Gose (/ɡoʊzə/) is a warm fermented[1] beer that is usually brewed with at least 50% of the grain bill being malted wheat (with the rest being malted barley such as Pilsner malt), fruit syrups- such as lemon, coriander- and salt - either added or a component of the water used.[2] It acquires its characteristic sourness through inoculation with Lactobacillus bacteria, which is not a hop-tolerant bacteria and which provides only a light acidity.[3][4] Unlike India pale ales, gose beers typically do not have prominent hop bitterness, flavours, or aroma and have a relatively low alcohol content of 4 to 5% alcohol by volume.[5]
Gose was first brewed in Germany. It does not comply with the Reinheitsgebot (German purity laws) because of the use of coriander and salt, but it is allowed an exemption on the grounds of being a regional specialty.[6]
Gose has similarities with Berliner Weisse, which is also sour, and Belgian witbier, which also has coriander.[7]
Since 2016, Leipzig, where the beer was popular for centuries, has celebrated Happy Gose Day annually on November 17th.[8]
- ^ Jane Peyton (7 October 2013). Beer O'Clock: Craft, Cask and Culture. Summersdale Publishers. p. 69. ISBN 9781783720057.
- ^ Burnsed, Justin (May 2011). "Gose: A relic returns". Brew Your Own.
- ^ Weikert, Josh (13 May 2018). "Make Your Best Gose". Beer and Brewing.
- ^ "Gose: A Modern Take on an Ancient Style". Brew Your Own.
- ^ Pomranz, Mike (13 September 2023). "What Is a Gose?". Food & Wine.
- ^ "An Introduction to Gose Style Beers". HuffPost. 12 September 2016.
- ^ Mosher, Randy (20 April 2020). "Flavor Fever: The Tightrope of Gose". Beer and Brewing.
- ^ "International Happy Gose Day 2022: Say cheers to this German ritual with an extra glass of beer". The Free Press Journal. 16 November 2022.