Gose
A sour, salty German wheat beer with coriander.
Gose is a warm-fermented beer that gets its tartness from Lactobacillus bacteria, which are not tolerant of hops and create only a mild acidity. At least half of its grain bill must be malted wheat, with the remainder typically being malted barley like Pilsner malt. Brewers add fruit syrups such as lemon and coriander and salt, either directly or from the water. The finished beer has very little hop character (5–15 IBUs), minimal malt flavor, an alcohol content of 4 to 5% ABV, and is highly carbonated. Its dominant taste comes from lactic acid. Because it includes coriander and salt, Gose does not meet the German Reinheitsgebot (purity law), but it is exempted as a regional specialty. First brewed in Germany, it shares traits with Berliner Weisse (another sour beer) and Belgian witbier (which also uses coriander). Since 2016, Leipzig—where the style was popular for centuries—has celebrated Happy Gose Day every November 17. The beer’s name comes from the town of Goslar, where it was first brewed sometime between 1181 and 1470. By 1738, it had become so popular in Leipzig that local breweries began producing it there. For centuries, Gose was a staple drink across much of Lower Saxony. Originally, it was spontaneously fermented. A 1740 description noted that “Gose ferments itself without the addition of yeast.” It was delivered to taverns in casks while still actively fermenting. The casks were stored in cellars with the tap bung closed but the shive hole left open, allowing carbon dioxide from the still-active yeast to escape. Once fermentation slowed enough that no CO₂ emerged, the beer was ready to bottle. It was emptied into a tank and then filled into traditional long-necked bottles, which were sealed not with a cap or cork but with a plug of yeast (flor) that naturally rose up the neck as secondary fermentation continued. In 1824, Johann Gottlieb Goedecke began brewing Gose at a manor house (Rittergut) in Döllnitz. By 1900, the style was considered local to Leipzig, with over 80 Gose taverns in the city. At the start of World War II, grain shortages forced Germany to allocate grain for bread, and the Rittergutsbrauerei Döllnitz—between Merseburg and Halle—became the last brewery producing Gose. When it was nationalized and closed in 1945, Gose disappeared.
- First brewed location
- Goslar, Germany
- First brewed period
- between 1181 and 1470
- Abv range
- 4 to 5%
- Ibu range
- 5-15
- Grain wheat minimum
- 50%
- Leipzig gose taverns by 1900
- over 80
- Current producers
- over 400
Lore & Background
Gose was first brewed between 1181 and 1470 in the town of Goslar, from which its name derives. It became so popular in Leipzig that local breweries were brewing it there by 1738, and it was a staple drink in much of Lower Saxony for centuries. Originally, gose was spontaneously fermented; a 1740 description stated, 'Die Gose stellt sich selber ohne Zutuung Hefe oder Gest' ('Gose ferments itself without the addition of yeast'). It was delivered, still actively fermenting, in casks to taverns, where casks were stored with the tap bung closed but the shive hole left open to allow carbon dioxide to escape. When fermentation slowed, the gose was bottled into traditional long-necked bottles, closed not with a cap or cork but with a plug of yeast (flor) that naturally rose up the neck as secondary fermentation continued. In 1824, Johann Gottlieb Goedecke began brewing gose at a manor house in Döllnitz. By 1900, it was considered local to Leipzig, with over 80 gose taverns in the city. At the start of World War II, due to food shortages, grain was allocated to bread making, and the Rittergutsbrauerei Döllnitz was the last brewery producing gose. When it was nationalised and closed in 1945, gose disappeared temporarily. In 1949, Friedrich Wurzler, who had worked at the Döllnitz brewery, opened a tiny brewery in Leipzig. Before his death in the late 1950s, he passed the recipe to his stepson, Guido Pfnister. When Pfnister died in 1966, the brewery closed and gose production again ceased. In the 1980s, Lothar Goldhahn restored a former gose tavern and added gose to the menu, convincing the Schultheiss Berliner-Weisse-Brauerei in East Berlin to produce the beer. He gave up the bar in 1990 and it closed in 1995. In 1999, Tilo Jänichen teamed up with the son of the last owner of Döllnitz Manor and modified the original gose recipe for his brewery.
Reader's Guide
Gose is notable for its long history in Germany, first brewed in Goslar between 1181 and 1470, and for its regional exemption from the Reinheitsgebot due to the use of coriander and salt. It shares similarities with Berliner Weisse (also sour) and Belgian witbier (also uses coriander). Since 2016, Leipzig has celebrated Happy Gose Day annually on November 17th. The beer's production has revived after multiple disappearances, with over 400 producers now worldwide. Major German producers include Ritterguts Gose in Leipzig, which has been awarded World's Best Traditional Beer several times, and Ale Mania in Bonn. In the United States, notable producers include Anderson Valley Brewing Company (which released The Holy Gose in 2014 and has added several varieties), Druthers Brewing Company (brews Double Dare Strong Gose at 7.1% ABV), Martin House Brewing Company (Salty Lady at 5% ABV), Union Craft Brewing (whose Old Pro won silver at the 2014 Great American Beer Festival in the German-Style Sour Ale category), and Westbrook Brewing (4% ABV with sea salt and American ale yeast). In the United Kingdom, Burnt Mill Brewery brews a gose with Japanese lychee, and Jump Ship brews an alcohol-free gooseberry gose. In New Zealand, Parrotdog released an avocado gose in 2020.
Did You Know?
- Originally, gose was spontaneously fermented, as described in 1740: 'Gose ferments itself without the addition of yeast.'
- Gose bottles were traditionally closed with a plug of yeast (flor) that naturally rose up the neck during secondary fermentation.
Frequently Asked Questions
What is Gose beer?
Gose is a warm-fermented German wheat ale defined by its mild lactic-acid tartness, a noticeable saline finish, and a coriander spice note. At least half of its grain bill is malted wheat, the rest is typically Pilsner barley, and it lands around 4–5% ABV with very low bitterness (5–15 IBUs).
Where and when did Gose originate?
The style traces back to the town of Goslar in Germany, where it was first brewed sometime between 1181 and 1470. The name itself is simply a shortened form of that city's name.
What gives Gose its distinctive flavor profile?
Lactobacillus bacteria introduced during fermentation produce the dominant lactic-acid sourness, while added salt and coriander (sometimes via fruit syrups like lemon) round out the palate. Hop character is deliberately kept minimal, and malt flavor stays in the background so the acidity, salt, and spice stay front and center.
How is Gose different from other sour or wheat beers?
The combination of salt, coriander, and a wheat-forward grain bill in a low-IBU, highly carbonated package is essentially unique to Gose. Other sour beers may rely on stronger acetic or phenolic notes, but Gose's mild, clean lactic tartness paired with that saline-coriander signature sets it apart.
How popular was Gose at the height of its history?
By 1900, Leipzig alone boasted more than 80 taverns dedicated specifically to serving Gose, making it one of the most beloved local styles in Saxony. The style later fell out of favor and was nearly extinct before a 21st-century craft revival brought it back worldwide.
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