Wednesday, June 4, 2014

Beer Education: Leipziger Gose - Who put salt in my beer!?

*Source Below*
Gose (pronounced like “rose” with an “uh” at the end; Go-zuh) beers are amazing. They have been around for about 1000 years, believe it or not. The tangy, crisp, somewhat salty, and dry wheat beer that calls Leipzig home originated over 100 miles away.

This style is named after the Gose River that runs through the city of Goslar. Around the 11th century, Goslar was a thriving industrial town supported by mining and brewing. The water used for brewing logically came from the Gose River. This water is naturally salty. By the early 18th century as Goslar’s mining declined, brewing somehow made its way to Leipzig. By early the 1900’s, Gose had found its new home and Leipzig became the largest producer of the style.

This reign did not last long, however. Wars nearly sent this style into oblivion. It wasn't until the Berlin Wall came down in 1989 that this precious style could make a return in the brewhouse.

Gose is brewed with malted barley and malted wheat (historically, oats and unmalted wheat were also used), lightly hopped, and some coriander added for spice. The water profile is true to its origin: slightly salty. Yeast along with lactic bacteria or Brettanomyces are used to add some tart characteristics.

The end result is a straw to golden colored beer with a thick, creamy head and slight veil to it. Lemony, tangy, some spice character from the coriander and yeast, and the saline quality only enhances the thirst quenching, refreshing allure of the Gose. Similar to Berliner Weisse, these beers are sometimes offered with a shot of raspberry or woodruff syrups to ease the sourness. At about 4.5% ABV average, go ahead and have another! So, who’s thirsty?

Thanks for reading. I hope you enjoyed it and learned a thing or two. Until next time!


-Gilbert “Charlie” Perez, Certified Cicerone®

Source of Picture: Click Here