Style: Gose
All StylesStyle Profile based on 328 recipes
BU:GU
0.20
Hops
1.6 g/L
Mash pH
5.38
Description
A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation. History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available. Style Comparison: Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.
Examples: Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose
- 88% Wheat (47%)
- 80% Pilsner (44%)
- 53% Pale (24%)
% of Gose recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 11% Saaz (CZ)
- 8% Hallertau Mittelfrüh
- 6% Magnum (GR)
- 5% Citra
- 5% Hallertauer Hersbrucker
- 5% Tettnanger
- 4% Hallertau (US)
- 3% Hallertau Blanc
- 3% Motueka
- 2% Huell Melon
% of Gose recipes using each hop
g/L · median with IQR range
dated Gose recipes with at least one dry-hop addition
- 16% Pilsner (2 Row) Ger
- 14% Rice Hulls
- 12% Acid Malt
- 12% German - Acidulated Malt
- 10% White Wheat Malt
- 10% Wheat Malt, Ger
- 9% American - White Wheat
- 9% German - Pilsner
- 8% German - Wheat Malt
- 7% American - Pilsner
Colour = malt category · bar = % of recipes
- 16% Safale American (US-05) Fermentis
- 10% WildBrew Philly Sour Lallemand
- 9% SafAle German Ale (K-97) Fermentis
- 6% German Ale (1007) Wyeast Labs
- 5% German Ale/Kolsch (WLP029) White Labs
- 5% Lactobacillus (5335) Wyeast Labs
- 4% Lactobacillus Brevis (WLP672) White Labs
- 3% California Ale Yeast (WLP001) White Labs
- 3% German Ale II (WLP003) White Labs
- 3% Lactobacillus Blend (OYL-605) Omega Yeast
% of Gose recipes using each strain
- 59% Single Infusion
- 41% Step Mash
- 0% Decoction
54 recipes with mash data
- 60 ppm Ca²⁺
- 5 ppm Mg²⁺
- 12 ppm Na⁺
- 75 ppm Cl⁻
- 60 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.