Style: Gose
All StylesStyle Profile based on 324 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
Typical Grain Bill
- 43%
- 35%
- 17%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 89%
- 80%
- 53%
% of Gose recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 10%
- 7%
- 6%
- 6%
- 5%
- 5%
- 4%
- 4%
- 3%
- 3%
% of Gose recipes using each hop
Common Fermentables
- 15%
- 15%
- 12%
- 11%
- 10%
- 10%
- 9%
- 9%
- 8%
- 7%
Colour = malt category · bar = % of recipes
Common Yeasts
- 16%
- 10%
- 9%
- 6%
- 5%
- 5%
- 4%
- 3%
- 3%
- 3%
% of Gose recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.