7 replies to this topic

[Genesee Ted]

I was at BOTW today when I stumbled across a bottle of this stuff. It wasn't cheap (<$5 for a 12 oz) but I had never had a gose so I wanted to try it out. This is a really nice and refreshing beer. I thought that the salt would come across more, but it seems to barely underlie the coriander, leaving a smooth prickliness if that makes any sense. It is very similar to a witbier. This would be a fun beer to brew. Has anyone tried to make gose?

[shaggaroo]

Hey Andy, I've not tried a gose before. Maybe next time I'm at BOTW (that's Beers of the World in Rochester, NY for those wondering) I'll look for it.

[klickcue]

Gose is a beer that I would like to try and brew. Historically it is an interesting beer that almost died out.I asked a German engineer friend how Gose was pronounced;"Gose-uh" as in "rose" plus "uh".

[jimdkc]

It's an interesting style of beer. I bought one several years ago (mainly for the cool bottle!) and took it to a gathering of KC area brewers. Still have the bottle.

[tag]

It's covered in the new Brewing with Wheat book.

[ChicagoWaterGuy]

My friend Russ over at Chibebrau blog brews a mean gose. Check out his musings here.

[Genesee Ted]

It's covered in the new Brewing with Wheat book.

I read the book. Very highly recommended reading! In the book, a subject is touched upon that I had often wondered about. Gose vs. Gueze. Pretty much the same word right? It makes me think that historically there is a connection, even if it is just that they are wheat beers. Interesting to me at least.

[klickcue]

I read the book. Very highly recommended reading! In the book, a subject is touched upon that I had often wondered about. Gose vs. Gueze. Pretty much the same word right? It makes me think that historically there is a connection, even if it is just that they are wheat beers. Interesting to me at least.

Never thought of that way, but you may be right for the wordingI think of a Gose as a cross between Berliner Weiss and a Witt with a Lacto background.Historically, I have not found much information, but I gather that Brett was also involved in the old brew. The long neck bottle as pictured above would plug itself (Brett pellicle?)and then highly carbonate. So, I would assume that the wort was fermented in a vat until the fermentation activity started to settle down and then the beer was bottled to allow the pellicle to form and plug the neck of the bottle.It was brewed in the Northeast part of Germany.Does anyone have more data?Interesting stuff!