There Gose the Neighborhood

Beer Smack by | Oct 2016 | Issue #117
Illustration by Joe Waldron

Please don’t get us wrong. We love a good Gose. Honest. The German-born, malted wheat-based ale made with the addition of coriander, salt, and Lactobacillus bacteria is a beautiful thing when done well. Lemony tart, salty, herbal, and delicious. But these days, Goses are seemingly flooding the market and have become almost as gimmicky as the endless India Pale Ale variations that currently dominate. Too many brewers seem intent on cashing in on the style by throwing the kitchen sink at it and slapping some hipster branding and a pun on every batch. But fortunately, unlike IPAs, Gose isn’t dominated by some of the sameness that often results from hop-driven beers.

Seriously. We feel like we’re listening to Private Benjamin Buford “Bubba” Blue talk about shrimp in Forrest Gump again. “Anyway. Like I was sayin’. Salt is the fruit of the beer. You have Cranberry Gose, Blackberry Gose, Watermelon Gose, Spruce Gose. There’s, um, Traditional Gose, Rhubarb Gose, Strawberry Rhubarb Gose. There’s Pineapple Gose, Funky Gose, Cherry Gose, Apricot Gose, Guava Gose, Passionfruit Gose, Orange Gose, Blood Orange Gose, Hibiscus Gose, Grapefruit Gose, Lime Gose, Prickly Pear Gose, Pineapple Bacon Gose, Dry-Hopped Gose, Preserved Lemon Gose, Barrel-Aged Gose, Coconut Gose, Smoked Gose, Ginger Gose, Blueberry Gose, Dragonfruit Gose. That, that’s about it.”

The creativity is insane. And unlike the IPA, Gose needed this revival. The style all but disappeared from commercial brewing several times during the last century. That said, while its triumphant return is most welcome, we’d love to see more brewers offering a traditional Gose, too.

Respect Beer.