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BEER
An interesting characteristic of this beer is how
it was conditioned. Historically, these beers were
fermented and delivered still fermenting to local
taverns. From there, the taverns would put them in
long-necked bottles where the yeast would clog up
the long-neck and act as a natural cork. It was then
conditioned and usually ready to serve in a week’s
time. After three weeks, the beer typically turned to
vinegar, so it was consumed young.
From The Brewer......
This secondary conditioning may have provided
extra opportunities for the lactic acid producing
bacteria to go to work. A source from 1927 says
“Gose is a Leipzig speciality. It is similar to Berliner
Weisse, but sourer and not to everyone’s taste. (Pour
the bottle slowly.)”
This beer originally derived its distinctive saline flavor
We’re reaching the dead of summer, and you may be from the salinity in the waters around Goslar. That,
reaching for that perfect, thirst-quenching beverage. coupled with a light, wheat grist (typically 60% wheat
Look no further. Germany has been brewing and and 40% pilsner malts), and intense sourness makes
perfecting this enigmatic beverage for the better this style sessionable and incredibly thirst quenching.
part of 500 years. You may be thinking, “yeah, yeah, The aroma profile should be slightly floral/spicy from
I know about the Pilsner, or Kolsch.” While those are the hops and coriander that is used. Citrus, lemon
fine German brews, and thirst quenching at that, and grapefruit should be present from the lactic acid
they are very different beers than that of the Gose bacteria. The mouthfeel should be dry, light bodied,
(pronounced Goes-Uh.) and highly carbonated.
This brew was first made where the Abzucht and You may be asking yourself ‘what about the
Gose rivers meet in the German city of Goslar. The Reinheitsgebot and how was a sour, saline, beer
city itself was founded in the 10th century after silver made with coriander allowed?’ Well, the area in
deposits were discovered nearby. Along with silver, which it was originally brewed was not part of
the area became a mining town for copper, zinc, lead Bavaria, which enacted this law. Later, when Germany
and salt. Soon after, brewers set up shop and started became unified, exemptions were made for this and
making beer. It isn’t until the late 15th century that other historical styles of beer to continue being
we first see the appearance of this style of beer under produced. While Gose is still an under-brewed and
the name Gose. And it wasn’t until the 18th century more difficult style to find, there are many American
that it became incredibly popular. breweries now making it.
As its popularity grew, it began to migrate to larger However, many of these American examples are not
cities, eventually making its way to Leipzig, which is brewed using traditional processes, specifically co-
roughly 110 miles away. It became so popular that, fermentation (see the May article on Berliner Weisse.)
by the end of the 1800s, it was considered the local Many of today’s examples are not intensely sour
style of Leipzig. That’s why we now know this style like they were; instead, the salinity tends to round
as Leipziger Gose. Thankfully for us, too, because the out a light sourness and give way to an incredibly
beer almost completely went extinct for a number of drinkable beer. Probably the most commercially
reasons, including the rise of Lagers, World War II, available example of this style is Anderson Valley’s
and the subsequent communist regime in the area. line. Their Briney Melon is tart with balanced salinity
But Leipzig kept the style alive and well, even when and has notes of sweet melon. At 4.2%, it is a great
it fell out of popularity in the town after which it was summer beer.
named.
By 1945, the last Gose brewery had closed. Although
it made subsequent comebacks throughout the next By Roger Phelps,
couple of decades, it wasn’t until Lothar Goldhahn Owner & Influencer of
re-opened one of Leipzig’s most famous breweries, Microbial Reproduction
Ohne Bedenken, that it started to make a true come Eight-Foot Brewing
back. After various test batches, the first was brewed 4417 SE 16th Pl - Cape Coral, FL
in 1986 and returned Gose to Leipzig.
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