Gose beer is a unique and refreshing brew that’s been delighting beer lovers for centuries. Originating from Goslar, Germany, this style stands out with its tart, salty, and slightly fruity flavor profile. It’s a perfect choice for those looking to explore something different from the usual beer options.
Brewing a gose at home lets us customize the balance of sourness and saltiness to suit our taste. Plus, its low bitterness and light body make it incredibly drinkable, especially on warm days. Whether you’re a seasoned homebrewer or just starting out, this gose beer recipe will guide us through crafting a flavorful and authentic brew. Let’s dive into the world of gose and bring a piece of German brewing tradition to our own kitchens.
Ingredients
Crafting an authentic Gose beer begins with selecting the right ingredients. Each component plays a critical role in delivering that signature tartness, saltiness, and refreshing flavor that defines this classic German brew.
Malts and Grains
Our malt bill balances light body and subtle sweetness to complement the tangy profile of Gose beer:
- Pilsner Malt – 70%
Provides a clean, light base malt that forms the backbone of the beer.
- Wheat Malt – 20%
Adds a soft mouthfeel and slight haze characteristic of traditional gose.
- Acidulated Malt – 10%
Introduces mild acidity to enhance the beer’s tartness naturally.
| Malt Type | Percentage | Purpose |
|---|---|---|
| Pilsner Malt | 70% | Light base malt for clean flavor |
| Wheat Malt | 20% | Enhances mouthfeel and contributes haze |
| Acidulated Malt | 10% | Adds natural acidity to support tartness |
Hops
We choose hops with low bitterness and aromatic profiles to maintain the delicate balance unique to Gose beer:
- Hallertau Mittelfrüh – 5 IBUs
Traditional German hop with mild, spicy floral notes, keeping bitterness low.
Yeast and Bacteria
This is the heart of our Gose beer recipe, creating that perfect combination of sourness and funk:
- Ale yeast (e.g., Wyeast 1007 German Ale)
Provides clean fermentation with subtle esters.
- Lactobacillus
Responsible for the characteristic lactic acid sourness.
- Optional: Brettanomyces for added complexity and funkiness in some versions.
Additional Flavorings (Coriander, Salt, etc.)
The distinctive seasoning in a Gose comes from these essential flavorings:
- Coriander Seeds – 10 grams (crushed)
Offers bright citrusy and spicy notes.
- Sea Salt – 5 grams
Adds the signature briny flavor that sets gose apart.
Water
- Soft water with low mineral content is ideal.
- Slightly alkaline pH supports healthy fermentation and balance.
| Ingredient | Quantity/Details | Role |
|---|---|---|
| Pilsner Malt | 70% of grain bill | Base malt providing lightness |
| Wheat Malt | 20% of grain bill | Mouthfeel and haze |
| Acidulated Malt | 10% of grain bill | Natural acidity |
| Hallertau Hops | 5 IBUs | Mild bitterness, floral aroma |
| Ale Yeast | According to pitch rate | Clean fermentation |
| Lactobacillus | Adjust to desired sourness | Lactic acid sourness |
| Coriander Seeds | 10 grams (crushed) | Citrus and spice notes |
| Sea Salt | 5 grams | Signature saltiness |
| Water | Soft, low mineral content | Balance and fermentation |
Equipment Needed
To brew an authentic Gose beer at home, having the right equipment is crucial for a smooth and successful brewing process. Below is a detailed list of essential gear along with their purposes to guide us through each brewing stage.
Primary Brewing Equipment
- Brew Kettle (at least 5 gallons)
Used for mashing grains and boiling wort. We need a large, food-grade stainless steel or enamel kettle with clear volume markings.
- Fermentation Vessel
A 5-gallon glass carboy or food-grade plastic fermenter to accommodate the fermentation while allowing space for krausen. It should include an airlock to let gases escape without letting contaminants in.
- Brew Paddle or Spoon
A long, sterile stirring tool made of food-safe plastic or stainless steel to mix grains and wort thoroughly.
