gose with lacto aging?

Discussion in 'Cellaring / Aging Beer' started by shredder83, Sep 28, 2014.

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  1. shredder83

    shredder83 Initiate (0) Feb 21, 2013 Illinois

    I'm new to the style, but is a gose with lacto worth attempting to age to bring out more of the tart/sour flavor? Just picked up off color troublesome, and it's less tart than I expected. Not bad by any means, I just expected more tartness after trying westbrook gose.
     
    #1 shredder83, Sep 28, 2014
  2. ChicagoNick

    ChicagoNick Savant (1,012) Nov 16, 2012 Illinois
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    #2 ChicagoNick, Sep 29, 2014
  3. RblWthACoz

    RblWthACoz Initiate (0) Aug 19, 2006 Pennsylvania

    I let some cans of Westbrook Gose sit for well over 6 months and found the salty edge wore off and the sour really kicked in. Was really good fresh and really good with some time on it, imo.
     
    #3 RblWthACoz, Sep 29, 2014
  4. shredder83

    shredder83 Initiate (0) Feb 21, 2013 Illinois

    Well I think the abv is at 4.3% which is slightly higher than westbrook but inside the average range for the style. I wasn't thinking about putting one or two away for long, maybe 6 months. I'm going to drink most of them fresh, it really is a tasty beer.
     
    #4 shredder83, Sep 29, 2014
  5. Prospero

    Prospero Pooh-Bah (2,680) Jul 27, 2010 Colorado
    Pooh-Bah Trader

    Depends ENTIRELY on how the Gose was brewed.

    If it was brewed via sour mash, then all the wild yeast & bacteria have been killed during the boil and only brewer's yeast for bottle conditioning. If it was brewed like a berliner weisse than typically it only has brett added before bottling but may have some lacto again depending ENTIRELY on when the brewer pitched it. Traditionally though I believe both styles lacto is pitched during bottling.

    I've had both aged and the Gose you lose a lot of the coriander and with a Berliner the brett seems to take over making it overly grassy. But as with beer, YMMV.
     
    #5 Prospero, Sep 29, 2014
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