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Proper Pronunciation: Gose-uh (rhymes with nose, adding “uh” to the end) Gose is a tart German wheat beer brewed with salt and coriander.The name of the beer style Gose is German and is pronounced much the same way as the name Rosa, with emphasis on the “o”; and the “e” making an “Uh” sound; like so “Goes-uh.”You’ve heard of Gose. It’s German, a sour beer. Pronounced “Go-zuh,” like the thing that wrecked New York in Ghostbusters. Reported to be between 200 and 1,000 years old, it’s sour and salty, amber, a low-ABV session beer (which means it both tastes bad and won’t get you sauced).
Contents
How do you pronounce gose sour?
Proper Pronunciation: Gose-uh (rhymes with nose, adding “uh” to the end) Gose is a tart German wheat beer brewed with salt and coriander.
How do you pronounce the name gose?
The name of the beer style Gose is German and is pronounced much the same way as the name Rosa, with emphasis on the “o”; and the “e” making an “Uh” sound; like so “Goes-uh.”
Does gose mean sour?
You’ve heard of Gose. It’s German, a sour beer. Pronounced “Go-zuh,” like the thing that wrecked New York in Ghostbusters. Reported to be between 200 and 1,000 years old, it’s sour and salty, amber, a low-ABV session beer (which means it both tastes bad and won’t get you sauced).
Why is it called gose?
Gose was first brewed in the early 13th century in the town of Goslar, from which its name derives. It became so popular in Leipzig that local breweries copied the style.
What language is gose?
Share: n. An unfiltered, sour wheat beer of German origin, often brewed with coriander and salt. [German Gose, after the Gose, a short spring-fed river providing water from which gose beer was traditionally brewed in the town of Goslar in central Germany.]
Are gose and sour beers the same?
The main difference between gose and sour beers is that sour beers use wild yeast strains while gose beers use salt and coriander in their flavors. Gose beers are produced with the “kettle sour” method instead of longer mixed culture fermentations.
What makes a beer a Gose?
Gose beer is a variety of top-fermented German beer that typically features coriander and salt. The process of brewing gose beer includes lacto-fermentation, giving the beer its distinct sour flavor. Gose is light-bodied, fruity, and relatively low in alcohol, with an ABV that ranges from 4.2 to 4.8 percent.
Who makes the best Gose?
- Perennial Suburban Beverage.
- DuClaw Brewing Gose O’s.
- Lost Nation The Wind.
- Captain Lawrence Tropigose.
- Samuel Adams Raspberry Lemon Gose.
- Destihl Wild Sour Blueberry Gose.
- Transmitter W4.
- Sixpoint Jammer.
How do you say Kolsch in German?
You might have heard kölsch pronounced, “Coal-Sh” (admittedly, that’s how we said it too), but the correct German pronunciation is more similar to, “K’ool-Sh.” The difference in sound comes from the German pronunciation of an Umlaut – this thing: “ö” which sounds like “oo” or “ue.”
Is it go or gose?
Gose is a noun. It means a beer known for its sour and salty flavor notes. To learn more about this style of beer, check out the link. Goes is a verb.
How do you drink gose?
How Do You Serve Gose Beer? This beer goes well with grilled food because the sharpness of the beer and the salty tartness offer a pleasant contrast to most dishes. Spices go well with them as well. However, gose is the perfect pairing for anything.
Are gose kettle sour?
These days, brewers add salt during the boil to replicate the traditional saltiness. On top of that, the majority of commercial gose is kettle soured. This process gives gose its required acidity while being easy for brewers to control. Modern interpretations of the style range from traditional to eccentric.
What nationality is gose?
Bavaria, Germany is the original homeland of the Gose family. Gose is a patronymic name, a type of surname that derived from the given name of the father of the original bearer. Gose was derived from the given name Gosse, from the German noun of the same spelling, which means God.
Is gose a German beer?
Understanding Gose, an old German beer back in vogue.
Is a gose an ale or lager?
