Originating in the city of Goslar in Germany, where the Gose river gives it its name, it is a historic beer of light acidity with a distinctive - but discreet - character of salt and coriander seed. Very refreshing, with a dry finish, high carbonation and lively lemony flavours from the use of coriander. Coriander not only adds a citrus touch, but also complements the beer's natural acidity. Its composition includes at least 50% malted wheat, contributing to its characteristic flavour profile and texture. Unfiltered, straw-yellow in colour.
Origin in Goslar, Germany
The Gose takes its name from the city of Goslar in Germany, where it appeared more than a thousand years ago. The city is located near the Gose river, and the saline characteristics of the river water are said to have influenced the creation of this beer style. Despite being born in Goslar, Gose gained popularity in the city of Leipzig, where it became the drink of choice during the eighteenth and nineteenth centuries.
Salty and spicy flavour
Unlike most beers, Gose is brewed with a pinch of salt and traditionally has coriander added. This gives it a unique flavour profile, combining light acidity with a salty and spicy touch. This unusual mixture of ingredients makes Gose stand out among beer styles, creating a refreshing and surprising experience.
Lactic fermentation: the sour touch
Besides salt and coriander, another key element in Gose is its acidity, which comes from lactic fermentation. During the brewing process, lactic bacteria are introduced, giving the beer its characteristic sour touch. This balance between acidity and saltiness is what makes Gose so distinctive.
The near disappearance of Gose
Despite its past popularity, Gose almost disappeared during the twentieth century. After the Second World War, many German breweries that produced Gose closed, and the style fell into oblivion for decades. By the 1960s, barely one brewery in Leipzig was still producing Gose. However, in the 1980s and 1990s, local brewers and enthusiasts revived the style, and today Gose has returned as a respected style within the craft beer world.
The modern revival of Gose
The resurgence of Gose in the craft scene has been remarkable. Breweries around the world have adopted the style, experimenting with fruits, spices and regional variations. In particular, fruit Goses have gained popularity, using ingredients such as raspberries, mangoes or limes to add a fresher, fruitier touch without losing their salty and acidic essence.
A beer that defies the laws
The Gose is one of the few German beer styles that does not comply with the famous Reinheitsgebot (Purity Law of 1516), which stated that beer could only be made with water, barley and hops. Because it includes salt and coriander, Gose was considered an outlaw style, but its popularity allowed it to survive despite the regulations.
The fermentation mix
What makes Gose especially interesting is that historically it was brewed with a mixture of both lactic and alcoholic fermentation. This means that while lactic bacteria provide acidity, beer yeast completes alcoholic fermentation. This mixed fermentation process is key to its balanced flavour.
Gose and its unique flavour due to water
The distinctive flavour of Gose in its early days was due not only to the ingredients, but also to the water used in brewing. The salty water from springs near the Gose river gave the beer its characteristic salinity. Today, salt is intentionally added during brewing to replicate that flavour profile, but in its origins it was a natural trait arising from local conditions.
Resurrection by accident
One of the most curious stories about the resurrection of Gose in the modern era is due to Lothar Goldhahn, a restaurateur from Leipzig. In the 1980s he found an old Gose recipe while researching the region's traditional drinks. He decided to reintroduce it in his restaurant and hired a brewer to reproduce the style based on traditional methods. This decision marked the beginning of the Gose revival after it had been practically extinct for several decades.
So, is it a Wild or Sour beer?
The Gose is generally considered a Sour beer due to its fermentation process with lactic bacteria, which gives it its characteristic acidity. Although it shares some similarities with Wild (wild) beers, such as mixed fermentation, it is not typically classified as a Wild Ale because it is not spontaneously fermented with wild yeasts such as Brettanomyces, which are common in wild beers.
Buy Gose beers online: saline acidity and tradition
Originating in Goslar, this historic wheat style balances lactic acidity with saline notes and coriander, becoming today the preferred canvas for fruit additions in the craft scene. At Mascraft we guarantee rigorous cold storage in our facilities, vital to preserve the liveliness of the fruit and the integrity of its acidic, refreshing profile right up to service.
Gose: the salty beer that challenges the limits of tradition.
