How To Brew Gose Beer: Zesty Expedition into German Sour, Salty Goodness

Gose originated in Goslar, a small town in Eastern Germany. It is unknown if the beer style is named after the town or the Gose River that flows through town. The town was named after the river, so somehow all three are related. 

The town of Golar was founded in the 10th century. Silver deposits were found close by along with other minerals such as copper, zinc, lead, and salt.

With such minerals prevalent around town, it is inevitable that the groundwater would contain salt. 

The beer style under the name Gose first appeared in the late 15th century. It was not recognized until the early 18th century. Many articles allude to Gose being around for at least 1000 years.

Although the sources are scarce, it is possible the style was known by another name.

Gose began as a beer style in Goslar, however, it grew up in the town called Leipzig some 100 miles away. In 1738, the style was so big in Leipzig, that brewers there began making their own.

During World War I, the popularity of Gose was declining. By the end of the second World War, the one last Gose brewery closed its doors for good.

The style did go through a revival stage on a smaller scale in 1949, but sadly that died too in 1966.

Style Profile for Gose

Appearance

Gose are medium yellow to a deep gold in color. It is unfiltered and contains good carbonation. The head is long lasting, with small tightly packed bubbles and can be  pretty large in size.

Aroma

The aroma consists of malt with a yeasty dough quality, similar to sourdough bread. The fruit aroma (apples, pears, quince) is ligh to medium and brings a light sourness. Coriander can have a lemon-like character. The salt should be hardly noticeable. 

Flavor

The sourness should be noticeable, but never sharp. Fruit character (pome, lemon, grapefruit, and stone fruit) is light to moderate. Malt flavor will be light to moderate and will be bready/doughy.

Salt should be noticeable, but never overwhelming. Hops should be non-existent. No signs of flavor and low bitterness.The acidity may be noted on the beer’s finish and is said to be thirst quenching. 

Mouthfeel

The body is light to low-medium with good carbonation. It will be crisp, clean, and refreshing.

Tips for Brewing your own Gose

Sourness

Traditionally, Goses were spontaneously fermented, meaning the wort was exposed to the environment and inoculated with wild yeast and lactobacillus.

Homebrewers have the four different options to sour their beers: add lactic acid, use acidulated malt, pitch lactobacillus, or conduct a sour mash.

Grain

This grist for a Gose is usually Pilsner malt and wheat with a 40-60 ratio. The Pilsner malt will lend itself to a desirable crispness in the beer. The wheat will lend to the beer to become cloudy and some fruitiness.

Since using wheat and getting a stuck sparge is never something a brewer wishes for, using rice hulls is never a bad idea. 

Hops

Since the hop profile for this style is pretty small, one addition at the beginning of the boil is all you really need. Noble hops such as Tettnanger, Halleertauer, or Spalt would be pretty authentic. 

Yeast

There is a wide selection of yeast to choose from for this style. They include the following:

• White Labs: German Ale/Kolsch  (WLP029), Belgian Ale (WLP550), or Abbey IV Ale (WLP540).
• Wyeast: Wyeast German Ale (1007), Kolsch (2595).
• Dry Yeast: SafBrew WB-06 and Safale US-05.

Adjuncts

Goses usually consist of additions of salt and coriander. A half an ounce to an ounce of each is usually a good starting point. Coriander should be fresh and ground just before using it.

Treat both additions like a hop addition with 15 minutes remaining in the boil. 

Gose By the Numbers

• Color Range: 3 – 4 SRM
• Original Gravity: 1.036 – 1.056 OG
• Final Gravity: 1.006 – 1.01 FG
• IBU Range: 5 – 12
• ABV Range: 4.2 – 4.8% 

Gose Recipe

Grain

• 60%           5 lbs     Wheat Malt
• 40%           4 lb       Pilsner Malt

Hops

• 1 oz         Hallertauer Hersbrucker – Boil – 60 min
• .5 oz        Coriander Seed – 15 min
• .5 oz        Sea Salt – 15 min

Yeast

• 1.0 pkg   German Ale Yeast Wyeast #1007

Directions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins  

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Alternative Gose Variations:

Frequently Asked Questions

What is a Gose Beer?

A Gose beer is a warm-fermented beer that originated in Goslar, Germany. This style of beer is known for its refreshing and tangy taste, characterized by a harmonious blend of salty and sour flavors.

The saltiness traditionally comes from the use of saline water, while the sourness is derived from lactic acid bacteria used in the fermentation process.

It’s often brewed with a slight coriander spice, which complements the salty and sour base. This unique taste profile makes Gose beer a distinctive and beloved style among craft beer enthusiasts.

How is a Gose Beer Brewed?

The process of brewing a Gose beer involves a mix of traditional brewing techniques and the use of specific ingredients to achieve its characteristic taste.

The brewing starts with a mash of malted barley and wheat, which is then boiled with hops for a brief period. Unusually, Gose recipes call for the addition of salt and coriander during the boil.

Post boiling, the wort is cooled and lactic acid bacteria are introduced for fermentation alongside traditional beer yeast. This dual fermentation process creates the sour tang, a hallmark of Gose beer.

What Makes a Gose Beer Unique in Terms of Ingredients?

The unique ingredients in a Gose beer include the addition of salt, coriander, and the utilization of lactic acid bacteria for fermentation. The Gose water profile is crucial to achieving the right level of salinity in the beer, while the coriander imparts a mild spicy or peppery note.

The combination of lactic acid bacteria and traditional beer yeast in the fermentation process ensures the characteristic sourness of Gose style beer, setting it apart from other beer styles.

Can I Modify the Gose Recipe to Incorporate Fruits?

Yes, adding fruits to a Gose beer recipe is a common variation to bring in additional flavors and color. A fruited Gose recipe typically involves the addition of fruit purees or juices either during the fermentation process or after, during conditioning.

The fruity notes can complement the inherent salty and sour flavors of a Gose, creating a more complex and enjoyable flavor profile. Some popular fruits used in fruited Gose recipes include raspberry, cherry, or blackberry.

What is the Ideal pH Level and Hop Character for a Gose Beer?

The ideal pH for a Gose beer ranges from 4.4 to 4.6, ensuring the right level of tartness without becoming overly sour. Regarding hops, Gose beers are not hop-forward and usually have a low hop bitterness to allow the salty and sour flavors to shine through.

The hop character is generally subdued, with a low International Bitterness Units (IBU) value, making the selection of hops that offer more subtle flavors and aromas preferable for brewing a Gose style ale.