Characterized by several unique ingredients, including coriander and salt, gose was a top-fermenting wheat beer that underwent a similar brewing process to ales (as opposed to a bottom-fermenting lager).
Who makes the best Gose?
- Perennial Suburban Beverage.
- DuClaw Brewing Gose O’s.
- Lost Nation The Wind.
- Captain Lawrence Tropigose.
- Samuel Adams Raspberry Lemon Gose.
- Destihl Wild Sour Blueberry Gose.
- Transmitter W4.
- Sixpoint Jammer.
How do you say Kolsch in German?
You might have heard kölsch pronounced, “Coal-Sh” (admittedly, that’s how we said it too), but the correct German pronunciation is more similar to, “K’ool-Sh.” The difference in sound comes from the German pronunciation of an Umlaut – this thing: “ö” which sounds like “oo” or “ue.”
How do you pronounce geuze?
A gueuze—pronounced “gooz”—is a type of spontaneously fermented Lambic beer which is a blend of several different years of barrel-aged beer.
What beers are sour?
- Best Overall: Brouwerij 3 Fonteinen Oude Geuze. …
- Best Sour IPA: New Belgium Sour IPA. …
- Best Fruited Sour: Urban Artifact The Gadget. …
- Best Gose: Two Roads Persian Lime Gose.
Common Beer Mispronunciations – Crafty Beer Girls
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Gose
Chimay
Ommegang
Rauchbier
Willamette
Terrior
WeizenWeiss(e)
Draught
Craft Beer is Dead – Gose Ruined Craft Beer – Thrillist
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Gose – Wikipedia
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History[edit]
References[edit]
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What The Heck Is GOSE (and how is it pronounced)? – Drink | A Wine, Beer & Spirit Blog by Bottles
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- Summary of article content: Articles about What The Heck Is GOSE (and how is it pronounced)? – Drink | A Wine, Beer & Spirit Blog by Bottles Gose (Germans say “GOHZ-uh”. “GOHZ” is what we hear in these parts) is a very unusual, ancient which originated in the north of … …
- Most searched keywords: Whether you are looking for What The Heck Is GOSE (and how is it pronounced)? – Drink | A Wine, Beer & Spirit Blog by Bottles Gose (Germans say “GOHZ-uh”. “GOHZ” is what we hear in these parts) is a very unusual, ancient which originated in the north of …
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How to pronounce Gose – PronounceItRight
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- Summary of article content: Articles about How to pronounce Gose – PronounceItRight In fact, the correct pronunciation of gose in German is goes-uh. However, in -goes, the “oe” is pronounced as slightly more closed than the “oe” in the word ” … …
- Most searched keywords: Whether you are looking for How to pronounce Gose – PronounceItRight In fact, the correct pronunciation of gose in German is goes-uh. However, in -goes, the “oe” is pronounced as slightly more closed than the “oe” in the word ” … Gose: learn how to pronounce Gose in German with the correct pronunciation approved by native linguists. Read about GosePronounce it right, how to pronounce in German, how to pronounce Gose, pronunciation word, pronunciation name, pronunciation foreign words, correct pronunciation, unpronounceable name, foreign name, celebrity names, unpronounceable celebrity names, Food and Beverage
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More Food and Beverage
More pronunciations in German
Common Beer Mispronunciations – Crafty Beer Girls
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- Summary of article content: Articles about Common Beer Mispronunciations – Crafty Beer Girls Proper Pronunciation: Gose-uh (rhymes with nose, adding “uh” to the end) … Gose is a tart German wheat beer brewed with salt and coriander. It … …
- Most searched keywords: Whether you are looking for Common Beer Mispronunciations – Crafty Beer Girls Proper Pronunciation: Gose-uh (rhymes with nose, adding “uh” to the end) … Gose is a tart German wheat beer brewed with salt and coriander. It …
- Table of Contents:
Gose
Chimay
Ommegang
Rauchbier
Willamette
Terrior
WeizenWeiss(e)
Draught
How To Pronounce Gose Beer: Master the Craft Beer’s Pronunciation
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- Summary of article content: Articles about How To Pronounce Gose Beer: Master the Craft Beer’s Pronunciation The German beer, Gose, has a weird pronunciation, especially for English speakers. Listening to google audio translate, what you hear is “Gow-zeh.” To simplify, … …
- Most searched keywords: Whether you are looking for How To Pronounce Gose Beer: Master the Craft Beer’s Pronunciation The German beer, Gose, has a weird pronunciation, especially for English speakers. Listening to google audio translate, what you hear is “Gow-zeh.” To simplify, … Wondering how to pronounce Gose beer? Gose beer is a unique German beer with a strange pronunciation, read this guide to learn how to do it properly.
