Gose Beer Recipe - Hunter Angler Gardener Cook (2024)

FAQs

How much sea salt per barrel is in a gose beer? ›

Salt in beer is almost exclusively associated with the “rediscovered” German beer style, gose. In this tart, spicy, wheat style, the salt adds a nice, crisp, briny note to contrast the tart flavors. Typical gose recipes call for only about one-half to a full ounce of salt for a five-gallon batch.

Gose is an ancient, sour and saline tasting ale, made from more than half malted wheat and the rest malted barley. The brew is fermented with both yeast and lactic bacteria and is spiced with both coriander and hops. It is brewed with slightly salted water.

Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV.

To obtain the appropriate level of coriander flavor and aroma, I would use 0.5–1.0 oz. (14–28 g). When tasting the beer, it's inclusion in the recipe should be self-evident, but never overpowering. Both the salt and coriander should be added with 10–15 minutes remaining in the boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the first hops. Add the sea salt and coriander at the end of the boil.

If you'd like to try adding salt to your water, stick to one-sixteenth of a teaspoon and add it to a 8- to 12-ounce glass of water or bottle. Many people say they add a “pinch” of salt to a glass of water, but because this isn't a precise measurement, doing so may risk adding too much.

A gose is a beer specifically brewed with salt and coriander, while a sour is a wide range of beers, brewed with a variety of different ingredients, that have sour flavor notes. So while a gose can be sour, not all sours are goses.

Key Differences Between Gueuze and Gose

A gueuze is truly spontaneously fermented vs. gose, which is intentionally inoculated with an ale yeast and some form of Lactobacillus bacteria. A gose is traditionally brewed with coriander and salt. Not so with gueuze, which does not have any spices added.

The fact that gose (pronounced GO-zuh), a sour, unfiltered, wheat-beer style originating from Lower Saxony, in Germany, near the Gose River, evolved into its own category from its previously—and equally obscure—German-style Sour Ale category was both surprising and exciting for fans of the beer style.

German: topographic name for someone living by the Gose river near Goslar in the Harz Mountains. from an ancient Germanic personal name based on the element god, got 'god' or gōd 'good'.

Is gose beer served cold? ›

You'll want to check with the brewery for recommended temperature suggestions for each individual sour you wish to serve. However, you'll generally want to keep lambics, framboises, krieks, peches, and other fruited sours within 40° to 50° F, while a gose will fare better on the lower end of that range.

For Gose, the choice of yeast is not as dramatic as for other beers. Goses are traditionally top-fermented ales, so although lager yeast could be used, it is not the best choice. I would recommend a German ale strain — perhaps a Kölsch or altbier yeast.

Typically, coriander is added at a dose of 2.11–8.3 ounces per barrel during the last 5 to 20 minutes of boiling in the brewkettle. A short boiling time is required to ensure that the majority of aromatic compounds are not volatilized away.

Although coriander and cilantro come from the same plant -- Coriandrum sativum -- they actually have two totally different flavors. Coriander is great in recipes that use cilantro, but if you're looking for a replacement for the cilantro flavor, you're better off using parsley or basil.

The maximum sodium level that should be used in Gose is about 250 ppm.

Its name comes from the river Gose and the town of Goslar where it was originally brewed. Though salt is now added to the beer to give the style its distinct salinity, that salty character probably originally stems from the natural saltiness in Goslar's mineral-rich aquifers.

As a result, brewers use cultured yeasts to impart sour flavors. Gose: Goses are from Goslar, Germany, and usually incorporate coriander and salt during the brewing process. These beers are made sour from brewers inoculating the wort with lactic acid before primary fermentation.

So how much sea salt should you consume each day? Most experts agree that adding ¼ teaspoon of Celtic or Himalayan Pink Sea Salt per quart of water (4-5 glasses) is best. These salts are readily available in health food stores as well as grocery stores.