- Heat Source
A propane burner or electric brew heater capable of bringing the wort to a rolling boil.
Specialized Equipment for Gose Brewing
- pH Meter or Test Strips
To monitor acidity levels precisely during the souring phase and ensure the signature tartness of Gose.
- Lactobacillus Culture Vessel or Souring Chamber
An additional sanitized vessel to hold wort during lacto-souring before the main fermentation, maintaining a warm temperature around 95°F (35°C).
- Hydrometer or Refractometer
For measuring the original gravity (OG) and final gravity (FG) to track fermentation progress and alcohol content.
Supporting Equipment
- Grain Mill or Pre-crushed Grains
To crack open malt grains for better water absorption during mashing.
- Sanitizer (Star San or similar)
Strict sanitation of all equipment is vital to prevent unwanted bacterial contamination.
- Thermometer
An instant-read or digital thermometer to monitor mash and fermentation temperatures accurately.
- Siphoning Tube and Bottling Supplies
To transfer beer from fermenter to bottles or kegs with minimal oxygen exposure.
| Equipment | Purpose | Notes |
|---|---|---|
| Brew Kettle | Mash and boil wort | At least 5 gallons, stainless steel preferred |
| Fermentation Vessel | Ferment beer | Glass carboy or food-grade plastic, with airlock |
| Brew Paddle or Spoon | Stir mash and wort | Food-safe material |
| pH Meter/Test Strips | Monitor acidity levels | Ensure signature tartness |
| Lactobacillus Vessel | Lactobacillus souring phase | Maintain 95°F (35°C) for optimal bacteria growth |
| Hydrometer/Refractometer | Measure gravity for fermentation tracking | Track OG and FG |
| Grain Mill or Pre-crushed Grains | Prepare grains for mashing | Crack grains for better enzyme access |
| Sanitizer | Prevent contamination | Use before all brewing steps |
| Thermometer | Monitor temperature | Critical for mash and fermentation |
| Siphoning Tube/Bottling Equipment | Transfer and package beer | Minimize oxygen contact |
With this equipment setup, we can confidently embark on brewing our own Gose beer, ensuring precise control over each stage for a truly authentic and flavorful result.
Prep Work
Before we begin brewing our Gose Beer, thorough preparation ensures a smooth process and optimal flavor. Let’s focus on prepping the crucial components: the grain bill and water.
Preparing the Grain Bill
Our grain bill forms the backbone of Gose Beer’s distinct character. We use a blend of malts that balances fermentable sugars, acidity, and mouthfeel.
- Pilsner Malt: Light and clean, it provides a subtle malt base.
- Wheat Malt: Adds a creamy texture and enhances head retention.
- Acidulated Malt: This malt naturally increases acidity, lending the beer its tart edge.
Weigh each malt with precision using a digital scale with 1-gram accuracy. Here is the standard malt ratio for a 5-gallon batch:
| Malt Type | Amount (lbs) | Purpose |
|---|---|---|
| Pilsner Malt | 4.0 | Base malt, clean fermentable sugars |
| Wheat Malt | 2.0 | Mouthfeel and head retention |
| Acidulated Malt | 0.5 | Natural acidity and tartness |
Step-by-step instructions:
- Crush the malts evenly to ensure efficient starch conversion during mashing.
- Mix the grains thoroughly before mashing to maintain consistency.
- We recommend mashing at 148°F (64°C) for 60 minutes to optimize fermentable sugar extraction while preserving the wheat malt’s character.
Preparing the Water
Water quality profoundly influences the final taste and fermentation success of our Gose Beer. Since this style originates from soft water regions, it’s vital to replicate those conditions.
- Use soft water with low levels of calcium (<50 ppm) and magnesium for a gentle mouthfeel.
- Ensure total dissolved solids (TDS) remain low to avoid overpowering mineral flavors.
