Sixpoint Jammer Gose (May 2015)

Sorry I wasn't more clear, I ordered both. I wasn't expecting the Abigale goblet to be so thick and heavy! My next trip to Madison I will have to pick up more Jammer.

 

I'm familiar with synonyms, but you saying that something is a synonym doesn't make them the same thing. To put this in Philosophy 101 terms all tart must be sour, but all sours are not tart. Kind of like all roses are flowers and flower is a synonym for rose, but you can't just call any flower a rose. Now enough with the grammar pissing match.

 

I think 6 point missed on this one at least for me. It is not a bad beer by any means just not what I look for in a Gose. I prefer the more pronounced tart/sour/salt notes, as others have said this tasted like slightly salty wheat. I will keep buying all of the sixpoint IPA's but for now AV still gets my Gose $$'s

 

Dave, please report back.

Maybe this would be a good NBS beer?

So, far none of my local retailers are carrying this beer.

Cheers!

Jack

 

I went out and picked up another couple sixers of this one. I'm a fan - of course, I am into more subtle beers.

I still say that, to me, there's more saltiness to this one than many of the club-you-over-the-head-with-tart goses I've had. Maybe it just comes through more clearly to my palate with less sharp tartness going on?

 

I also picked up some of this based off this threads polarized reviews of it, I think everyone needs to chill and there are extreme or exaggerated comments about this beer for sure. This is certainly a gose, more like Gosebrauerei Bayerischer Bahnhof than Westbrook and there is nothing wrong with it from that stand point. The salt is noticeable but not overwhelming or "SALTY", the coriander is more noticeable than most modern gose and the only detractor I have is I wish it was slightly more tart, the sour/tart was a hint at best, a whisper to the point I wouldn't really call it sour or tart. I should check a degassed sample for pH but i imagine its like 4.0 maybe 3.9 and that just wont really come off as tart or sour. Well done @Sixpoint but I wish it was a little brighter with the tartness, it would be an all summer long fridge stocker if it was.

 

If you ever do measure the pH, please report back.

Cheers!

 

I have a pH meter at work, I might actually try this. I guess you have to let it decarbonate first or do you want to capture that too?

 

Well since I happen to have the case with me at work. reporting back already. pH 4.09 and the meter was recalibrated this morning.

 

“i imagine its like 4.0 maybe 3.9 and that just wont really come off as tart or sour.”

Your guess was pretty darn close. It is even less acidic at 4.09 as per your measurement.

Cheers!

 

I am not a chemist; I really don't know if decarbonation is required to obtain an accurate pH reading.

I do know that carbonation is often associated with "carbonic acid" so maybe a decarbonated sample will register as being less acidic?

Cheers!

 

ASBC method for pH measurement of finished beer is always to degas it as well as make it room temperature

 

You da man!!

Cheers!

 

yeah, the Abigale goblet was definitely the most diesel glass we've ever done, sucker weighed several pounds!

your feedback has been noted

we did notice that phenomenon while doing some pilot formulations...the more you adjust the sourness of the beer, the more your ability to pick up on the salt....the sour really is the dominant flavor, the salt is just more of an enhancer

Ok dude, you got it!

Jack - we got you covered. Was 4.01 prior to packaging. cheers

actually he was off by only 0.01 - that is super impressive!

while you are right about that, I always thought it defeats the purpose though. Its kind of like the temperature reading for the weather, which is always measured in the shade. If you are working outside in the sun all day long, your skin starts to heat up, and you might be working on a hot surface too. So the temperature in the shade is really irrelevant.

Same thing in the winter. Might say its 20F outside, but its -10F if you factor in the wind chill.

So while we degas beer and let it warm up for calibrated equipment for proper pH readings, we generally drink beer cold and carbonated, so that is where the perception is.

cheers

 

I don't know if there will be any modifications to future batches of this beer but @Sixpoint if there are will you let us know? I would be happy to retry it if it is an evolving recipe, again cheers for defying the super sour, super salty gose out there but you have a killer on your hands if it gets a pinch more tart (think 3.85). I'd personally buy the shelf of it.

 

All beers must continually improve over time. Jammer included!

 

http://www.beeradvocate.com/beer/profile/10607/169237/?ba=cavedave

 

Yeah see, you are paying for the overall experience. If brewtago charges $13.59 for this 6-pack, and I don't get $13.59 worth of joy, then I'll feel that the beer was overpriced. Quite simple really.

 

I'm glad that jammer was not sour. Why would I want something almost uncomfortable sour on a very hot day. I appreciate the subtle salt. The coriander may be much to some, I can see that, but to me it also adds a fruityness which is nice with the salty finish. Like the can says. This beer IS slammin. I'll definitely keep seeking this out every time it comes out to see any evolutions of it.

 

I finally got a chance to try this oh-so-controversial beer. I like it, its a simple, well made beer. I think it could be improved with some slight tweaking, which it sounds like will happen. I don't think it needs to be sour like an AV Gose, but a little more tartness will give it some more character and identity. I like the coriander flavor though.