While modern Leipzig versions of this beer do not contain any hint of brettanomyces yeast or other wild yeast character, there is little doubt that the original versions of this style of beer were spontaneously fermented. Spontaneous fermentation begins with the introduction of airborne microorganisms that would include a variety of wild yeast and bacteria. The beer was very likely fermented in the similar tradition of Belgian gueuze/lambic ales. Quite obviously even the names are similar in spelling and certainly very similarly pronounced. No current German breweries introduce any microorganism into the fermentation other than pure beer yeast strains. The acidity often is developed by adding pasteurized lactic acid. Modern versions lack the complexity of flavor and aroma the original Gose surely portrayed.
You may develop the character of 19th-century Gose by employing several options.
Option 1: Develop acidity through a sour mash. See the recipe in the chapter “Apples in a Big Beer—New Glarus Brewing Company, Wisconsin.”
Option 2: Develop acidity by using German sauer malt. See the recipe in the chapter “Poetic Justice in Italy, Year 2000, The Microbrewers of Italy.”
Option 3: Develop acidity and other traditional Gose character by introducing wild yeast and bacteria into the fermentation.
THE FIRST TWO options offer a degree of stability in the final beer. This recipe challenges your brewing skills by employing various microorganisms to develop the complexity that surely was a character typical of traditional Gose ale from the northern German town of Leipzig. The traditional beer was likely enjoyed fresh, cloudy and with some fermentation activity. Enjoy this beer when fully carbonated. It is not intended to age for long periods. CAUTION: The introduction of wild yeast and bacteria will continue to slowly ferment the beer over a long period of time. Excessive pressure may result, and there is also a risk of foaming, gushing or even exploding bottles. Do not age this beer once it has reached desired level of carbonation. You may chill the ale to very cold temperatures to inhibit fermentation, extending its “drinking life.”
All-Grain Recipe for 5 gallons (19 l)
4 lbs.: (1.82 kg) pilsener malt
3 lbs.: (1.36 kg) wheat malt
½ tsp.: (3 g) pure salt (sodium chloride)
¼ oz.: (7 g) Northern Brewer hops 8% alpha (2 HBU/56 MBU)—60 minutes boiling
½ oz.: (14 g) Northern Brewer hops 8% alpha (4 HBU/112 MBU)—15 minutes boiling
¼ oz.: (7 g) coriander seed
German-type ale yeast
Brettanomyces yeast cultures and lactobacillus bacteria culture, both available as a Belgian lambic mix of microorganisms
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 l) of 140-degree F (60 C) water to the salt and crushed grain. Stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 3.5 quarts (3.3 l) of boiling water, add heat to bring temperature up to 155 degrees F (68C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops, salt and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 1 minute remains, add the freshly crushed coriander seed. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the German ale yeast, brettanomyces yeast cultures and lactobacillus bacteria culture when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 10 days, or until fermentation appears to show signs of stopping and begins to clear. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 2 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
6 lbs.: (2.7 kg) wheat malt extract syrup (50% barley malt/50% wheat malt)
0.36 oz.: (10 g) Northern Brewer hops 8% alpha (2.8 HBU/80 MBU)—60 minutes boiling
0.36 oz.: (10 g) Northern Brewer hops 8% alpha (2.8 HBU/80 MBU)—15 minutes boiling
¼ oz.: (7 g) coriander seed
½ tsp.: (3 g) pure salt (sodium chloride)
German-type ale yeast
Brettanomyces yeast cultures and lactobacillus bacteria culture, both available as a Belgian lambic mix of microorganisms
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Add malt extract, salt and 60-minute hops to 2 gallons (7.6 l) of water. Bring to a boil. The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 1 minute remains, add freshly crushed coriander seed. After a total wort boil of 60 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the German ale yeast, brettanomyces yeast cultures and lactobacillus bacteria culture when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 10 days, or until fermentation appears to show signs of stopping and begins to clear. Rack from your primary to a secondary fermenter, and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 2 weeks.
Prime with sugar and bottle or keg when complete.
