The Gose is a unique German beer style making a resurgence in the United States. It is pronounce “gose-uh” like “rose” with an “uh”. This beer originated in Central Germany hundreds of years ago where this light beer was brewed with slightly salty water. This style is perfect for the hot summer months because of its lower ABV (alcohol by volume) and refreshing, tart characteristics. Generally brewed with around 50% wheat malt and 50% pilsner malt this beer is usually fairly cloudy from the proteins in the wheat. A light straw to golden hue is standard for the color of the beer with a pillowy white head of foam. The alcohol in this beer is usually around 4%, which is below the standard for a typical ale or lager. This sessionable beer gets a great deal of its flavor from the lactobacillus, which is in kombucha and yogurt. It produces the lactic acid that provides a tartness to the beer, some of which are more extreme than others. This tartness is matched with additional ingredients including coriander and sea salt. These spices are generally noticeable in the aroma and flavor of the beer creating even more layers of complexity. This beer obviously does not abide by the German Purity Laws of the Reinheitsgebot, which only allow water, barley, hops, and yeast in the beer, but remains to be a classic beer in Germany’s rich brewing history. There are a few examples from Germany that are available including the classic Leipzig Gose from Gasthaus & Gosebrauerei Bayerischer Bahnhof. A couple breweries in the United States are brave enough to brew a Gose including Anderson Valley from Boonville, California and Westbrook from Charleston, South Carolina. Both are available in cans and draft, but unfortunately Westbrook is not yet distributed in North Carolina. If you are looking to try a new refreshing beer style this summer give this one a shot. -Matt