Target Water Profile for Gose Beer
| Mineral | Target Range (ppm) |
|---|---|
| Calcium (Ca) | 20 – 50 |
| Magnesium (Mg) | 5 – 15 |
| Sodium (Na) | 10 – 30 |
| Chloride (Cl) | 10 – 20 |
| Sulfate (SO4) | 10 – 20 |
| Bicarbonate (HCO3) | <50 |
Our water prep checklist:
- Test your base water with a reliable water testing kit or submit a sample to a lab.
- Adjust mineral content through dilution with distilled water or specific mineral additions if needed.
- Confirm pH in the 5.0 to 6.0 range pre-boil using a pH meter for optimal mash conditions.
By preparing the grain bill meticulously and replicating authentic water characteristics, we lay the foundation for crafting an exceptional Gose Beer with its trademark tartness and balance.
Brewing Instructions
Brewing an authentic Gose beer requires precise attention to each step. We will guide you through the process from mashing to cooling to ensure your brew achieves its signature tartness and balance.
Mashing Process
- Heat 3.5 gallons of soft water to 152°F (67°C).
- Slowly add the crushed malt bill consisting of Pilsner, Wheat, and Acidulated malts.
- Maintain the mash temperature at 150-154°F (65-68°C) for 60 minutes.
- Stir regularly to fully hydrate the grains and promote enzymatic breakdown of starches.
- After mashing, raise the temperature to 170°F (77°C) for a 10-minute mash-out to stop enzymatic activity.
Lautering and Sparging
- Transfer the mash to the lauter tun.
- Begin lautering by recirculating the first runnings until the wort runs clear.
- Slowly drain the wort into the kettle.
- Sparge with 2 gallons of water heated to 170°F (77°C) to extract remaining sugars.
- Aim to collect approximately 6.5 gallons of wort before boiling.
Boiling the Wort
- Bring the wort to a rolling boil.
- Boil for 60 minutes, stirring occasionally to prevent scorching.
- Keep the heat moderate to avoid caramelization which can alter the flavor profile.
- Monitor foam to prevent boil-overs.
Adding Hops and Flavorings
| Time (minutes) | Additions | Purpose |
|---|---|---|
| 60 | 0.25 oz Hallertau Mittelfrüh | Light bitterness and aroma |
| 10 | 1 tbsp crushed coriander | Signature herbal citrus notes |
| 5 | 1 tsp sea salt | Essential salty character |
- Add Hallertau Mittelfrüh hops at the start of the boil.
- Add crushed coriander 10 minutes before the end.
- Add sea salt 5 minutes before the end to dissolve fully.
Cooling the Wort
- After boiling, quickly cool the wort to 70°F (21°C) using a wort chiller or ice bath.
- Stir gently during cooling to accelerate heat transfer.
- Once cooled, transfer wort to the sanitized fermenter.
- Aerate wort thoroughly before pitching yeast to encourage healthy fermentation.
We recommend careful temperature control and timing in all brewing steps to create a true Gose beer with its trademark tart, salty, and refreshing profile.
Fermentation
The Fermentation stage is crucial for developing gose beer’s signature tartness, salinity, and complexity. We manage each phase carefully to balance sourness and flavor depth while ensuring a lively and refreshing brew.
Primary Fermentation
In this first phase, we pitch the ale yeast into the cooled, aerated wort at a controlled temperature of 65-68°F (18-20°C). This temperature range encourages a clean fermentation profile without producing harsh esters or off-flavors.
Our goal during Primary Fermentation is to allow the yeast to convert the majority of fermentable sugars into alcohol and CO₂ while maintaining a clean base for the sour character to develop later. This process typically takes 5 to 7 days, during which we monitor gravity and temperature daily to ensure proper activity.
| Step | Details |
|---|---|
| Yeast strain | Ale yeast (clean fermenter) |
| Temperature range | 65-68°F (18-20°C) |
| Duration | 5-7 days |
| Gravity drop target | From original gravity to approx. 1.012-1.014 |
“Maintaining stable fermentation temperatures prevents off-flavors and promotes a balanced final profile.“
Adding Lactobacillus for Sourness
Once primary fermentation slows, it’s time to introduce Lactobacillus, the key bacteria that imparts the distinct tart note intrinsic to gose beer. We transfer the beer to a sanitized vessel suitable for this souring phase.
