Traditional gose beer bottle produced in Leipzig, GermanyGose beer, brewed in Bonn, Germany (2014)
Gose (/ɡoʊzə/) is a warm fermented[1] beer that originated in Goslar, Germany. It is usually brewed with at least 50% of the grain bill being malted wheat. Dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt).[2] Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV.
Because of the use of coriander and salt, gose does not comply with the traditional ingredient regulations in German-speaking countries, but it is allowed an exemption on the grounds of being a regional specialty.[3] It acquires its characteristic sourness through inoculation with Lactobacillus bacteria.[4]
Gose belongs to the same family of sour wheat beers which were once brewed across Northern Germany and the Low Countries. Other beers of this family are Belgian witbier, Berliner Weisse, and Hannover Broyhan [de].
^Jane Peyton (7 October 2013). Beer O'Clock: Craft, Cask and Culture. Summersdale Publishers LTD. p. 69. ISBN 9781783720057.
^Burnsed, Justin. "Gose". Retrieved 8 June 2017.
^Menuism (12 September 2016). "An Introduction to Gose Style Beers". Huffington Post. Retrieved 8 June 2017.
^Gose Häppchen: 100 Jahre Gosenschenke Ohne Bedenken, 1999, Leipzig, pages 13 - 63.
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Müller-Liebenau & Hubbard, 1985 c g Baetis aculeatus Navás, 1915 c g Baetis acuminatus Gose, 1980 c g Baetis adonis Traver, 1935 i c g Baetis aeneus Navás, 1936 c g...
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