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Gose: a simple guide to salty and citrus beer
The Gose is a historic style originating from Leipzig, Germany. Characterized by lactic acidity, a salty touch, and coriander, it is low in alcohol, soft, and easy to drink. Rustic yet refined: simple to appreciate and great for experimenting with exotic fruit.
Want an overview of all sour styles? Read the complete guide to sour beer →
How do you pronounce "Gose"?
In German: "GOH-ze" (long + soft ze). In Italian it is commonly pronounced «gòse» or «goh-ze». It is not pronounced like "gós" — it has two syllables.
Gose vs Sour: what’s the difference?
- Sour is a generic term that includes various acidic styles (Berliner Weisse, Lambic, Flanders, etc.). Gose is a specific style within this family.
- Characteristic ingredients: coriander and salt — many other sour beers do not include them.
- Profile: salty, spicy, refreshing. Other sour beers can be funkier, woodier, or more tart.
Basic recipe of a Gose
- High percentage of wheat + light malt.
- Moderate amount of coriander.
- Salt to balance acidity and enhance flavor.
- Acidification with Lactobacillus (kettle sour or mixed fermentation).
- Variants: addition of fresh fruit (raspberry, tropical fruit).
Cocoa Gose: an unusual variant
Buy Felicitazioni Cocoa Gose by Cà del Brado on Maltese →
Tropical Gose: the ultimate summer variant
Tropical variants add guava, papaya, passion fruit, and mango: they perfectly complement the salty base and coriander for an extremely drinkable and aromatic beer.
Pairings and serving
- Temperature: 6–8°C in a tulip glass.
- Pairings: Asian cuisine, ceviche, summer salads, fresh cheeses, light fruit-based desserts.
- Best consumed within a few months to enjoy the fruity profile and acidity at their best.
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