We pitch the Lactobacillus culture and maintain the temperature between 90-100°F (32-38°C) to encourage rapid lactic acid production. This stage typically lasts 24 to 48 hours, depending on our preferred acid level. We measure the pH closely aiming for a final pH around 3.2 to 3.4, which ensures a refreshing sourness without overwhelming the beer’s balance.
| Parameter | Optimal Range |
|---|---|
| Lactobacillus pitch | After primary fermentation |
| Temperature range | 90-100°F (32-38°C) |
| Duration | 24-48 hours |
| Target pH | 3.2 – 3.4 |
“Careful monitoring during souring helps us avoid over-acidification and preserves gose’s delicate flavor harmony.”
Secondary Fermentation and Conditioning
After achieving the desired sourness, we return the beer to cooler temperatures around 65°F (18°C) and pitch the ale yeast again if needed to finish residual sugars and carbonate the beer naturally.
During this secondary fermentation, lasting 7-14 days, the flavors meld and mature. It’s also when the characteristic saltiness introduced earlier integrates seamlessly with the tart and herbal notes. Gentle conditioning in the fermenter or in bottles helps round out the mouthfeel and carbonation.
| Phase | Details |
|---|---|
| Temperature | 65°F (18°C) |
| Duration | 7-14 days |
| Activities | Final fermentation, conditioning, carbonation |
Packaging
Packaging is a crucial final step to preserve the characteristic tartness and refreshing effervescence of our gose beer. Proper techniques ensure the delicate balance of flavors remains intact while providing optimal carbonation.
Bottling or Kegging
When our gose beer has fully fermented and conditioned, we must decide whether to bottle or keg. Each method has its advantages and specific requirements:
- Bottling: We use sanitized 12 oz or 22 oz bottles with crown caps or flip tops. Bottling requires careful priming sugar addition to achieve natural carbonation without over-carbonating the delicate sour beer. We gently transfer the beer to avoid disturbing sediment and oxygen exposure.
- Kegging: This method provides precise control over carbonation levels and easier serving. We transfer the beer into a sanitized keg and apply CO₂ pressure for forced carbonation. Kegging also reduces oxygen pick-up, preserving the crisp sour and salty notes.
| Packaging Method | Advantages | Considerations |
|---|---|---|
| Bottling | Traditional, portable | Requires priming sugar, careful handling |
| Kegging | Precise carbonation control | Needs specialized equipment |
Regardless of the packaging choice, strict sanitation throughout is essential to maintain the beer’s purity and quality.
Carbonation
Achieving the perfect carbonation level is key to enhancing the gose beer’s lively mouthfeel and refreshing finish. We aim for a moderate carbonation level typical for gose, generally between 2.5 and 3.0 volumes of CO₂.
- For bottle carbonation, we add priming sugar calculated based on our batch volume and desired carbonation level. Common sugars include corn sugar (dextrose) or table sugar. We carefully mix it with the beer before bottling.
- In kegging, we force carbonate by applying CO₂ at 12–15 psi at refrigeration temperature for 5–7 days. We monitor pressure and temperature to reach target carbonation without overdoing it.
| Carbonation Parameter | Recommended Range |
|---|---|
| Volumes of CO₂ | 2.5 – 3.0 |
| Bottle Priming Sugar | 4 – 5 oz per 5 gallons |
| Keg CO₂ Pressure | 12 – 15 psi |
Serving Suggestions
To fully appreciate the unique flavors of our Gose Beer, pairing it with the right foods and serving it properly enhances every sip. Here are our top recommendations for serving and enjoying this tart, salty, and slightly fruity brew.
Optimal Serving Temperature and Glassware
- Serve chilled at 45-50°F (7-10°C). This temperature range highlights the crisp acidity and refreshing saltiness without muting delicate aromatics.
