- 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 Belgian Witbier. Haziness is similar to German Weissbier.
- Colour^ = Straw to light gold
- Clarity = Unfiltered; hazy
Key Aromas & Flavours:
- Malt = Low; bready, doughy, yeasty (like uncooked sourdough bread)
- Hops = None
- Yeast + Bacteria = Low to moderate; pome fruit esters (apple, pear) / Low; slightly sharp acidity
- 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)
- Malt = Moderate; bready, doughy
- Hops = None
- Yeast + Bacteria = Low to moderate; fruity esters (pome fruit, stone fruit or lemon) / Moderate; lactic sourness
- Other = Low to moderate salt character, up to the threshold of taste, but not overtly salty
- Perceived Bitterness^ = Low
- Balance = Even; acidity, not bitterness, balances the malt
Dry, refreshing finish; acidity can be more noticeable in the finish
- Body = Medium
- Carbonation = High to very high; effervescent
- Other = Salt may give a slightly tingly, mouthwatering quality and a rounder mouthfeel
- Malt = Pilsner malt, plus wheat malt
- Hops = German hop varietals, very low level
- Yeast + Bacteria = Clean German ale yeast, Lactobacillus
- Other = Sea salt, coriander seed
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 in Germany, but the beer was not widely available. Became popular outside of Germany recently as a revival style, and is often used as a base style for fruited sour beers.
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.
Bayerisch Bahnhof Leipziger Gose, Original Ritterguts Gose, Anderson Valley Gose
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus (Version 5.0)
All other information is sourced from the BJCP 2021 Style Guidelines