- Table of Contents:
How To Pronounce Gose Beer the Correct Way
Comparing Gose and Gueuze Pronunciation
What Is a Gose Beer
Characteristics
Ingredients
How To Serve Gose Like a Pro
Gose vs Sour
Other Important Information
Conclusion
What is Gose Beer? How Do You Pronounce ‘Gose’? – Sound Brewery – Brewing & Beer Reviews & Guides
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- Summary of article content: Articles about What is Gose Beer? How Do You Pronounce ‘Gose’? – Sound Brewery – Brewing & Beer Reviews & Guides Gose, pronounced goes-UH, is one of the most interesting beers when you conser its history and comeback. Low in ABV, wine-like tartness, and … …
- Most searched keywords: Whether you are looking for What is Gose Beer? How Do You Pronounce ‘Gose’? – Sound Brewery – Brewing & Beer Reviews & Guides Gose, pronounced goes-UH, is one of the most interesting beers when you conser its history and comeback. Low in ABV, wine-like tartness, and … What is gose? How do you make it? And more importantly, how do you pronounce gose? We’re going to answer those questions and others right now. Read on.
- Table of Contents:
What is Gose Beer
The History of Gose Beer
How Do You Pronounce Gose
Gose Style and Characteristics
How To Pronounce Gose Beer? – BlackTailNYC.com
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- Summary of article content: Articles about How To Pronounce Gose Beer? – BlackTailNYC.com The correct pronunciation is gose-uh (rhymes with nose, adding an “uh” at the end). Gose is a salty, spicy German wheat beer. …
- Most searched keywords: Whether you are looking for How To Pronounce Gose Beer? – BlackTailNYC.com The correct pronunciation is gose-uh (rhymes with nose, adding an “uh” at the end). Gose is a salty, spicy German wheat beer. The correct pronunciation is gose-uh (rhymes with nose, adding an “uh” at the end). Gose is a salty, spicy German wheat beer.
- Table of Contents:
Is Gose The Same As Sour Beer
What Makes A Beer A Gose
How Do You Pronounce Gosr
What’S The Meaning Of Gose
Is Gose A German Name
What Is Considered A Sour Beer
Is Gose The Same As Gueuze
Does Gose Taste Like Beer
Is Sour Beer Good
How Do You Make Gose
What Is The Difference Between Gose And Sour
How Much Coriander Do I Add To My Gose
How Is Å Pronounced In English
How Do You Say Kolsch In German
What Does Gose Stand For
Is Gose A Real Word
What Color Is Gose
Watch How To Pronounce Gose Beer Video
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Common Beer Mispronunciations
There I was, seated at a small bar near the Willamette River in the Northwest District of Portland, Oregon. I was newly 23, and an infant in the beer world. I perused the beer menu looking for something akin to Blue Moon when I settled on Widmer Hefeweizen. As I ordered, a garbled, madly mispronounced “hef-el-wy-zer” dribbled out of my mouth like baby spit. The waiter stared at me with heavy eyebrows and deeply judgmental eyes, but returned with what I so poorly attempted to order.
While mine might be the most embarrassing, I think we all have similar stories of mispronouncing something and feeling like a complete dope for it. But I’m here to help you avoid becoming a repeat offender!
