{"title":"Gose","description":"\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\n\u003cdiv class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto\" dir=\"auto\" data-message-id=\"d546f206-2cb2-4f7a-bfb1-8d938533bdee\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003cp\u003eOriginating in the city of Goslar in Germany, where the Gose river gives it its name,  \u003cstrong\u003eit is a historic beer of light acidity with a distinctive - but discreet - character of salt and coriander seed.\u003c\/strong\u003e  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.  \u003c\/p\u003e\n\u003ch2\u003eOrigin in Goslar, Germany\u003c\/h2\u003e\n\u003cp\u003eThe  \u003cstrong\u003eGose\u003c\/strong\u003e  takes its name from the city of  \u003cstrong\u003eGoslar\u003c\/strong\u003e 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  \u003cstrong\u003eLeipzig\u003c\/strong\u003e, where it became the drink of choice during the eighteenth and nineteenth centuries.\u003c\/p\u003e\n\u003ch2\u003eSalty and spicy flavour\u003c\/h2\u003e\n\u003cp\u003eUnlike most beers,  \u003cstrong\u003eGose\u003c\/strong\u003e  is brewed with a pinch of  \u003cstrong\u003esalt\u003c\/strong\u003e  and traditionally has  \u003cstrong\u003ecoriander\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eLactic fermentation: the sour touch\u003c\/h2\u003e\n\u003cp\u003eBesides salt and coriander, another key element in  \u003cstrong\u003eGose\u003c\/strong\u003e  is its acidity, which comes from  \u003cstrong\u003elactic fermentation\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003ch2\u003eThe near disappearance of Gose\u003c\/h2\u003e\n\u003cp\u003eDespite its past popularity,  \u003cstrong\u003eGose\u003c\/strong\u003e  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.\u003c\/p\u003e\n\u003ch3\u003eThe modern revival of Gose\u003c\/h3\u003e\n\u003cp\u003eThe resurgence of  \u003cstrong\u003eGose\u003c\/strong\u003e  in the craft scene has been remarkable. Breweries around the world have adopted the style, experimenting with fruits, spices and regional variations. In particular,  \u003cstrong\u003efruit Goses\u003c\/strong\u003e  have gained popularity, using ingredients such as raspberries, mangoes or limes to add a fresher, fruitier touch without losing their salty and acidic essence.\u003c\/p\u003e\n\u003ch3\u003eA beer that defies the laws\u003c\/h3\u003e\n\u003cp\u003eThe  \u003cstrong\u003eGose\u003c\/strong\u003e  is one of the few German beer styles that does not comply with the famous  \u003cstrong\u003eReinheitsgebot\u003c\/strong\u003e  (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.\u003c\/p\u003e\n\u003ch2\u003eThe fermentation mix\u003c\/h2\u003e\n\u003cp\u003eWhat 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.\u003c\/p\u003e\n\u003ch2\u003eGose and its unique flavour due to water\u003c\/h2\u003e\n\u003cp\u003eThe distinctive flavour of  \u003cstrong\u003eGose\u003c\/strong\u003e  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.\u003c\/p\u003e\n\u003ch3\u003eResurrection by accident\u003c\/h3\u003e\n\u003cp\u003eOne of the most curious stories about the  \u003cstrong\u003eresurrection of Gose\u003c\/strong\u003e  in the modern era is due to  \u003cstrong\u003eLothar Goldhahn\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003eSo, is it a Wild or Sour beer?\u003c\/h3\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003cp\u003eThe  \u003cstrong\u003eGose\u003c\/strong\u003e  is generally considered a  \u003cstrong\u003eSour beer\u003c\/strong\u003e  due to its fermentation process with lactic bacteria, which gives it its characteristic acidity. Although it shares some similarities with  \u003cstrong\u003eWild  \u003c\/strong\u003e(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  \u003cstrong\u003eBrettanomyces\u003c\/strong\u003e, which are common in wild beers.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"0\"\u003eBuy Gose beers online: saline acidity and tradition\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003eOriginating in Goslar, this historic wheat style balances lactic acidity with saline notes and coriander, becoming today the preferred canvas for fruit additions in the  \u003ci data-index-in-node=\"193\" data-path-to-node=\"1\"\u003ecraft\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003e\u003cem\u003eGose: the salty beer that challenges the limits of tradition.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/7138\/6438\/collections\/quita-la-tapa-y-desenfoca-m-s-el-fondo.png?v=1761753803","url":"https:\/\/mascraft.eu\/en\/collections\/gose-beers.oembed","provider":"MASCRAFT","version":"1.0","type":"link"}