Go-ZUH. Not goose, not gueuze (completely different beer), not gosé, go-ZUH. We know, we know, its a weird german word, but think about how cool you’ll sound when you say it right!
Salty, tart, citrusy and refreshing, go-[ZUH] is here to remind you that even if its not summer, it’s hard to say no to something as delicious as a gose. Even if it’s a little chilly out and pumpkin spice reigns supreme our version of the style will make you remember days outside when the grass was green and the air smelled like ocean salt.
Originally a spontaneously fermented beer style from central Germany, Gose has become a standard among craft breweries around the world. Additions of sea salt and coriander round out the lactic tartness and add to the bready depth that comes from at least 50% malted wheat. This style has evolved into a more predictable and consistent kettle soured beer allowing more breweries to produce it and still maintaining many of the complexities that defined its rise in popularity during the mid 18th Century. Through much of the 1900’s this beer was not produced consistently by any major brewery until its revival in the recent years.
Our take on the style is soured in the kettle using Greek Yogurt which contains multiple strains of the Lactobacillus necessary to achieve the pH and lend the sharp fruity flavor we are looking for. After the Mash is complete, the wort is held at 120F after the Lactobacillus is added to the kettle. Once desired pH (we shoot for 3.3) is achieved the wort is boiled to kill any living bacteria. Light additions of Toasted Coriander and Salt are used at this point. Acidulated malt is used during the mash to pre-acidify the Wort during souring to help down the road with head retention. We ferment with White Labs WLP001: California Ale, but any clean ale strain can be used.