So I tried Anderson Valleys Gose the other day and really liked it and am thinking something like this would be really good with some citrus and fruity hops. Have any of you made a hoppy gose or sour IPA? If so, how did it turn out?
Correction.. sour and hoppy doesn't really jive that well. It's been asked here before, recently infact, and I think it pretty much was abandoned thread wise. Take a pale ale and keep adding lactic acid and salt.. There would be your answer.
Now I'm not really certain about the gose variety, but sometimes I think that the notion of "let's make this but also add lots of hops" doesn't fit with EVERY possible beer style. I'm not a big fan of hoppy wheats, hoppy hefs, and I'm sure there are other styles that just don't need to be turned into another over-hopped abomination. That's what DIPAs are for. And it's not that I don't like beers with tons of hops either. But not everything needs to be another IPA or DIPA, or pretty soon beer will get pretty boring. Pretty soon BJCP will have 108 styles of IPAs.
Get a bottle of the Anderson Valley Gose (or a growler fill if not in bottles) and add some hop pellets to it to dry hop it like with the Bud Light experiments. Give it a few days warm, then into the fridge. Pour it off and taste. If it is good, brew a Gose then dry hop it. If not, you have your answer. I wouldn't try the Pale Ale with acid and salt as @FATC1TY suggested as you wouldn't hop the beer like an APA if you brewed it, only way it would work is to Dry Hop a Gose (boil hops and IBUs would inhibit your Lacto).
Stillwater just released a version of Westbrook's Gose that they dry hopped with Amarillo and Citra and added Brett. It is very good. I don't think it is a bad idea, but I would only dry hop or possibly do whirlpool additions below 170F.
The Whirlpool would work if you kept it smallish and did the sour wort method to get your Lacto pre-boil.
He asked about a sour IPA, or a hoppy Gose. Both sound nasty to me, hence the suggestion to acidify a pale. That would the equal of the sour IPA, or close to it atleast to find out that as you get more sour and more bitter they don't work. He could also sour mash, or sour wort, and then add the hops during his boil. He wouldn't need to care about inhibiting the lacto, as it wouldn't be growing/souring any longer. He could hop it to 100 IBU's if he chose at that point.
Oops, missed that part. For a Sour IPA, I would avoid it. I've tasted a local brewpubs "sour" made from their Winter Warmer... bitter and sour do not mix! I do think the dry hopped Gose would be good though, if you use the right hops. Coriander and Citra are supposed to have many of the same compounds.
Thanks for all the feedback, if I were to do it I would add only late addition hops and probably only about 2-3 oz. I just felt that the citrus flavor from cascade or the fruit from Amarillo would compliment the lacto, didnt think about the hops inhibiting the lacto though.
