Pronounced Gosa, it's a beer from Leipzig that was popular around 1900. It's sour, lightly hopped and has salt and coriander added. Some say it should taste like a piece of crusty bread eaten by the sea. The sourness is from lactobacillus (think Berliner Weisse, but different).
I'm going to brew one very soon. Question is 5 gallons or only 3? I could use my 3 gallon funk tank, or I could turn a five gallon fermenter over to the dark side (I plan to brew more sours, so this may be an inevitablity). I'm happy to turn over another keg to sours.
Gose
Gose
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Gose
That sounds weirdly appealing. I think this:
answers your question for you... unless finishing it before you leave for Wales is an issue...alikocho wrote:I plan to brew more sours, so this may be an inevitablity
Eat sh*t or die trying
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Re: Gose
I LOVE gose! Went to Leipzig a few years ago on a bit of a round-europe-in-the-camper-beer-tour (including Chodovar in Cech for the beer spa and Bamburg) and tried all the ones available there. Prefer it to Berlinner weisse very similar in many ways though.
Personally I;d brew 5g but rack off 2g first and make those into a sour fruit beer leaving the salt and corainder for the other 3g.
Personally I;d brew 5g but rack off 2g first and make those into a sour fruit beer leaving the salt and corainder for the other 3g.