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.
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.
This section is a stub.
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".