Gose

Glassware: Cylindrical glass, similar to Stange
  • Germany
  • Mixed Ferm
  • ABV = 4.2 – 4.8% (Lower to Normal)^
  • IBU = 5-12
  • SRM = 3-4
A straw-coloured, wheat-based German mixed fermentation beer with restrained, but noticeable, sourness, coriander and sea salt.

Perceived acidity is not as intense as Berliner Weisse or Gueuze. Coriander aroma can be similar to a Belgian Witbier. Haziness is similar to a German Weissbier.

Appearance:

  • Colour^ = Straw to light gold
  • Clarity = Hazy

Key Aromas & Flavours:

Aroma
  • Malt = Low; bready, doughy, yeasty (like uncooked sourdough bread)
  • Yeast + Bacteria = Low to moderate; pome fruit esters (apple, pear) / Low; slightly sharp acidity
  • Hops = None
  • Other = Low to moderate coriander, which can have an aromatic lemony quality (Optional: salt may be perceived as a very light, clean sea breeze character, if noticeable at all)
Flavour
  • Malt = Moderate; bready, doughy
  • Yeast + Bacteria = Low to moderate; pome fruit, stone fruit or lemon esters / Low to moderate; lactic sourness
  • Hops = None
  • Perceived Bitterness^ = Low
  • Other = Low to moderate salt character, up to the threshold of taste, but not overly salty
  • Balance = Even; acidity, not bitterness, provides the balance
Aftertaste/Finish

Dry, refreshing finish; acidity can be more noticeable in the finish

Mouthfeel:

  • Body = Medium
  • Carbonation = High to very high; effervescent
  • Other = Salt may give a slightly tingly, mouthwatering quality, if perceived at all

Characteristic Ingredients/Processes:

  • Malt = Pilsner malt, plus wheat malt
  • Yeast + Bacteria = German ale yeast, Lactobacillus
  • Hops = German hop varietals, very low level
  • Other = Sea salt, coriander seed

Historical Development:

Originated in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in nearby Leipzig by 1740, which was said to have 80 Gose houses in 1900. Production declined significantly after WWII and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.

Historical versions may have been more sour than modern examples due to spontaneous fermentation and were traditionally sweetened with liqueurs/syrups, as is done with Berliner Weisse. Modern examples brewed with Lactobacillus are more balanced and generally don’t need sweetening.


Commercial Examples:

Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose, Anderson Valley Gose


^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.


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