The Simple things in life.
Gose, pronounced “Go-zuh” is a sour wheat beer that originated in Goslar, Germany where the Gose River flowed through town. The beer was brewed with a large portion of wheat when pitched to ferment it would become innoculated with lactobacillus, creating the sourness. Because this is a historic beer hops were not initially used until brewers found out all the amazing preserving qualities of hops, so a spice or “gruit” mix would be used. Most commonly coriander was the spice of choice. The water source was used in brewing had a high salinity to it creating a salty character to the sour beer. I was God’s Drink and people were really passionate about the quality of their gose. There is a lot of history in this beer and it almost disappeared from the beer world.
We have take a modern approach to brewing this old world style beer using a lactobacillus blend fro the Escarpment Labs to sour the beer (dropping the pH/acidification of the wort) and then further ferment with Kveik yeast (pronounced kvike or quake). This is a Norwegian farmhouse ale strain which was handed down generations of a family farmhouse brewery of Sigmun Gjerne’ Voss. It is with significance to note and mention the family Voss as these yeasts have been provided to Escarmpment Labs for research and commercialization of a piece of history from the family farm. While the yeast is Norwegian it would perhaps have a similar composition to what was being used in Germany where there was no mention of yeast being pitched, but a quick and warm ferment would take place. We have added Pink Himalayan Salt to try and mimic the water profile of this German beer.
A hazy straw colour with a billowy white head. The aroma is intense and complex with extremely tropical fruits, mango, papaya, pineapple, lemon, and lime zest. The flavour is bold fresh mandarin oranges, lemon, pineapple and mango, with a puckering sour zip at the finish. The salty character balances the sweet and sour leaving the desire for another sip.
Goat Cheese, fresh garden salad with a lemon vinaigrette, blackened cod, eggs benedict with a rich hollandaise sauce, ceviche, and moules frites
Malts: Pilsen Malt, Pale Wheat Malt, Raw wheat, Acidulated Malt
Other: Coriander, Pink Himalayan Salt
Yeast: Voss Kveik