BJCP 23G · European Sour Ale
Gose
A sour wheat beer from Leipzig with salt and coriander: light, spritzy and refreshing, with soft lactic sourness and a saline touch that stops short of salty.
Gose by the numbers
- Alcohol (ABV)
- 4.2 – 4.8%on a scale of 2.0 to 14.0
- Bitterness
- 5 – 12 IBUon a scale of 0 to 100
- Color
- 3 – 4 SRM6–8 EBCon a scale of 1 to 40
- Original gravity
- 1.036 – 1.056on a scale of 1.026 to 1.130
- Final gravity
- 1.006 – 1.010on a scale of 0.990 to 1.040
What Gose is like
A sour, light and very refreshing wheat beer with a touch of salt and coriander. The salt shouldn't make it taste salty but give it a fuller, rounder feel. The sourness is more moderate than in a Berliner Weisse.
Appearance
Straw yellow to medium gold, hazy from the yeast. Tall white head with fine bubbles and moderate retention.
Aroma
Notes of wheat bread, clean lactic sourness and a hint of coriander with a lemony edge. There may be a light salty or briny aroma; no hops.
Flavor
Soft to moderate lactic sourness, restrained coriander and salt that comes across as freshness, not as a dominant flavor. The wheat gives a bready background and the finish is dry and clean. Very low bitterness.
Mouthfeel
Light to medium-light body, high carbonation. The salt can give a dry, slightly mouthwatering sensation.
Where Gose comes from
It was born in Goslar, on the banks of the Gose River, in the Middle Ages, and became famous in Leipzig, where it was the local beer for centuries. It disappeared after World War II and was revived in the late 20th century, first in Leipzig and then worldwide with the craft boom.
Ingredients
At least half malted wheat and the rest Pilsner malt, ground coriander and salt. Barely perceptible hops. A low-expression ale yeast and Lactobacillus for the sourness.
Brew it yourself
How to brew Gose at home
Make it as a kettle sour: sour the unhopped wort with Lactobacillus at 35–45 °C (95–113 °F) down to pH 3.4–3.6, boil, and add freshly ground coriander and the salt at the end of the boil. Ferment with a clean ale yeast at 18–20 °C (64–68 °F). The classic mistake is too much salt: better to fall short, since you can correct it later. Carbonate high.
Food pairing
Oysters, ceviche, fish tacos or summer salads.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- Leipziger Gose
- Ritterguts Gose
Frequently asked questions
How strong is Gose?
Between 4.2% and 4.8% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Gose?
It has 5 to 12 IBUs, a very low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Gose?
Straw to yellow: 3 to 4 SRM (6 to 8 EBC).
What food pairs well with Gose?
Oysters, ceviche, fish tacos or summer salads.
Which styles are similar?
If you like it, also try Berliner Weisse, Catharina Sour and Witbier.
If you like Gose, try these
Classification and statistics: official Gose guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.