Gose vs Wild Ale

I have no idea but there is still a lot of beer served from oak casks in Bavaria and Dusseldorf/Cologne though they line them with pitch or now plastic these days. I'm sure BW was conditioned and served from oak barrels back in the day. No idea when this might have changed.

 

From the German Beer Institute:

Gose is an ancient, sour and saline tasting ale, made from more than half malted wheat and the rest malted barley. The brew is fermented with both yeast and lactic bacteria and is spiced with both coriander and hops. It is brewed with slightly salted water. This peculiar beer style is now most closely associated with Leipzig, the capital of the German State of Saxony.

 

Neither is my style, not in the least. But regardless of fermenting methods Gose to Wild Ale is about a 180. One is salty and sour, the other earthy , I'm thinking stinky sweaty armpits mixed with the beer. Sour and funk aren't close.

 

I wouldn't take it to that extreme, but an animal born and raised in captivity is different than one born in the wild; in that it needs someone else to feed it and take care of it, most times there are some exceptions, until it dies.
Obviously that's a topic for a different Advocate forum altogether though.

I would have to agree that the use of the word "wild" is or can be a little misleading to most; leading the consumer to believe it was spontaneously fermented without being controlled in a closed vessel. Not sure how much that really matters to most either.

 

Berliner Weisse was a bottled beer. Originally, it was usually bottled by publicans. Brewers would ship casks to pubs, but it would always be retailed in bottles.

 

Surprisingly, considering the source, that's mostly correct.

 

The only one of those I've heard of is Lichtenhainer, but I also thought Grätzer/Grodziskie might qualify.

Westbrook makes a Lichtenhainer that I thought was pretty tasty, although I have no idea how much it adheres to the traditional expectations for the style. I think it rotates--I had a bottle of it earlier this year.

 

I like both styles, and consider them completely different animals...

 

Grätzer/Grodziskie is not a sour style. Smoky and hoppy, but not sour. It was hopped way too heavily for lactobacillus to have a chance.

 

Ah, I did not realize that. My experience with the style is limited to three:

• A grazter beer that a few breweries in Eastern Kansas collaborated on a couple years ago. It was slightly tart and one of the brewers described it to me as a sour, smokey wheat.
  
  
• Professor Fritz Briem's Grodziskie, which was also tart and labeled as "sour"
  
  
• New Belgium's Grazter from last year, which was not sour at all--a fact that surprised me given my previous two experiences.

It's fascinating how much variance and misinformation can proliferate with some of those more obscure local styles.

 

Yeah pretty sure that's how most of the popular gose are made today.. Quicker and easier.

 

I wouldn't trust any of Fritz Briem's recreations to be even vaguely like the beer it claims to be. His Berliner Weisse is wrong in every way. As is his Grodziskie.

 

You might be interested in listening to an audio interview with Dr, Fritz Briem: http://www.heritageradionetwork.org...pisode-5-Historical-Beers-with-Dr-Fritz-Briem

Cheers!

 

Is this really the case? Salt has to be added at some point, but why would it be added to the water as opposed to the wort? How would that affect the pH of the mash? Or is this just the writer's way of saying that it has salt in it, not truly knowing the process?

 

My post was a quote from the German Beer Institute. I am assuming that they would know the process.

 

No, I think it works better for the consumer. Just as adding IPA to the end of a beer name designates "Hoppy", "Wild" for the most part designates sour/funk. It is a flavor descriptor that can be used by the brewer that tells far more about whats in the bottle than just some kind of reference to the yeast or bacteria. geeks can figure it out or contact the brewer for clarification, but most people just want to know what it tastes like.

 

Point taken; didn't think of it that way!

 

Link to said blog please. I'm loving the information your providing here on a couple of my favorite styles!

 

OK. I wouldn't usually directly tart my blog:

http://barclayperkins.blogspot.nl/search/label/Berliner Weisse

 

Not at all!!! You, and we, should always share information! I'm quite excited to learn more!