First of all, you should know most of these words are commonly mispronounced because they’re not English words. Hefeweizen (hay-fuh-vite-sen) is a German word that literally translates to “yeast wheat”. It’s understandable why you might not have the best pronunciation, but that doesn’t mean your word butchery is forgivable.
*Please note: Some of these words have multiple acceptable pronunciations. The ones provided here are most proper for American use.
Gose
Proper Pronunciation: Gose-uh (rhymes with nose, adding “uh” to the end)
Gose is a tart German wheat beer brewed with salt and coriander. It belongs to the same family as Berliner Weisse and Belgian Witbier. It is not to be confused with the blended Lambic, Gueuze (“ger-ze”), which also happens to be a tart wheat beer.
There is no better beer style for creating punny beer names than gose. Here Gose Nothin by DESTIHL Brewery, Ready Set Gose by Uinta Brewing Company, and Got To Gose by Boston Beer Company are a few examples.
Chimay
Proper Pronunciation: shee-may (shee as in “sheet”, may as in the month)
Chimay is a Trappist brewery in Chimay, Belgium. They are one of 12 breweries in the world that qualify to use the ATP (Authentic Trappist Product) label on their beer. They also produce cheese, some of which is washed with their own beer. (You can read more about Trappist beer on my blog post 5 Interesting Facts About Trappist Beer)
Ommegang
Proper Pronunciation: oh-me-gang (oh as in the letter “o”, me as in “melt”, gang as in a group of people)
Ommegang is located in Cooperstown, NY, and specializes in Belgian style beer. It has been owned by Duvel Moortgat (doo-vl) since 2003, who also owns Boulevard Brewing Company in Kansas, and Firestone Walker Brewing Company in California.
Rauchbier
Proper Pronunciation: row-ch-beer (pronounce “row” like “cow” and “ch” like “x” in “Mexico” when the country’s name is pronounced by a native speaker.) Pronunciation referenced from the German Beer Institute.
Rauchbier is a smoke beer that originated in Bamberg, Germany. It gains its smoky character from the malt that is smoked over a beechwood fire. While most rauchbier is similar to the malt-driven Märzen, other German lagers have had smoked malt used in their creation, and qualify for the title.
Willamette
Proper Pronunciation: wuh-lam-it (wuh as in “wonder”, lam as in the animal that goes “bahhhh”, it as in “tag, you’re…”)
The Willamette River runs through the massive beer city of Portland, Oregon and is a tributary of the Columbia River. The word is important not only because because it dissects a city of beer-lovers, but because of the hops named after it. Please, it’s not “willa-met”.
Terrior
Proper Pronunciation: ter-wah (ter as in “tear apart”, wah as in “Washington”)
Don’t believe what those wine-o’s are telling you. There is absolutely terrior in beer! All ingredients (water, malt, hops, yeast) can reflect the environment in which they are cultivated, providing the final product with a unique local character.
Weizen/Weiss(e)
Proper Pronunciation: vite-sen/vice (vite rhymes with “fight”, sen as in “send”, vice rhymes with “mice”)
German speakers pronounce “w”s the way English speakers pronounce “v”s. The German words “weizen” (wheat) and “weiss” (white) are pronounced with a “v” sound as in “victory” at the beginning. Both words refer to the same style of unfiltered German ale in which at least half of the grain used is wheat.
Draught
Proper Pronunciation: drah-ft (rhymes with craft)
“Draught” is the traditional English spelling of “draft”. While Americans rarely use the spelling “draught”, both spellings are used by the British to describe different things. Whatever you do, just don’t ask for a “drought” beer.
No pumpkin beers were harmed or even thought about in the making of this blog post. You’re welcome. Happy Halloween. 😉
Gose: The Historical Oddity in the World of Beer
History of Gose Beer
First, let’s get the proper pronunciation out of the way. The name of the beer style Gose is German and is pronounced much the same way as the name Rosa, with emphasis on the “o”; and the “e” making an “Uh” sound; like so “Goes-uh.”