Glossary of Terms
a.b.v.: Alcohol by volume.
Ale: A style of beer, usually brewed at temperatures between 60 and 70 degrees F (16–21 C) using ale yeast. Often referred to as a “top-fermented” because of the tendency for some strains of ale yeast to rise to the surface for a period during fermentation.
Balling: A scale of measurement used by professional brewers worldwide to measure the density of a liquid as compared to water. See also Specific gravity.
Barrel: One U.S. barrel equals 31 gallons equals about 13½ cases of 12-oz. bottles. One typical American keg equals 15.5 gallons, or a half-barrel.
Bottle conditioned: Term describing lager or ale that is carbonated naturally by the action of yeast on fermentable sugars while in the bottle. Sometimes referred to as bottle fermentation.
Bottom-fermenting: See Lager yeast.
F and C: Abbreviations for degrees Fahrenheit and degrees Celsius (Centigrade).
Gravity dispensed: Term describing beer that is dispensed from a keg by the force of gravity, rather than by “pushing” the beer out with added pressure. A spigot is employed while air is permitted to enter from an opening at the top of the keg.
Hops: Flowers from the hop vine that impart different types of bitterness, flavor and aroma to beer.
Lager: From the German word, to store. Also a style of beer. Traditionally, a “bottom-fermented” beer brewed at temperatures of 40 to 50 degrees F (4–10 C) and stored for a period of time at temperatures as low as 32 degrees F (0 C).
Lagering: The period during which lager beer is aged.
Lager yeast: Saccharomyces uvarum (formerly known as S. carlsbergensis) type of yeast. Generally speaking, true lager yeast does best at fermentation temperatures of 33 to 50 degrees F. It is also known as “bottom-fermenting yeast” because of its tendency to form sediment while fermenting.
Lauter or lautering: The process of removing spent grains or hops from wort. This is simply done by the utilization of a str
ainer and a subsequent quick, hot water rinse (sparging) of the caught spent grains or hops.
Lauter vessel or lauter tun: The brewing vessel that is used to separate grains from sweet wort by a straining process.
Lovibond and malt color (-L): A measure of malt color. Ten is low; 40 is amber; above 80 is dark.
Lupulin: Tiny bright yellow-golden capsules of oil and resin located at the base of the hop flower petal, responsible for the flavor and aroma of hops.
Mash or mashing: The process of converting grain starches to fermentable sugars by carefully sustaining a water and grain “soup” at temperatures ranging from 140 to 160 degrees F for a period of time.
Naturally carbonated: Term describing beer that has developed carbonation from the natural carbon dioxide byproduct of fermentation. Forced carbonation adds carbonation to beer by forcing high-pressure carbon dioxide into otherwise flat beer.
Pitch the yeast: To “throw in” or add yeast to the wort.
Rack (Racking): Process of transferring unfinished homebrew from a primary fermenter to a secondary fermenter. A siphon is often used by homebrewers so yeast sediments remain undisturbed in the primary.
Refermentation: A second fermentation that may develop in the bottle because of added sugars at bottling time.
Secondary fermenter (the secondary): Any vessel in which secondary fermentation occurs.
Sparge or sparging: The act of sprinkling hot water on grains or hops to wash off desired sugars. See Lautering.
Specific gravity: A measure of the density of a liquid as compared to water. Readings above 1.000 indicate a density higher than that of plain water. Adding fermentable sugar to water will increase density. Fermentation will decrease density. Degrees balling and degrees plato are other scales for measuring the density of wort.
Top fermenting: See Ale.
Wort: Unfermented beer.
