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Leipziger Gose

Also Known As:   Gose

Leipziger Gose is a top-fermenting wheat beer {60% wheat, 40% barley malt} with coriander and salt added during the boil. It has a refreshing acidity and an unusual aroma partly due to the addition of lactic acid bacteria. Leipziger Gose is unfiltered, unpasteurized , and bottle-conditioned.

       Leipziger Gose
Photo: © B United International
    
Classification:  Vollbier

Type of Beer:  Ale

Alcohol Content:  4.5%

IBU:  13

Region:  Leipzig

Well Known Brands
Gosebrauerei Bayrischer Bahnhof

Beer Characteristics
Appearance: Very bright gold, fairly clear, spritzy
Aroma: A hint of apple-skin, champagne-like with leafy undertones
Flavor: Quite complex with notes of plums, herbs, lemon, orange, and coriander on the palate and a subtly refreshing sharpness provided by the addition of salt.
Finish: Dry with the lactic acid bacteria providing refreshing undertones. Earthy, dry malt and a hint of fruitcake are apparent.

History
The beer style, gose, is first documented in Lower Saxony, Germany in 1000 AD when that region was ruled by the Holy Roman Emperor Otto III. Gose originates in the small town of Goslar. The brewers of gose needed to look outside their own town to find large markets for their product. They found those in the trade towns of Halle and Leipzig, about one hundred miles east. By 1900 Leipzig boasted over eighty gose houses.

Spread of the bottom-fermenting Pils as well as the economic decline of East Germany, under communist regime, contributed to the demise of Leipziger Gose. It finally faded out completely in the mid-1960s. Then, in Leipzig, on July 20, 2000, brewer Thomas Schneider revived the original Leipziger Gose style in the famous Bayerische Bahnhof.  

 




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