Gose is a bit of an oddity in the beer world; both for its history of continually being right on the brink of extinction and for its slightly saline quality. It is a top-fermenting brew made up of wheat and barley with the scale often skewed slightly toward the wheat. A small amount of oats is some time also used. It is brewed with salt water or with additions of salt. Coriander is also added. It is sour, salty, and sweet.
Its origin is tied to Goslar, a town in Eastern Germany. Whether the beer was named for the town or the Gose River flowing through the town is unclear, but the town was named for the river, so it’s safe to say the beer’s name tracks back to the river also. This is appropriate in many ways because, as in the case of several other beer styles, it was the water that truly made Gose distinct.
Goslar itself was founded in the 10th century after silver deposits were discovered close by. Other minerals were also discovered in the area and soon extractions of copper, zinc, lead, and salt joined the silver leaving the ground.
With such rich salt deposits around the town it is inevitable that the groundwater would take up some salt. So, when brewer’s set up shop they found a naturally saline water supply.
The first appearance of this beer style under the name Gose seems to have been somewhere in the late 15th century, but it didn’t garnered too much notice until the early 18th century.
Many articles point to Gose being at least 1000 years old. Sources validating this claim are scarce. It is possible but, at the very least, we can make some small assumption that, if around, it was known under a different name.
If Gose was born in Goslar, it grew and survived in Leipzig, a town roughly 110 miles away. By 1738 the style was so popular Leipzig brewers had begun making their own batches.
These beers were spontaneously fermented, delivered still fermenting to the local taverns, where once the fermentation had settled somewhat, the beer was transferred into the traditional long-necked bottles but not capped. The secondary fermentation pushed yeast into the long neck and a natural yeast cork was created.
World War I found the popularity of Gose steadily declining, and by the end of the Second World War the last remaining Gose brewery was closed. This was the first in a series of extinction/revivals in the style’s history. It would be reborn on a much smaller scale in 1949, but die out again in 1966.
According to beer historian Ron Pattinson’s detailed history of the style, Gose had a second brief resurrection under the passionate tutelage of Lothar Goldhahn who got the idea of reviving the style after coming into ownership of one of Leipzig’s old Gose taverns. He nursed the style along, made it his baby, until it found firmer footing in the late 1990’s.
Today, Gose is enjoying a popularity unrivaled, since before the World War I. There are at least three German Breweries hard at work brewing this historical style. It has also found fertile ground in the American craft brewing scene with a growing number of breweries nursing both authentic and contemporary examples to life.
Style Profile & Characteristics
The guidelines for the Gose beer style are set by the Beer Judge Certification Program (BJCP) Style Committee. The below style characteristics represent a summary of what a Gose should represent, and what you should expect from drinking one.
Quick Characteristics Color Range: 3 – 4 SRM Original Gravity: 1.036 – 1.056 OG Final Gravity: 1.006 – 1.010 FG IBU Range: 5 – 12 ABV Range: 4.2 – 4.8% Appearance: Medium yellow to deep gold; Unfiltered; Good Carbonation; Head should last long, rise high and last long. Aroma: Clean freshness; Malty & yeasty dough aromas; Notes of fruits may range from light to medium and contribute to sourness; Coriander brings lemon-like aromas. Flavor: Noticeable sourness; Notes of pome fruit should be light to moderate; Low notes of lemon and grapefruit are possible; Maltiness should remain light to moderate; Salt should be noticeable; Hops remain hidden with little bitterness. Mouthfeel: Light to low-medium body; Good carbonation; Crisp, clean and overall refreshing. Food Pairings: Grilled fish, Lobster, Crab Cakes, Omelets, Arugula Salad with Goat Cheese, Blueberries
The BJCP classifies the Gose beer style under category number 27, “Historical Beer.” Other styles found in this category include: Kentucky Common (27B), Lichtenhainer (27C), London Brown Ale (27D), Piwo Grodziskie (27E), Pre-Prohibition Lager (27F), Pre-Prohibition Porter (27G), Roggenbier (27H), and Sahti (27I).
