What's the difference between Gose and Gueuze?

Only thing I'd add is that Gueuze and Geuze are different spellings for the same thing. Originating from Belgium and the Senne Valley, "Gueuze" is the French spelling and "Geuze" is the Flemish spelling.

Neither of which is anything like Gose.

 

@Snowcrash000 for you covered and can correct me if I'm wrong but I believe they are pronounced;
Gose = go-suh
Geuze = giewz (kinda rhymes with views)

 

I agree with the above posts, but I will say that both seem to have a similar Germanic root word for a tart, wheat based beer that probably started as an Ur-Northern European thing that evolved into local specialties.

 

This seems pretty unlikely, the words only seem related in their anglicised form and the beers themselves appear to arise out of very different brewing traditions

 

It's worth noting that like many things, the features of Gose are a moving target (as you mentioned). Below is a link to an old thread that should interest the OP. If read in its entirety, you'll see comments about Gose without kettle souring, with brett, and with very high acidity.

https://www.beeradvocate.com/community/threads/gose-vs-wild-ale.354371/

And to continue the thinking I was mentioning above, while beer in present day Belgium and Germany might appear as if they belong to very different traditions and lineages (barring Pilsner), there is probably a lot more in common than people think - particularly if one looks more at brewing traditions of northern Germany that predate the takeover of lager brewing.

 

I was thinking less about differences in national tradition and more about the farmhouse/spontaneous tradition v. the more controlled (more urban?) tradition that gose seems to come out of

 

Well I was unsurprisingly way off, sounds like Mr. Tilquin says something like gooze and the second video I would call HOO-sah.

I feel like I was closer with gose but would write it more like go-seh

 

I hear yah, but take a look at that linked thread. According to Ron Pattinson, "traditional" (to use your word) Gose was extremely sour and would be comparable to lambic in that regard. I wasn't bringing up things like brett as examples of what modern brewers are doing.

 

If I were to write the two names in faux Swedish phonetics I would write Gose as Gåse, and Geuze as Göus. I think an understanding of umlauts is helpful here.

 

Its always helpful to understand the umlaut

 

We've discussed this with Hofbräu and Löwenbräu in the past.

As for Gueuze, I've heard it pronounced (trying to figure a good phonetic spelling here) ghuh-zay -- that "gh" being a sort of soft "g" without being a "j."

 

Lots of good information on here, they are two very different styles. Yes both are wheat based tart/sour ales, but that is all they have in common. I will add a blog post from Allagash that helps summarize things.
https://www.allagash.com/blog/gueuze-gose-whats-difference/?ao_confirm

 

I didn't realize lambic always used wheat. Is that universal?

 

I believe most use wheat in higher percentages, the bottle I have right now say the malt bill is around 30-40% wheat.

 

Wasnt there a whole string of these sourish wheat beers brewed right across Northern Europe before the advent of lagers?
I am sure back then Gueze/.gose/ grodziskie/gratzer all came from a common ancestor?