IWD 2020 V.4- Spiced Apricot Gose

Historical Beer: Gose
Overall Impression: A highly-carbonated, tart and fruity
wheat ale with a restrained coriander and salt character and
low bitterness. Very refreshing, with bright flavors and high
attenuation.
Aroma: Light to moderately fruity aroma of pome fruit. Light
sourness, slightly sharp. Noticeable coriander, which can have
an aromatic lemony quality, and an intensity up to moderate.
Light bready, doughy, yeasty character like uncooked
sourdough bread. The acidity and coriander can give a bright,
lively impression. The salt may be perceived as a very light,
clean sea breeze character or just a general freshness, if
noticeable at all.
Appearance: Unfiltered, with a moderate to full haze.
Moderate to tall sized white head with tight bubbles and good
retention. Effervescent. Medium yellow color.
Flavor: Moderate to restrained but noticeable sourness, like a
squeeze of lemon in iced tea. Moderate bready/doughy malt
flavor. Light to moderate fruity character of pome fruit, stone
fruit, or lemons. Light to moderate salt character, up to the
threshold of taste; the salt should be noticeable (particularly in
the initial taste) but not taste overtly salty. Low bitterness, no
hop flavor. Dry, fully-attenuated finish, with acidity not hops
balancing the malt. Acidity can be more noticeable in the
finish, and enhance the refreshing quality of the beer. The
acidity should be balanced, not forward (although historical
versions could be very sour).
Mouthfeel: High to very high carbonation, effervescent.
Medium-light to medium-full body. Salt may give a slightly
tingly, mouthwatering quality, if perceived at all. The yeast and
wheat can give it a little body, but it shouldn’t have a heavy feel.
Comments: Served in traditional cylindrical glasses.
Historical versions may have been more sour than modern
examples due to spontaneous fermentation, and may be
blended with syrups as is done with Berliner Weisse, or
Kümmel, a liqueur flavored with caraway, cumin, and fennel.
Modern examples are inoculated with lactobacillus, and are
more balanced and generally don’t need sweetening.
Pronounced GOH-zeh.
History: Minor style associated with Leipzig but originating in
the Middle Ages in the town of Goslar on the Gose River.
Documented to have been in Leipzig by 1740. Leipzig was said
to have 80 Gose houses in 1900. Production declined
significantly after WWII, and ceased entirely in 1966. Modern
production was revived in the 1980s, but the beer is not widely
available.
Characteristic Ingredients: Pilsner and wheat malt,
restrained use of salt and coriander seed, lactobacillus. The
coriander should have a fresh, citrusy (lemon or bitter orange),
bright note, and not be vegetal, celery-like, or ham-like. The
salt should have a sea salt or fresh salt character, not a metallic,
iodine note.
Style Comparison: Perceived acidity is not as intense as
Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander
aroma can be similar to a witbier. Haziness similar to a
Weissbier.
Vital Statistics: OG: 1.036 – 1.056
IBUs: 5 – 12 FG: 1.006 – 1.010
SRM: 3 – 4 ABV: 4.2 – 4.8%
Commercial Examples: Anderson Valley Gose, Bayerisch
Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose
Tags: standard-strength, pale-color, top-fermented, centraleurope, historical-style, wheat-beer-family, sour, spice