Appearance
Medium yellow to a deeper gold in color Gose is unfiltered. Good carbonation. The head should be long lasting, made up of small tightly packed bubbles, and can rise to an impressive size.
Aroma
Malt will have a yeasty dough quality, possibly reminiscent of sourdough bread. The fruity aroma of pome fruit (apples, pears, quince) can be light to medium bringing a sense of low sourness. Coriander can lend a slight lemon-like character. The salt should be barely noticeable if at all and should bring an impression of clean freshness, like air stirring off the ocean.
Mouthfeel
Body will be light to low-medium pushed by good carbonation. It will be crisp, clean, with an overall refreshing quality.
Taste
Sourness should be noticeable, but not overly sharp. Pome fruit character follows aroma with a light to moderate presence. There is also the possibility of low notes of lemon, grapefruit, and lighter stone fruits. Malt flavors will appear light to moderate and be bready or doughy. Salt should be noticeable but not overwhelming. Hops should remain mostly hidden, with no signs of flavor, and only low bitterness. Here the acidity does the bulk of balancing the malts. The acidity may be easier to note on the finish and may enliven the welcoming, thirst quenching qualities of this beer.
*Reference: The 2015 BJCP Style Guidelines
EXAMPLES OF THE STYLE
Old Pro from Union Craft Brewing Company (Baltimore, MD) Great American Beer Festival Winner, Silver, 2014. Available: Summer Seasonal.
Blood Orange Gose from Anderson Valley Brewing Company (Boonville, CA) Available: April – October.
Kirsch Gose from Victory Brewing Company (Downingtown, PA) Available: Spring Seasonal.
Hibiscus Gose from Boulevard Brewing Company (Kansas City, MO) Available: May to June.
Otra Vez from Sierra Nevada Brewing Company (Chico, CA) Available: Year Round.
Brombeere Blackberry Gose from Odell Brewing Company (Fort Collins, CO) Available: Summer Seasonal.
Verloren from Boston Beer Company (Jamaica Plains, MA) Available: Rotating.
Tips for Brewing a Gose Recipe
If you’re interested in brewing your own Gose at home, here are a few things you should know going into it.
Grain Bill:
The grain bill for a Gose is simple; Pilsner malt and wheat at a ratio of around 40:60. The Pilsner malt gives the beer some of its characteristic crispness while the wheat lends to both the beers cloudiness and some of the fruity qualities.
Sometimes a small dose of oats, up to about 8%, is added. Acidulated malt might be added if we are going to take that route to “sour” the beer (more on this below).
For extract brewer’s find a high quality wheat and, preferably German, Pilsner extract. Use these in the same ratio’s as above; 60% wheat, 40% Pilsner. You are shooting for a starting gravity of 1.036 to 1.056.
Bringing On The Sour:
The original Goses would have been spontaneously fermented, which means the wort was left exposed to the environment becoming inoculated with some mix of wild yeast and lactobacillus bacteria. Today, Commercial breweries pitch lactobacillus with their chosen yeast.
As a homebrewer you have four different options when it comes to souring your beer. Two are easy, and two are harder. We’ll look at them in order of simplicity.
1. Add Lactic Acid:
This is the easiest way to introduce a sour element to your beer. Many homebrew shops sell a food grade lactic acid solution that will work just fine. Add it after fermentation is complete before you bottle or keg your beer. Use a light hand here. Start with maybe a milliliter and work up from there until you have it soured to your liking. I have not tried this myself, but many brewers say that the profile created by adding lactic acid is one dimensional and a little boring.
2. Using Acidulated Malt:
Acidulated malt is a pale malt that has been treated with lactic acid. You can add this to your mash at rates from 10 to 15% of your malt bill.
