1 Posted: Saturday, August 13, 2016 8:28 PM

Pronounced Gose-uh.

So I was in Dan's and saw Sierra Nevada Otra Vez sometime ago. I grabbed one last week and Nomad Brewing Freshie Salt n Pepper Gose.
Oh my what wierd and wonderful beers.

The SN was all sour and tart and puckering and LOVELY.
The Nomad was spritzy and dry with a peppery finish and really good.

http://byo.com/hops/item/2349-gose

http://sourbeerblog.com/brewing-gose/
I'll make one. I'll go the kettle sour and then something. Get some Kolsch yeast maybe.

2 Posted: Saturday, August 13, 2016 9:15 PM

My wife love the gose style, there's often one on tap at the Wheaty, or a couple of bottled types. It's not something that appeals to me, but sours seem to be attracting quite a following.

3 Posted: Saturday, August 13, 2016 11:07 PM

My nephew brews an amazing Berliner Weisse sour wheat beer.
I really enjoy the refreshing sour taste. Brilliant on a hot summer day!

4 Posted: Friday, August 19, 2016 8:35 PM

Well I am going to give it a go.

Recipe: Gose
Brewer: Grumpy
Asst Brewer: Lactobacillus
Style: Gose
TYPE: All Grain, BIAB, No Chill

Recipe Specifications
————————–
Boil Size: 30.00 l
Post Boil Volume: 26.69 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.041 SG
Estimated Color: 4.8 EBC
Estimated IBU: 12.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 50.0 %
2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 50.0 %
30.00 g Saaz - First Wort 60.0 min Hop 3 12.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
28.00 g Coriander Seed (Boil 10.0 mins) Spice 5 -
28.00 g Salt (Boil 10.0 mins) Water Agent 6 -

————————————————————————————-

5 Posted: Saturday, September 17, 2016 1:31 PM

Bottled today.
I am optimistic.

6 Posted: Saturday, September 17, 2016 7:40 PM

Hope it goes well Ben. Keep us up2date on the result. Forgive my ignorance but yeast? Or is it an open ferment.

I have only tasted one gose and don't know that much about them, Very interesting though.

7 Posted: Sunday, September 18, 2016 6:02 AM

I used MJ's French Saison yeast. A german ale yeast was suggested but I didn't have room to temp control this ferment so opted for a saison.

8 Posted: Sunday, September 18, 2016 5:29 PM

I'm yet to taste a gose, but am keen and have seen a couple at dans that I'll have to get. If gose is similar to sours like a roddenbach I'll probably like it.

On the back of never even tasting a gose, or doing ag to extract conversions, would the following simple kits & bits be anywhere near the style?

1 can coopers wheat malt extract
1 can Pilsner malt extract
Noble hop (saaz, maybe spalt)
10g crushed coriander seed
10g sea salt
K97 yeast

Process being a 30 min+ boil of the extracts and hops, add the coriander and salt for the last 5-10 mins, cool it and pitch for a 16-18 ferment.

Feel free to tear this to shreds, as I'm just making it up without even tasting one, or being a particular skilled or knowledgeable brewer.


9 Posted: Sunday, September 18, 2016 6:34 PM

Farls:

K97 yeast


That was the yeast I was told to use….

as for the rest from what I have read you want some sour in there, forgoing that up the salt and coriander to more like an ounce - aka 28g - but the rest sounds spot on.
Alternatively you could go the Hefe or what ever it is now - low IBU - and a can of lme.

Low bitterness is the go. Mine is under 30 ibu

10 Posted: Sunday, September 18, 2016 6:49 PM

Cheers Ben, I'll wait til I taste a couple of commercial versions, and will keep my eye out for your comments on yours, before I try anything.

Extra salt and coriander of course, should I be looking out for any particular acid for sourness?

11 Posted: Sunday, September 18, 2016 7:05 PM

I kettle soured mine… with a yoghurt lactobacillus.
Done this once before for a Holgate Hop Tart attempt and it worked REALLY well.

12 Posted: Tuesday, September 20, 2016 7:32 PM

Tried the Sierra and another brand and was not impressed

13 Posted: Tuesday, September 20, 2016 8:36 PM

Quicksandquigs:

Tried the Sierra and another brand and was not impressed


Why?

14 Posted: Tuesday, September 20, 2016 9:02 PM

Well I imagine those styles aren't for everyone. They aren't my cup of tea either to be honest, sours at least. I haven't tried a gose so can't comment on that yet.

15 Posted: Tuesday, September 20, 2016 9:37 PM

A really nice one worth trying is from Nomad Brewing, called the ‘Freshie Salt & Pepper’. I tried it in their tasting room in Sydney, it was tart, salty, spicy and peppery … really refreshing!

16 Posted: Wednesday, September 21, 2016 5:24 AM

porschemad911:

A really nice one worth trying is from Nomad Brewing, called the ‘Freshie Salt & Pepper’. !


Yes that one is great.
My wife liked it.
VERY different from the Sierra Nevada Otra Vez.

17 Posted: Wednesday, September 21, 2016 7:31 AM

porschemad911:

A really nice one worth trying is from Nomad Brewing, called the ‘Freshie Salt & Pepper’. I tried it in their tasting room in Sydney, it was tart, salty, spicy and peppery … really refreshing!


That was the other one I tried. Mr murphey's has it. Dunno just not my cup of tea.

18 Posted: Wednesday, September 21, 2016 8:45 AM

Yes I found the taste rather…… confronting but interesting. But you know, the first time I tried Little Creatures Pale way back in 2005-ish I found it just too bitter and hoppy. Twelve months later it was all I drinking pretty much

19 Posted: Wednesday, September 21, 2016 1:41 PM

I love a good Gose - the more tart the better.

Otra Vez is good for an entry level example, not too ‘out there’ flavour wise. I tried the Nomad “Freshie” a while back and I didn't rate it much at all.

Try and get your hands on some Anderson Valley Gose cans. The do a blood orange version and a briney melon version which are both phenomenal.

20 Posted: Wednesday, September 21, 2016 7:45 PM

Quicksandquigs:

That was the other one I tried. Mr murphey's has it. Dunno just not my cup of tea.


Fair call mate….

ICzed:

I love a good Gose - the more tart the better.
.


I liked the Otra Vez a lot actually.
I'll need to taste my initial version and go from there.
The kettle sour I did inspired by Holgate Hop Tart was very nice indeed.