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Leipziger Gose

Jun 222013

Alcohol by Volume (ABV): 4.6%
Brewed By Gasthaus & Gosebrauerei Bayerischer Bahnhof
Bayrischer Platz 1
Leipzig
Saxony
Germany
Europe
+49 (0)341 12457-60
http://www.bayerischer-bahnhof.de/en

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Leipzig-Style Gose Traits

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Beer Style Description

Traditional examples of Gose are spontaneously fermented, similarly to Belgian-style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose is typically pale gold to pale amber in color and typically contains malted barley, unmalted wheat with some traditional varieties containing oats. Hop character and malt flavors and aromas are negligible. Lemony or other citrus-like qualities are often present in aroma and on the palate. Some versions may have the spicy character of added coriander in aroma and on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery, earthy aroma and flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Modern German Gose breweries typically introduce only pure beer yeast strains for fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. Gose is typically enjoyed fresh, carbonated, and cloudy/hazy with yeast character, and may have evidence of continued fermentation activity. Overall complexity of flavors and aromas are sought while maintaining an ideal balance between acidity, yeast-enhanced spice and refreshment is ideal.

Alcohol By Volume Range

4.4-5.4

IBU's Range

10-15

Aroma

Hop character and malt aromas are negligible. Lemony or other citrus-like qualities are often present in aroma. Some versions may have the spicy character of added coriander in aroma at low to medium levels.

Appearance

Pale gold to pale amber in color

Flavor

Acidic flavor contributed by introduction of wild yeast and bacteria into the fermentation. Hop character and malt flavors are negligible. Lemony or other citrus-like qualities are often present on the palate. Some versions may have the spicy character of added coriander on the palate at low to medium levels. Horsey, leathery, earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Refreshing sourness. Overall complexity of flavors are sought while maintaining an ideal balance between acidity, yeast-enhanced spice and refreshment is ideal.

Mouthfeel

Typically enjoyed fresh, carbonated, and cloudy/hazy with yeast character, and may have evidence of continued fermentation activity.