Searchable Terms
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Adriaensens, Jan, 180
Alaskan Brewing Co., 55, 88
Alaskan Winter Spruce Old Ale, 88, 305
American Homebrewers Association, 3, 16, 17, 25, 36, 47, 55, 90, 94–95, 100–114, 126–7, 130, 146, 177, 206
American Society of Brewing Chemists, 35, 39
Amsterdam, 31, 75, 170, 174–75, 233–35
Anchor Brewing Co., 31
Andechs Monastery, Brewery, 139–40
Angelic Brewing Company, 99
Anheuser-Busch, 28, 29, 35, 36, 38, 67, 218
Arioli, Agostino, 154, 157–59
Arrogant Bastard Ale, 54, 63
Ashworth, Judy, 105–06
Association of Brewers, 20, 25, 99, 100, 101, 127,
Bagby, Jeff, 62, 279, 280, 282
Ballard Bitter, 4–6, 10, 11, 188, 282
Banks Brewing Company, 99
Baune, Tom, 14, 15
Bauska Brewery, Latvia, 216
Beer Gardens of Bulawayo, 200–206
Belle Vue Brewery, 182
Benstein, Phil, 58
BierConvent International, 233–34
Birmingham Masterbrewers, Alabama, 101
Birrificio Italiano, 154, 157–59
Birrificio Lambrate, 159–61, 340–41
Bischof’s Brauerei, 141
Blackstone Restaurant and Brewery, 101
Bluff City Brewers, 102
Bohannon Brewing Co., 101
Boscos Restaurant and Brewery, 101–02
Boston Beer Co., 4, 28, 30, 97
Bouckaert, Peter, 57
Boulder Beer Co., 3, 11, 26
Boulder Brewing Co., 11, 15, 17, 19, 26, 27, 28, 29, 32, 312
Boulder Christmas Stout, 27, 254–56
Boulevard Brewing Co., 4, 177
Bowman, Fred, 9
Brakspear’s Brewery, 4, 116–118
Brewery at the Monastery of San Francisco, 191
Brewery Krušovice, 205
Brewers Association, 3, 25
Bristol Brewing Co., 42
Broad Ripple Brewpub, 100
Brooklyn Brewery, 4, 75, 76, 93
Brooklyn Brewing Co., 9, 75, 94
Brother Adam, 120–24, 129
Bruce, David, 113, 114, 152, 317
Brugge, 179, 180
Buckfast Abbey, 12–24, 129
Bund Brauhaus Festhaus, Shanghai, 220
Burns, Tom, 17, 27
Byers, Archie, 50
Calagione, Sam, 69–72
Campaign for Real Ale, 115–16
Camusi, Paul, 11
Carey, Dan and Deb, 66, 67, 99
Cartwright Brewing Co., 3, 11
Celis White ale, 23, 24
Cerveceria Andina, Quito, 191
Cervezas Nacionales, Guayaquil, 191
Chantler, Paul, 152
Charalambous, George, 35, 36, 39
Chase, Lee, 284
Chimay, 228, 229
City Steam Brewery and Restaurant, 94–95
Coffey, Dean, 99
Collins, Nat, 91
Coors Brewing Co., 26, 32, 33
Coors, Peter, 32, 34
Culinary Institute of America, 90–91
Cunningham, Horace, 99
D. G. Yuengling and Son Brewing Co., 32
D. L. Geary’s Brewing Co., 9
De Doulle Brouwers, 176–78
De Halve Maan Bierbrouwerij, 176
De Mug, 173
De Roos, Harrie de Leijer, 173
De Schaapskoot, 174
De Vaete Brouwerij, 174
DeBakker Brewing Co., 3, 11
Deschutes Brewery, 4
Diamond Bear Brewing Co., 102
Diesel, 139
Dogbolter, 4, 115, 317
Dogfish Head Brewing Co., 4, 54, 69–71
Duck and Dark Brewery, 220
Düsseldorf, 142–44
Düsseldorf’s Altstadt, 142–43
Eccles, John, 91
Egelston, Peter, 46, 96
Elliot, Kendra, 31
F. X. Matt Brewing Co., 31, 75, 92
Felicitous Belgian Stout, 23, 251
