What the hecks a Gose (Go-Sa)?
History
Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s in Germany, but the beer was not widely available. Became popular outside of Germany recently as a revival style, and is often used as a base style for fruited sour beers and other Specialty-Type beers
Lets Get Technical - Style Guideline
Overall Impression - A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish, high carbonation, and bright flavors.
Appearance - Unfiltered, with a moderate to full haze. Moderate to tall white head with tight bubbles and good retention. Effervescent. Yellow color.
Mouthfeel - High to very high carbonation. Effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality and a rounder, thicker mouthfeel. Yeast and wheat can also add a little body, but shouldn’t feel heavy due to the thinning effects of acidity.
Aroma - Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.
Flavor - Noticeable sourness, medium-low to medium-high. Moderate bready or doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Very low bitterness. No hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).
What Makes Ours Different?
Rosella - Rosella is thought to have originated in Sri Lanka, introduced to Australia by Indonesian fisherman. Having grown here for thousands of years, it has developed characteristics that make it uniquely Australian. They have a tart flavour with a raspberry/rhubarb/plum quality.
Himalayan Pink Salt - The unique climate and soil conditions of the Himalayan Mountains contribute to the salts distinct characteristic. The high altitude and arid climate allow for the salt deposits to remain free from pollutants, lending to its reputation as one of the purist salts available. Known for its mild, mineral-rich flavour accompanied by a slight hint of sweetness.
And What Else Is Used?
Pilsner Malt - lightly kilned, high-quality two-row barley, which is malted and then dried at lower temperatures than other types of malt. This results in a pale, slightly sweet malt that is perfect for light-bodied and crisp beers
Flaked Wheat - This unmalted wheat product is packed with protein, which will help to give foam stability, as well as greater mouthfeel and turbidity. Flaked Wheat gives a crisper mouthfeel to that of Wheat Malt and, as such, it is typically suited for use in a number of European wheat beers.
Coriander Seed - Australian grown organic coriander seed comes off almost singularly citrusy, with intense lemon and lime zestiness and some background orange flavors.
German Ale Yeast - German Origin ale yeast that produces a subtle fermentation character. Depending on the conditions it can present a floral and balanced fruity character.
Lactobacillus helveticus - high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles. Helveticus produces an intense and sharp blended citrus favor of Lemon, Lime and Orange compared to other souring bacteria that produce more lemon notes.
Loved this Beer? Let us know on Untapped, we love to see you guys enjoying our beers!
Are you a beer photographing legend? or just a sucker for The Gram? be sure to give us a follow and share your pics
Contact Us
Where to Buy
Available On Tap
-
TXOKO Brewing
247 Haddrill Rd, Baskerville Western Australia 6056
www.txoko.com.au
-
Mechanics Institute
222 William Street, Northbridge WA 6000
www.mechanicsinstitutebar.com.au
-
Wood & Stone
38 Mandurah Ter, Perth Western Australia 6210
www.woodandstonecafe.com.au
-
Rodney's Bar
598 Stirling Highway, Perth Western Australia 6012
rodneysbar.com.au
-
The Corfield
292 Corfield Street, Gosnells Perth WA 6110
www.facebook.com/TheCorfield
-
Impi Brewers
29/51 Lancaster Rd, Wangara WA 6065
www.impibrewers.com.au/
-
Clanceys Canning Bridge
903 Canning Hwy, Applecross WA 6153
clancysfishpub.com.au
-
Beerpourium
Level 1/13 South Terrace, Fremantle WA 6160
https://beerpourium.com.au/
-
Become a Stockist
Own a Bar and want a Keg or some Packaged Brewcha Libre Beer? let us know
Love Our Brand?
