Gose

Gose is a highly distinctive beer style characterized by its incorporation of salt, coriander, and its sour profile. Originating in Goslar, Germany, the style has deep historical roots that extend back to the Middle Ages. It was traditionally brewed with slightly salty water from local aquifers which naturally influenced its taste. Although it nearly vanished after the Second World War, Gose has experienced a significant resurgence in recent years, largely due to the craft beer movement spreading globally.

A Gose presents a hazy appearance due to its unfiltered nature and commonly exhibits a yellowish to gold coloration. A well-made Gose will have a robust white head that may not persist due to the acidity of the beer. The visual allure of this style is complemented by unique aroma characteristics; expect a soft malty foundation layered with noticeable tart or sour notes followed by mild hints of coriander and a briny touch. Flavor-wise, Gose strikes an intricate balance between wheaty malt sweetness, tangy lactic sourness, and the subtle savory quality imparted by salt. Coriander adds complexity without dominating, contributing an earthy or spicy counterpoint to the main flavor themes. The style’s sourness should be refreshing rather than overwhelming, with moderate carbonation enhancing its drinkability. Unlike Belgian sours which can have more intense acidic profiles or American Wild Ales that may boast bolder funkiness from different yeast strains and bacteria, Gose maintains an approachable tartness suitable for both novice and seasoned palates seeking something less conventional yet anchored in tradition.

Relating it to other styles, one might find similarities with Belgian Witbiers because of shared wheat content and coriander seasoning; however, the Witbier lacks the sourness and inclusion of salt that are hallmarks of Gose. Its refreshing character also draws comparisons to various session sours now popular among craft brewers aiming for thirst-quenching beers with unique twists provided by mixed-fermentation processes or kettle souring techniques.