3. Pitch Lactobacillus:
You can also do as the big commercial craft brewer’s do and pitch a pure culture of lactobacillus with your regular yeast. As with every other aspect of brewing and any new technique, using Lactobacillus takes some practice. It is a bacteria so special attention should be paid to sanitation. You don’t want these little guys infecting other things. I’d recommend researching it a bit before you take the plunge.
4. Sour Mash:
There are two ways to sour your mash. In the first method you would do a regular mash, but instead of sparging the mash is cooled to around 105°F. When it is cooled, a handful of milled grain is dropped in the mash. The temperature is held here for 1 to 2 days, allowing the bacteria, residing in the grain, to grow and sour the mash. At the allotted time the mash is reheated to sparging temperature, sparged, and boiled just as any other brew would be. The boil will kill the bacteria before the wort goes into the fermenter.
This method can create a more complex and sourer profile, but it is less predictable. There is always the possibility of unwanted microbes still alive in the grain bed. These can cause the development of unwanted aromas and flavors.
The second method of “wort infection” is similar to the sour mash, but the grain is added to the cooled boil. In this case you would perform a regular mash and boil, but then cool the boil down to around 105°F, toss in your grain and hold the temperature for a couple days. Then return the beer to a boil and continue on to fermentation normally.
This method has the advantage of killing off any microbes in the grain bed before adding the fresh grain.
In both methods you want to create an environment over the mash with as little oxygen as possible. One easy way to do this is to transfer to a container with as little head space as possible between the wort or mash and the lip of the container. Then cover the opening with saran wrap, removing any air bubbles.
The Mash:
A single infusion mash at between 148-150°F will give you the crispness Gose’s are known for. Because of the amounts of wheat you’ll be using it may be a good idea to add half a pound of rice hulls per 5 gallons to the mash. This will help you avoid a stuck sparge.
If you are planning to use acidulated malt it is best to do the mash a little different. The enzymes responsible for starch conversion require a certain pH in the mash to work well. Acidulated malt lowers this pH, so it is a good idea to mash for 60 minutes without the acidulated malt in play. This ensures the enzymes work at their optimum, extracting all the sugar they can. After the 60 minutes add the acidulated malt and let the mash sit for another 45 to 60 minutes before you start to sparge.
When extract brewing you can still take advantage of acidulated malt by doing a mini-mash. Combine the acidulated malt with any specialty malt you plan to use add 1 to 2 liters of 165°F water per pound of grain. Stir the grain around. To hold the temperature between 150°F and 158°F either combine the water and grain in a small insulated cooler or you can pre-heat your oven to a low temperature, say 150°F and slide your pot in there for 45 minutes to an hour. Once the time is up rinse the grains over your brew kettle with 170°F water.
Hops:
Hop additions are going to be minimal, usually a single addition early in the boil. Nobel hops like Tettnanger, Hallertauer, or Spalt would be authentic and work well. You want just enough hop bittering to help shadow the sweet, but it’s the sour elements that will do most of the balancing.
Adjuncts:
Authentic Gose was made with coriander and salt additions. Amounts are to your preference and may take some experimenting. A good starting quantity is half an ounce to an ounce of each. The coriander you use should be fresh and ground right before it is added. The salt you add can also subtly change the beer’s flavor and these days there are plenty of different kinds of salt to choose from. Add these as you would a dose of flavoring hops, 15 minutes before flame out.
These are the authentic additions, but all you have to do is peruse the commercial examples to realize there’s plenty of experimentation to play with here. Beyond sticking to lighter, subtle flavors the doors are wide open. Gose has been brewed with several different herbs, different fruits and vegetables, and even infusions of flowers; all with success.
Yeast:
Your chosen yeast should have low to medium flocculation, attenuation in the 70s, and a clean profile. Dry yeast choices would include Safbrew WB-06 and Safale US-05; and liquid yeast like White Labs WLP029 (German Ale/Kolsch), Wyeast 2595 (Kolsch) or Wyeast 1007 (German Ale).
To keep the yeast profile clean in the finished beer you’ll want to ferment at a temperature between 65°F and 68°F.
