Gose is a top-fermented beer thatoriginated in Goslar, Germany. It is brewed with a copius amount of malted wheat andsalt is added. It’s tartness comes from innoculating it with lactobacillus bacteria after the boil. Gose belongs in the same family of sour wheat beers such at Belgian Witbier, Berliner Weisse, Broyhan and Polish Grodziske.

Gose was first brewed in the town of Goslarin the 16th century, which gave to the rise of Gosenschanken (Gose taverns.) Traditionally, when it was bottled, Gose was neither capped or corked. Rather, a plug of yeast was used!

At the outbreak of WWII, Rittergutsbrauerei Dolinitz was the last brewery producingGose. Nationalized in 1945, it ceased brewing it. In 1949, the tiny Friederich Wurzier Brauerei opened in Leipzig. Beforehis death in the late 50s, Wurzler passed the recipe to his son, even though there waslittle demand. In 1966, the brewery closed.

The style was revived in 1986 by Lother Goldhahn, and has again found popularity. It gose to show you, what gose around, comes around. Count us in.





Style Guidelines: Peach Gose

Rotation Schedule: not yet established

Food Pairings: grilled fish; in a Hollendaise sauce; substitute forwine in the braising pot; ceviche; with meat and potatoes;
pickled herring; smoked seafood and meats; in sauerkraut; usesteam shrimp or crab; Thai curry; raw oysters; soft goat cheese

Body: light
Color: light straw

Grain: British lager and American wheat

Bittering Hops: Hallertau
Finishing Hops: Hallertau

Original Gravity: 1.050
IBUs (estimate): 10
Alcohol By Volume: 4.5%

First Tapped: August 10. 2017