- Use a tulip glass or a weizen glass to concentrate aromas and showcase the beer’s effervescence.
| Aspect | Recommendation | Reason |
|---|---|---|
| Serving Temperature | 45-50°F (7-10°C) | Enhances tartness and refreshment |
| Glass Type | Tulip or Weizen | Concentrates aroma and effervescence |
Food Pairings That Complement Gose Beer
Our Gose Beer offers a refreshing balance between tartness and saltiness, which pairs wonderfully with a variety of dishes:
- Seafood: Oysters, shrimp ceviche, and sushi balance the briny salt notes.
- Spicy Cuisine: Mexican street tacos, spicy sausages, or Thai dishes mellow heat and highlight gose’s crispness.
- Cheeses: Feta, goat cheese, or fresh ricotta accentuate the fruity and tart profile.
- Salads: Citrus-based vinaigrettes or cucumber salads elevate gose’s bright acidity.
- Light Snacks: Pretzels with sea salt or roasted nuts echo the beer’s saline character.
Tip: Try pairing your gose with grilled shrimp seasoned with coriander to mirror the beer’s traditional spice notes.
Serving Presentation and Enhancements
- Garnish the rim with a light sprinkle of sea salt or a thin lime wedge for an added dimension of flavor.
- Serve with a small bowl of cornichons or pickled vegetables to enhance the tart and savory contrast.
- For gatherings, offer gose as a refreshing aperitif, opening the palate before rich or spicy meals.
Carbonation and Pouring
- Pour gently at a 45-degree angle then straighten the glass to develop a steady mousse head.
- Aim for 2.5 to 3.0 volumes of CO₂ in carbonation to maintain the classic spritz and mouthfeel.
“A well-carbonated gose brings lively bubbles that elevate its bright flavors and enhance refreshment.”
By following these serving suggestions, we can emphasize the authenticity and complexity of our Gose Beer, making every pour an enjoyable experience.
Troubleshooting Tips
Brewing an authentic Gose beer comes with its own set of challenges. Here are key Troubleshooting Tips to help us refine every batch and capture the perfect balance of tart, salty, and refreshing flavors.
1. Off-Flavors or Unpleasant Tartness
- Cause: Over-acidification from Lactobacillus or wild contamination.
- Solution:
- Monitor pH diligently during souring, target 3.2 to 3.4.
- Limit lactobacillus exposure to 24-48 hours at the recommended temperature of 90-100°F (32-38°C).
- Ensure all equipment is sanitized before and after souring to prevent unwanted bacteria.
2. Low or No Carbonation
- Cause: Improper priming sugar amount, under-pitching yeast, or inadequate conditioning time.
- Solution:
- Use the precise priming sugar calculated for your batch size (see table below).
- Confirm yeast viability and pitch adequate yeast during packaging.
- Allow at least 7-14 days for conditioning at 65-70°F (18-21°C).
| Batch Size (Gallons) | Priming Sugar (Grams) | Priming Sugar (Ounces) |
|---|---|---|
| 1 | 4-5 | 0.14-0.18 |
| 5 | 22-25 | 0.78-0.88 |
3. Excessive Saltiness
- Cause: Overuse of sea salt during brewing or poor water profile management.
- Solution:
- Add sea salt gradually, adhering to recipe amounts (typically 0.5 to 1 tsp per 5 gallons).
- Test water for salinity before brewing; adjust accordingly.
- Experiment with reducing salt slightly if the flavor overwhelms.
4. Cloudy or Hazy Appearance
- Cause: Presence of wheat malt and acidulated malt typically creates some haze; excessive haze can indicate poor protein separation or yeast suspension.
- Solution:
- Use a whirlpool or cold break method properly after boiling.
- Consider cold crashing to improve clarity before packaging.
- Accept slight haze as traditional gose characteristic.
5. Incomplete Fermentation or Residual Sweetness
- Cause: Low fermentation temperature, unhealthy yeast, or high mash temperature.
