Gose Beer And Hops: An Unlikely Friendship

Gose is a warm-fermented beer that originated in Goslar, Germany. It is usually brewed with at least 50% malted wheat and is known for its refreshing and tangy taste, characterised by a blend of salty and sour flavours. While hops are added for flavouring, the hop character in a Gose is typically minimal or undetectable.

Gose beer is a type of wheat beer

Gose is a very traditional beer style, with a long history. It is said to be many centuries old, with some sources claiming it is over 1,000 years old. It was first brewed in the town of Goslar, Germany, from which it gets its name. The name also comes from the river Gose, which flows through the town. The river's saline waters are thought to have contributed to the beer's distinctive salty taste.

Gose is typically spontaneously fermented, although brewers have, since the 1880s, used a combination of top-fermenting yeast and lactic acid bacteria to achieve the same effect. It is also often flavoured with coriander, which gives it a spicy or lemony character. While hops are added for flavouring, the hop character in Gose is typically minimal or undetectable.

Gose has experienced a revival in recent years, with breweries in the US, New Zealand, and Australia now brewing the style.

Gose is a warm-fermented beer

Gose beers typically do not have prominent hop bitterness, flavours, or aroma. Instead, coriander is added, which generally has enough spicy or lemony character to override any hops present. However, modern brewers have taken liberties with ingredients, meaning that saltiness, sourness, spiciness, and even hoppiness can now vary extensively.

Gose is typically fermented with a combination of top-fermenting yeast and lactic acid bacteria, which gives the style its typical sourness or tartness. The use of coriander and salt means that gose does not comply with traditional ingredient regulations in German-speaking countries, but it is allowed an exemption as a regional specialty.

Gose is believed to be at least 1,000 years old, with some sources claiming it was the favourite drink of German emperor Otto III. The name is derived from the river Gose and the town of Goslar, where it was originally brewed. The salty character of the beer likely stems from the natural saltiness of the mineral-rich aquifers in Goslar.

In the 18th and 19th centuries, gose became popular in the city of Leipzig, where local breweries copied the style. By the end of the 19th century, it was considered a local specialty of Leipzig, with numerous gose taverns in the city. Gose almost disappeared during the World Wars and the subsequent division of Germany, but it was revived after the fall of the Berlin Wall.

Gose has a low ABV

Gose, a warm-fermented beer, has a moderate ABV of 4 to 5%. This is considered low compared to other beers, such as IPAs. The low ABV of Gose beers makes them great session beers.

The low ABV of Gose is due in part to the use of malted wheat instead of barley as the base grain. Gose typically uses at least 50% malted wheat, which gives it a lighter body and lower alcohol content than beers made primarily with barley.

Additionally, the fermentation process of Gose contributes to its lower ABV. Gose is fermented with lactobacillus bacteria, which produces lactic acid and lowers the pH of the beer. This process adds sourness and tartness to the beer but does not significantly increase the alcohol content.

The low ABV of Gose beers also makes them more accessible to a wider range of drinkers. With a lower alcohol content, Gose beers can be enjoyed in larger quantities without the same level of intoxication as higher-ABV beers. This makes them a popular choice for social gatherings and drinking sessions.

Furthermore, the low ABV of Gose beers aligns with changing drinking preferences. In recent years, there has been a shift towards lower-ABV beverages, including craft beers. Gose's lower alcohol content appeals to drinkers who are looking for a more sessionable and moderate drinking experience.

Gose is a sour beer

Gose originated in Goslar, Germany, in the early 13th century. The name comes from the river Gose that runs through the town. The town was known for its mineral-rich water, and the local aquifers gave the beer its distinctive salty character.

In the 18th and 19th centuries, Gose migrated to Leipzig, where it became extremely popular. By the end of the 1800s, it was considered a local specialty. However, the popularity of Gose declined during the World Wars, and by the end of World War II, the last Gose brewery had closed.

Gose is usually brewed with at least 50% malted wheat, which lends it characteristics similar to other German wheat beer styles. It also typically includes coriander, which gives it a spicy or lemony character. While hops are added for flavouring, the hop character in Gose is minimal or undetectable. The beer typically has a moderate alcohol content of 4 to 5% ABV.

Gose almost became extinct, but it has since made a comeback, with specialised Gose breweries opening in and around Leipzig. It is also brewed outside of Germany, particularly in the United States, where brewers have taken liberties with the ingredients, resulting in variations in saltiness, sourness, spiciness, and hoppiness.

Gose is a German beer

Gose is a unique style of beer that does not conform to traditional German ingredient regulations due to the use of coriander and salt. However, it is exempt from these regulations as it is considered a regional specialty. The salt used in Gose was originally derived from the natural saltiness of Goslar's mineral-rich aquifers, but today, salt is often added during the brewing process to achieve the desired salinity.

The beer became popular in Leipzig in the 18th century, and by the 19th century, there were numerous "Gosenschanken" or Gose taverns in the city. Gose is typically brewed with at least 50% malted wheat, giving it characteristics similar to other German wheat beer styles. It is also fermented with Lactobacillus bacteria, which imparts a sour or tart flavour. While hops are added for flavouring, the hop character in Gose is minimal or undetectable.

After a period of decline, Gose experienced a revival in the 1980s thanks to the efforts of Lothar Goldhahn, who purchased an old Gose tavern and worked to bring back the beer. Today, Gose is enjoying a resurgence, with specialised Gose breweries in and around Leipzig, as well as international popularity, particularly in the United States and New Zealand.

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