers. Firestone Walker\u2019s Bretta Ros\u00e9 begins as a rousingly acidic Berliner weisse seasoned in puncheons for six months, then infused with fresh raspberries and aged to achieve its rich color and berry fragrance.\r\n\r\n\r\n\r\nCrooked Stave\u2019s Sour Ros\u00e9, released in cans last month, is fermented with wild yeast in oak foudres alongside second-use blueberries and raspberries. Alternatively, Anderson Valley opts for rose hips and raspberry pur\u00e9e to create the tangy, crimson-colored Framboise Rose Gose.\r\n\r\nWhile these beers embody elements of ros\u00e9, few approximate the wine as does Brewery Bhavana in Raleigh, North Carolina.\r\n\r\n\u201cWe wanted to add in the subtle characteristics that are often found in French ros\u00e9,\u201d says co-founder/head brewer Patrick Woodson.\r\n\r\n\r\n\r\nWoodson spent more than four years to perfect the process. He brews a simple base beer, then drops out the yeast and hits the ale with sugar and Champagne yeast. The alcohol elevates to 13% alcohol, twinned to a tingly effervescence and, most importantly, a desert-dry body. It\u2019s then inoculated with souring bacteria for an acidic pang and finished with fruits like dried cherries, grapefruit zest and raspberries.\r\n\r\n\r\n\r\nRoselle, as it\u2019s known, finishes rosy and raucously bubbly, a fruity sparkler that creates a liquid link between beer and wine.\r\n\r\nRos\u00e9 beer appeal to suds lovers who look to sip something new, while they allow wine fans to wade in familiar waters.