This beer style actually originates from the year 1000 but didn’t actually find popularity until 1738. By the 19th century, just one brewery was producing a million bottles per yeast. Naturally, the brewing water available these days is different so the style has moved along with this. These days there are over 400 breweries producing gosa worldwide. Most of which are actually located in the US, not Germany.
For more information on beer, souring process be sure to check our Sour Beer Brewing Part 2.
Between America and Germany
The key difference between the German version and the American one is that the American version is much sourer. What does not change is the fact that gose is essentially a wheat beer style with added salt and coriander. Gose beer style is very simple and rather stayed in its design. Despite being simple it really is another case of beer style where less is more.
There are just two different types of malt involved both wheat or pilsner. There is just one hop addition for bittering and this is done to a low level. European hops are the most common. This style also uses salt and coriander for flavoring which sets this style apart. Especially when combined with a souring effect.
Yeast is going to be either German ale or something neutral. Your choice here is going to lead the style for you into the German or American version of this style. Some American versions will also use fruits.
Aroma and taste
Seeing that this is a sour beer style you will need something to sour it with. Whilst you can use things like a grain of yogurt. You will enjoy a more specialized result with a sachet of bacteria that has been designed for the purpose. We need to point out that the actual magic to the gosa beer style is in balancing the PH, the salt, and the coriander to your own liking.
The aroma of this beer is very fresh with a definite blast of coriander and citrus. The flavor is very refreshing with the sourness hitting you at the same time as the combination of coriander and salt. The combination of these three in harmony results in something very thirst-quenching but also quite surprising how the end flavor turns out. Especially when in the mouth. The coriander is certainly more discernible than the salt. The salt is there in the background in the aftertaste but not to the level where it becomes very distinct.