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Leipziger Gose

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[[Category:Spiced beer styles]]
 
[[Category:Spiced beer styles]]
  
'''Leipziger Gose''' or '''Gose''' is a very rare regional style of soured, top-fermented German wheat beer flavored with coriander and salt.  Like [[Berliner Weisse]] and other minor German regional syles, especially [[sour beer styles]], Gose almost died out in the first half of the twentieth century but may now be undergoing a revival.  Gose is traditionally brewed with a unique conditioning process which involves leaving an opening in the cask, allowing yeast to escape.
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'''Leipziger Gose''' or '''Gose''' is a very rare regional style of soured, top-fermented German wheat beer flavored with coriander and salt, traditionally a specialty of the German city of [[Leipzig]].  Gose is traditionally brewed with a unique conditioning process which involves leaving an opening in the cask, allowing yeast to escape.
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==History of Gose==
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A mainstay of Leipzig brewing since the 18th century, Gose almost died out after World War II, as did [[Berliner Weisse]] and other minor German regional syles.  In 1986, however, a new Gose brewery called "Ohne Bedenken" opened in Leipzig, and now several more local breweries, as well as a few international brewers, have joined them.  Bottled versions are still difficult to find outside of Germany, however.
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==Brewing Gose==
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==Competition Styles==
 
==Competition Styles==
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==External Links==
 
==External Links==
  
An extensive overview of the history and character of Gose is available in an [http://barclayperkins.blogspot.com/2007/08/gose.html August 24, 2007 post] on the [[beer blog]] [[Shut up about Barclay Perkins]]
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An extensive overview of the history and character of Gose is available in an [http://barclayperkins.blogspot.com/2007/08/gose.html August 24, 2007 post] on the [[beer blog]] [[Shut up about Barclay Perkins]].  Gose, along with [[Berliner Weisse]], [[Rauchbier]] and [[Kölsch]], is also discussed in a [http://travel.nytimes.com/2007/05/20/travel/20beer.html May 20, 2007 article in the New York Times] written by Evan Rail and entitled "On a German Beer Trail, One More for the Road".

Revision as of 18:41, 14 October 2007


Leipziger Gose or Gose is a very rare regional style of soured, top-fermented German wheat beer flavored with coriander and salt, traditionally a specialty of the German city of Leipzig. Gose is traditionally brewed with a unique conditioning process which involves leaving an opening in the cask, allowing yeast to escape.

Contents

History of Gose

A mainstay of Leipzig brewing since the 18th century, Gose almost died out after World War II, as did Berliner Weisse and other minor German regional syles. In 1986, however, a new Gose brewery called "Ohne Bedenken" opened in Leipzig, and now several more local breweries, as well as a few international brewers, have joined them. Bottled versions are still difficult to find outside of Germany, however.

Brewing Gose

This section is a stub.
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Competition Styles

Neither the BJCP nor the GABF style guidelines recognize Gose as a competition style. Gose should be entered in either organization's competitions in one of the Specialty beer categories.

External Links

An extensive overview of the history and character of Gose is available in an August 24, 2007 post on the beer blog Shut up about Barclay Perkins. Gose, along with Berliner Weisse, Rauchbier and Kölsch, is also discussed in a May 20, 2007 article in the New York Times written by Evan Rail and entitled "On a German Beer Trail, One More for the Road".