International Happy Gose Day
A unique brew that balances zesty tanginess with a hint of salt, making every sip a refreshing journey for your taste buds.
Celebrate the heritage and craft of Gose beer in November with tasting events, limited-edition releases, and heritage storytelling that positions this historic German brew as a premium, adventurous choice for craft beer enthusiasts.
- 500 Years of Gose: From Goslar to Your Glass—explore the rebellious history of a beer that defied German purity laws
- Salty, Sour, Sophisticated: Why Gose is the Craft Beer for Adventurous Palates
- Brewery Takeover: Partner with craft breweries for exclusive Gose releases and tasting flights this November
- The Science of Sour: Behind-the-scenes content on lactobacillus fermentation and what makes Gose unique
This fascinating brew made its debut in the early sixteenth century in the town of Goslar, where it also gets its name. What made this beer so interesting was that it spontaneously fermented without the addition of yeast. Why were the brewers of Germany so upset?
The addition of coriander and salt was not permitted by the by the German purity laws of the time known as (Reinheitsgebot), but they ultimately decided to give it a pass as a regional specialty. Some of the main characteristics of sourness were due to the addition of lactobacillus bacteria after it had finished boiling adding a unique taste.
Gose became officially known as part of the sour wheat beers from Northern Germany along with the Belgian witbier, the Berliner Weisse, and the Broyhan to name a few. It was made until the beginning of WWII where it was nationalized, the breweries then closed and thus it disappeared until 1949 when it started being produced again by Friedrich Wurzler Brauerei as he knew the techniques to making the renowned brew. Brewing the Beer until he died, the techniques for brewing it were then passed to his stepson Guido Pfnister.