- Solution:
- Maintain fermentation temperature between 65-68°F (18-20°C) for ale yeast.
- Use fresh, active yeast and oxygenate the wort well before pitching.
- Keep mash temperature in the 148-152°F (64-67°C) range for optimal sugar extraction.
6. Stuck Souring or No Sourness Development
- Cause: Lactobacillus not active due to temperature or oxygen levels.
- Solution:
- Ensure incubation at the proper warm temperature (90-100°F / 32-38°C) post-primary fermentation.
- Pitch fresh Lactobacillus culture and confirm it is viable.
- Maintain anaerobic conditions to prevent contamination.
Key Parameters Summary
| Parameter | Recommended Range | Notes |
|---|---|---|
| Primary Fermentation Temp | 65-68°F (18-20°C) | Support healthy ale yeast growth |
| Lactobacillus Temp | 90-100°F (32-38°C) | Critical for sourness |
| Target pH | 3.2 – 3.4 | Avoid over-acidification |
| Carbonation Level (CO₂) | 2.5 – 3.0 volumes | Ensures crisp effervescence |
| Sea Salt Addition | 0.5 – 1 tsp per 5 gallons | Enhances signature saltiness |
Conclusion
Brewing gose beer at home opens up a world of creative possibilities while honoring a cherished German tradition. With attention to detail and the right ingredients, we can craft a brew that perfectly balances tartness, saltiness, and refreshing complexity.
By following careful steps from grain preparation to fermentation and packaging, our homemade gose will stand out with authentic flavor and character. Whether we’re sharing with friends or savoring a quiet moment, this style offers a unique and satisfying beer experience worth every effort.
Frequently Asked Questions
What is gose beer?
Gose is a traditional German beer from Goslar, known for its tart, salty, and slightly fruity flavor profile. It has a refreshing and unique taste, achieved through souring with Lactobacillus and the addition of sea salt and coriander.
Can beginners brew gose beer at home?
Yes, both novice and experienced homebrewers can brew gose. The process involves careful control of ingredients and fermentation but is accessible with the right equipment and recipe guidance.
What are the key ingredients in gose beer?
The essential ingredients include Pilsner malt, Wheat malt, Acidulated malt, low-bitterness hops (like Hallertau Mittelfrüh), Ale yeast, Lactobacillus bacteria, coriander, sea salt, and soft water low in minerals.
Why is water quality important for brewing gose?
Soft water with low mineral content is crucial to replicate gose’s authentic taste and ensure optimal fermentation. Water adjustments help maintain the beer’s delicate balance of tartness and saltiness.
What equipment do I need to brew gose at home?
Basic brewing equipment includes a brew kettle, fermentation vessel, heat source, brew paddle, pH meter, hydrometer, and sanitation supplies. Lactobacillus culture vessels and temperature monitoring tools are also recommended.
How long is the fermentation process for gose?
Primary fermentation takes about 5-7 days at 65-68°F, followed by 24-48 hours of souring with Lactobacillus at 90-100°F. Secondary fermentation lasts 7-14 days at cooler temperatures for flavor development and carbonation.
How do I achieve gose’s signature sourness?
Sourness is created by adding Lactobacillus bacteria after primary fermentation, which lowers the pH to 3.2–3.4. Precise temperature control and timing are critical during this souring phase.
What is the best way to package gose beer?
Gose can be bottled or kegged. Bottling requires priming sugar for natural carbonation, while kegging offers more precise carbonation control. Either method needs strict sanitation to preserve flavor and effervescence.
How should I serve gose beer for best flavor?
Serve gose chilled at 45-50°F (7-10°C) in a tulip or weizen glass to showcase its crisp acidity and carbonation. Pair it with seafood, spicy dishes, cheeses, salads, or light snacks for an enhanced experience.
What common problems might occur when brewing gose?
Common issues include off-flavors, low carbonation, excessive saltiness, cloudiness, incomplete fermentation, and stuck souring. Careful monitoring of fermentation temperature, pH, and sanitation helps avoid these problems.