Gose has come back from the brink of extinction and seen a steady rise in popularity in the last few years. It’s low ABV and crisp, thirst quenching qualities makes it more than a little appealing on a hot summer day. But it also offers a novelty in its slight saltiness. Pickup a couple commercial examples to try (there going to be easier and easier to find) then brew your own up. It may turn out to be a new favorite.
Cheers!
Craft Beer Is Dead. Gose Killed It.
Shutterstock / Jennifer Bui
In the beginning — by which I mean the ’80s — there were, like, five kinds of beer. They were yellow, fizzy, cheap, and widely available, lagers mostly, and people didn’t care that they tasted like metal and corn, or that they were prone to making claims like being “the Champagne of Beers,” which is like being the zebra of motorcycles. Then, after a few revolutionary rumblings in the ’80s (Sam Adams, homebrewing), we were suddenly in the midst of a full-on beer renaissance in the ’90s. Word began to circulate within the square population that all beer didn’t need to taste like metal and corn, that it could be more than just the substance you ingested in order to work up the courage to throw a D battery at Rafael Palmeiro at Fenway Park. It could be culture, art, worthy of obsession. And as brewers pushed the boundaries of the American beer palate, ingeniously creating new styles and reinventing lost or neglected ones, customers in turn became even more emboldened, literate, and demanding.
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Warm, it tastes like spicy sweat; cold, it tastes like cold sweat.
In time we had the craft beer revolution on our hands. And it was a glorious revolution. And now it’s over. It ended last Thursday when I walked into a popular Brooklyn brewpub and blindly ordered something off the menu. It came highly recommended by the bartender, though he couldn’t seem to actually explain what it was. A minute or so later it arrived and I took it up with relish, having looked forward to this drink all day, and drank it. I made a face and tried it again. It tasted like it had been squeegeed off the back of a German day laborer toiling in a coriander processing plant. As I frantically attempted to wipe it off my tongue like a cartoon child, the bartender pointed to a beer menu he had found, which identified the beer thusly: “Gose.” Gose. You’ve heard of Gose. It’s German, a sour beer. Pronounced “Go-zuh,” like the thing that wrecked New York in Ghostbusters. Reported to be between 200 and 1,000 years old, it’s sour and salty, amber, a low-ABV session beer (which means it both tastes bad and won’t get you sauced). Over the last year, it has turned up in most of the stories forecasting beer trends, and so far, those stories appear to have been correct. I had drank Gose in the past, but I went to three craft beer stores today in search of more varieties to cement (or rebut) my opinion, and the first two were completely sold out. The third had two left. I bought them, I drank them. Served warmer, they tasted like spicy sweat. Served cold, they tasted like cold sweat. One, the vaunted Original Ritterguts Gose, which got a BeerAdvocate score of 90, left an aftertaste that simply could not be effaced. Not by wine, or stout, or, in the trough of my desperation, sausage.
I have never begrudged anyone their beer taste. I don’t love the palate-scorching high-IBU IPAs, but I’ll drink them on occasion and I understand why hopheads love them; same with lambics. Not my thing, a little treacly, but I can see the appeal. But this is the first time I’ve been completely unconvinced by people’s enthusiasm for a kind of beer. And what the rise of Gose says, at least to me, is that the craft beer revolution has run out of ideas. We’re 20 or 25 years into the Golden Age of Beer. If Gose was that worthy of so much excitement and attention from America’s world-class brewers and drinkers, we simply would have gotten to it by now. But it’s not, and we didn’t. And the reason we’re getting to it now has to do with the fanboy ethos that dominates the world of beer geeks. Like any area of obsessive enthusiasm, novelty becomes more and more tightly equated with value, prized above nearly everything else. The more mainstream types begin to take an interest in craft beer, the more the cognoscenti are forced to seek out weirder, more challenging, more distasteful fare to retain their credentials and slake their curiosity.
It was a glorious revolution. And now it’s over.
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