Fermentables Homebrew and Winemakers Supply, Little Rock, Ark, 102
Fiji homebrew, 11, 221–23, 370
Flossmoor Station Brewpub, 100
Flying Fish Brewing Co., 73–75, 295
Forder, Tony, 94, 95
Frog & Rosbif, 152–54, 337
Gaslight Brewery, 93
Gayre, Lt, Colonel Robert, 87, 119, 126–37, 106, 107, 108
Geary, David, 9
George Killian Lett Brewing Co., 32
Gilded Otter Brewpub, 90
Glacier Brewhouse, 87, 88
González, José Antonio, 189
Goose and Firkin, 4, 113, 115
Goose Island Brewing Co., 100
Gotland, 164–69
Gotlandsdricke, 165–69, 345
Granite City Pub and Restaurant, 98
Grant, Bert, 17–19, 249
Grant’s Russian Imperial Stout, 17, 18, 19
Great Alaskan Beer and Barleywine Festival, 87, 88
Great American Beer Festival, 3, 17, 19, 25, 28, 34, 62, 67, 69, 72, 99, 230
Great British Beer Festival, 16–17, 115
Great Dane Brewpub, 99
Great Fermentations of Indianapolis, 100
Great Lakes Brewpub, 100
Grenada, 212
Grossman, Ken, 9, 11, 12
Gugmundson, Thor, 152
Hahn, Chuck, 33
Haire, Todd, 79, 80
Harris, Stuart, 3, 17
Harrison, Steve, 13
Hart Brewing Co., 14–15
Hartford Brewery, 94
Havana Cuba, 193–98
Havill, Leon, 125, 126
Havill’s Mazer Mead, 126
Henry Weinhard’s Ale, 16
Herteleer, Chris, 176–78
Hickenlooper, John, 9, 47
&nbs
p; Hindy, Steve, 9, 75–77, 94, 297
Hop River Homebrew Club, 94
Hopf, Bianca, 146, 156
Hopf, Hans, 145
Hopfweissbier Brauerei, 144–46
Hops Restaurant Bar and Brewery, 102
Huber, Fred, 31
Hudson Valley Homebrewers, 90
Hummer, David, 26
Hyde Park Brewery, 91–92
Il Vicinos, 42
Im Fuechsen Altbier, 144
Independent Brewing Co., 4, 6
Jackson, Michael, 15–17, 19, 22, 26, 100, 126
Jacob Leinenkugel Brewing Co., 31
Jan Van Schaik, 171, 176
Johnson, Bob, 78, 96
Joseph Huber Brewing Co., 31
JT Whitneys, 99
Kaltenberg, 147, 149
Killian’s Irish Red Ale, 32, 33, 259
Koch, Charles Joseph Jr., 28
Koch, Greg, 63–65
Koch, Jim, 28–30, 97
Korkmas, George, 31
Kriek, 54, 107, 183, 185, 227, 353
La Baladin, 155–157, 161, 162
Lafayette Brewing Co., 100
lambic, 4, 21, 43, 54, 182–86, 228, 229, 231, 353–354, 374–376
Larson, Geoff, 88
Last Western Pub, Swakapmund, 209–10
Latvian farmhouse brewer, 214
Left Coast Brewing Co., 4, 60
Lindeman’s Brewery, 107
Link, Richie, 69
Lion Inc./Gibbons Stegmaier Brewery, 31
Loenhout, Kaees, 171–172
Louis Koch Lager Brewery, 29, 30
Luitpold of Bavaria, Printz, 147–49, 234
Lyons Brewery Depot, 105–07
Magic Hat Brewing Co., 78–80
Maier, John, 55–56
Manhattan Brewing Co., 75
Martinique, 227–29
Master Brewers Association, 28, 35, 39
Matt, F. X. II, 31
Mayer, Paul, 31
Maytag, Fritz, 9, 31
McGonigles Homebrew Supply Shop, 89
mead, 4, 86, 87, 101, 103, 104, 119–137, 224, 225
mead, soy-milk, 86
Metzger, Bill, 94
Midnight Sun Brewing Co., 86, 87
Minard Castle, 125, 126, 127, 137
Montana Beverage Co., 66
Moortgat Brewery, 182, 184
Microbrewed Adventures Page 39