Introduction: What is a Gose?
A gose (pronounced "GOH-zuh") is a historic German wheat beer style that stands out for its mild sourness, low bitterness, and characteristic additions of salt and coriander. Originating in Leipzig, the style typically uses a high proportion of wheat malt, a lactic souring element (from lactobacillus or mixed fermentation), and a refreshing, tangy finish that pairs well with a wide range of flavors.
Common Questions About Gose
1. Gose vs. Sour — what's the difference?
Gose is a type of sour beer, but not all sour beers are gose. The key differences:
- Gose: traditionally includes salt and coriander, has moderate sourness, light body (often low ABV ~4-5%), and a refreshing, slightly saline finish.
- Other sour beers: can range from mildly tart wheat ales to sharply sour wild ales aged on fruit or in barrels; they may lack the signature salt/coriander profile of a gose and can be far more intensely sour.
2. How do you pronounce 'gose'?
The most common English pronunciation is "GOH-zuh" (IPA: /ˈɡoʊzə/). In German it can sound closer to "GOH-suh." Either is widely understood among beer lovers.
3. What goes into a gose beer recipe?
At a basic level, a gose recipe includes:
- Malts: a mix of Pilsner and a high percentage of wheat malt for body and haze.
- Souring: lactic acid producers (kettle souring or mixed fermentation) to create the tang.
- Seasonings: coriander and a measured amount of salt for that classic saline note.
- Hops: very low bitterness; hops are minimal and primarily for balance.
- Yeast: ale yeast or mixed cultures; fermentation and conditioning vary by brewer.
Simple homebrew approach: mash a wheat-forward grist, cool and inoculate with lactobacillus for 24–48 hours (or kettle-sour), boil briefly to stop souring, add coriander and a pinch of salt, then ferment with ale yeast.
4. What is the Bayerisch Bahnhof Leipziger Gose?
Bayerisch Bahnhof is a brewery closely associated with the revival of the historic Leipziger gose. The original Leipziger gose is the archetype for the style—saline, tart, and light-bodied. Bottled and canned renditions from historic producers or those following traditional techniques are often cited as excellent references for what a classic gose should taste like.
5. What about Anderson Valley and gose?
Anderson Valley, an American craft brewery, is known for experimenting with alternative styles and sometimes producing gose-inspired beers and variants. US craft breweries often take the gose template—light wheat base, salt, coriander, fruit or adjuncts—and reinterpret it with local ingredients or playful twists. These US versions can be fruit-forward, fruited, or otherwise modernized.
Why try a Coffee Gose?
Combining coffee with the gose framework highlights contrasts: the roast and sweetness of specialty coffee against the tart, saline backdrop of the beer. When done thoughtfully, coffee can add aroma, depth, and a pleasant bitterness that complements the lactic tang and mineral edge. If you’re curious about an inventive, Italian take on this concept, try —a mixed-fermentation gose aged carefully and spiced with salt and specialty coffee beans, showcasing how sour beer and coffee can play together.
Serving, Pairing, and Tasting Tips
- Serving temperature: 6–8°C (43–46°F) to keep the acidity bright and the aromatics clear.
- Glassware: a tulip or a stemmed glass to capture aroma while maintaining effervescence.
- Food pairings: briny seafood (oysters, ceviche), cured meats, fresh salads with citrus, and desserts with chocolate or coffee notes.
- Tasting: look for balanced acidity, a saline finish, light body, and how any adjuncts (like coffee) integrate with the sour profile rather than overpower it.
Quick Tips for Homebrewers Wanting to Try a Gose
- Use a high wheat percentage (30–50%) for the right mouthfeel and haze.
- Keep hop bitterness very low—this is not a hoppy style.
- Sour gently: kettle souring gives predictable results; mixed fermentation yields more complexity but takes longer.
- Add salt and coriander toward the end of the boil or in secondary; start small and adjust to taste.
Final Thoughts
Gose is a compact, playful style with a clear identity—tartness meets minerality and herbs. From traditional Leipzig examples to modern craft reinterpretations (including coffee-spiced Italian versions), the style invites experimentation while rewarding balance. If you enjoy bright, tangy beers with an unusual twist, a coffee-infused gose is a delightful, refreshing place to explore.
