The original versions of this style of beer were spontaneously fermented, similarly to Belgian style gueuze/lambic beers. No current German Gose breweries introduce any other microorganism into the fermentation other than pure beer yeast strains. This style description is indicative of traditional and original Gose. Complexity of acidic, flavor and aroma typical of original-style Gose should be contributed by developing acidity through introducing appropriate wild yeast and bacteria into the fermentation. Gose is enjoyed fresh, carbonated, and cloudy, with yeast character and may have evidence of continued fermentation activity. Light in color, negligible malt and hop character. Some versions may have the spicy character of added coriander. Salt (table salt) character is also permissible in low amounts. Character of lactic acid is evident. Horsey, leathery, earthy aroma and flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Overall complexity of flavors and aromas are sought. Balance between acidity, and yeast-enhanced, spice and refreshment is ideal.
Recommended Glassware: Cervoise Glass or Goblet
Original Gravity (ºPlato): 1.040-1.046 (10-11.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.5-4% (4.4-5%)
Bitterness (IBU): 10-15
Color SRM (EBC): 3-6 (6-12 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.